A question about red wine

Hi, I have a question about the coloring of red wine and I'm hoping that someone here can help me. I need to know if artificial colors are ever used in the commercial production of red wines. Specifically, would anyone ever use Caramel Color in red wine? It's the coloring agent in colas and I really need to avoid it. So, if I go to my local wine shop and buy a typical $10 or $15 red wine am I safe? Thanks in advance to anyone who answers.

Hello Paul, and Welcome!

Carmel coloring is occasionally used in cheap Marsala, Madeira, and Sherry, but there would never be any reason to do so with a red table wine. As far as I know, this is never done.

Best Wishes,
Ryan

[David M. Bueker]

Welcome Paul!

Ryan has the answer as far as I know. I have never heard of caramel coloring being used in red wine.

Paul,

For what its worth a book called Winemaking Basics by Ough claims that caramel is the only legal coloring agent in the US but that its seldom used in table wine.

http://books.google.com/books?id=aymAiySttI0C&pg=PA273&lpg=PA273&dq=caramel+coloring+in+winemaking&source=bl&ots=WzqgoDM4qq&sig=k0E1AOzWpqYShWMCirKq8QxpjXc&hl=en&ei=mwXvStDEF5LOlAfRn_X_BA&sa=X&oi=book_result&ct=result&resnum=5&ved=0CBYQ6AEwBDge#

Ryan is right on in his response. Although you will find caramel coloring in some white wines (especially in Germain May Wine) there is no logic to using it in reds. Red coloring additives generally fall into the category of Mega Purple (made from a concentrate of Teinturer grapes skins or Ultra-Red. None of these contains caramel in any form.

The use of these color enhancers is debatable. They do,however, succeed in darkening color and also have the advantage of hiding a low level of Brett. At least in my opinion, if a wine lacks color I'd be happier knowing the winemaker had added a small amount of Petite Sirah and not of Mega Purple.

Best
Rogov

Hi Daniel,
What’s the difference between using Mega Purple and blending with Petite Syrah? If the objective of the winemaker is to enhance color (and just enhance color), I see no difference. As you mention both the Mega Purple and Petite Syrah wine are derived from grapes. (Now if the coloring additive was not derived from grapes- that’s a horse of a different color).

Salute

(Now if the coloring additive was not derived from grapes- that’s a horse of a different color).

pun intended?

[David M. Bueker]

What’s the difference between using Mega Purple and blending with Petite Syrah? If the objective of the winemaker is to enhance color (and just enhance color), I see no difference.

Blending in Petite Sirah (please don't use the Turley-ism of Petite Syrah ) does not just change color. I'm not aware of the full affects of Mega Purple or similar substances, but the Petite Sirah grape has its own flavor & some decidedly tannic qualities, so it's not just a color change agent regardless of intent.

Hi David,
Adding a little Mega Purple before the start of fermentation also could change the outcome of the finished wine.

Salute

David, Hi....

Begging to disagree. I'd go as far as to suggest that if you and I had a dollar each for every bottle of wine the color of which was darkened by the addition of 10-15% of old vine Petite Syrah we would both be zillionaires.

Best
Rogov

[David M. Bueker]

Rogov,

We might have to agree to disagree. I have had many a wine with 10-15% Petite Sirah, and I can certainly tell when it is present.

Rogov, I'm going to have to side with David here: if you're saying that up to 15% PS would not affect the taste, or would not show discernible characteristics in the finished wine...that's rather a remarkable statement.

It would have to be pretty insipid and featureless PS. And that's not a description that most PS falls under.

Not disputing that PS can be and frequently is used as a color enhancer, but it's not in the teinturier category---it has distinctive characteristics far beyond dark color.