You are not fooling yourself. That said, there is huge variance within the simple categories of red and white, and I could see some particularly acidic red bein

You are not fooling yourself. That said, there is huge variance within the simple categories of red and white, and I could see some particularly acidic red being mistaken for a white. One way of subverting expectations is to try orange wine: white wine fermented with skins. Orange wine has tannins and can show some aspects you'd associate with a red, e.g. pepper. Yet it is still more on the citrus rather than berry end of the flavour spectrum.