How do you make white wine from red grapes? Explained simply

If you’ve ever heard that Champagne is made from Pinot Noir and thought, “Wait… isn’t that a red grape?” — you’re not alone. It might sound counterintuitive, but it’s entirely possible to make white wine from red grapes. In fact, some of the world’s most prestigious white wines do exactly that. 

Here’s how it works — and why it makes for some seriously complex, age-worthy wines. 

The secret is in the skins 

To understand how white wine can come from red grapes, you need to know where wine gets its colour. It’s not the juice — it’s the skins. 

Grape juice, even from red grapes like Pinot Noir or Syrah, is typically clear or pale in colour. All the rich colour in red wine comes from contact with the grape skins during fermentation — a process known as maceration. 

When making white wine from red grapes, winemakers skip maceration entirely. The grapes are gently pressed, and the juice is quickly separated from the skins before colour (and tannins) can leach in. 

The result? A white or very pale wine with the finesse and aromatic complexity of red grapes — minus the red hue. 

Champagne: the classic case 

Champagne is the best-known example of white wine made from red grapes. While the region allows three main grapes — Chardonnay (white), Pinot Noir (red), and Pinot Meunier (red) — many Champagne styles are either partially or entirely made from red grapes. 

The process of gently pressing red grapes to create white wine is how we get Champagne styles like: 

• Blanc de Noirs (“white from blacks”) – made from 100% red grapes (Pinot Noir and/or Pinot Meunier), with zero skin contact. Expect rich, full-bodied Champagne with notes of red berries, brioche, and spice.
• Blanc de Blancs (“white from whites”) – made from 100% Chardonnay, typically more delicate, mineral, and citrus-driven. 

Both styles are white in appearance — the difference is in the flavour, texture, and ageability. 

Gentle pressing is key 

Making white wine from red grapes isn’t just about avoiding colour. It’s about preserving delicacy. That’s why winemakers use a gentle press cycle to extract juice without crushing the skins. In Champagne, only the first and purest juice (the “cuvée”) is used for top-tier wines, while later pressings may be reserved for other blends. 

This precision is what gives wines like Blanc de Noirs their creamy texture, fine bubbles, and layers of complexity — all without a drop of red colour. 

Other regions doing it too 

Champagne isn’t alone. Many winemakers around the world experiment with red grapes in white or sparkling styles — especially Pinot Noir, thanks to its thin skins and subtle perfume. 

Examples include: 

• White Pinot Noir from Oregon, Germany, or New Zealand – still or sparkling, often with notes of stone fruit, citrus, and subtle spice
• Crémant de Bourgogne Blanc de Noirs – a Champagne-style sparkling from Burgundy made with Pinot Noir 

Even some Italian Metodo Classico wines use Pinot Nero (Pinot Noir) in their blends — offering Champagne-like profiles at a fraction of the price. 

Does it affect the flavour? 

Absolutely. While the wine is white in appearance, red grapes can add: 

• Richer fruit character (think raspberry, strawberry, cherry)
• Broader mouthfeel and texture
• Earthy or savoury undertones (especially with age) 

These characteristics make Blanc de Noirs and white wines from red grapes a favourite for food pairings — from roast chicken and charcuterie to creamy pasta or sushi. 

Final sip 

Making white wine from red grapes isn’t a mistake — it’s a masterstroke. By gently pressing and avoiding skin contact, winemakers unlock the delicacy of red varieties in a whole new form. From the power of Pinot Noir in Blanc de Noirs Champagne to aromatic white Pinot styles around the world, it’s proof that what’s on the outside doesn’t always define what’s in your glass.