Which wine style generally has a higher acidity, red or white?

White wine generally has a higher acidity compared to red wine. This is tied to the characteristics of the grapes used and the winemaking processes involved.

White wines are often made from grapes that have higher acidity levels, a crucial element that contributes to their crisp, refreshing profile. The higher acidity also serves to balance the sweetness in certain white wines, allowing for a more complex flavor experience. In cooler climate regions where white grapes are frequently grown, the cooler temperatures help retain the acidity, leading to wines that are vibrant and zesty.

In contrast, red wines typically are made from grapes that possess lower acidity, as the fermentation and aging processes, often involving the skins, can soften the overall acidity of the resulting wine. While some red wines can exhibit noticeable acidity, it is often less pronounced when compared to the bright, sharp acidity found in many white wines.

Overall, the inherent differences in grape varieties, climate influences, and winemaking techniques contribute to the trend of higher acidity in white wines, making option B the correct choice.