When red wine turns brown, it typically indicates that the wine is aging or has been exposed to too much oxygen. As a sommelier and brewer, I have encountered this situation many times and have learned to interpret the changes in color as a clue to the wine's condition.
The process of a red wine turning brown is often referred to as oxidation. Oxidation occurs when the wine comes into contact with oxygen, which can happen through a faulty cork or by simply being exposed to air for an extended period. This exposure to oxygen can cause chemical reactions in the wine, leading to changes in color, flavor, and aroma.
Observing the color of a red wine can provide valuable insights into its age and condition. When assessing a wine's color, I typically tilt the glass forward and observe the rim variation and change of color against a white surface. A young red wine will generally have a vibrant and intense color, with a deep red or purple hue. As wines age, however, the color can begin to change, and browning becomes more apparent.
The browning of a red wine is often a sign of oxidation and can be attributed to the breakdown of pigments in the wine. The red and purple pigments in wine come from compounds called anthocyanins, which can gradually degrade over time. As these pigments break down, the wine's color may shift from red to brown.
It is important to note that not all browning in red wine is undesirable. In some cases, a slight browning of the wine can be a sign of maturity and complexity. For example, aged red wines, such as mature Bordeaux or Barolo, can develop a brick or garnet color, which is considered a desirable characteristic.
However, excessive browning in a red wine is typically a sign of deterioration. When a wine is overexposed to oxygen, it can lead to the formation of undesirable compounds, such as acetaldehyde, which can give the wine a nutty or sherry-like aroma. These compounds can also contribute to a loss of freshness and fruitiness in the wine, resulting in a flat or stale taste.
To prevent or minimize browning in red wine, it is important to store the wine properly. This includes keeping the bottles in a cool, dark place and ensuring a tight seal with a quality cork or closure. Additionally, consuming the wine within a reasonable time frame after opening can help prevent excessive oxidation.
When a red wine turns brown, it is typically a sign of aging or overexposure to oxygen. While some browning can be desirable in aged wines, excessive browning can indicate a loss of freshness and quality. By carefully observing the color changes in red wine, sommeliers and wine enthusiasts can gain valuable insights into the wine's condition and make informed judgments about its age and drinkability.