Purple Wine - Its My Mind
You know how you go for the slightly shinier apple, or get briefly bummed when the Big Mac in your hands looks absolutely nothing like the Big Mac in the commercial? Like it or not, aesthetics factor into consumer judgment as much as — often more than — substance. We live in a hyper-visual, hyper-commercial world where everything from hamburgers to depression medication is marketed to us with a strong aesthetic component, such as when the depressed woman is finally hopeful again, a window shade opens up yay!
Visuals are a messaging shorthand, often used to impart a sense of quality. To make Mega Purple, Rubired grapes are prepared into Purple Wine - Its My Mind kind of wine with a ton of residual sugar about 68 percent and a very rich color.
So why do wineries use it? And why are they so freaked out about us finding out? While not always undesirable, and generally well-suited for aging, vegetal flavors are a much harder sell than big, fruity wines that promise to taste like a tannic blackberry explosion at Many winemakers anonymously insist they only use a very tiny proportion of it, adjusting for color but not affecting the aroma or flavor.
But since nobody is really telling us anything, what the hell should we trust? For now, maybe Purple Wine - Its My Mind can just recommend they rename the stuff something less -bleak.
Mega Purple, looking quite mega, photo courtesy of WineAnorak. Published: August Lifeline - Jamiroquai - Rock Dust Light Star,
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