What makes red wine red

Red wine grapes are ready to harvest in late summer to early fall, several weeks after the initial green color of the grapes has turned to dark red or blue-black, a period called veraison. Vineyard crews cut the grape bunches or clusters from the vines. Delivered to the winery, winemakers can also sort out mildewed grapes, unwanted raisins, leaves and debris. Any juice created at these stages prior to pressing is known as free run.

Machine-harvested grapes are already ready to ferment. Thank You! We've received your email address, and soon you will start getting exclusive offers and news from Wine Enthusiast. Routinely, many add a measured dose of sulfur dioxide at this stage, and also later, to kill unwanted microbes and minimize oxidation. The combined juice, skins and seeds is known as must. Some winemakers cool the must for a day or two, a process called cold soaking, to extract color and flavor compounds from the skins before any alcohol is created.

Either way, yeast cells come to life in the sweet solution and begin to convert the sugar into alcohol, heat and carbon dioxide. A cap of skins forms atop the must. This cap needs to be blended back into the juice at least once per day but often more during the fermentation process to keep it moist.

Winemakers stir the must or wet the cap by different methods. This mouthwatering expression oozes with flavors of red berries, smoky ash, black pepper and clove. If you love earthy, medium-bodied reds with tons of acid, then this historic grape needs to be on your radar.

For a crowd-pleasing red that promises to satisfy the masses, look no further than this tasty, budget-friendly option. Related: The Best Wine Accessories. This delicious expression oozes with flavors of black cherries, cranberries, dried rose petals and damp earth. When looking for a great red wine, seeking out high-quality juice is key. Look for wines made from responsibly farmed fruit, as well as authenticity-driven producers.

For those who enjoy lighter-bodied reds lower in tannins, look for a lower-ABV pinot noir, Gamay or similar varieties. Lighter-bodied, lower-tannin reds will last for a few days, whereas fuller-bodied wines with higher tannins will likely last up to five days. Keep opened wines in the fridge and let them reach just above room temperature slightly chilled prior to enjoying.

Jonathan Cristaldi has written about wine and spirits for over a decade. He regularly tastes wines from around the globe, and personally tasted every wine in this roundup, except for the Ormes de Pez and Unico. Cristaldi was named a "Wine Prophet" by Time Out New York for his witty and often avant-garde approach to wine education. Vicki Denig updated this piece. She has contributed to Liquor. Splitting her time between New York and Paris, she is a certified wine specialist and has worked in the wine trade since United States Department of Agriculture.

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Develop and improve products. List of Partners vendors. By Jonathan Cristaldi. Our biggest wine deals. Available by text! Join Winetext. What Makes the Red Wine Red? By: WineLibrary Staff. What makes red wine red then? Can you make white wine out of red grapes? Sauvignon Blanc It's as ubiquitous a grape varietal as you will find Read more. Shop Our Library Pass Subscription.

So you're saying red grapes actually have clear juice? Yes, that's exactly what I'm saying. Many people believe that red wine comes from red grapes and white wine comes from white grapes.

While this is usually the case, it is for a different reason than most would assume. The juice from almost all grapes is actually clear! So if grape juice is clear, then what makes red wine, red?