Not that into wine, looking for expert...

So I have one very simple question that my own researches have been unable to uncover.

Is there a grape wine that is completely transparent...that is to say clear. I found a few sakes that were completely clear but have been unable to find a grape wine.

The closest I have found is Gazela, which is a Vinho Verde.

Anyone who could direct me to something clearer would be ending a year long search.

Thanks,

Brett

[David M. Bueker]

Hi Brett,

While it seems possible that there is an individual wine that is completely clear (lots of young Rieslings are very pale), I do not think there is a type of wine that is completely clear. All grapes have at least a touch of color.

Just curious: why are you looking?

i have seen very clear wines - about the color of water. this is accomplished by 'bleaching' the wine with sulphur dioxide. wines that are just bottled generally have the most sulphur to preserve them - so look for the most recent vintage. vinho verde is low alcohol which requires even more sulphur to protect it than normal.

[David M. Bueker]

That's the first time I have ever heard the term "bleaching" applied to the use of sulphur.

You can also use active carbon - ask any champagne producer. (And if they say they do not, well, they are lying...) If you press Pinot Noir it tends to colour the must somewhat.

But the question remains: why on earth would you want the bleakest wine possible?

Greetings from Sweden / Fredrik L

Welcome to the forum Brett. As others have asked, why do you want a wine that is not really a grape wine? or am I missing something? You say that you have found sake to be completely clear, but then sake is not a wine. It is an alcoholic beverage and if one wants one could purchase a product called "Everclear" which is 180 proof grain alcohol, mix with water to a strength to make it drinkable and it would be perfectly clear. I would also think that good grade vodka and or gin would be completely clear, and would remain clear if mixed with water alone. I am sure that I am misunderstanding the thrust of your research, so if you would like to clear it up, we are listening.

Another question.....in using the term "clear" to you mean absolutely without color or transparent enough that you could, say, read a newspaper through it?

Best
Rogov

As David C has stated excessive use of sulphur dioxide can strip the wine of color, but just a side note when adding sulphur dioxide we are not really concerned with the alcohol content but concerned with the pH of the wine. As Fredrick L has stated using activated carbon as a filtering medium could also strip the wine of color, also a heavy toasted barrel (due to its carbon content) when first used could also strip the wine of color.

Salute

As David C has stated excessive use of sulphur dioxide can strip the wine of color, but just a side note when adding sulphur dioxide we are not really concerned with the alcohol content but concerned with the pH of the wine. As Fredrick L has stated using activated carbon as a filtering medium could also strip the wine of color, also a heavy toasted barrel (due to its carbon content) when first used could also strip the wine of color.

Salute

Victor, and which of these are a desirable result from the viewpoint of the wine geek?

Personally Bob I have no clue. The Deeper the red color my red wine is the better I like it. I was told that my Great Grandfather gauged the wine on how good it could “stain”.

Salute

Personally Bob I have no clue. The Deeper the red color my red wine is the better I like it. I was told that my Great Grandfather gauged the wine on how good it could “stain”.

Salute

Exactamente!

Following on Daniel's comment, it is true that clear is not the same as colorless. A clear wine lacks suspended particles, most usually because the winery filtered.

The most clear and close-to-colorless wine that I have had is Albarino from Spain and Vinho Verde from Portugal.

And I have seen quite a few clear, almost colorless (light straw perhaps) Sauvignon Blanc wines from New Zealand and even a fair number of unoaked Chardonnays from California and Israel.

Best
Rogov

To Daniel’s list we could also add some very light color (almost clear (watery) towards a light straw color) some Trebbiano from Italy. One note about the color of a wine, a white wine as it ages will have a tendency to gain color, and a red wine as it ages will have a tendency to loss color.

Salute

Hi Brett,

Transparent really means simply that you can see through it.

I think the term you could use is "water white" ie perfectly colourless.This term is used in industry to describe many chemical intermediates,ie varnishes and resins that can be used on white and opaque substrates and not discolour them. For example white papers , bleached cellulose [cotton] .

Hope this description fits the bill.

Personally Bob I have no clue. The Deeper the red color my red wine is the better I like it. I was told that my Great Grandfather gauged the wine on how good it could “stain”.

Exactamente!

I'm no help with colorless white wines, but I can't help but respond to this. I have no problem with the preferences of Victor, his grandfather, or Bob, but for my tastes some (most?) of the greatest red wines I've ever had were not especially dark, and while I've had very good Malbecs and Petite Sirahs (thinking of especially dark varieties), I doubt any would make my top 100 of all time. Chacun a son gout!

Bernard - good point on the use of 'clear'.

Let's call it colourless.

Some good colourless wines mentioned, and it got me thinking about whether or not colourless = characterless as most wines that look like water tend to have very little taste interest. But then I thought about Sauv Blanc and that kind of killed that idea.

Maybe we need another thread on the opposite - wines you can't see through! I have one Priorat that was impenetrable until it was about 15 years old, and I recall a 1975 Freemark York Creek PS that failed to allow light to pass until it reached age 20......

Go with vodka: a colorless wine made from potatoes.
Or, if this is for a movie-set, water would work just as well.

Is there any reason you dislike color in wine?

Brett,

It would be really nice if you could answer some of the questions you've been asked. We're all dying to know what you're after.

Wow-

Thank you for the timely responses folks, I was unaware I would find so many responses so soon, hence my absence...my apologies for not understanding the high level of activity on this forum.

The only reason I mentioned sake is that I was lead to believe it was a rice "wine". If that classification is not the case then I once again apologize. I am aware that Everclear is in fact, clear as ever.

My motives are somewhat furtive as to why I am trying to find "colourless" wine. (Thank you for the clarification.) I have no problems sharing the reason with anyone who would like to contact me privately, but I would very much dislike it if my reasoning popped-up on some search engine.

I assure you, it is an eccentric and unusual reason and I would welcome any and all private queries.

As far as the sulfur dioxide or charcoal goes, how does that process work? Would my best bet be taking some Gazela and subjecting it to the process? I am currently on my way to check out some of the other brands that have been suggested and I thank all of you for your time.

Brett

Hi Brett,
The loss of color due to excessive SO2 addition is usually only a temporary thing, the color will eventually “return”. Carbon filters will permanently remove “unwanted” tastes and odors but could also permanently remove and strip the wine of colors and some “wanted” or “desirable” tastes and odors.

Salute

Basically what I need is a substance that is as clear as water and tastes like wine...and any ideas as to where I could find such a substance would be helpful.

Brett

Basically what I need is a substance that is as clear as water and tastes like wine...

Phrased like that I would start with Vodka and water in the correct proportions to give something like 12.5% ABV, and then try additions of tartaric acid, clear fruit flavourings, and maybe a little sugar.

Basically what I need is a substance that is as clear as water and tastes like wine...and any ideas as to where I could find such a substance would be helpful.

Brett

Brett, I think we are familiar with what you are looking for, but I (and I suspect others too) am completely lost as to why you want this. If there is a health or physical reason, then I have to ask if the alcohol in the wine (or other beverage) could also be a problem. While Steve gave you his answer, I would never think one could get a glass of adulterated vodka to taste very much like a glass of wine. Just my thinking.