Step 2
of 6
Crush & press
This is where red and white wine split. For white wine, the grapes are crushed and the juice is pressed off the skins immediately — that's why most whites are pale and low in tannin.
For red wine, the opposite. The crushed grapes — skins, seeds, juice — all go into a tank together. The skins are what give red wine its color and most of its flavor.
Rosé is the in-between: red grapes crushed like reds, but skins removed after just a few hours.
