Red, white, rosé, how the colors of the wine influence our palace

The color of wine is already the first contact between the eye and the lips.Clever one who, in the blind tasting in black glass, will distinguish rosés from whites!The color is revealed to the cellar according to the vinification choices: the pressing time, maceration and the grapese determine the palette of the painter.In the reds, a clear shade can announce Beaujolais or Loire;A deep garnet, Bordeaux.In whites, a golden or amber yellow can call a softness, but beware of the facilities, it may be a yellow wine!And this natural sparkling, wouldn't it rather be a white of black?

We asked 10 oenophiles to express themselves on the wine chromy.From straw yellow to almost black, overview of their best taste memories.

1. Green yellow

This yellow-green color reminds me of a wine with notes of dried grass, straw, citrus.For example, a green mauzac from beach.It is a color that is not very familiar to me because the whites that I frequent often have more golden and warm shades.

Anne Zunino, editor of books on natural wines (Nurriturfu)

2. Green gold

I am thinking of white wines rich in sugars, sweet softness like a hills and layon of the Sablonnettes.A richness of aromas of candied fruit with a well -balanced sucking.

Léopoldine Sgard, wine merchant, in bulk (Paris 18th arrondissement)

3. Gold pale

Pale gold evokes the sun, heat and especially grapes in its most beautiful diversity.I remember a Muscat of Cap Corse by Jean-Baptiste Arena with its finesse, its roundness ... In contrast, this color could also be found in a maceration of Ivo Ferreira, all in tension, length and acidity.

Romain Lara, wine merchant, Ô Divin (Paris 19th arrondissement)

4. Straw yellow

Le jaune paille, c’est un jus de raisin blanc délicatement macéré et légèrement trouble, presque orange. Des arômes de fruits fraîchement fermentés, acidulés et croquants, comme le brugnon et l’ananas pas tout à fait mûr. On retrouve cela dans le Vater & Sohn de chez 2naturkinder : un vin allemand d’assemblage de müller-thurgau, de bacchus et de sylvaner. Un délice.

Yann Abaleréa, restaurateur, cellar to eat mushroom (Paris 18th arrondissement)

5. Doré

One day, we invited the Jura Vigneron Stéphane Tissot to tell us about his wines, and he had sent us his cuvées in Spais and Château Chalon.Except that the technique has made whims and we never managed to do the interview.We talked about these two sublime wines, trying to raise the roughness and the differences: Château Chalon is salute, in spoos, honeyed.I barely entered the world of wine and discovered what this liquid gold received in intense emotions ...

Romain Corler, animator-producer of the podcast the land to drink

»To read too: How to talk about a wine?10 expressions of connoisseurs to master

6. Almost black

Nature does things well.A wine often shares the same color as the aromas it releases.With this almost black, I imagine a sunny mouth of black cherries, which makes me think of a V.D.N.(Natural sweet wine) from Roussillon.Rich and surprising wines that play over time, such as the Mas Amiel estate, Vintage Cuvée Reserve 2009 (AOC Maury).

Jules Gaubert-Turpin, founder of the wine list please

7. Purple

Il y a dans le mot «pourpre», dans sa prononciation même, une certaine lourdeur. J’ai en tête l’image d’une tenture épaisse que rien ne fait bouger, puis par endroits apparaîtrait un reflet, comme du velours rebroussé… Quand le pourpre est dans le verre, on arrive à y voir de la lumière au gré du mouvement du poignet. Voilà, une percée diaphane ! Ce serait donc un vin du sud, un cépage solaire et gavé, repus, comme «Une Déferlante Rouge» de chez Olivier Cohen.Julien Gangand, organisateur d’événements vins & gastronomie

8. Violet

Jusque dans les années 1970, à Ancy-sur-Moselle, la plupart des «anciens» possédaient quelques ares de vignes et produisaient du vin pour leur consommation personnelle. Mon père était de ceux-là et je me souviens de ses vins issus d'hybrides plantés après le phylloxéra (baco noir et baco blanc). Tirés du tonneau, ils avaient cette coloration violette. Et je me rappelle leurs effluves de quetsche de Moselle et de petite prune, masqués dans un premier temps par une acidité volatile, redoutable certaines années. Jean-Marc Gatteron, rédacteur en chef, Le Rouge & Le Blanc

9. Garnet

Garnet, for me, it's pomegranate: matter, structure, but also light.The powdery velvet of the chocolate ganache.Garnet, grenade, ganache, grenache ... My favorite is that of the field Le Temps found, in the Albères.She tells all of this, who knows how to listen to her, and watch her deploy.

Fleur Godart, grossiste en vins et volailles (Vins & Volailles)

10. Raspberry

Seeing this color, I first thought of the 100% Grolleau (spelled Groslot for this area, editor's note) in the field of large vines in Anjou, but it may be more on hot red.I will therefore stick to Clairet Bordeaux, that of my friend Grégoire Hubau at Moulin Pey-Labrie (La Rose du Meunier).It’s exactly this shade.

Michel Tolmer, illustrator, graphic designer, posterist

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