well, okay, I had planned to not answer this question, as it seemed obvious, but none of answers that I've read really gets to your point. So, here's my 2 cents.
I'll leave the silly answer alone.
The juice of all grapes are clear to near clear. It can be straw or golden, but essentially for this discussion it is clear. The color of the end wine product does not come from the juice but the skin.
Skin of white (green) grapes are generally removed prior to fermentation because the green or strawish or yellowish skin of "white" adds no value to what a winemaker generally shoots for. All the interesting aspects of white wine, whether is bracingly refreshing, or creamy or oaky all occur in how it is fermented and aged.
Pink or red or purple or near black wine is determined how the length of time the skin is in contact with the clear juice during fermentation. Less time, less colour, well you get the point. The duration of contact is again a technique used by the winemaker in pursue of what he ultimately wants to make. (side note - the reputed health benefits of red wine versus white wine is not that red wine is fermented with skin versus not for white - it is that an antioxidant called resveratrol is found in the skin of red grapes not white).
Does this help?
Source(s):
just up late at night