How Wine Gets Its Color
One of the most fascinating aspects of natural wine is its spectrum of colors, from cloudy whites and amber-orange hues to vibrant reds and even slightly pinkish tones. For many, these unique colors are part of what makes natural wine so exciting and mysterious. Unlike conventional wines, which often undergo various clarifying processes to achieve a more predictable look, natural wines are often left unfiltered and unfined, resulting in colors that reflect their raw, untouched nature. Let’s explore how natural wines get their colors and what these colors can tell us about what’s inside the bottle.
1. Natural Wine’s Commitment to Minimal Intervention
The primary philosophy of natural winemaking is minimal intervention. This means the winemaking process involves few additives and little manipulation. In conventional winemaking, techniques like fining and filtration are often used to clarify and stabilize wine, creating a “clean” appearance. Natural winemakers, however, tend to skip these processes, embracing the raw, often hazy look that arises naturally from unfiltered grape juice.
The result? Colors that range widely and provide an honest reflection of the grape variety, the winemaking process, and the wine’s aging method.
2. White Wines and Skin Contact: The Origins of Orange Wine
White wines are traditionally made by pressing the juice out of the grapes and immediately removing the skins. In natural winemaking, however, white wines are sometimes left in contact with their skins during fermentation, leading to a style called skin-contact or orange wine.
How Skin Contact Affects Color
- White grape skins contain phenolic compounds, including tannins and pigments. When these compounds interact with the juice, they give the wine a deeper color, ranging from golden yellow to amber or even a rusty orange.
- Grape varieties like Pinot Gris, which has pinkish-grey skins, can produce especially vivid orange wines, while Riesling, Grüner Veltliner, and Sauvignon Blanc yield subtler golden or amber hues.
What It Tastes Like: The prolonged contact with the skins adds tannins and body, giving orange wines a structure similar to red wines. The flavors are often complex, with notes of dried apricot, honey, tea, and herbs.
3. Red Wines: The Role of Grape Skins and Seeds
In red winemaking, the grape skins, seeds, and sometimes stems are left in contact with the juice throughout fermentation, which is what gives red wine its color. The pigments in grape skins, called anthocyanins, bleed into the juice, creating colors that range from light ruby to deep purple.
Factors That Influence Red Wine Color
- Grape Variety: Certain red grape varieties, like Syrah and Malbec, have higher anthocyanin content, which produces dark, almost opaque reds. Pinot Noir, on the other hand, tends to yield lighter, more translucent reds.
- Fermentation Time: The length of time the skins remain in contact with the juice impacts the color intensity. Natural winemakers may experiment with different maceration times, creating a range of colors even within the same grape variety.
- Aging: Some natural red wines, especially those aged in barrels or clay amphorae, may lose a bit of their initial brightness and take on earthy, brick-red tones over time.
What It Tastes Like: Because natural reds are often unfiltered, they tend to have a denser mouthfeel and can develop earthy, herbal, and funky flavors that add depth to the fruitiness of the wine.
4. Rosé Wines: The Brief Encounter with Grape Skins
Rosé is made from red grapes but spends only a short time in contact with the skins — usually just a few hours to a couple of days. This short maceration period gives rosé its signature pink hue without the deep, tannic qualities of a full-bodied red wine.
Variations in Rosé Colors
- Pale Pink to Deep Salmon: Different grape varieties and maceration times result in a wide range of rosé shades, from light pink to darker salmon or coral.
- Natural Wine’s Twist on Rosé: Natural rosés are often unfiltered, giving them a slightly hazy appearance. Some natural winemakers even blend red and white grapes to create unique rosé expressions.
What It Tastes Like: Natural rosés are often fruit-forward with added layers of complexity from the lack of filtration. Expect flavors of wild strawberry, citrus zest, and sometimes a touch of funk or earthiness.
5. White Wines: From Clear to Hazy and Golden
White wines in the natural category range widely, often taking on a slightly hazy or cloudy appearance. Without fining or filtration, tiny particles and natural yeasts remain suspended in the wine, creating an unfiltered look that can vary from bright, clear golden to cloudy yellow.
How Color Varies in Natural Whites
- Golden to Amber: Natural whites that aren’t subjected to sulfur or other preservatives can take on a golden hue, particularly when aged in oak or clay. This aging process can enhance the wine's complexity and structure.
- Hazy Whites: Many natural whites look hazy due to the presence of fine particles and residual yeasts. The haziness is a sign that the wine hasn’t been heavily processed, often resulting in a rich texture.
What It Tastes Like: Natural whites are often full of minerality, citrus, and sometimes nutty or herbal notes. They may also have a textural complexity that conventional whites lack.
6. Pét-Nat: Sparkling Wines with a Raw Twist
Pétillant Naturel, or Pét-Nat, is a naturally sparkling wine that’s bottled before the initial fermentation is complete. The remaining sugars in the wine continue to ferment in the bottle, creating bubbles and a slight cloudiness. The result is a fun, often lightly sparkling wine with colors ranging from pale yellow to light pink.
Color Variations in Pét-Nat
- Yellow to Pink: Depending on the grape variety, Pét-Nat can appear yellow, golden, or pink. The lack of filtration leaves these wines slightly cloudy, adding to their rustic charm.
- Natural Sparkle: The wine’s naturally occurring bubbles can enhance the perception of color, creating an effervescent, lively appearance.
What It Tastes Like: Pét-Nat wines are fresh, fruity, and often have a slightly wild character. They range from dry to off-dry, with flavors of apple, pear, and citrus, alongside a refreshing fizz.
What the Colors of Natural Wine Say About What’s Inside
In the world of natural wine, color isn’t just about appearance — it’s a window into the wine’s story. A deep orange hue might suggest extended skin contact, while a cloudy white might point to an unfiltered, pure expression of the grape. Here’s a quick summary of what different colors can tell you about a natural wine:
- Orange: Skin contact in white wines; expect texture, tannins, and complex flavors.
- Cloudy White or Yellow: Unfiltered white, often with more body and texture than conventional whites.
- Light Pink or Salmon: Rosé wines with minimal skin contact, offering refreshing, fruit-driven flavors.
- Ruby Red to Dark Purple: Reds that showcase grape variety, terroir, and often a wild, earthy character.
- Effervescent Cloudiness: Pét-Nat, or naturally sparkling wines, with a fun, fizzy character.
Embracing the Natural Spectrum
Natural wine’s colors are as diverse as the winemakers behind them. By skipping the clarifying processes, natural winemakers are letting the grapes, terroir, and winemaking techniques speak for themselves. The next time you pour a glass of natural wine, take a moment to observe its color. That golden glow, amber hue, or hazy blush isn’t just a color — it’s a glimpse into the wine’s unique journey from vineyard to bottle. Cheers to the vibrant, authentic colors of natural wine!