Robin Garr wrote:I agree with Howie, Jeff. Meaning no disrespect, I think of wine as covering an almost infinite spectrum - not only among wines but over a single wine's lifetime and, moreover, within your glass as you look at it on the table, against a white background, against a light, and tilted so as to show the distinction between a dark center and a bright edge. This is part of the fun of wine, and I'm sorry, but I can't reduce it to one of five or six choices.
That said, though, in general I regard an inky or purple wine as likely Parkerized and spoofy, and prefer a lighter, more nuanced red, particularly as found in non-spoofed Burgundy. Or, at the least, the textured dark-red-ruby-highlights of a Tuscan red or the dark-red-garnet-highlights of a good Bordeaux or unspoofy Cabernet/Bordeaux blend.
Is that nuanced enough for ya?
Howie Hart wrote:Strange question. The hue of red wine changes over time, from purplish to brown. Also different varieties exhibit different hues, and the hue changes depending on the pH.
Bob Parsons Alberta wrote:I agree, I am starting to find these "what is your favorite blah blah" rather annoying.
Jon Leifer wrote:Jeff: don't let the naysayers get to ya,,Ya got questions you want answers to, keep asking.
As for me, as my wife ..and daughters, will testify, my sense of color is terrible so I just go with the nose more often than the color tho I am probably not too big on brown..Color is not something I really focus on in red wines..I am not a big fan of dark white wines
Steve Slatcher wrote:By ink I presume you mean very dark, but of course ink can be any colour.
For my personal notes I do sometimes describe wine of any colour as inky. I find it hard to describe, but I do this when it seems to have an element of blackness about them, however dark of light it really is. I wonder if it is perhaps a very fine suspended sediment. Does anyone else know what I am talking about?
I know that colour is supposed to be very important to the enjoyment of wine - for rosés it has been shown to be THE most important factor! But like some others here I really can't say what my favourite is. Indeed, I find it is only under very controlled conditions I KNOW what the colour is. All too often the restaurant is badly lit or there are no convenient white backgrounds.