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
French wine In other words: when the same grape variety is planted in different regions, it can produce wines that are significantly different from each other. In France the concept of "terroir" manifests itself most extremely in the Burgundy region. The amount of influence and the scope that falls under the description of "terroir" has been a controversial topic in the wine industry. The amount of information included on French wine labels varies depending on which region the wine was made in, and what level of classification the wine carries. As a minimum, labels will usually state that classification, as well as