red wine
A wine made from crushed dark-skinned grapes (red, purple, black, blue), which remain in contact with the grape skins (from which color is extracted) during fermentation. The grapes used for red wine don’t typically have a red flesh, the rare exceptions being Teinturier grapes like Alicante Bouschet. blush and rosé wines are a lighter color because they’re not kept in contact with the skins as long.
The New Wine Lovers Companion, 2nd Edition, by Ron Herbst and Sharon Tyler Herbst. Copyright © (1) 2003, 1995 by Ron Herbst and Sharon Tyler Herbst. Reprinted by arrangement with Barron's Educational Series, Inc.