Red wines are typically made from dark-colored grape varieties like Cabernet Sauvignon, Merlot, Pinot Noir, and Syrah/Shiraz. White wines are generally made from green or yellow grapes, including Chardonnay, Sauvignon Blanc, Riesling, and Pinot Grigio.
Red wines are produced by fermenting crushed grapes along with their skins, seeds, and stems, allowing for greater extraction of color, tannins, and flavors from the grape skins. White wines are typically made by pressing grapes and separating the juice from the skins before fermentation, resulting in lighter color and fewer tannins.
Red wines range in color from light red to deep purple, depending on the grape variety and age. White wines vary from almost clear to shades of yellow, gold, or green.
Red wines often exhibit flavors of dark fruits, berries, spices, and earthy notes, with varying levels of tannins that can create a dry mouthfeel. White wines can offer flavors of citrus, tropical fruits, green apple, floral notes, and minerality, often with a crisper acidity.
Tannins, found in higher levels in red wines due to extended contact with grape skins, seeds, and stems, create a drying sensation in the mouth and contribute to structure and aging potential. White wines generally have fewer tannins.
Red wines are typically served at slightly warmer temperatures (between 55-65°F / 13-18°C) to enhance their aromas and flavors. White wines are best served cooler (between 45-55°F / 7-13°C) to preserve their acidity and freshness.
Red wines often pair well with red meats, rich sauces, and aged cheeses. White wines complement seafood, poultry, lighter sauces, and dishes with cream-based sauces.
Red wines, with their higher tannins and compounds from grape skins, seeds, and stems, often have better aging potential compared to most white wines. Some red wines improve with age, while most white wines are consumed young.