What differentiates red wine from white is first, the skin color of the grape, and second, the amount if time the grape juice has with its skins. After picking, red grapes are put into tanks or barrels where they marinate with their skins for a bit, absorbing the pigments and other aspects of the skin (think tannins). This is how red wine gets its red color. The exact color, which can range from light red to almost purple, depends on both the color of the particular grape skin and the amount of time it sits with the skins. Remember, the inside of almost all grapes is a light, golden color – it's the skins that have the pigment. For example, much of Champagne is made from Pinot Noir and/or Pinot Meunier, both red grapes. Yet because it spends so little time on its skins, the color of the Champagne is often white.

White wine differs from red wine in, first and most obviously, color. Under that skin, the pulpy part of a white grape is the same color as that of a red grape. The skin dictates the end color for red wine, which differs from the white's color determinates.

This is mainly due to the pressing of the grapes. When white grapes are picked, they are immediately pressed and the juice is removed from the skins with little contact.

Color in white wine does vary, often from the type of grape, occasionally from the use of wood. Listed below are a few of the most common white varieties in the world wine market and of wine.com. They are listed from lighter bodied, and lighter colored, to fuller bodied with deeper colors. The list is not set in stone – winemaker's decisions and climate may affect the end result of a white wine's body and color – we just give you the guidelines.