White and red wine come from the same basic source – grapes – but their differences in color, flavor, and processing set them apart. Red wine gets its color from grape skins during the fermentation process, while white wines ferment without skins present. The different colors also lead to differences in taste, with red wines tending to have more tannins leading to a drier, more astringent feel. White wines are often described as lighter and crisper. Reds also tend to age better due to higher tannin and acidity levels. Whether you prefer the lighter fruitiness of a Pinot Grigio or the bold oaky flavors of a Cabernet, understanding the key differences between the two types of wine can help you better appreciate and select the right vintages for any occasion.
How are white and red wines made differently?
White wine and red wine start out in a similar way – both are made by pressing grapes to extract the juice. For white wines, the grapes are pressed and the skins, seeds and stems are removed very early in the process to avoid transferring color and tannins. With red wine, the juice is left in contact with the grape skins and solids for much longer to allow the color, flavors and tannins from the skins to infuse into the liquid.
The exact duration varies by the type of grapes and desired style of the wine. Lighter bodied reds may only stay in contact for a few days, while big bold reds can stay on the grape solids for weeks to extract more color and flavor compounds. So while they originate from the same grapes, the difference in contact time with the skins makes a big difference between white and red wine.
How do they differ in taste and aroma?
The most noticeable difference between white and red wine is of course the color. But they differ in more than just appearance.
Red wines are often described as heavier, earthier and more complex, while white wines tend to taste crisper, fruitier and more delicate. The bold flavors in reds come from phenolic compounds like tannins extracted from the grape skins and seeds during crushing and fermentation. Higher tannin levels give the wine a drier, more puckering mouthfeel.
White wines lack those tannins, resulting in a lighter body and less astringency. They showcase more delicate fruit flavors and aromas from the grape juice without the heaviness of tannins. Acidity levels also tend to be higher in whites.
Of course, these are broad generalizations – wine style varies significantly based on the grape varieties, region and winemaking techniques used. Light, low tannin reds and oaky, buttery whites can completely break the typical profile. But in most cases, red wine will taste more dry, earthy and robust, while whites are fruit-forward and delicate.
Which has more health benefits?
Many studies have looked into the potential health benefits of moderate wine consumption. While both offer benefits, some research gives red wine an edge thanks to its higher levels of antioxidants and anti-inflammatory compounds from grape skins.
Resveratrol, the famous antioxidant found concentrated in grape skins, occurs in much higher levels in red wine. It is thought to help increase good cholesterol and lower bad cholesterol when consumed in moderation. The tannins in red wine may also play a role in promoting heart health.
That said, white wine contains antioxidants too, just different types like tyrosol from the grape juice. And it also seems to provide cardiovascular benefits like improved artery function and blood pressure.
While researchers are still trying to determine the mechanisms, most conclude that both white and red wine can promote heart health in moderation. For the highest antioxidant content, darker, aged reds may have an advantage. But don’t count white wines out – they still contain antioxidants and studies show even just 1-2 glasses a week can make a difference.
| Attribute | White Wine | Red Wine |
|---|---|---|
| Color | Pale yellow to golden | Light red to dark burgundy |
| Source of color | Very minimal from grapes | Grape skins |
| Fermentation process | Without skins | With skins |
| Common flavors | Crisp, delicate, fruity | Earthy, dry, tannic |
| Tannin content | Low | High |
| Acidity | High | Medium-high |
| Aging potential | Lower, drink young | Higher, can age for years |
| Food pairings | Seafood, chicken, salads | Beef, lamb, hardy dishes |
Which types of wine are white or red?
There are hundreds of different types and varietals of wines available. But in general, these are some of the most common white and red wine styles:
White wines:
– Chardonnay
– Riesling
– Pinot Grigio
– Sauvignon Blanc
– Gewürztraminer
– Viognier
– Chenin Blanc
– Moscato
Red wines:
– Cabernet Sauvignon
– Merlot
– Pinot Noir
– Syrah/Shiraz
– Zinfandel
– Malbec
– Sangiovese
– Beaujolais
While most wines are clearly in the white or red style, there are some inbetween varieties like:
– Rosé – Light pink wine from very brief skin contact
– Orange wine – White wine fermented with prolonged skin contact
– Sparkling wines – Ranges from white to rosé bubblies
The winemaking process can also shift the color and style, such as making white wine from red grapes. So exceptions exist, but those lists cover the most typical white and red varietal wines.
Which pairs better with food?
The lighter body and higher acidity of white wines make them versatile partners for many types of cuisine. They work especially well with lighter seafood, chicken and salad dishes. The crisp acidity refreshes the palate and complements the flavors. Pinot Grigio, Sauvignon Blanc and unoaked Chardonnay are very food-friendly.
Heavier, fuller-bodied reds pair better with steak, lamb, and hardy meals. The tannins help cut through fat and protein while complementing the savory umami flavors. Cabernets, Merlots and Syrahs are classic choices.
Sparkling wines and Rosés also make excellent food wines, working with a range of dishes from appetizers to desserts. Ultimately though, pairing wine comes down to your personal taste – don’t be afraid to experiment with both whites and reds with different foods to see what you enjoy most!
Which is sweeter?
Dry wines come in both red and white styles, while sweet wines are made from white (or sometimes rosé) grapes. Sweet reds do exist, but are less common. Off-dry to sweet white wines include Riesling, Gewürztraminer and Moscato.
Within dry table wines, red wines often taste sweeter due to their higher alcohol and fruit-forward style compared to crisp, acidic whites. But technically, dry whites have no more residual sugar than dry reds.
Sweetness perception is also highly subjective and dependent on the taster. Higher acidity makes wines taste less sweet, even with the same amount of sugar. So while dry reds may seem sweeter and fruitier, they actually contain similar residual sugar levels to their white counterparts.
Which has more calories?
Calories in wine come primarily from alcohol, with minimal to no carbs in dry wines. Since alcohol content is fairly similar between most dry whites and reds, ranging from 11-15% ABV, they have a similar calorie profile.
Here are some general calorie guidelines for a standard 5 oz (150 ml) glass:
– Dry whites: 120-130 calories
– Dry reds: 120-140 calories
– Sweet whites: 140-160 calories
– Sweet reds: 140-170 calories
Sweeter wines tend to be higher in calories due to more unfermented sugar. But overall, there is no significant calorie difference between dry red and white wines. Weight, complexity and alcohol impact perception of body and flavor intensity more than actual calorie differences for most wines.
Which is more expensive?
There are affordable wines in both categories, but on average, red wines do tend to be more expensive than whites. High quality red wine grapes like Cabernet, Pinot Noir and Bordeaux blends command higher prices due to a combination of factors:
– Longer aging potential means higher cellar costs
– Smaller crop yields compared to whites
– Higher demand for many red varietals
– Prestige and scarcity of regions like Napa Valley and Bordeaux
Of course, there are very expensive white wines too, especially from renown regions for Pinot Grigio, Chardonnay and Riesling. But the general stability and earlier drinking window of whites means lower overall costs for grape growers and wine producers. So while great values exist in both categories, the average red typically costs more than the average white.
Conclusion
While white and red wine originate from the same grapes, small differences in winemaking and aging lead to very distinct end products. With its delicate fruitiness, the white is often consumed young and pairs well with lighter dishes like seafood and salad. Meanwhile, complex reds with bold tannins can age gracefully for years and stand up to hearty steak and lamb. Though generalizations exist, there are also many exceptions. No matter your preference, understanding what makes each unique can lead to more enjoyable selection for any occasion. At the end of the day, the best wine is simply the one you like.
