The juice of wine grapes is generally transparent - “generally” because there are some grapes known as teinturier that have red flesh and juice - so technically, red grapes can also be used to make white wine or what’s called a blanc de noir. The color of wine depends on the maceration time, or the time the juice is left in contact with the skins.
Many producers experiment with the technique but it’s not common except in the world of sparkling wines. Is it a matter of tradition or practicality? What are the conditions of this process? Why don’t more winemakers produce this style?
And lastly, have you had a white wine made from red grapes that you liked and would recommend?
I've only seen it written as 'blanc de noir'. 'Blanc de gris' would be from some mid-color grape like Pinot Gris or Grenache Gris, unless there are others using this term in a different manner outside of France? But, I have to say that in general, I'm not a massive fan of blanc de noir wines. Whites made from Grenache Gris however, have shown to be fantastic.
Well, there is the notorious "White Zin" (Zinfandel / Primotivo), which perhaps peaked in popularity in the 1980s or 1990s. Some hip California winemakers have made renditions recently, including Broc Cellars, but that's more a rosé. A relatively new producer on California's Central Coast, Dunites, makes a white blend, Moy Mel, that is Pinot Noir juice, Chardonnay, and some Albarino. Several vintages have been very good, IMO. Too bad you're not still in California - it'd be easy for you to find / try.