Most wine tasters don't give the color of a wine enough consideration when evaluating or blind tasting a wine. This is a complete fail if you do this!
Over the past 20 years I have been evaluating wines and tasting wines blind and for many of those years literally flying blindfolded in the way I was tasting.
I didn't give color enough consideration because that was not what I was trained to do or thought really mattered.
I was dead wrong! It was only after years of teaching that I found "New Way" of helping myself and my students understand how to use color as a guide to the aromatic and structural elements that can be expected when evaluating color.
I call this "Aromatic Anticipation"!
There is so much to take away from color and rim variation that can be applied into a simple objective system of anticipating what we will smell and what the wine will feel like.
I've developed a strategic system to use color to help my students and clients develop wine tasting mastery!
Fred Dex, MS