[2] Teinturier varieties, while containing a lot of color, usually make special wines, perhaps due to a higher level of tannins, compounds structurally related to the anthocyanins.
Many winemakers blend small volumes of teinturier juices into their wines, to boost the colour, without dramatically impacting the taste.
In addition, with the increased frequency of forest fires and the resulting risk of smoke taint in winemaking, tenteurier grapes are useful in making red wines even when the juice is pressed immediately without the skins.
So a wine made in the rosé style from tenteurier grapes will be red rather than rosé and smoke-free (because smoke taint is present in the skins, not the pulp), no matter how smoky the area is.
Modern Grapes for the Pacific Northwest, by Kenton Erwin