A term formerly used in California-USA for a white wine made from light-coloured red wine varieties (French: Blanc de noirs) such as White Cabernet (also Cabernet Blanc), White Zinfandel or White Grenache. These wines, usually medium sweet, have a tangy flavour with a higher carbon dioxide content. Today, however, the name is generally used for very light-coloured rosé wines. The term vin gris is also commonly used for dry versions.
For the production of alcoholic beverages, see Champagne (sparkling wines), Distillation (distillates), Spirits (types), Winemaking (wines and wine types) and Wine law (wine law issues).
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Sigi Hiss
freier Autor und Weinberater (Fine, Vinum u.a.), Bad Krozingen