What style of wine is typically made without grape skins during fermentation?

White wine is typically made without grape skins during fermentation. This process usually involves pressing the grapes to separate the juice from the skins right after crushing. The absence of grape skins during fermentation is essential because it allows the wine to take on a lighter color and a more delicate flavor profile, which is characteristic of white wines.

In contrast, red wines are fermented with grape skins, which contribute to their color, tannins, and complex flavors. Sparkling wines can vary—while some can be white and made without skins, others may involve skin contact for certain styles. Dessert wines generally fall into various categories but often involve unique fermentation or aging processes rather than the basic technique of skin contact or removal found in white or red wines.