Red vs. white: understanding the difference between red and white wine

Harvest time

The next thing that differs between red and white wine is the harvest time. As a rule, winemakers start harvesting white grapes a few weeks earlier than red wine grapes to maintain the desired acidity level. The same applies to red grapes used to produce white and sparkling wines. 

At the same time, if winemakers want to produce late harvest or dessert wine, then the grapes must be harvested later in the growing season when more sugars have accumulated in the berries.

Winemaking process

What determines the color of the future wine is the applied winemaking technique. Red and white wines differ in their vinification methods or the process of converting grapes into wine.

White wine production assumes pressing the grapes and quickly removing the grape skins before the fermentation begins. However, repeating these steps with black grapes will not produce red wine since most of the coloring pigment is in the grape skin. 

When producing red wines, grape skins remain in contact with the juice during fermentation. As a result, the coloring pigments released from the grape skins give the desired color. Without skins, that wouldn’t be feasible. After fermentation, pressing occurs.

Can white wine making techniques be applied to produce white wine from dark grape varieties? Absolutely! For example, grape varieties like Pinot Noir and Pinot Meunier are made into Champagne using the white wine production method. To do this, producers squeeze the purified grape must and ferment it to produce white wine.

Aging

Next, red and white wines require different approaches to aging.

White wine is less tannic and has a more delicate bouquet. However, not every type of white wine will benefit from contact with oak barrels because the wood gives white wine too much of its notes. So, winemakers often age white wines in stainless steel vats. Still, whites like Chardonnay, Chenin Blanc, and Sauvignon Blanc respond well to oak aging. Oak aging for white wine typically doesn’t exceed one year. Generally, it lasts from 4 weeks to 3 months, after which the bottling of the wine takes place. 

Unlike white wines, red wines are more likely to benefit from oak aging than white wines. Their deep bouquet and tannins create the perfect base for interacting with oak. After such storage, they acquire noticeable floral, caramel, and spicy notes. The minimum aging period in oak barrels starts from one year for red wine, depending on the specific variety. Fortified noble red wines can age in oak for up to 100-150 years, while their bouquet only improves.

Aging techniques, in turn, determine the structure of the resulting wine. For example, as oak barrels allow oxygen into the wine, the wine becomes less acidic.

Tannins

Tannins are a group of plant compounds found in grape skins and seeds. They tend to have a dense consistency and leave you with a dry mouth, which is very common when drinking red wine. Remember the taste of black tea without sugar? The feeling in the middle of the tongue or its tip results from the action of tannins.

Red wines are more tannic by default than their white counterparts because of the grape skins and seeds involved in the fermentation. The skins and seeds don’t participate in the production of white wines. At the same time, winemakers can add substances that remove tannins.

Cabernet Sauvignon, Malbec, and Syrah are all incredibly tannic reds. For lighter mouth sensations, consider Pinot Noir or white wines.

Alcohol

In general, white wines are lower in alcohol content than red. Why is that? The reason lies in the winemaking process again. The alcohol content in wine depends on the sugar content in the grapes. During the fermentation process, sugar converts into alcohol. In general, red wines tend to have more alcohol than white wines due to stylistic choices by winemakers.

Structure

The structure of a wine is the balance of all the elements that determine the mouthfeel of the wine. To describe the structure, sommeliers and experienced wine lovers often use the following terms: crisp, soft, smooth, sharp, heavy, or light.

In red wines, tannins are the main structural element. Tannins function as the backbone of red wine, providing the fundamental framework around which its complex flavors can be built. They also help preserve red wines, allowing them to age longer than most whites.

With white wines, it’s acidity that determines the wine structure. There are three main acids in wine — malic, tartaric, and citric, and these acids are more intense in white wines than in reds. The acidity explains the tart and fresh profile of the white wine; it also brings out the main flavors of the wine and helps make great pairings with food.

Stylistic profiles

Of course, we cannot generalize all red or white wines since each category has many varieties. Still, we can see that most red wines have a fuller body and more complex flavor profiles than white wines. For example, red wines commonly have berry flavors and aromas ranging from strawberry and cherry in lighter reds to blackcurrant, blackberry, and plum in full-bodied reds. Sometimes, we can notice “secondary” (i.e., non-fruity) aromas, such as herbs, tobacco leaves, or leather, which add complexity and richness to the bouquet. 

White wines tend to be a bit simpler regarding the flavor profile. For whites, the flavors and aromas range from citrus to garden fruits (like apples and pears) and even to exotic tropical fruits like guava, mango, and pineapple. Along with pure fruit notes, white wines have noticeable floral aromas. Some white wines have a brackish or calcareous hue, often described as “mineral.” Richer white wines aged in oak barrels can take on oily or nutty secondary flavors and aromas.