Dark Whites & Pale Reds

There is a big topic in the world of natural wines that everyone comes across after a while: Skin contact or mash fermented. The term refers to the time the grape juice spends with the skins during fermentation, which is responsible for both the colour and the grippier texture due to the tannins found in the skins. Many winegrowers use many different methods and even experiment to find unique flavour combinations.

Whites made with longer skin contact during fermentation (=Orange wines) suddenly get more structure, colour and even a new kind of complexity that sends your taste buds on a new journey. And red wines with less skin contact, i.e. Pale Reds? They become juicier, less heavy and tannic and are generally lighter. That doesn't mean they're less complex, there's still enough flavour in the grape juice to make a complex wine.