Colours of Wine and What They Reveal

When you swirl a glass of wine, its colour offers the first clue to what lies ahead. The wine world isn’t just divided into red, white, and rosé there’s a whole spectrum of shades, each revealing something about the grape variety, climate, winemaking style, and age. From deep purples to golden ambers, the hue of a wine can hint at its body, tannin levels, flavour profile, and evolution in the bottle. This guide breaks down the different colours of wine and what they tell us about its character.

What colour intensity says about a wine’s characteristics

The intensity of a wine’s colour isn’t just for show – it’s a window into what you can expect in the glass. From how sweet or dry it might be to its acidity, body, and even ageing potential, colour intensity gives away more than you might think.

DRY VS. SWEET
In both white and rosé wines, paler colours often indicate a drier style, while deeper, more intense hues suggest a riper, fruitier profile that can lean towards sweetness. A pale lemon Riesling is likely to be bone-dry with zesty acidity, whereas a deep golden Sauternes or amber-hued Tokaji signals luscious sweetness from late-harvest or botrytised grapes. Similarly, a delicate salmon rosé from Provence is crisp and dry, while a deeper pink White Zinfandel leans towards the sweeter side.

BODY
Generally, the deeper the colour, the fuller the body. In white wines, a pale lemon-green Albariño will feel light and refreshing, while a rich golden Viognier has a fuller, rounder mouthfeel. In reds, a light ruby Pinot Noir is delicate and elegant, while a deep, almost opaque Malbec is bold and powerful. Rosé follows the same rule – pale Provence rosé is light-bodied and fresh, whereas a deep pink Tavel rosé is richer and more structured.

STYLE
Lighter-coloured wines often emphasise freshness, crisp acidity, and floral or citrus notes, while darker wines tend to be more opulent, fruit-forward, and complex. A pale Sancerre is zippy and mineral-driven, whereas a deep gold oaked Chardonnay brings richness and texture. The same applies to reds – a pale ruby Gamay is juicy and fruit-forward, while a deep purple Syrah is bold, spicy, and intense.

ACIDITY LEVELS
Paler wines, whether white, red, or rosé, tend to have higher acidity, making them refreshing and food-friendly. Think of the electric zing of a pale lemon Riesling or the crisp bite of a delicate rosé. On the other hand, darker wines, especially in reds, often have lower acidity but more tannins, giving them a bolder structure. A deep purple Cabernet Sauvignon will have a softer acidity but strong tannins, while a light ruby Nebbiolo defies expectations with both high acidity and firm tannins.

AGEING POTENTIAL
Colour also gives clues about how well a wine will age. Lighter wines, especially whites and rosés, are usually best enjoyed young, as they lack the tannins or structure needed for long-term ageing. However, deeper-hued whites, like golden Bordeaux Blanc, and intensely pigmented reds, like inky Barolo, have the complexity and structure to evolve over time, developing more depth and nuance as they age.

Let’s look at some colour profiles:

The colours of red wine

PURPLE
Body: Medium to full-bodied
Acidity: Medium to high
Tannins: Medium to high, often firm and grippy
Style: Youthful, fruit-forward, often juicy and vibrant
Ageing potential: Low to moderate ageing potential, typically youthful and fruit-forward, though some structured wines can age longer (2-6 years)
Examples: Beaujolais Nouveau, young Malbec or young Syrah/Shiraz

RUBY
Body: Medium-bodied
Acidity: Medium to high
Tannins: Medium, smooth and balanced
Style: Fresh, red fruit-driven and typically well-structured
Ageing potential: Moderate ageing potential, balance of fruit and tannins allows for development (4-10 years)
Examples: Chianti Classico, Rioja Crianza or Bordeaux Supérieur

GARNET
Body: Light to medium-bodied
Acidity: Medium
Tannins: Low to medium, often softened with age
Style: More developed, with earthy and savoury notes
Ageing potential: High ageing potential, wines with this hue often have developed secondary and tertiary characteristics (8-20 years)
Examples: Barolo, aged Rioja Reserva/Gran Reserva or aged Nebbiolo

TAWNY
Body: Light-bodied
Acidity: Medium to low
Tannins: Low, softened by long ageing
Style: Oxidative, nutty and dried fruit notes
Ageing potential: Very high ageing potential, typically oxidative styles like aged port, which evolves over decades (20-50+ years)
Examples: Tawny Port, aged Barolo or aged Bordeaux (Left Bank)

The colours of rosé wine

PALE PINK
Body: Light-bodied, delicate
Dry/Sweet: Typically dry
Acidity: High
Tannins: Low
Style: Crisp, delicate and refreshing
Ageing potential: Low ageing potential, best enjoyed fresh and youthful (1-2 years)
Examples: Provence Rosé, Pinot Noir Rosé or Côtes de Provence

DEEP PINK
Body: Medium to Full-bodied
Dry/Sweet: Can range from dry to off-dry or sweet
Acidity: Low to medium
Tannins: Moderate (from extended skin contact)
Style: Fruity, bold and expressive
Ageing potential: Moderate ageing potential, some fuller-bodied styles develop complexity (2-4 years)
Examples: White Zinfandel, Tavel or Garnacha Rosado

SALMON
Body: Light to medium-bodied
Dry/Sweet: Typically dry
Acidity: Medium
Tannins: Low
Style: Elegant, smooth and mineral-driven
Ageing potential: Low to moderate ageing potential, delicate flavours fade over time but some can develop more depth (1-3 years)
Examples: Bandol Rosé, Sancerre Rosé or Mourvedre Rosé

The colours of white wine

LEMON-GREEN
Dry/Sweet: Typically dry
Acidity: High
Style: Crisp, zesty and youthful
Ageing potential: Low ageing potential, best enjoyed young and fresh (1-3 years)
Examples: Albariño, Vinho Verde or Grüner Veltliner

LEMON
Dry/Sweet: Mostly dry, but some off-dry examples exist
Acidity: Medium to high
Style: Fresh, balanced and versatile
Ageing potential: Moderate ageing potential, some wines develop more complexity (3-5 years)
Examples: Sauvignon Blanc, Chablis or Pinot Grigio

GOLD
Dry/Sweet: Can range from dry to sweet
Acidity: Medium to low
Style: Rich, full-bodied and often with oak influence
Ageing potential: High ageing potential, often aged in oak or bottle for depth (5-15 years)
Examples: Aged Chardonnay (Burgundy or Napa), Viognier or Sauternes

AMBER
Dry/Sweet: Typically sweet, but some oxidative dry styles exist
Acidity: Low
Style: Oxidative, complex and nutty
Ageing potential: Very high ageing potential, typically oxidative or sweet wines that improve with age (10+ years)
Examples: Orange wines (skin-contact), aged Sémillon or Sherry

How wine colour reflects its origin

The colour of a wine is more than just a visual cue – it tells a story of climate, grape variety, and winemaking tradition. From the pale, delicate rosé of Provence to the deep, sun-ripened reds of Spain, every shade in the glass is a clue to where the wine comes from and how it was made. For example:

France: Expect elegance and restraint. Pale lemon Chablis, golden Sauternes, and deep garnet Bordeaux all reflect the country’s cooler climates, limestone soils, and meticulous winemaking traditions.

Italy: From the bright ruby of a youthful Chianti to the rich amber of aged Vin Santo, Italian wines often show warmth and vibrancy. The country’s varied landscapes – from Alpine foothills to sun-drenched coastlines – give its wines a broad spectrum of hues.

Spain: Bold and expressive, Spanish wines tend to be darker in colour, thanks to intense sun exposure and long ageing in oak. Think deep purple Ribera del Duero, brick-hued aged Rioja, and golden, oxidised Sherry.

Australia & California: With hotter climates and abundant sunshine, wines from these regions often have more intense colours. Expect deep, inky Shiraz from Barossa, golden buttery Chardonnay from Napa, and vivid pink Grenache rosé from McLaren Vale.

Germany & Austria: Cooler climates and higher acidity levels give German wines their distinctive bright tones. Lemon-green Riesling, copper-hued Spätburgunder rosé, and light ruby Pinot Noir (Spätburgunder) reflect the region’s finesse and delicate structure.

Ultimately, the colour of wine tells a story – not just about the grape itself, but about where it’s from, how it was made, and how it might evolve. So next time you pour a glass, take a moment to appreciate its hue – you might just learn something before you even take a sip.