Why do we serve white wine chilled and red wine at room temperature?

I just want to know why this Is the case if they are both made from grapes. What makes them so different from eachother (not taste or colour) that they are served In total opposite ways?





Just had a glass of red wine last night and this random thought popped into my head. So just curious.





Thanks.|||That's a general rule, although there are certain more complex whites that taste better at room temperature.





Basically, it's because most whites taste better when slightly chilled, as their tastes are more delicate.





A chilled red wine is too acidic. It would deliver an excessive amount of tannins.|||A good red at room temp should breathe in a carafe about an hour, and drank from the proper wine glass as well, to fully appreciate all the layers it has to offer... True wine appreciation %26amp; education takes time... take the time to read up on your favorites %26amp; recommended appreciation.|||Because white wines have a more delicate flavor. Red wines are stronger and heavier in flavor. The temperatures at which each is served complements these qualities.