Red Wine vs. White Wine

Is red wine better than white wine? Here's what to know.

Which is better, red wine or white wine? Is one more sophisticated than the other? Red and white wines have an age-old rivalry and every wine lover has a different opinion. Of course, everyone has their own palate and preference, but there’s lots to consider. This week, we’ll unpack a little bit about the most important similarities and differences between red and white wine. 

Similarities

Despite their differences, red and white wine do have some similarities. Both are made from grapes, of course, and farming practices don’t vary wildly between red and white wine grapes. Additionally, red and white wines have similar components on the molecular level, including alcohol (a valuable component), tannins, and the compounds that lend acidity. Additionally, you can evaluate wines on basic characteristics like aroma, flavors, body, and finish regardless of its color. Both offer dynamic and delicious pairing for foods and can be enjoyed year round. 

Differences

Technically, the biggest difference between red and white wines is their color, but there is more to it than that! One core difference involves the way that they are made. The color of red wines comes from leaving the juice in contact with the grape skins after pressing. This contact is what gives red wine its characteristic color, makes red wines more tannic than white wines, and infuses flavors and aromas that you can only find in red wines. The tannin content is responsible for the stability and ageability of red wines. White wines, on the other hand, are not dependent on the skins of the grape. White wines can be made from dark grapes as long as the juice is not left on the skins, but more often white wines are made from green and yellow grapes. The result is a yellow-hued wine that is lighter in flavor, best served chilled, but just as elegant and complex as a red wine. Because of the lower tannin content, white wines are enjoyed young relative to red wines.

Where does Rosé wine come into this?

In many ways, Rosé wines offer elements of both red and white wines. Most Rosés are made by allowing the juice to be in contact with the skins of the grape after pressing, but for a very short time. This allows some of the body, stability, and flavor of red wines while keeping the crisp and delicate freshness of a white wine. Like white wines, Rosé is best enjoyed chilled. 

Which is better: red wine or white wine?

Truly, this is a matter of personal preference. Some people prefer the beauty of tannins in a well-aged red,  flavor of red wine, while others enjoy the bright and elegant aromas and refreshing nature of white wine. There is no right or wrong answer! 

So, which one should I drink?

If you find yourself needing to pick between the two, there are a few variables that can help you decide:

What are you eating? Red wine is often paired with heavier foods, such as red meat and rich cheeses, while white wine is often paired with lighter foods like fish or chicken. If there are multiple courses that range in weight, split the difference with a heavier white wine, a  Rosé, or a lighter red. 

How’s the weather? While we have nothing against enjoying a deep red wine on a warm day, a chilled white wine is exactly the kind refreshment you might need. Rich and lovely reds are ideal for a cozy meal on a cooler day. 

What do you have on hand? If you don’t have an opportunity to pick a new wine, try working with what you have. This is a great way to discover new favorite pairings, learn more about what you like, and make some room in your wine storage for new arrivals.

Cast your vote in the red wine vs. white wine debate by taking advantage of our Case Sale, which offers a Mixed Red Wine Case and a White Wine case at an unbeatable discount. Which are you choosing? Why not both! Shop now. 

Tropical Fun: Pineapple Upside-Down Cake

Each glass of our Sauvignon Blanc bursts with essences of juicy pineapple, ripe passion fruit, and flirty citrus blossoms. In short, it boasts all the best flavors for summer. It's the warm weather here in the Livermore Valley that makes these notes possible: we expose our Sauvignon Blanc fruit to the sun early in the growing process, encouraging golden ripeness and flavor development.

Inspired by this tropical delight, we brought out an old favorite from our recipe box: pineapple upside-down cake. Nostalgic and delicious, this cake is both delightfully easy while still being a showstopper! 

Pineapple Upside-Down Cake

Ingredients

• Topping:
• ¼ cup butter melted
• ½ cup light brown sugar
• 1 (20-oz) can pineapple slices packed in juice (reserve ½ cup juice)
• 19 maraschino cherries
• Cake:
• 6 tablespoons butter softened
• ½ cup sugar
• ¼ cup light brown sugar packed
• 1 large egg
• 4 tablespoons sour cream or Greek yogurt
• ½ cup pineapple juice reserved from can
• 1 ½ cups all purpose flour
• 1 teaspoon baking powder
• ½ teaspoon ground cinnamon
• ½ teaspoon salt

Instructions 

1. Prep: Preheat oven to 350°F.
2. Make topping: Place melted butter in unlined 9-inch cake pan and lightly brush up the sides. Add brown sugar and stir to combine into a paste. Evenly distribute paste over bottom of pan and arrange pineapple slices on top and along sides (slice rings into ⅓ to line the side). Fill pineapple ring holes and gaps between pineapples with maraschino cherries. Set aside.
3. Cream wet cake ingredients: Place butter and both sugars for cake in large mixing bowl. Using an electric mixer, beat until creamy and fluffy; about 4-5 minutes. Add egg and beat until fully combined and fluffy. Finally, beat in sour cream and reserved pineapple juice.
4. Make cake batter: Combine dry cake ingredients in medium bowl. Gradually add to creamed mixture while beating on low speed until a smooth cake batter forms.
5. Assemble and bake: Spread cake batter evenly over pineapples and cherries in pan. Bake in hot oven for 45-55 minutes, until middle is fully baked. Cake will be a deep caramelized brown when ready, do not remove from oven too early, or middle will collapse!
6. Cool and invert: Remove cake from oven and allow to cool in pan on cooling rack for 5-8 minutes (no longer, or cake will get stuck!). Carefully invert on a large serving plate. Place plate on cooling rack to cool.

Recipe and photo by Nora from Savory Nothings

Inspired by the delicious subtleties of our Sauvignon Blanc, we recommend serving your cake with a dollop of vanilla ice cream, or a fun citrus sorbet for the best summertime dessert.

Enjoy our Wine of the Month, Sauvignon Blanc, for only $22 a bottle!