As wines age, their deep red/purple hues fade to brick-red, amber, or brown due to oxidation and polymerization of tannins. Oak barrels are charred or toasted, imparting vanilla, coffee, and caramel notes—flavors we associate with the aroma of brown (think toasted bread, nuts, or chocolate).
Brown in wine is the patina of time—whether a flaw or a masterpiece of aging, it tells a story. Like autumn leaves or antique wood, it speaks of maturity, earth, and the inevitable passage of seasons.
So next time you swirl an aged wine with brownish tints, think of it as liquid history in a glass. 🍷🍂
