But I Thought That Was A Red?

This little question pops up from time to time in the shop when we get a new addition—wines that are commonly associated with a certain colour. Well, like my mum told me, “It’s what’s on the inside that counts, and that’s a good job, ’cause you’ll be single forever if it weren’t.”

Almost all red grapes are white on the inside, and when making white wines, it’s what’s on the inside that counts.

Here’s a quick wine lesson. There are a few different approaches to winemaking, but I’ll focus on the typical red and white wine production processes.

When making red wines, the grapes are picked and then crushed, releasing the juice, which is mixed with the skins and seeds. The wine is then macerated and fermented, typically in stainless steel vats or oak, although some countries prefer qvevris or other concrete vessels. Crucially, the juice stays in contact with the skins throughout this process, which imparts both tannins and colour to the wine. After fermentation, the wine is pressed, leaving you with the finished red wine.

The process for white winemaking differs slightly. It starts with the same crushing of the grapes; however, the juice is pressed away from the skins, meaning no red colour from the grapes is imparted to the wine. For rosé wines, there is some skin contact, but only for a short period.

And just to blow people’s minds, Pinot Grigio is not a white grape.

Take this white Malbec, for example

This wine is vinified using 100% Malbec grapes and demonstrates the versatility of the grape beautifully. Grown in the Uco Valley of Mendoza, Argentina, the grapes are cultivated at high altitude, which suits the style well as it helps preserve acidity. The must is fermented at 13°C for 25 days in stainless steel tanks, then further aged in stainless steel to retain a crisp style with deep stone fruit characteristics. The palate is fruity, with stone fruit flavours leaning towards peachy notes, and finishes elegantly crisp. Aromas of orchard fruits and wildflowers add beautiful context to the palate.

Whilst on the topic of Malbec, it’d be rude not to mention the great Malbec rosé revolution of Christmas 2024, which ended up being the best seller on my table during the 2024 Big Christmas Wine Tasting. It lent itself perfectly to the style—really peachy and fresh, with cherries and strawberries. A great choice as an aperitif.

On the flip side, white wine is also used in red wines… sometimes. For example, the Le Campuget Syrah Viognier.

Le Campuget Syrah Viognier is a fresh, subtle blend of the red Syrah grape with a dash of Viognier (the same approach used in Côte-Rôtie in the Northern Rhône) from the Costières de Nîmes area of France’s southern Rhône. It shows ripe, dark, spicy fruit flavours and a juicy, unoaked purity that makes it a great accompaniment to grilled meats or barbecues.

Champagne commonly uses red grapes. Most Champagnes are blends of three varieties, typically led by Chardonnay with Pinot Noir and Pinot Meunier. The addition of these black grapes adds a fuller mouthfeel, depth, and complexity. Each Champagne house adjusts its blends accordingly.

During a visit to the Joseph Perrier house in Champagne, we learned how cuvées change with different grape blends and dosage levels. We tasted a Blanc de Blancs, made from 100% Chardonnay, and compared it with other cuvées, highlighting how blending influences taste. The Blanc de Blancs was unreal, by the way.

So next time you think, “But I thought that was a red?” maybe give it a go. Wine isn’t nearly as red or white as we like to think. Colour comes down to process, and some of the most exciting bottles out there exist because they bend the rules a little.

Whether it’s a white Malbec, a Malbec rosé, a splash of Viognier in Syrah, or a Champagne made entirely from black grapes, the joy of wine lies in curiosity. Step outside your usual, challenge what you think you know, and let your palate have a bit of fun. Life’s too short to drink the same wine twice.

Cheers!

Ben