White grapes are used to produce white wine, red grapes are used to produce pink and red wine, and its colorless juice can also be used to produce white wine. The color of wine depends on the color of grape skin. When producing red wine, red grapes are fermented with skins, and their colors and tannins are brought into the wine. White grapes are squeezed as soon as they are sent to the winery, and the squeezed grape juice is fermented again to produce wine.

The sour taste of wine mainly comes from tannic acid. Tannic acid mainly exists in grape skins and is used as a natural preservative in wine. Because red grapes are fermented with skins, they can produce more tannins than white wine. However, liquor is more sour. Dry white wine has a refreshing taste and high acidity, and is most often used as an aperitif, or as an appetizer with mussel seafood such as oysters. Red wine is mostly light, with low acidity, mainly fresh fruit flavor and simple dishes. If you eat greasy dishes, you can use red wine to match them, because the tannins in red wine can get greasy; Eat light dishes with white wine; It is best to use cheap wine and white wine with a little sweetness instead of good wine for spicy dishes, because the spicy taste will cover up the multi-layered delicate and smooth taste in good wine. Bitter vegetables are served with bitter red wine, but you will feel bitter first and then sweet. For example, bitter gourd with bitter Cabernet Sauvignon wine ... you can taste it yourself.