Red Wines and White Wines
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Red Wines Versus White Wines
The process of aging starts immediately after the grapes are picked, crushed and pressed. The grapes are then put into an oak barrel or steel vat, with some wine makers preferring to add oak chips to the vat. During the aging process acids, sugar and tannin interact. By having more tannin present the wine maker is able to age the wine for a longer period without fear of oxidation. This along with temperature, light conditions, and alcohol complete the aging process.
Wines age faster with a warmer temperature. So the wine maker tries to maintain a cool stable 55-65 degree temperature in a dark area as the ideal aging atmosphere. A big fluctuation in temperature or light conditions on a daily or weekly basis is detrimental to a good wine.
Why are red wines aged more than white wines?
A simple explanation is that all grapes are white inside, which means that red wine needs to allow the exterior skin to mix with the interior when being crushed to give it the red color. This mixture contains tannin, which also aids the aging process significantly. You also get tannin from the oak sides of the barrel. Compounds within these, known as phenolics, allow the wine to age longer while keeping the wine from oxidizing.
Red wine is able to age longer and develop a more full flavored bold taste. White wines have these same compounds but at much lower levels. This is because the inside of the grape is what wine manufacturers mostly use and by not using as much of the exterior skin less tannin is present. This results in a considerable shorter aging process than a vat with a large amount of tannin present. Attempting to age most white wines over an extended period causes it to flatten and lose some of its aromatic freshness. 
So go ahead and save that special red wine, but be sure to serve the white wine within two or three years. Wines go through the above process to be ready for consumption.
Next the wine is bottled and stored in wine cellars to finish the ageing process. Most wines are consumable when they are purchased.The main reason is because no one expects to plan the dinner menu for that special party two or three years in advance in order to age the correct wine for the occasion. Wine is also used in religious ceremonies in many cultures. Not everyone has a wine cellar to complete the aging process of their favorite wine either.
Having a large wine cellar gives you the luxury of having many varieties of red wines and white wines. The health effects of wine are also the subject of considerable ongoing debate and study. In the USA, a boom in red wine consumption was touched off in the 1990s by ’60 Minutes’, and other news reports on the French paradox. Now research indicates that moderate red wine consumption may help protect against certain cancers and heart disease, and can have a positive effect on cholesterol levels and blood pressure. It now seems clear that regular consumption of up to 1-2 drinks a day does reduce mortality, due to 10%–40% lower risk of coronary heart disease, for those over the age of 35.
This is because of the presence of antioxidants in the wine as well as significant amounts of resveratrol, which is naturally present in the grape’s skin. The original studies showed this more in red wines due to the higher concentrations of resveratrol. Resveratrol has been shown previously to have a number of potentially beneficial properties, including antioxidant, anticoagulant, anti-inflammatory and anti-cancer effects. So enjoy, and drink to your health!
