Adam, Joanna, and Zach discuss whether wine drinkers still need every red wine to be deep and inky in color, or can brands and producers that have typically relied on Mega Purple and other additives instead get away from that practice? What made such wines so desirable in the first place, and have tastes changed enough to allow brands to phase out this approach to winemaking? Please remember to subscribe to, rate, and review The VinePair Podcast on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to [email protected]. Thanks for listening, and cheers!

Zach is reading: Stone Brewing Flew Too Close to the Sun. It Still Hasn’t Hit Rock Bottom

Joanna is reading: The Best MLB Drinks Souvenirs to Take Home This Season

Adam is reading: Is Mole Pechuga Mezcal About to Have Its Moment?

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