I am in the process of studying for the Certified test and had a question on the color in grapes from different climates. I was reading my Deductive Tasting Method Workshop packet from the CMS and it has in the section, GEOGRAPHY IMPACT under deductive logic parameters for warmer and cooler climates, some contradiction with what The Science of Tasting info the Guild has.
In the Workshop packet is has "Color is slightly darker for the grape variety" under the warmer climate section and "Color is pale for the grape variety" under the cooler climate section. In The Science of Tasting info from the Guild it says that this is a not true. It states that color (anthocyanins) is inhibited by heat and that cooler vintages can produce darker colored wines than warmer ones.
Any of my awesome wine cohorts want to clear this up for me?!