Red and white wines are made differently
We all know the basics. Wine comes from grapes — or rather, from fermented grape juice. It follows, then, that red wine is derived from red grapes and white wine comes from white grapes, right? Not necessarily. Whether red or white, virtually all grapes produce clear juice. The secret to a wine’s color lies not in the pulp, but in the skins. When making white wine, the grape skins are removed before fermentation, resulting in a clear juice that ultimately yields a transparent white wine. Usually, those skins are white, but many white wines (including a large percentage of Champagne) are actually made from red grapes — a style known as Blanc de Noir. During the production of red wine, on the other hand, the skins remain in contact with the juice as it ferments. This process, known as maceration, is responsible for extracting a red wine’s color and flavor. Think of it like steeping a bag of tea: The longer you allow the leaves to remain in contact with the hot water, the darker, richer, and more intensely flavored your brew will be. The same principle applies to wine. Longer maceration times result in deeper-hued reds with more intense flavors. This is why light-skinned grapes like Pinot Noir produce a fresher, brighter style of red, whereas thick-skinned grapes like Cabernet Sauvignon yield more power and concentration.