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 earliest amphorae, from the 2nd century BC, bear Iberian shipper's marks, indicating that distribution of wine predated conquest. It wasn't till the first century AD that there was record of Gaul's wine being of any note or renown. In his "Natural History" (book xiv), Pliny the Elder noted that in the region near Vienna (modern day Vienne in the Rhone wine region), the Allobroges produced a resinated wine that was held in esteem and commanded a high market price. It was also during the late first century BC/early first century AD that viticulture started to spread to other areas