Many people may think that red wine and white wine are just different in color, but there are many unknown differences between them. Let’s learn together today~
1
Different raw materials
Essentially, red wine is made from red grapes, as the name implies. Merlot, Pinot Noir, Cabernet Sauvignon, etc. White wine is white grapes, Chardonnay, Pinot Grigio, eternal thoughts of each other, etc. Of course, sometimes there are individual examples, such as black and white Champagne and white Pinot Noir are different.
2
Different Winemaking Methods
In order to preserve the pigments and tannins in the skins of the grapes, the red wine is made with the skins and pulp, which are macerated and fermented together. The fermentation temperature is 20-32°C. White wines will be squeezed out of the must first and then fermented to avoid excessive tannins and tannins. A fermentation temperature of 12-22°C retains more of the fruit aromas and flavors.
3
Different aromas and flavors
Tannins are the most important indicator of the structure of red grapes. Red wines are popular for their full-bodied, bean-like tannins, while acidity is an important indicator of how well white wines are made. White wines are loved for their good acidity, freshness, floral aromas and pure fruitiness.
4
Different Fermentation Equipment
White wines are fermented in stainless steel tanks to reduce oxygen and ensure that the wine retains its high acidity and fruity floral aromas.
In contrast, red wines are not completely isolated from oxygen during fermentation. Oak barrels are used to provide richness, softness and fullness, as well as the distinctive aromas that come from oak barrels.
5
Different Serving Temperatures
Light white wines: 7-10°C. All-white wines: 10-13°C. Even lower for dessert wines and champagnes. Light red wines: 13°C. All-red wines: 15-18°C is the best tasting temperature. This is why we often see white wines in ice buckets
6
Different food and wine combinations
White shirts are the norm in the summer. They are simple, durable wines that go well together. They are loose and comfortable, and the sleeves can be rolled up to release a lazy vibe.
White wines are more suitable for fresh seafood. The fruit acids in white wine have the effect of removing the fishy taste.
In addition to the principle of “red wine with red meat, white wine with white meat”, which we usually say is indicative but not absolute, we also need to match the food according to its flavor and intensity of acidity, sweetness, bitterness and spiciness.
