Red wine: from black grapes with skin during fermentation. White wine: usually from white grapes; black grapes for white wine remove skin.
Red wine: fermented with grape skins, giving its color. Anthocyanins and tannins in skins add polyphenols. White wine lacks skin exposure.
Serving temperature: Crucial for wine tasting. Sparkling/rosé/light white wines: 40-50°F. Full-bodied whites/light reds: 50-60°F. Chill to enhance flavors.
Red wine glasses: Larger bowl for aeration, enhances aromas. White wine glasses: Smaller bowl, keeps wine chilled. Consider universal glasses.
Bright Cellars: Discover your palate with our Wine Club. Red wine for tannin lovers, white for floral notes. Cheers!