Would that those crafty chemists behind "Mega Purple" had named their wine additive Deep Purple. If that were the case, then this segue from Deep Purple to Mega Purple would be entirely unnecessary. And of course, now you've got that bloody riff from the 70's burned into your head for the next 72 hours. You're welcome! - no need to thank me.
Anyhoo, Alder of Vinography has been hosting a lively debate about M.P. What is the big Purple w/r/t wine? To quote Mr. Vinography:
"This additive, which is essentially the 100% natural reduced extract of wine grape skins is apparently in wide use as a color enhancer in wines, from the under $20 stuff in supermarkets to some "to-be-unnamed high end California reds."
PS it also, apparently, boosts a wine's flavor. There are some interesting opinions bubbling up in the comments pertaining to whether or not this additive should be disclosed on the label. From "I want to know what's in what I digest and that goes for cereal as well as wine" to "how much attention do you pay to what's really in the package?"
I, for one, would like to know exactly what's in Mega Purple. The claim is that it's 100% natural - the reduced extract of wine grape skins. Fine. Now tell me how it's produced and what grapes and/or other 'additives' are utilized to produce this color-deepener/taste-enhancer. Remember that last bottle of 'natural' juice you picked up? It wasn't just juice..