There are three different colors of grapes used to make wine. They are green, black and purple. Each color of grape is used to make a particular type of wine, however, it is not the color of the grape that dictates the color of the wine. All of the juice from grapes is colorless or very light gold. It is the exposure of soaking grape skins during the fermentation process that produces a wines color.

Champagne is the best example of this process. It is made from the black grape. During the fermenting process of making champagne, the skin of the grape may not touch the juice, maintaining the light golden color of champagne and at the same time emitting the flavor of the succulent black grape.

When a light rose or a blush wine is desired it is a matter of exposing the grape skins to the wine juice for a short period of time. In contrast, when a robust dark red wine is desired, the grape skins will be soaked during fermentation for extended periods of time.

Wine may be produced from virtually any fruit on the earth but that fruit will not dictate the wines color. It is again only the exposure of the fruits skin during fermentation that will change the color. Naturally a strawberry wine will be pink to red, and a dandelion wine will have color varying from clear to golden. Winemakers choose their fruits for the distinct taste which they will produce and the color is dictated by the chosen fermentation process.