I used to be a die hard fan of full bodied heavy dry red wines - the deeper, richer and dryer they were, the better. But over the past 10+ years I've migrated towards white wines for a variety of reasons. One of the biggest being I can't stand how red wines stain my mouth, my teeth and all the recipes I use them in. Not to mention drops of it spilling on my good clothes or furniture.
Even something like a home made tomato sauce (aka "Sunday sauce") I think the white wine works better. It adds that alcohol aroma which heightens all the other scents coming from the sauce too, without sticking out like a sore thumb like red wines often do, sometimes overpowering the tomato. I don't like it when red wine turns my pasta sauce "purple". This becomes even more noticeable if you are adding a little cream to your sauce, like a bolognese sauce. White wine takes on almost a light buttery scent in the pasta instead, which matches up nicely with the Romano and Parmesan cheese I will sprinkle generously over the pasta.
For sipping at home, I also still prefer a white wine, because it doesn't leave as strong of an aftertaste in my mouth.