> In 2001 Frédérick Brochet of the University of Bordeaux asked 54 wine experts to test two glasses of wine [...] that one had been coloured red with a flavour

> In 2001 Frédérick Brochet of the University of Bordeaux asked 54 wine experts to test two glasses of wine [...] that one had been coloured red with a flavourless dye. Well, red wine is red because it's colored by the skin of the grapes. I guess the critique is that the tasters were inconsistent, they used [very] different language for the wine(s). Which is definitely interesting. But not that surprising :) > "jammy" I had no idea what they meant by jammy, but according to google it's very fruity wine, low acidity, low in tannin. Ah!