Why is it that red wine has such a characteristic color? Does it depend on the grape?
We could say that the type of grape with which a wine is made has a lot to do with the color we see in the glass. But, what if we tell you that a white wine can also be made with red grapes if we wanted? The reason bears a name: Anthocyanins, a natural colorant that begins to take effect in the maceration process. Therefore, if we were to squeeze a red grape and quickly separate the skins from the resulting must, there would be no color in the must and we could vinify a white wine.
But in the case of red wines, this is not the case, and that color is achieved by allowing the skins of the red grapes to macerate, causing the almost transparent juice to begin to color. Because the secret of the color of a red wine is in the skin of the red grape.
On the other hand, rosé wines are red vine wines but with little maceration. If this process lasts for about three weeks, a very intense color is achieved, very different from that of rosés whose maceration only lasts one or two days, achieving, depending on the time, very diverse and subtle tones.
