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Red wine
The process of making red wines is where both seeds and skins are left in the juice during fermentation. Red wine get all of their red or purple color from the skin of the grapes. In addition to color, they also impart other flavors and texture to the wine, noticeably their tannins. This brings to red wine more complexity and structure compared to white wines. Some grapes with thinner skin produce rather lighter red, in both color and structure, such as Pinot Noir and Garnache. For others, thicker skin grapes deliver some of the most robust, bold and fuller body wines.
White wine
White wines are made from white or green grapes, that is only half correct because terrific white wines could be made from red or black grapes. First of all, regardless of green or dark grapes, all grape juices after pressed are either clear, pale or light green-ish in color. White wines are wines made by fermenting only the grape juice, all skins and seeds are separated immediately after crushing the grapes. Technically, any grapes can be made into white wines, however that might not always produce the best flavors.
Rose wine
Rose is made from red or purple grapes, and it is somewhat between white wine and red wine. After crushing, the grape skins will be left macerating with its juices for a few hours. Its juices will take on the color from the skin, as well some of the flavors; this result in a pink-ish wine with tannins and additional flavors extracted from its skin, such as rose pedals and dried flowers.
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