By: Toshita Sahni
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Red wines and white wines differ in more than just colour. From how they are made to what they pair best with, here is a quick guide to what sets them apart.
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Red wine is made from dark-skinned grapes.
White wine is typically made from green/yellow-skinned grapes and red grapes (if skins are removed).
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Red wine is fermented with grape skins, seeds, & sometimes stems.
White wine is fermented sans skins. Juice is separated from skins before fermentation.
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Red wine: Typically richer, fuller flavours like berries, plums, & spices.
White wine: Usually lighter & crisper with notes of citrus, pear, & floral hints.
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Red wine pairs well with red meats, stews, and strong cheeses.
White wine complements fish, poultry, salads, and creamy pasta dishes.
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Red wine tends to have more tannins, as it is fermented with the skins.
White wine is more acidic and has little to no tannins.
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Red wine is served slightly below room temperature (15–18°C).
White wine is served chilled (8–12°C). Exact temperature varies depending on wine type.
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For a comprehensive guide to ordering wine at a restaurant
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