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Why do white wines pair so well with pizza despite pizza being "red-sauce"-based (lemmy.world)

submitted 3 days ago* (last edited 3 days ago) by cheese_greater@lemmy.world to c/nostupidquestions@lemmy.ca

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? There, now its a question

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[–] remon@ani.social 3 points 3 days ago* (last edited 3 days ago)

It's more tannic because there is skin in it, not because it's red. You can add red food dye to white wine and it won't be more tannic ... because colour and flavour have nothing to do with each other.