Red wine
Red wine is made from red and black grapes and gets its colour from pigments in the grape skins – grape flesh and the juice is almost always clear.
Red wines can be made from a wide selection of grape varieties. Some of the most popular grapes are Cabernet Sauvignon, Merlot, Pinot Noir, Shiraz (or Syrah depending on where in the world you are), Malbec, Tempranillo, Cabernet Franc and Zinfandel/Primitivo. Each grape has its own unique characteristics, resulting in an array of red shades from light ruby to deep tawny.
Following the grape harvest, the stems are removed, and the grapes are gently crushed to break the skins and release the juice. The grape skins and seeds are allowed to sit and soak in the juice (a process known as maceration), to give colour and tannin to the wine. The longer the maceration process, the deeper the wine colour and the greater the tannins.
The next step is fermentation – when yeast converts the grape juice into alcohol.
Maceration continues as fermentation progresses, even after the yeast converts the fruit sugars into alcohol. This enhances the wine’s colour, flavour profile and tannin structure. Once the skins and seeds are removed, the wine is left to age. Often this is in oak barrels, but winemakers can also use stainless steel, cement tanks or clay amphorae to develop the desired secondary flavours in their wines. For blended wines, the blending of different varieties usually happens at this stage.
The wine is filtered and/or fined to ensure a smoother texture and better clarity before bottling. Depending on the wine variety, style and winemaker’s preferences, further ageing may occur in the bottle before it is sold.
White wine
Other than minimal-to-no skin contact, the process for making white wine is almost entirely the same as making red.
White wines are primarily made from green grape varieties, although a few are made from black grapes. Some popular white wine grape varieties include Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling, Albariño, Chenin Blanc and Viognier.
Unlike with red wines, the grape skins are discarded before fermentation in white wine production.
Some white wines will experience a brief maceration period to draw more flavour and aroma from the skins. This “skin contact” results in orange- or amber-hued wines.
White wines can also be aged in various containers, including oak barrels, stainless steel, cement tanks or clay amphorae. Stainless steel tanks are the most common choice, as they preserve the wine’s fresh, fruity and floral notes. However, oak barrels are used by some winemakers to allow oxygen exposure and introduce additional flavours and aromas (hello oaked Chardonnay!) creating richer, smoother white wines. Some white wines also undergo a process called malolactic fermentation, which can add richness and creamy flavours.
As with red wines, white wine is filtered before bottling and may be aged in the bottle before it is sold.
Red wine
Each red wine carries its unique blend of flavours and aromas – a combination that results from the grape variety, the climate of the region and the geography of the vineyard. However, many share common notes, such as red or black fruits, spices and hints of savoury, earthly tones.
Popular red wines include:
- Cabernet Sauvignon: Cabernet Sauvignon is known for its bold dark fruit flavours, such as blackcurrant and black cherry, along with notes of black pepper, tobacco and often a hint of vanilla from oak ageing.
- Malbec: Expect rich flavours of plum, blackberry, black cherry and sweet tobacco, complemented with the aromas of violet, raisin and black pepper. Hints of cacao and vanilla can develop when the wine is aged in new oak barrels.
- Syrah / Shiraz: Typically offers dark fruit flavours of blackberry and plum flavours, often coupled with spicy notes, hints of black pepper, chocolate and sometimes a smoky or meaty character.
- Pinot Noir: It has a delicate profile with red fruit flavours of strawberry, cherry and raspberry, often layered with notes of earth, leather and sometimes a hint of spice.
- Zinfandel / Primitivo: Boasts aromas of ripe strawberry and raspberry, followed by heady flavours of jammy blackberry, plum and cherry, often accompanied by spicy, peppery notes and sometimes a hint of tobacco.
White wine
Like red wine, a white wine’s flavour and aroma profile is heavily influenced by the choice of grape variety, winemaking techniques and where the grapes were grown. Common flavours span citrus, orchard, stone fruits, tropical fruits and white blossom, sometimes accompanied by green notes such as grass and herbs.
Popular white wines include:
- Chardonnay: Typically presents flavours of green apple, pear and citrus, often with a touch of stony minerality when made in cooler climates. In warmer regions, it exhibits tropical notes such as pineapple and mango. Oak-aged Chardonnay can show vanilla and buttery nuances.
- Sauvignon Blanc: Bold, leap-from-the-glass aromas that can span freshly cut grass to tropical fruits, with flavours of crisp gooseberry, passion fruit, zingy citrus and hints of juicy white peach.
- Riesling: Expect aromas of tart citrus, stone fruits, floral notes like jasmine and sometimes hints of petrol. Riesling offers bright lime, green apple, pear and lemon flavours with sweet hints of pineapple and beeswax.
- Pinot Grigio: Known for its light-bodied profile, Pinto Grigio traditionally showcases flavours of green apple, pear and citrus, along with floral aromas. Made in warmer climates, it can reveal hints of honey and ripe tropical fruits.
- Viognier: Noted for its perfumed aromas of flowers like honeysuckle and violet, along with flavours of apricot, peach and tangerine. Often, it exhibits a creamy mouthfeel with a hint of spice.
