While it may seem counterintuitive, it's entirely possible to make white wine from red grapes. The key lies in separating the grape juice from the grape skins before fermentation begins, allowing winemakers to capture the delicate flavors and aromas of the fruit without extracting the pigments and tannins found in the skins. Let's delve into the fascinating process of crafting white wine from red grapes and the unique characteristics it imparts to the finished product.

1. Grape Selection: The winemaking process begins with the careful selection of red grapes suited for white wine production. While most red grape varieties have clear juice, some contain pigments in the pulp or skins that can impart color to the wine if not handled properly. Varietals such as Pinot Noir, Grenache, and Merlot are commonly used for making white wine from red grapes due to their relatively low levels of pigment and tannin.
2. Gentle Pressing: After harvesting the grapes, they are transported to the winery and subjected to a gentle pressing process to extract the juice from the skins. Unlike red winemaking, where extended contact between the juice and skins is desirable for color and tannin extraction, white winemaking requires minimal skin contact to preserve the purity and delicacy of the juice. The pressed juice, known as "free-run juice," is collected and transferred to fermentation vessels.
3. Cold Settling: To further clarify the juice and remove any solids or impurities, it may undergo a process called cold settling. During cold settling, the juice is chilled to encourage suspended particles to settle to the bottom of the tank, leaving behind a clear, clean juice ready for fermentation.
4. Fermentation: The clarified grape juice is then fermented using either indigenous or selected yeast strains, depending on the winemaker's preference and style goals. Fermentation typically takes place in temperature-controlled stainless steel tanks to preserve the freshness and fruitiness of the wine. The absence of grape skins results in a wine with minimal color extraction and a focus on pure fruit flavors and aromas.
5. Aging and Maturation: After fermentation is complete, the young wine may undergo aging and maturation to develop complexity and depth. Some white wines made from red grapes are aged in oak barrels or undergo sur lie aging, where the wine remains in contact with the spent yeast cells to enhance texture and mouthfeel. Others may be bottled young to preserve their vibrant fruit character and freshness.
6. Unique Characteristics: White wine made from red grapes often exhibits distinctive characteristics that set it apart from traditional white wines. While it shares the crisp acidity and citrusy notes typical of white wines, it may also display subtle hints of red fruit, floral aromas, and a slightly fuller body. These wines offer a fascinating glimpse into the versatility of grape varieties and winemaking techniques, showcasing the diversity of styles and flavors found in the world of wine.

In conclusion, making white wine from red grapes is a fascinating process that requires skill, precision, and a deep understanding of grape varieties and winemaking techniques. By carefully separating the juice from the skins and preserving its purity and freshness throughout fermentation and aging, winemakers can create white wines with unique characteristics and a vibrant expression of the fruit. Whether enjoyed young and fresh or aged to develop complexity, white wine from red grapes offers a delightful and unexpected twist on the classic white wine experience.

Richard Parker, California