Sunday, November 06, 2005
Tracey and I try to make wine as naturally as possible. Our basic rule is only put into wine that which you would place into your mouth.
Another wine maker we know and respect added "Color Pro" to one of his wines. When I asked him about it, he said that he was worried about the color. I pressed him a bit more - why worry about the color. Some of the best wines I have ever had were light in color - a 1971 Burgundy jumps to mind. "Consumers care about color" he said.
One of our wines, our Mourvedre, is nearly dry. The color is intense but not dark. We won't add any Color Pro. It tastes wonderful - like the wild strawberries at my family's cabin near Yellowstone.