{"id":33694,"date":"2014-12-04T14:18:31","date_gmt":"2014-12-04T06:18:31","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=33694"},"modified":"2014-12-04T13:51:37","modified_gmt":"2014-12-04T05:51:37","slug":"a-bit-red-a-bit-brown-pantone-picks-full-bodied-marsala-as-top-colour-of-the-new-year","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2014\/12\/04\/a-bit-red-a-bit-brown-pantone-picks-full-bodied-marsala-as-top-colour-of-the-new-year\/","title":{"rendered":"A bit red, a bit brown: Pantone picks full bodied Marsala as top colour of the new year"},"content":{"rendered":"
\"pantone.com\"<\/a>
pantone.com<\/a><\/figcaption><\/figure>\n

NEW YORK\u2014Let\u2019s hear it for Marsala, the wine-influenced, red-kissed colour of 2015, as chosen by Pantone.<\/p>\n

\u201cHardy, robust, satisfying, fulfilling. At the same time there\u2019s a certain glamour that\u2019s attached to this colour,\u201d offered Leatrice Eiseman, executive director of the Pantone Color Institute.<\/p>\n

Pantone\u2019s yearly picks can herald a marked presence of a colour in fashion, beauty, housewares, home and industrial design and consumer packaging, though some years the influence is stronger than others.<\/p>\n

The 2014 colour of the year from the forecasters and industry consultants was Radiant Orchid, a deep tropical purple. The year before that it was Emerald green. Tangerine Tango had legs in 2012.<\/p>\n

The idea, Eiseman explained in a recent interview, is not to choose a colour that will necessarily \u201covertake the world.\u201d In Marsala\u2019s case, she said, the shade is complex but grounding\u2014brown-red with blue undertones for a dark blush effect.<\/p>\n

Eiseman and her team travel the world to observe colour at play. For Marsala, they see an accent wall in a living room or office, a swipe of eye shadow mixed with bronze for a metallic look, a throw pillow, the exterior of a car or a bit of jewelry evoking the 1950s.<\/p>\n

There\u2019s a natural earthiness to the shade, announced Thursday, a full-bodiness like the cooking wine it is named for, without overpowering.<\/p>\n

\u201cIt really does embody a certain amount of confidence and stability,\u201d Eiseman said.<\/p>\n

The hue isn\u2019t a risky one, whether in a nail polish, a frock on a runway or a pattern of stripes in a men\u2019s tie or florals for table placemats or bedding.<\/p>\n

Eiseman noted the versatile shade was among colours Pantone flagged as spring\/summer trends for 2015 earlier this year, as evidenced on the runways of Herve Leger by Max Azria, Dennis Basso and Creatures of the Wind, among other designers.<\/p>\n

As they did with Radiant Orchid, the cosmetics giant Sephora plans a limited-edition collection of beauty products based on Pantone and its latest pick, Eiseman said. Marsala has been widely used in lipstick and hair colour for years.<\/p>\n

One of the colour\u2019s strengths, she said, is the ease in combining it with grey, black, beige and other neutrals.<\/p>\n

\u201cIt\u2019s a colour that you can mix with what you already own,\u201d Eiseman said. \u201cYou can add just a touch of it. That\u2019s the intent and purpose. It is not the colour that swallows the world.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

NEW YORK\u2014Let\u2019s hear it for Marsala, the wine-influenced, red-kissed colour of 2015, as chosen by Pantone. \u201cHardy, robust, satisfying, fulfilling. …<\/p>\n","protected":false},"author":44,"featured_media":33697,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-33694","post","type-post","status-publish","format-standard","has-post-thumbnail","category-art-and-culture","mauthors-leanne-italie","mauthors-the-associated-press"],"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/33694","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/users\/44"}],"replies":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/comments?post=33694"}],"version-history":[{"count":0,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/33694\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media\/33697"}],"wp:attachment":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media?parent=33694"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/categories?post=33694"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/tags?post=33694"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}