White, rosé or red? This is how the different types of wine are made

White wine is made from white grapes, and red wine from red grapes? It's not quite as simple as that. And to get rid of another misconception right away: rosé is not made by mixing red and white wine.

Rather, each type of wine has its own production process. This plays a crucial role in determining the taste, colour and structure of the wine.

But how do the methods for producing white wine, rosé and red wine differ? And what are the special features of orange wine production?

White wine is usually made from white grapes, but red grapes can also be used. The key is to press the grapes quickly after harvesting. The skins, seeds and stems hardly come into contact with the must, so only a small amount of colouring or tannins passes into the wine.

After clarification, alcoholic fermentation usually takes place in stainless steel tanks at cool temperatures (12–18 °C) to preserve the freshness and fruit aromas. Some winemakers rely on ageing in wooden barrels to give the wine more complexity.

Red wine gets its colour and structure from the prolonged contact of the must with the skins of the berries, as the colouring agents are found in the skins. After harvesting, the grapes are destemmed (separated from the stems) and crushed. Fermentation takes place on the skins, i.e. together with the skins and seeds, usually at higher temperatures (22–30 °C) to extract tannins and colouring agents. Depending on the desired wine style, the maceration period can last from a few days to several weeks.

After fermentation, the wine is separated from the skins and continues to mature – often in wooden barrels to give it more depth and aromas. Here, the winemakers have to pay close attention to the balance between fruitiness, tannin structure and barrel maturity.

There are various ways to produce rosé wine. The most common methods are the short maceration period and the bleeding process.

• Short maceration period: The red grapes are crushed as in the production of red wine and remain on the mash for only a few hours (usually 6–24 hours) before being pressed. This gives the must a slight pink colour.

• Saignée method: During the red wine production, a part of the still light-coloured must is drawn off after a short period of standing. This juice is then fermented separately and produces a more intense rosé.

The wine is usually aged in stainless steel tanks to preserve its freshness, but some winemakers use barriques to give the rosé more structure.

To make the speciality known as orange wine, winemakers process white grapes in the same way as red wine: the juice remains on the skins for several weeks or months, giving the wine its characteristic orange colour as well as complex, often oxidative aromas and a strong tannin structure. The wine is often produced in amphorae or wooden barrels, which gives it additional depth. This ancient method was developed in Georgia and is now becoming increasingly popular with lovers of natural wines.

• Blanc de Blancs refers to a white wine or sparkling wine made exclusively from white grapes (e.g. Chardonnay).

• Blanc de noirs, on the other hand, is a white wine or sparkling wine made from red grapes (e.g. Pinot Noir). Since the must from red grapes is colourless if it is fermented without skins, the wine remains white.

Swiss winemakers face numerous challenges in the wine cellar. Controlling the temperature during fermentation is crucial to preserving aromas and avoiding unwanted by-products. Choosing the right barrel, whether made of stainless steel, concrete or wood, influences the style of the wine. In addition, the right timing for filtration and bottling is important to ensure the desired quality and shelf life.

Thanks to their experience and innovative strength, Swiss wine producers succeed in producing excellent wines every year – be it white, rosé, red or even orange wine.