I'm gettting drunk
- Thread starter Spacealien2
- Start date
Too heavy on the Mega Purple for my liking. Bet you didn't know about that stuff. I can easily tell when it's been added to a wine. It's also how they make many wines under $20 taste exactly the same year after year, when there's no way they would without it.
https://en.wikipedia.org/wiki/Mega_Purple
https://vinepair.com/articles/what-is-mega-purple-and-what-is-it-doing-in-my-wine/
From the link above.
So why do wineries use it? And why are they so freaked out about us finding out? One major factor is that visual/marketing thing. We haven’t really admitted it to ourselves, but we seem to like our red wines really red these days. Especially if we’re buying cheap, seeing a nice dark inky purple in the glass makes us think we’re getting more “depth” of quality than might actually be in a $9 bottle. Beyond enriching the color, Mega Purple is thought to add “roundness” and boost the fruit or residual sugar of a wine that may have come out with less than desirable body. Winemakers also use Mega Purple to cover up the flavor of pyrazines, the compounds that give an unmistakable green bell-pepper flavor to certain wines. 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 14.5 percent ABV.
It's similar to the way big brand orange juice, which market their product as “pure” and “simple,” add flavour packs to their juice to make it taste the same year-round. Big producers of “not from concentrate” or pasteurized orange juice keep their juice in million-gallon aseptic storage tanks to ensure a year round supply. Aseptic storage involves stripping the juice of oxygen, a process known as “deaeration,” so the juice doesn’t oxidize in the “tank farms” in which the juice sits, sometimes for as long as a year.
Flavour packs are then added to batches to give the orange juice its distinctive aroma before bottling. If you want real fresh squeezed orange juice, best to squeeze the oranges yourself.
The other reason they use Mega Purple is because some like it. I guess they're right.
I can stand a bit of it, but some wines contain way too much.
did you still get those mega hard boners you've been having lately?
When I eat beef I feel horny.
When I eat beef I feel horny.
Well, I'm having a semi-hard on as I type right now.
But I've been trying to set up a date with a lady here maybe that has something to do with it.
My best record is 3 times an hour so far!
Mega Purple, I didn't know that. That's why South African wine is so unusually dark, good wine though.
When it comes to grillin, only one wine will do:
When it comes to grillin, only one wine will do:
Not so sure about South African wines but definitely most California reds that sell for $20 and under here will contain it. It’s actually a California innovation.
Very insightful, it sounds like "Mega Purple" is the "MSG" for some wine producers. I think that Ontario wines that say "VQA" do not use Mega Purple.
Correct. When you see VQA Ontario on a bottle, it means the wine is made from 100% Ontario-grown grapes, which have been approved through a strict quality-assurance program.
Non-VQA are produced from a blend of foreign grapes (often from Argentina) and domestic content to produce a wine labelled as Cellared in Canada or International/Canadian Blend. Which is a little misleading if you ask me.
