White wines are much more versatile when pairing with food, there’s no harsh tannins to compete or clash with the flavors on your plate.
You’re less likely to get a hangover when drinking white wine due to the lower levels of alcohol.
Most white wines are meant to be consumed while young, so no waiting for the wine to age or dealing with harsh tannins. Simply pop the cork (or twist the screwcap) and you’re good to go!
Before we delve into the differences of white and red wine, let’s talk about the one thing ALL wines have in common: fermentation! Every type of wine on the planet, whether it’s sparkling, white, red, pink, blue or fortified, had to undergo fermentation. During the fermentation process, yeast converts grape sugars into ethanol (alcohol!) and carbon dioxide. Once the alcohol level gets high enough, the yeast cells die and voila – you have wine! When making still wines, the carbon dioxide is allowed to dissipate, but it sure comes in handy when making sparkling wine.
