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Color in grapes from different climates

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?!

Cheers, 

Rhett 

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  • A nifty tidbit I picked up from the CSW program dealing with anthocyanins: they are affected by acidity in the grape. The higher the acid, the more red the color in the glass will appear. The less acidity there is, the more blue and purple tones will start to show. The question of color is of course, not black and white as mentioned above. But this has definitely helped me in my tastings. Think Cahors next to Mendoza- yes there is a natural purple hint to Malbec, but side by side you can see a difference. Imagine some notoriously high acid reds- Nebbiolo, Sangiovese, Bourgogne Pinot- and you start to see that pattern of rusty red hue. Its not the whole picture, but for me its a great corner-piece of the puzzle tgat helps me frame it in. It triggers questions of vintage, eliminates certain varietals....Chris Bates has a fantastic 4 box chart that, in generalities, breaks reds down into Red/Purple and Opaque/Translucent. Really tokk my tasting up a few notches.
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