Wine color practice of saignée (exposing wine to red grape skins for only a short period of time in order to give it a lighter feel closer to that of white wine) or by blending a white wine with a red wine. The presence of a complex mixture of anthocyanins and procyanidins can increase the stability of color in wine. As it ages, the wine undergoes chemical autoxidation reactions involving acetaldehyde of its pigments molecules. The newly formed molecules are more stable to the effect of pH or sulfite bleaching. The new compounds include pyranoanthocyanins like vitisins (A and B), pinotins and
History of French wine the close commercial ties with the English allowing this area to grow in prominence among all French wines. In the aftermath of the Hundred Years War, these lands reverted to French rule but with a lasting imprint of English influence. Following the restoration of Charles II to the British crown, several French wines came back into fashion in the London market. One such wine was a fizzy drink from the Champagne region that was disparaged among French wine drinkers for its faulty bubbles. A French expatriate, Charles de Saint-Évremond, introduced this sparkling style of Champagne to the London court and