True or false: White wine is made from white grapes, while red wine is made from red grapes.

While it seems logical that the color of the grape dictates the color of the wine, the secret actually lies in the grape's skin. The pulp and juice of most grapes, whether they have red or green skin, are essentially clear. To make red wine, vintners crush red grapes and leave the clear juice to ferment with the colorful, tannin-rich skins. This process, called maceration, is what imparts the deep red hue and complex flavors to the final product.

Conversely, to create a white wine, the grape skins are typically removed immediately after crushing, so the clear juice ferments on its own. This is precisely why it's possible to make white wine from red grapes. A famous example is Champagne, where red grapes like Pinot Noir and Pinot Meunier are often gently pressed to create the base for the iconic sparkling white wine. These special wines are sometimes labeled 'blanc de noirs,' which translates from French to 'white from blacks.'

This principle of skin contact is also how rosé is made. By allowing the juice to sit with the red grape skins for just a short period—a few hours instead of several weeks—winemakers can create its signature pink color. So the next time you pour a glass, remember it's the winemaker's technique, not just the grape's color, that defines the wine in your glass.