I was wondering if anyone knows:
1. why the skins of white grapes are not used in the wine making process like the skins or red grapes are with reds.
2. Are there white wines that use the skins?
3. What is it that gives the various varietals their difference in color?
If I recall correctly, the juice of most grapes is pretty much colorless. The skin of red grapes contains the pigment and tannins needed for red wine, but the skin of white grapes has little or no pigment or tannin. I believe the color of the wine is determined by the type of grape (some varieties have more pigment and tannin than others), the amount of time the juice is left in contact with the skins, etc.
Oh..........I thought this was about my quiche eating football team........Never mind...
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