Anyone who regularly drinks red wine knows that it is primarily intended to pair with foods based around meats and other relatively assertive victuals.
The color and the flavor in red wine both come from the skins of the grapes that produced it, and many people believe that the darker the color, the more intense the flavor. Though this might be true, it doesn't always follow that the resulting wine is better.
The only conclusions I can draw about very dark-colored red wines are that they possibly were intended to impress people and that the flavors might actually have been harmed by the effort to produce more intense pigmentation.
Updated: Tue Aug 06, 2024