Which wines are typically produced with minimal or zero skin contact?

• A. Aged red wines
• B. Delicate, fruity whites
• C. Fortified wines
• D. Dessert wines

Answer: (B)

Skin contact time shapes how a wine tastes and looks. White wines are usually pressed off the skins quickly so the juice stays pale and fresh. Delicate, fruity whites are made with minimal skin contact to preserve bright acidity and pure fruit flavors; longer contact would darken the wine and add bitterness or tannins, changing the style. Red wines rely on extended skin contact to extract color and tannins, so they aren’t produced with minimal skin contact. Fortified and dessert wines involve other parts of the process, not the hallmark of minimal skin contact. So, delicate, fruity whites are typically produced with minimal or zero skin contact.