Oak is a defining step in the production of these wines. Either aged in barrel or on their lees, full-bodied white wines will typically have flavors of cream, vanilla, or butter imparted by this process.
Rosé wines are not to be mistaken for White Zin. These wines are the fastest growing category in the US, with good reason. The color is produced by a short period of contact with grape skins at the beginning of fermentation.
These wines range from dry to sweet and are often fruit forward. The short skin contact in the fermentation process produces flavors of red berries that are incredibly food friendly - even with difficult pairings like Indian food.
Low in tannin and moderate to high in acidity, these wines are incredibly aromatic. Common flavors include cherry and berry. Wines from Burgundy will also display distinctly earthy flavors and aromas as well.
Some of the world's most popular varietals are in this category. They include Cabernet Sauvignon, Nebbiolo, Syrah, and Tempranillo. Malbec is an exception to aging in this category and should be drunk within 2 years of bottling.