The difference between red, white, rosé and sparkling comes mainly from the grapes used and how the wine is made. Red ferments black grapes with their skins; white ferments juice only; rosé sits between the two; sparkling gains its bubbles from a second fermentation.
The four types compared
| Type | Grapes / method | Character |
|---|---|---|
| Red | Black grapes fermented with skins & seeds | Tannin and body |
| White | Juice only fermented | Crisp acidity |
| Rosé | Brief skin contact with black grapes | Light and fruity |
| Sparkling | Second fermentation adds bubbles | Bubbles and freshness |
Where do tannins come from?
A red wine's grip comes from tannins in the grape skins and seeds. White uses juice only, so it has little tannin and a crisp profile. Rosé sits in between because the skins touch the juice only briefly.
Choosing by occasion
Sparkling for toasts and aperitifs, white for seafood and starters, red for meat; rosé or sparkling when you want one wine for a wide spread. Filter by type from the full Swirl wine list.
FAQ
Q. Is rosé just red and white mixed?
A. No. Most rosé uses black grapes with brief skin contact for a pale colour. Blending red and white is a rare exception.
Q. What is orange wine?
A. A trendy style made by fermenting white grapes with their skins. See our orange wine guide.
