Pressing White Wine

White wine grapes are pressed right after being crushed to separate the juice from the grape’s skin, or sometimes, not even crushed at all and only pressed in order to keep the tannins that the grape’s seed and skin provide from the white grape juice.

White wines have barely any tannin because there is hardly any grape skin contact with the grape juice. This also is why there is barely any color to white wine, and the grape skins also provide a deep hue to the wine. 

tags: white wine ·