The color of juice from Cabernet Sauvignon is the same as that from Chardonnay. What makes the king of red wines red is the fermenting of the juice with its skins and macerating the skins with the becoming wine. There are a number of different methods of cracking open the cell walls in the skins of red grapes to get all the juicy anthocyanin and tannin from those cells diffused into the wine. It’s the winemaker’s job to figure out the best method - they all contribute varied effects to the overall structure - for the wine being made.
Winemaking: Extracting Color and Tannin
Winemaking: Extracting Color and Tannin
Winemaking: Extracting Color and Tannin
The color of juice from Cabernet Sauvignon is the same as that from Chardonnay. What makes the king of red wines red is the fermenting of the juice with its skins and macerating the skins with the becoming wine. There are a number of different methods of cracking open the cell walls in the skins of red grapes to get all the juicy anthocyanin and tannin from those cells diffused into the wine. It’s the winemaker’s job to figure out the best method - they all contribute varied effects to the overall structure - for the wine being made.