Your questions answered   

A. The color of the wine is given by its skins, red grapes can make red or rose wine with a very few exceptions. The wine gets its color from fermenting the juice together with the skins, shorter and at lower temperature fermentation produce rose wines.

A. A glass of dry red or white wine has approximately 110 calories. Sweeter wine with residual sugar as well as alcohol has more calories. The higher the alcohol content, the higher the number of calories.

A. There is growing scientific evidence that regular moderate consumption of wine is good for you. Red wine in particular is said to reduce the risk of coronary heart disease. The cholesterol that blocks arteries is low-density lipoprotein cholesterol (LPD). This is cleared from the blood by high-density lipoprotein cholesterol (HPD). Both are carried in the blood. Moderate alcohol consumption produces a better balance of the two. In addition, alcohol has an anticoagulant effect which makes blood less likely to clot. There is also evidence that wine can reduce the risk of developing Alzheimer's disease or having a stroke.

A. Today many conscientious wine producers are making every effort to minimise the use of chemicals in their vineyards. In France they call this "lutte raisonée" broadly translated as a rational fight against the problems of insects, weeds and fungus. This involves monitoring pest levels and only spraying when necessary. Organic viticulture is different. The regulations are strict and limit producers to using only naturally occurring products for pest control.
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A. As a general "rule of thumb":

Red wine, 18 degrees Celsius.
White & rosé wine, 7/8 degrees Celsius
Sparkling wines, 6/7 degrees Celsius.

These temperatures are for normal, every day wines. For aged white wines, serving temperature should be 2/3 degrees higher. Same for aged, complex red wines. Old vintage of classic method sparkling wine, a couple of degrees higher.

The correct serving temperature can be the difference between "I really enjoyed the wine" and "I didn't enjoy the wine at all"

A. Sulphites are organic compounds that occur naturally in grapes and many other fruits and vegetables. But sulphur dioxide is also added to wine as an anti-oxidant and anti-bacterial agent to prevent the wine from going off. The levels are extremely low, but some winemakers are trying to avoid adding extra sulphur dioxide, though this does run the risk of wines spoiling more quickly.