Wines come in three main colors with numerous variations. Those are red, white and pink. A common misconception is that red grapes inevitably make red wine, white/green grapes make white wine, and if you mix the two together you will get a pink colored rosé. True but FALSE.
Have you ever bitten a grape in half to see the clear greenish insides? I have, but then I’m one who loves to play with my food, so you can just take my word for it. You can take a red grape, remove the skin and then ferment the juice from the clear inside to make a white wine. If you allow that grape to have just a little bit of contact with the skin (perhaps 2 to 3 days) and then remove it then you will only have extracted enough color from the skins to make a pink rosé wine. Obviously, the deeper the red of a wine, the more contact it has had with the skin and perhaps the thicker or more richly colored the grape skin. White wine may also be made from white/green grapes, and rosé can in fact be made less frequently by a process called saignée, by collecting pale runoff juice in the initial stages of a red wine’s life, and even more rarely by actually blending a red and white wine together.
..and now you know 🙂