How Wine Gets Its Color
How Wine Gets Color
Give it some skin🤚
Grape juice is clear… It’s the grape skins that give wine a beautiful color. The longer the juice sits on those skins, the more color it absorbs - like a tea bag seeping in hot water!
When making white wine, grapes are typically crushed & the juice is separated from the skins. This creates a wine that’s crisp & clear. Red wines are crushed & stay on the skins for a few days or weeks to develop deep color & complexity… But not all winemakers subscribe to this theory.
Some producers prefer minimal skin contact when making reds to create a light & chillable wine with just a hint of color - perfect for hot summer evenings. Other winemakers prefer maximum skin contact whites, which produce savory orange wines that can hold up to meats & spicy food.
Today, Unrooted celebrates this creativity with a curated selection of skin contact wines. These bottles range from deep amber hues, blush rosés, stain-your-teeth reds & lightly colored “chillables”. Enjoy them all!
The Skin Contact Selections…
