The span of 'red' and 'white' wines is pretty massive. I don't find it too hard to believe that if you took a robust, heavily oaked and acidic white (perhaps wi

The span of 'red' and 'white' wines is pretty massive. I don't find it too hard to believe that if you took a robust, heavily oaked and acidic white (perhaps with some skin maceration) and served it at room temperature with red food coloring that it could pass as a light bodied, low tannin, red from some grape you weren't familiar with. Obviously if you had a Barolo and a Chablis and asked people to pick out the white wine then people would easily manage.