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Wines of the Red, White and…Blue?

I recently came across a new wine out of Spain called GIK.  It is a semi-sweet wine made from red and white grapes that is targeting the European millennial’s by making it blue. Yep, you read that correctly, neon blue. The blue hue comes from the addition of anthocyanin which is the pigment found in grape skins and indigo. As you can imagine the feed- back from the serious wine community has been less than stellar. Comments like “It’s like that time I made Kool-Aid but mixed two packages together” and “I think there is a place for innovation but this is explicit manipulation. Is it really that innovative or interesting?” have been common.

The glaring nature of this product may be off putting to the purists out there and understandably so. Where does it end, they may ask, a rainbow colored wine or a wine that is neon green? Certainly the same arguments were made when vintners turned to additives such as mega-purple (concentrated Alicante Bouschet) or the use of oak chips and powders. On the other hand, I can’t help but wonder if the same arguments were being made when chaptalization or acidification was implemented or even Rosé made from blending red and white wines. How about the granddaddy of all manipulations, Méthod Champenoise? If we use the basis of manipulation to define what should be called wine, then we would have to have a whole new definition for many of the products that are already in production.

I, for one, say let it be blue. The market will decide its fate and who knows…