– Red Wine: Typically, red wines are made from dark-colored grape varieties, such as Cabernet Sauvignon, Merlot, Pinot Noir, and Syrah. – White Wine: White wines are usually made from green or yellowish grapes, including varieties like Chardonnay, Sauvignon Blanc, and Pinot Grigio.
– Red Wine: Obtains its color from the grape skins during fermentation, which contain pigments known as anthocyanins. – White Wine: Produced by fermenting grape juice without the grape skins, resulting in a lighter color.
– Red Wine: Contains tannins, compounds found in grape skins, seeds, and stems, which contribute to astringency and can give a wine structure and complexity. – White Wine: Generally has lower tannin levels, resulting in a smoother and lighter mouthfeel.
– Red Wine: Often exhibits flavors such as dark fruits (e.g., blackberries, cherries), earthiness, and sometimes hints of spice. – White Wine: Offers flavors like citrus, apple, pear, and tropical fruits, with variations ranging from crisp and zesty to rich and buttery.
– Red Wine: Many red wines, especially those high in tannins, tend to age well and can develop complex flavors over time. – White Wine: Most white wines are best consumed relatively young, although some varieties like oaked Chardonnay can benefit from aging.
– Red Wine: The fermentation process includes the grape skins, which impart color and tannins to the wine. Red wines are often fermented at higher temperatures. – White Wine: Fermentation occurs without the grape skins, resulting in a lighter color. White wines are typically fermented at lower temperatures to preserve their fruity and floral aromas.
– Red Wine: Served at slightly warmer temperatures, typically between 60-65°F (15-18°C), to enhance the expression of flavors and aromas. – White Wine: Served chilled, usually between 45-50°F (7-10°C), to maintain freshness and highlight the crispness of the wine.
– Red Wine: Often paired with red meats, hearty dishes, and strong-flavored cheeses. – White Wine: Well-suited for lighter fare, including poultry, seafood, salads, and creamy cheeses.