1. Different colors, see below:

2. Different stylistic characteristics:

White wines are in most cases made from white grapes or red grape varieties with the skins removed, and the process of making them usually takes the step of removing the skins and seeds. Most white wines are light and tart, with strong fruit aromas and flavors. Acidity is more pronounced.

Red wines, on the other hand, must be made from red grape varieties. After pressing, the fruit tends to ferment for 1-2 weeks under maceration, resulting in a red wine that is also more flavorful. As can be seen from the winemaking process, one of the main differences between red and white wines is the tannins that are widely found in the skins and seeds of the grapes, which give red wines a drier texture while enhancing the body and flavor of the wine.

3. The difference in pairing:

White wines go better with fish and chicken. This is because white wines are more acidic, and foods with high acidity will taste great with greasy foods, as the acid in white wines plunges into greasy foods like a sharp knife to achieve a cleansing effect in the mouth.

Red wine goes well with red meat because red wine is high in tannins, which give a dry taste. The tannins in wine "attract" the proteins in food. When you eat a steak and then take a sip of a tannic red wine, the tannins become smoother because the proteins reduce the dryness of the tannins. Also, the savory flavors in red meat can act to soften the tannins.