Certainly, Grenache comes to mind as a red varietal/preparation that could be confused with some whites. There aren't many common (cheap) white wines with much

Certainly, Grenache comes to mind as a red varietal/preparation that could be confused with some whites. There aren't many common (cheap) white wines with much tannin, perhaps some heavy contact SavBlanc, but that nose is so distinctive that it would be hard to confuse? My point is mostly about the $3-10 wines which have pretty simple notes. They have very particular styles and relatively restricted grape varietals due to cost, availability, and customer expectations. I'm sure for the right money a good winemaker could take the right white grape and make it taste like a cheap red without the color (lots of skin contact, malolactic fermentation, heavy oak, and some age. On the other spectrum, I'm sure you could screw up and make any wine/grape so terrible you couldn't tell what it came from. There are also people who couldn't tell the difference between a pilsner and an ale, I suppose.