Red Wine vs. White Wine: Differences in the Grape Varietals

Red wine gets its vivid color from crushed red grapes or black grapes with the skins intact. Yeast from the grape skin jumpstarts the fermentation process and produces tannins, water-soluble polyphenols from red wine grapes that give these varietals their distinctly dry and bitter taste. Although winemakers process most reds with the grape skins and seeds, there are some exceptions. For instance, zinfandel wine from Napa Valley, California, is more popular in the white style, in which the juice comes into contact with the skin only for a short time during the winemaking process.

Experts attribute some health benefits to red wine if a person consumes it in moderation. The polyphenol resveratrol can reduce bad cholesterol levels while promoting good cholesterol. Some experts argue, therefore, that drinking wine—specifically, a glass of red wine—with dinner might help reduce the risk of blood clots and heart disease.

White wine, although not truly white, is a light-bodied style usually made from white grapes. Winemakers can produce white wine using the grape juice from red grapes as long as they first remove the skins (since the red color of wine results from the juice coming into contact with the grape skins), but this winemaking process is much less common. Since there are no grape skins present as white wines ferment, winemakers must add yeast to the juice once they store it in stainless steel vats to begin fermenting.

For the next couple weeks, the winemaker can adjust the temperature to control the sugar content and sweetness of the final product. Winemakers can also increase tannic flavor and alcohol content by aging white wines in oak barrels. Although oak fermentation and aging is more common with reds, whites like chardonnay or Riesling can gain more complex flavors and aromas from the oak barrels.

Although region, soil, and climate affect the taste and style of wines, the most important component of wine is the grape variety. Here are three grape varietals that winemakers use to craft red wines:

1. 1. Merlot: Producers often grow these black grapes with cabernet sauvignon grapes because they have similar needs in climate and maintenance. Winemakers can mix the juice from merlot grapes to make red blends. The strong flavor and high alcohol content of this wine first became popular in Bordeaux, France, but today the wine has spread to diverse wine regions globally. Merlot wines pair nicely with red meats and cheese.
2. 2. Pinot noir: These grapes make red wines that are low in tannins and light in flavor. Though pinot noir wines are popular, there are few regions near the forty-fifth parallel, where the grapes grow well. Winemakers can choose to blend the juice with chardonnay grapes to make Champagne or remove the skins after a short while to craft a rosé. Try food pairings of salmon or poultry dishes with pinot noir.
   
3. 3. Syrah: Also written as shiraz, syrah wine is typically a product of France or Australia. These grapes create a full-bodied wine that is usually distinctively spicy with a hint of pepper to offset the deep berry flavor profiles. The deep red color and rich flavor of syrah grapes are sometimes similar to the smoky finish of malbec wines as well. Syrah wines pair well with rich meats and grilled vegetables.

Climate, soil, and regional winemaking methods can impact a wine’s flavor and hue, but winemakers begin crafting white wine with specific grapes. Learn more about these grape varieties:

1. 1. Chardonnay: These green-skinned grapes originated in the Burgundy wine region of France. They make refreshing white wines that get the majority of their flavor and aroma from the winemaking process, especially when producers age the wines in oak barrels. Winemakers can also use these grapes to make blanc de noir Champagne. Chardonnay can be delicious before a meal or paired with seafood and acidic foods.
2. 2. Pinot grigio: Also known as pinot gris, this white grape is popular among Italian wine drinkers for the dry white wine it produces, featuring an acidic taste and light fruit flavors. Pinot grigio can be a good choice in warmer climates. Although many believe the bluish-gray grape originated in Italy, it actually came from France. Pinot grigio grapes can also make orange wines when the skins remain in the fermentation process for a short time. Since this type of wine usually has a medium to light flavor profile, you can pair it with any meat or fish.
3. 3. Sauvignon blanc: This white grape results in a crisp, dry wine that producers sometimes alter to make a sweet wine or dessert wine. Unlike other white wine grapes, like chardonnay, sauvignon blanc grapes do not benefit from aging, so they are the perfect wines for mass production for the casual consumer. Although pairing options may differ depending on what flavor notes the wine carries, sauvignon blanc can be a refreshing offset to spicy dishes.
4. 4. Viognier: Although winemakers lightly flavor most white wines with hints of floral or fruity aromas, the viognier grape typically produces a strong white with hard-hitting peach and citrus flavor. Viognier grapes can also elicit a creamy or buttery wine taste when oaked. This creamy texture can make this wine an excellent pairing to bold or sharp cheeses.

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