While the majority of grapes that are cultivated for the
production of white wine are classified as ‘white grapes’, in
reality these grapes contain varying levels of color on the
skins. Therefore, most ‘white grapes’ in fact show colors of
green, yellow, straw and in the case of Pinot Gris (Grigio)
greyish-pink. The distinguishing factor in separating white
wines from red or rose wine production is the absence of grape
skin contact during the fermentation process. After the white
wine grapes have been harvested, they are most often removed
from the stems, crushed, and pressed. This process separates the
clear juice from the stems and skins while ensuring that minimal
color and other compounds have been extracted prior to
fermentation. In some cases, a winemaker may choose to allow
some juice to skin contact, or press the whole clusters of
grapes without employing the processes of crushing or de-
stemming. Not all grapes used for white wine production lack
color or pigmentation in the skins. In fact, two of the