Although both are products of grapes, the differences are in processing, flavour, and utilisation, especially in Cyprus, which has a winemaking culture inherited from Greek and Cyprus.
Grape Varieties and Production
The only significant variation between red and white wine is in the kind of grapes that are used in the preparation of the wines and the process of wine making. Red wine is produced from black or dark grapes in which the juice ferments with the skin, seed and stem of the grape.
These skins, when in contact with the wine, impart to it colour, tannins and other characteristics which are attributed to it. White wine is produced from green or yellow grapes or red grapes, but the skin of the grapes is not included in the process of fermentation. This results in a lighter colour, and since the juice is separated from the skins at an early stage, the taste is also different.
There is the use of native grapes in Cyprus, which also assists in the distinction of the winemakers of red and white wines. The red Cypriot wines are Maratheftiko and Xynisteri, while the white wines are made from the Mavro grape.
Flavour Profiles
There, it is possible to distinguish between red and white wines as far as their flavours are concerned. It is rich and intense with firm tannins and can be said to have a black fruit and spice character with notes of blackberry, cherry and plum. The tannins in the red wines make the tongue feel dry, and the wines are astringent, with the feel becoming smoother as the wines mature.
White wines are less heavy and are characterised by flavours such as citrus, stone fruits, and floral hints. They are usually more acidic, which is why they are perceived to be more refreshing than the others. In Cyprus, white wines are served with seafood and light meals as it is in the Mediterranean region.
Serving and Pairing
The two types also differ in the serving temperature. Red wines should be served at a temperature slightly lower than the room temperature that is between 60-65°F (15-18°C), while white wines should be served chilled at 45-55°F (7-13°C). The temperature difference enhances the respective flavours of the wines and enhances the differences in the wines.
As for the combinations with the food, red wines are suitable for meat and other heavy-based dishes such as grilled meats and thick pasta sauces, which are typical for Cypriot cuisine. White wines, because of their delicate flavours, are recommended to be consumed with salads, fish and chicken dishes, which are predominant in Greek and Cypriot food.
Therefore, despite the fact that red and white wines are produced from similar raw materials, the variations in the type of grapes used, the process of wine-making, taste and texture, and even the social uses of the two types of wine make the world of wine a vibrant one for the enthusiasts. It is a question of taste and occasion, although the Cypriots are known to be quite passionate about wine and wine drinking.
