Red wine uses black or red grapes that are predominantly deep in colour as the skin is left on the fruit to add to the flavour and texture of the wine. It is usually aged for a few months in oak barrels for additional flavour enhancing. Red wine also has more antioxidants due to the fact that the skin of the grapes is left on during the fermenting process. These antioxidants are generally considered to be good for you as the grape seeds and skin have been left on for additional flavour and colour. This generally makes the wine deep red in colour. Red wine also has more tannins, a compound which comes from the skin of the grapes. Red wines usually have a slightly dry taste which you can feel in the back of your throat or mouth. Red wine varieties include Cabernet Sauvignon, Zinfandel, Beaujolais, Merlot, Pinot Noir and Chianti. Red wine is best served with pasta, veal, lamb and beef. Basically foods that are rich and are perfectly counterbalanced with flavour of the red wine are best.
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White wine uses white coloured grapes with the seeds and skin removed. The fermentation process is also different which allows for a lighter flavour and texture. White wines have slightly fewer calories as the seeds and skin has been removed during fermentation. The aging process for the white wines is usually around two weeks which is a lot shorter than red wine. This reduction in the aging time gives white wine a lighter colour and flavour. White wines can usually come in either dry or sweet varieties and depending on your personal taste can be a deciding factor when choosing a variety of wines. White wine includes Sauvignon Blanc, Chardonnay, Riesling and Pinot Gris / Pinot Grigio. Of course your personal preference between the two different types of wine is entirely upon your personal tastes. White wine is best served with fish or chicken as the light flavour of the wine is perfectly complimented by these types of foods.
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