How is a red wine different from a white wine, other than in colour? The wines have a very different set of characteristics, and there are a number of reasons for the variations. One difference is the grape(s) used in the production of the wine, as each grape has its own distinct qualities and flavour. The wine maker can also adjust the taste of the wine by controlling the yeast (amount, type and duration of fermentation), sugar and alcohol content, bubbles.

The wine should be balanced in acidity, sugar and alcohol content, and elements (fruit, nuts and oak if aged in an oak barrel). White wines are usually served chilled because the acidity tends to be more apparent when the wine is warmer. A wine with too high an acidity can be unpleasant and make your mouth water, but too low produces a dull wine.

A good red wine should be balanced in acidity, sugar and alcohol content, elements (Fruits and berries, spices, oak), as well as tannins (from the grape skins and stems). Tannins can be both beneficial and detrimental to a wine; young reds can overwhelm you with their tannins, but tannins are what permit many reds to age so gracefully, softening and improving the flavour. Red and white wines are about the same acidity, but tannins give red wines more complexity that disguises some of the acidity. You can feel the tannins in your mouth; they give the wine texture and body.

Sparkling wines are different from both red and white wines in that they have "bubbles", and they undergo special methods designed to help retain the bubbles. This is the "champagne methode" for producing Champagne. The carbonation gives sparkling wines a very distinctive taste that can range from very dry to very sweet.