As an expert sommelier and brewer, I can shed some light on why the Spanish refer to red wine as “vino tinto” rather than “vino rojo.” It all comes down to the process of wine production and the influence of the grape skins.
When making red wine, the grapes are typically crushed and then fermented along with their skins. The grape skins contain pigments called anthocyanins, which give the wine its red color. These anthocyanins are released into the liquid during the fermentation process, gradually tinting the must (the juice of the grapes) until it turns into a rich, red hue.
On the other hand, white wine is made from grapes that are typically pressed and separated from their skins before fermentation. This means that the white must remains clear and does not pick up any color from the grape skins. As a result, white wine retains its characteristic pale yellow or straw-like color.
Now, let's delve into the linguistic aspect. In Spanish, the word “rojo” translates to “red” in English, while “tinto” can be translated as “tinted” or “stained.” By referring to red wine as “vino tinto,” the Spanish language acknowledges the fact that the color of the wine has been influenced or “tinted” by the grape skins during the winemaking process.
This distinction between “vino tinto” and “vino rojo” is not just a matter of semantics. It reflects the understanding that the color of red wine is a result of a deliberate and controlled process, rather than simply being naturally red like other objects that are inherently red, such as an apple or a fire truck.
Moreover, the use of “vino tinto” also highlights the importance of the grape skins in red wine production. The skins not only contribute to the color but also add tannins and other compounds that influence the flavor, structure, and aging potential of the wine. Therefore, by using the term “tinto,” the Spanish language acknowledges the role of the grape skins in shaping the overall character of red wine.
In my personal experience as a sommelier, I have witnessed the fascinating transformation of white must into red wine during the winemaking process. It is truly remarkable to observe how the grape skins infuse the liquid with their vibrant colors and flavors. This process is a testament to the artistry and craftsmanship of winemakers who carefully manage every step to create a well-balanced and visually appealing wine.
The Spanish refer to red wine as “vino tinto” because it recognizes the influence of the grape skins in tinting the white must and shaping the character of the final product. This linguistic distinction not only reflects the winemaking process but also emphasizes the importance of the grape skins in contributing to the color, flavor, and structure of red wine.