Vino rosso o nero

Red or Black Wine – What’s the Right Way to Call It?

When it comes to talking about wine, words matter just as much as aromas and flavours. In italy, many people still say vino nero (“black wine”) when referring to a deeply coloured red wine – a habit inherited from older generations and certain regional dialects. 

But is black wine really the correct term? Let’s uncorck the truth.

Why Italians sometimes say “vino nero”

In standard Italian, vino rosso means “red wine”. However, in some regions of southern Italy — particularly Puglia, Campania, Calabria and Sicily — it is common to hear vino nero. The expression reflects a local way of describing wines with an exceptionally dark colour and strong personality, almost “black” in the glass.

Historically, these wines were made from native grape varieties rich in colour and tannins, such as Aglianico, Nero d’Avola, Negroamaro, Primitivo and Uva di Troia. Their deep ruby-purple hue naturally inspired people to call them black wines.

It was never a technical definition, but rather a poetic expression – the language of the vineyard, not of the laboratory.

What we call it in English (and in the world)

If we look beyond Italy, the official and universal term is red wine.

Every major language follows the same pattern:

  • English → red wine
  • French → vin rouge
  • Spanish → vino tinto
  • German → Rotwein

No other language uses “black” to classify this type of wine.

That said, in English you may occasionally encounter the term “black wine”, but it refers only to a few very dark, almost opaque reds — such as Cahors in France (made from Malbec), sometimes nicknamed the black wine of Cahors because of its intense colour.

So yes, black wine exists in English, but only as an evocative nickname — not as a general category.

The science behind the colour

The difference between a pale ruby red and an inky purple lies mainly in anthocyanins, the natural pigments found in grape skins. The more the juice remains in contact with the skins during fermentation, the darker the wine becomes.

Long macerations and thick-skinned grape varieties (such as Aglianico or Saperavi) are responsible for those almost black tones that fascinate winemakers and wine enthusiasts alike.

These pigments are not only visually striking — they also contribute to the wine’s structure, antioxidant content and ageing potential.

Language, culture and emotion

Wine is culture in liquid form. Every region, dialect and expression reveals how people experience their land. Saying vino nero in southern Italy is not wrong — it is simply a way of expressing wine with the warmth and imagination characteristic of Italian speech.

So, while “red wine” is the correct English term, there is no harm in appreciating the poetic charm of vino nero. It reminds us that wine is more than chemistry; it is memory, identity, and passion poured into a glass.

In short

  • Correct term (globally): Red wine
  • Poetic or regional term: Black wine (vino nero)
  • Use “black wine” only for exceptionally dark reds such as Cahors or Saperavi
  • Meaning: a reference to colour intensity and cultural heritage, not a formal classification