Generally, white wines are more acidic (tart) than red wines. They have the taste of lemon, limes, or green apples and are very refreshing.
White wines often have stronger aromas, so although cold temperatures suppress smells, white wine aromas can break through the cold barrier easier than reds.
Red wines are fuller-bodied than white wines and usually not as acidic or as refreshing as whites. They are more “savory”.
They go better with warm food; food that is cooked, roasted or grilled, such as meats and vegetables.
Ice-cold drinks can take away taste from warm foods just as warm drinks may not complement vinaigrettes on salads, ice-cold shrimp cocktails, or cold, fermented vegetables and appetizers.