Anything wine based is the color of the wine. You're absolutely right about this, even if I remember the lists could be occasionally complex.

[Alucard does remember reading about proportions. One sour, two sweet, three strong, and four weak, scale up or down according to the size of the vessel be it a single glass or an entire bowl.]

...I did try grilling one an hour ago. It was significantly less acidic once exposed to flame.