The differences between red and white wines go far beyond the choice of grapes and color!
The red wines are made with red grapes (Alfrocheiro, Alicante Bouschet, Aragonêz, Baga, Cabernet Sauvignon, Castelão, Vinhão, Syrah, Jaen, Pinot Noir, Tinta Barroca, Tinto Cão, Touriga Franca, Touriga Nacional, Trincadeira, etc.) and white wines are made with white grapes (Alvarinho, Antão Vaz, Arinto, Bical, Chardonnay, Encruzado, Fernão Pires, Gouveio, Loureiro, Malvasia Fina, Moscatel, Rabigato, Riesling, Sauvignon Blanc, Semillon, Trajadura, Verdelho, Viognier, etc).
After the grapes are harvested, they head to the winery to produce wine where different processes are used to make red wine and to make white wine.
One of the most important differences is that red wines are fermented with the grape peels and the seeds and the white wines do not. This is because the whole color of red wine comes from the skins and seeds of the grapes.
Red wines are appreciated for their soft, rich and velvety flavors, while white wines are appreciated for their spicy acidity, floral aromas and notes of pure fruit.
To achieve these results, wine producers use two very different methods of production!
The biggest difference between the production of red wine and the production of white wine is the oxidation that causes the wines to lose their floral and fruity notes in exchange for rich flavors and more softness.
To increase oxygen, growers use oak barrels because they breathe and allow wine to enter the oxygen.
To reduce exposure to oxygen, wine producers use stainless steel tanks, which ensures that wines retain their fruity and floral aromas.