The main difference between white and red wine has to do with the color of the grapes used. It also has to do with whether the grape juice is fermented with or without the grape skin.

To make white wine, grapes are pressed and skins, seeds and stems are removed before fermentation.

However, to make red wine, the crushed red grapes are transferred to vats directly and they ferment with the skin, seeds and stems. The grape skins lend the wine its pigment, as well as many of the distinctive health compounds found in red wine.

As a result of steeping with the grape skins, red wine is particularly rich in plant compounds that are present in those skins, such as tannins and resveratrol.

White wine also has some of these healthy plant compounds, but generally in much lower amounts.

Many different grape varietals are used to produce wine, including Pinot Gris, Syrah and Cabernet Sauvignon.

While red varietals are used to make red wine, white wine can actually be made from red or white grapes. For instance, traditional French champagne is made with the red Pinot Noir grape.

Many countries produce wine. Some of the main wine-growing regions are in France, Italy, Spain, Chile, South Africa, Australia and California in the US.

While most regions grow several types of grape varietals, some places are particularly known for one or two, such as Napa Valley Chardonnay, Spanish Tempranillo and South African Chenin Blanc.

Red wine grapes are fermented with the skin on, which gives the wine its color and provides beneficial plant compounds. Grapes for white wine, on the other hand, have their skins removed.