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Red wines are produced from black or red grape varieties, like Cabernet Sauvignon, Merlot, Pinot Noir, Syrah/Shiraz, Malbec, Zinfandel, and Sangiovese, to mention a few. They get their rich color and depth of flavor through the fermentation of the juice with the grape skins, where the red pigment, tannins, and most of the flavor compounds occur.

White wines, however, are generally produced using green or yellow grapes such as Chardonnay, Sauvignon Blanc, Riesling, or Pinot Grigio, and the juice is not fermented with skins.

Key Differences:

Color: Red due to skin contact; white is clear/light due to removal of skins.

Tannins: Found in reds, imparting dryness and structure; largely absent in whites.

Flavor: Reds are generally richer, earthier, and bolder; whites usually lighter, crisper, and citrus or floral.

Aging: Reds often age better due to tannins; most whites are best young and fresh.

Food Pairing: Reds go well with red meat and bold dishes; whites pair with seafood, chicken, and lighter fare.

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Tammy Jan

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1mo ago

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