Red wine has a red appearance in various shades (from purple to ruby to garnet and orange), and is produced from the must macerated on the skins, so as to extract polyphenols and the coloring substances naturally present on it. they. It is generally characterized by a wide variety of aromas (flowers, fruit, jam, herbs, spices) and by a more or less high sensation of softness, body and tannins; it should be consumed at a serving temperature between 14 ° C and 20 ° C. The best combinations are with red meats, game, cheeses, and all dishes based on prolonged cooking and structured sauces.
White wine is produced with different techniques that work the white grape, in order to obtain only the juice and therefore remove the skins. It can also be produced from black berried grapes (for example pinot noir) by immediately separating the skins from the juice, as opposed to the red vinification process, which also involves macerating the skins to extract the color and contents. It has a yellow color appearance in various shades (from greenish to amber, passing through straw and golden); it is generally characterized by floral and fruity aromas and should be consumed at a serving temperature between 8 ° C and 14 ° C; to the taste the sensations of freshness and acidity prevail, even if with the increasing of the serving temperature unpleasant sensations of bitterness could occur. The best combinations are with dishes based on fish, molluscs, crustaceans, vegetables and white meats, and in general with quick cooking dishes and not very structured sauces.