| 1. Taste | | | | like red wine can. |
| The difference in taste between red and white | | | | 4. Serving Temperature |
| wines is pretty significant. Due to the process, | | | | Red wine is served at room temperature in a |
| white wine comes out much lighter and fruity | | | | balloon glass. While white wine is served chilled in a |
| (perfect for beginners), while red wine has a | | | | long stemmed glass (which you hold by the stem |
| much heavier and complex flavor. | | | | to avoid warming your chilled wine). |
| 2. Process & Color | | | | 5. Antioxidants |
| When fermented, the grapes used to make red | | | | Your doctor may tell you to drink a glass of red |
| wine release tannins that contribute to the deep | | | | wine with dinner to stay healthy because it |
| red or burgundy color. With white wines the skin, | | | | contains antioxidants. But white wine also contains |
| stems, and seeds are not present in the | | | | antioxidants. They’re much smaller, which |
| fermentation process and without the tannins to | | | | actually makes them easier to absorb. |
| release their color the wine comes out white. | | | | 6. Pairing |
| 3. Age | | | | When serving wine with food, pair your meal with |
| Red wines are typically aged much longer then | | | | the wine that compliments it best. White wine |
| white wines. This is because of the tannins, which | | | | goes well with white meats and light foods, such |
| help preserve the wine. White wines that contain | | | | as fish, chicken or pork. Red wine goes best with |
| a much lower amount of tannins cannot be aged | | | | red meat and heavier tasting foods. |