White wines actually vary enormously in colour, from the very pale to the golden. As white wine ages it becomes darker, eventually approaching a tawny very similar to old red wines (which do the opposite and fade over time). While they are generally lighter than reds due to being given far less skin contact in the winery, this doesn’t mean the best aren’t just as complex and capable of long ageing. Not only that, but white wine also provides many more opportunities for food matching with more delicate ingredients such as fish. At the cheaper end, they are the obvious first choice when you want something thirst-quenching and cold.

Photos are illustrative only.