varieties. The actual color of the wine can range from violet, typical of young wines, through red for mature wines, to brown for older red wines. The juice from most red grapes is actually greenish-white; the red color comes from anthocyanins present in the skin of the grape. A notable exception is the family of rare teinturier varieties, which actually have red flesh and produce red juice. White To make white wine, grapes are pressed quickly with the juice immediately drained away from the grape skins. The grapes used are typically white grape varieties, though red grapes may be used if the winemaker is careful not to let the skin stain the wort during the separation of the pulp-juice. For example, pinot noir (a red grape) is commonly used in champagne. Dry (low sugar) white wine is the most common, derived from the complete fermentation of the juice, however sweet white wines such as Moscato d'Asti are also made. Rosé A rosé wine gains color from red grape skins, but not enough to qualify it as a red wine. It may be the oldest known type of wine, as it is the most straightforward to make with the skin contact method. The color can range from a pale orange to a vivid near-purple, depending on the varietals used and wine-making techniques. There are three primary ways to produce rosé wine: Skin contact (allowing dark grape skins to stain the wort), saignée (removing juice from the must early in fermentation and continuing fermentation of the juice separately), and blending of a red and white wine (uncommon and discouraged in most wine growing regions). Rosé wines have a wide range of sweetness levels from dry Provençal rosé to sweet White Zinfandels and blushes. Rosé wines are made from a wide variety of grapes all over the world. Orange Sometimes called amber wines, these are wines made with white grapes but with the skins allowed to soak during pressing, similar to red and rosé wine production. They are notably tannic, and usually made dry. Sparkling These are effervescent wines, made in any of the above styles (ie, orange, red, rosé, white). They must undergo secondary fermentation to create carbon dioxide, which creates the bubbles. Two common methods of accomplishing this are the traditional method, used for Cava, Champagne, and more expensive sparkling wines, and the Charmat method, used for Prosecco, Asti, and less