Red vs White Wine: Which Should You Choose?

The red vs white debate is as old as wine itself. The truth: neither is better. They are just different tools for different occasions.

Red Wine: What You Need to Know

Made from dark grapes, fermented with the skins — which give colour, tannins, and structure. Reds range from light-bodied Pinot Noir to full-bodied Cabernet Sauvignon.

White Wine: What You Need to Know

Made from green or yellow grapes (or occasionally red grapes without the skins). Generally lighter, crisper, and higher in acidity. Styles range from bone-dry Chablis to sweet Riesling.

Food Pairing Rules of Thumb

• Red meat → Red wine (tannins cut through fat)
• Fish and seafood → White wine (acidity brightens flavour)
• Chicken and pork → Either works — match body to sauce
• Spicy food → Off-dry white or rosé (sweetness tames heat)
• Cheese → Depends on cheese — soft cheeses love white, hard aged cheeses love red

Above all: ignore the rules when your instincts say otherwise. The best pairing is the one that makes you smile.