How Do Wines Get Their Color?

How do wines get their color? Standing in a Cabernet Sauvignon vineyard at Burnsini Vineyards in far Northern California, the answer is right in front of us, staining our hands and telling the truth without ceremony.

Wine does not get its color from juice. The juice is almost always clear. Color lives in the skins. Thick, dark skins loaded with pigments called anthocyanins. When those skins stay in contact with the juice during fermentation, color bleeds out slowly and deliberately, like a story that only reveals itself with time.

Red wines are born from patience. The longer the skins stay in the fermenter, the deeper the color, the heavier the tannin, the louder the voice. Cabernet Sauvignon leans into this with muscle and structure. Pinot Noir whispers by comparison, thinner skins, lighter touch, transparency instead of force.

White wines take a different path. The skins are pressed off immediately, leaving behind pale juice and a clean slate. Rosé lives in the in between. Just enough skin contact to blush, then pulled away before things get serious. Orange wine breaks the rules entirely, fermenting white grapes on their skins and pulling amber color, texture, and grip along for the ride.

Time changes everything. Reds fade from purple to garnet as they age. Whites deepen from straw to gold to amber. Oak barrels add warmth and oxidation, rounding edges and shifting color like a slow sunset.

Walking these rows, wine stops being abstract. You see how easily color transfers. You smell it. You feel it on your fingers. Wine is not magic. It is agriculture, chemistry, and choice. Every bottle is a record of decisions made long before a cork ever touches glass.

This is where color begins. Not in a tasting room. Not in a glass. But right here, under the sun, in the dirt, on the skins of the grapes themselves.

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