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skin-contact wines

White wine is almost always made the same way. The grapes are pressed to gently extract the juice which is fermented with the skins removed (they can be used for grappa, added to a compost pit, or put back in the vineyard as organic matter: waste not, want not). This is to produce fresh, crisp, clear wines. There are exceptions. Because Riesling is never aged in new oak, the grape juice is often left in contact with the skins overnight to add structure and texture to the wine without interfering with the aromatics. Sauvignon Blanc sometimes has a short period...

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