– Red wine: Made from dark-colored grape varieties with skins, seeds, and sometimes stems. – White wine: Typically crafted from green or yellowish grapes, with the skin removed during fermentation.
Red wine: Displays a spectrum from light red to deep purple or brown. White wine: Exhibits a range from pale yellow to golden hues.
– Red wine: Fermented with grape skins, imparting tannins and color. – White wine: Fermented without grape skins, resulting in a lighter color and softer tannins.
– Red wine: Contains higher tannin levels, contributing to astringency and structure. – White wine: Generally lower in tannins, leading to a smoother texture.
– Red wine: Often features dark fruit flavors like blackberry, plum, and cherry, with earthy undertones. – White wine: Showcases a range from crisp and citrusy to creamy and tropical, with notes of apple, pear, or melon.
– Red wine: Served at slightly warmer temperatures, enhancing the expression of flavors. – White wine: Typically served chilled to accentuate freshness and acidity.
– Red wine: Often benefits from aging, with some varieties improving over several years. – White wine: Generally consumed in a relatively youthful state, although some varieties can age well.
– Red wine: Pairs well with hearty dishes like red meat, pasta, and strong cheeses. – White wine: Complements lighter fare such as seafood, poultry, salads, and creamy sauces.