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Wines may be classified by vinification methods. These include classifications such as red or white wine, sparkling, semi-sparkling or still, fortified and dessert wines. The color of wine is not determined by the juice of the grape, which is almost always clear, but rather by the presence or absence of the grape skin during fermentation. Grapes with colored juice, for example alicante bouschet, are known as teinturier. Red wine is made from red (or black) grapes, but its red color is bestowed by a process called maceration, whereby the skin is left in contact with the juice during fermentation. White wine can be made from any colour of grape as the skin is separated from the juice during fermentation. A white wine made from a very dark grape may appear pink or 'blush'. A form of Rosé is called "Blanc de Noirs" where the juice of red grapes are allowed contact with the skins for a very short time (usually only a couple of hours).