Red Wine vs White Wine

The primary distinction between red and white wines lies in their different production processes rather than solely the types of grapes used. The difference lies in skin contact; with white wine, there is no skin contact, and with red wine, there is skin contact with the juice because the juice holds the tannin’s richness and flavor. From a taste standpoint, the difference is if you break it down to the core elements: acid, sugar, and water for white wine and the same components for red, including tannins. Tannins are derived from skins, stems, and crushed seeds, resulting in more robust flavors that linger on your palate.

White wines are more aromatic and fruit-forward and have a zingy tartness on the palette instead. Generally, white wine’s fermentation process is to be compatible with food due to the higher acid.

Red wines are heavier and richer in taste and structure. They complement foods with more prominent flavor and texture, such as grilled steak, red meats, and even tomato-based sauces. On the other hand, white wines complement lighter foods such as seafood, plant-based meals, cream-based sauces, and salads.

Which wine will age longer?

There are certainly many exceptions to the general guidelines for aging wine. Unoaked white wines should be consumed within 2 years, while oaked white wines can be enjoyed within 5 years. Most red wines are best consumed within 5 years, but finer red wines can age for up to 20 years.

One Simple Pairing

This recipe pairs well with both red and white wines. I also serve these rolls on a charcuterie board. The recommended white wine is Gewurztraminer, and the suggested red wine is Pinot Noir from Oregon.

 Cheese-Stuffed Garlic Butter Crescent Rolls