As I said, the more anthocyanins we start with, the shorter the polymers we end up with. Smaller polymers aggregate into smaller colloids. Not only do these feel softer and finer, but they have a greater combined surface area as well and impart greater aromatic integration. That’s why the finer the texture of a sauce or a wine, the dreamier it tastes. In general, darker-colored wines have a quality edge (Pinot Noir being the exception, as always).
