grape varieties with red juice

i know there aren't many varieties that have colored juice. i am told that Lemberger has pink or lightly colored juice. others?

In fact, there are quite a few. Let us start with the following, five French and one Italian:
Teinturier du Cher, Alicante Henri Bouschet N, Gamay de Bouze, Gamay de Chaudenay, Gamay Fréaux and Fumin.

Greetings from Sweden / Fredrik L

I think Tempranillo has red juice.

I don't think that's the case, Doug.

Tempranillo has white pulp. You may be confusing the issue in that tempranillo is often referred to as a 'black grape' because it has a dark, thick skin, and also because it can produce a deeply colored wine because the skins have high anthocyaninc (color). But it is a white pulp grape, and not a teinturier.

Another example is the Vinhao grape, which is the main grape used to make red Vinho Verde in Portugal. It is also used as a teinturier in the Douro under the name Sousao.

Fredrik: is " Alicante Henri Bouschet N" the same as what is simply known as Alicante Bouschet?

Royalty, Rubired and Salvador.

I also felt sure that one of the more popular red grapes used in England had red flesh - handy in colder climates, and originally from Germany. I also seem to recall that it was an exception to the normal rule in that it is a hybrid that the EU allows in "quality wines". Can anyone help me out here?

Speaking from personal experience, I am making a Lemberger this year for the first time and did not take note of the color of the pulp/juice. But the wine is deeply colored. If I like the wine and decide to make it again next year, I will take note. The only grape I've noticed this in is the hybrid DeChaunac.

Hi Joe,
Alicante Boushet is I believe the same as Alicante Henri Boushet, we even shorten it to just Alicante (but this could be very misleading because Alicante (named after a city in Spain) is an older name for Grenache). Alicante Boushet is a cross between Petit Boushet (a cross created by Henri’s father Louis Boushet- Teienturier du Cher X Aramon) X Grenache.

Salute

Hi Howie
So the Lemberger wine is coming along nicely? What kind of maceration are we talking about? Pre-fermentation maceration (if any, plus enzymes)? Cap management during fermentation (open vat fermentation)? Post-fermentation maceration? BTW how are the other batches of wine doing? (Sorry if I’m hijacking this thread).

Salute

Hi Victor. No special fermentation. Crushed, destemmed, fermented in open vessel with RC-212 for with no enzymes for 2 weeks. Racked onto oak chips and added malo-lactic strain. Sitting calmly in the cellar at the moment, along with Pinot Noir, Pinot Gris, Riesling, Cayuga, Vidal and Steuben Rosé.
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Alicante Bouschet has red juice/flesh as others have said, so does Pontac (which is now very rare).

The red juice/flesh gives a red wine of intense colour. We diluted some Alicante in a glass with three times the amount of water and its colour was still so deep, deeper than an ordinary red wine.

Steve, AFAIK no hybrid is allowed a quality appellation in the UK. Without knowing the name of the variety its difficult to check if its teinturier.

Dornfelder is popular in the UK because of the red coloured wine it makes, but I believe that is solely from the skin. I understood getting a red skinned grape to fully ripen in order to make a deeper red wine was the purpose behind Dornfelder. Denbies blend it with Pinot Noir for its colour.