if green grapes were used to make wine and the skin was made to interact, is it white or red wine?
If you were to leave the skins of white grapes in contact with the juice, you would not exactly get a red or a white wine (or green wine for that matter). As far as color is concerned, the skins don't have enough pigment in them to actually turn the wine green, but it would likely pick up a yellowish-green tinge.
As for the flavor, leaving the skins in contact with the juice would add tannins that would give the wine a more "red-like" taste than traditional white wines, but this is generally not done, and such a wine wouldn't readily fit into established classifications of white or red.
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What's the difference between red and white wine?
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