What is the difference between red wine and white wine?
Title says it all… really… Please dont leave silly answers like red wine is red colour while white wine is white… I want the differences… Thanks.. 10 Points for best answer!
Tagged with: red colour • Red Wine • silly answers • white wine
Filed under: Red Wine
Different wines are made from different grape varieties so they are naturally all different in flavour. White wines have the skins removed thus they lose the ‘red colour’.
There are red and white grape varieties however many are versatile.
Pinot that are generally in red wine, can be used in whites such as in Pinot Gris.
The correct answer is that white wine grapes have the skins removed. Red wine contains skin in the ferment. The flavors of white wine are therefore lighter but can still be as complex.
white use green grapes.
red use red grapes.
blush are red grapes skins taken off.
THEY LEAVE THE SKIN ON FOR RED WINE THEREFORE YOU GET A VERY INTENSE FLAVOUR. FOR THIS REASON RED WINE IS BETTER FOR YOU BECAUSE IT CONTAINS MORE ANTIOXIDANTS…..ALSO THEY USE DIFFERENT GRAPES AS WELL – OF COURSE.
grapes come in red and white variety’s the grapes will help determine the type of wine.
To make a white wine you crush the grapes and press the juice off, you ferment this juice to make the wine.
To make a red wine you crush the grapes and leave the skins and the juice together for the first fermentation. the longer the wine is on the skins, the darker and more complex the wine.
well, okay, I had planned to not answer this question, as it seemed obvious, but none of answers that I’ve read really gets to your point. So, here’s my 2 cents.
I’ll leave the silly answer alone.
The juice of all grapes are clear to near clear. It can be straw or golden, but essentially for this discussion it is clear. The color of the end wine product does not come from the juice but the skin.
Skin of white (green) grapes are generally removed prior to fermentation because the green or strawish or yellowish skin of "white" adds no value to what a winemaker generally shoots for. All the interesting aspects of white wine, whether is bracingly refreshing, or creamy or oaky all occur in how it is fermented and aged.
Pink or red or purple or near black wine is determined how the length of time the skin is in contact with the clear juice during fermentation. Less time, less colour, well you get the point. The duration of contact is again a technique used by the winemaker in pursue of what he ultimately wants to make. (side note – the reputed health benefits of red wine versus white wine is not that red wine is fermented with skin versus not for white – it is that an antioxidant called resveratrol is found in the skin of red grapes not white).
Does this help?