I tend to think the "whites are better than reds acksually" is a bit of overreactive blowback to the popular conception that red wine is classier but I think definitely sometimes the kind of fun you want from drinking wine is better served by something lighter and less pensive.
Good white wine can be very expensive also. At the end I don’t want my wine to overwhelm my food and I don’t want my food to overwhelm my wine. So pairing the right acidity, body etc. is important for me to enjoy my dinner and often white wine goes best with the lighter food we often eat on the coast in balmy weather.
While I like many New World and European reds, I prefer many European white wines as they have high-acid that pairs well with salads, seafood and spicy food. In contrast, I drink a lot of California and Italian red wines when I dine with meat.
White Wines in order of my preference.
Sauvignon Blanc – Sancerre/Loire-France, Steiermark-Austria, Marlborough-New Zealand, Collio/Friuli – Italy
Gruner Veltliner – Kamptal/Wachau – Austria
Chardonnay – Burgundy (Cote de Beaune, Cote de Nuits, Chablis, Pouilly Fuisse)-France, Sonoma-California (Russian River Valley or Sonoma Coast), Alto Adige-Italy, Sonoma- Carneros-California
Gavi di Gavi-Piedmont, Italy
Riesling – Alsace-France, Pfalz-Germany, Wachau/Kamptal-Austria,Tasmania/Clare Valley-Australia, Mosel-Germany (mostly off-dry)
Arneis – Roero/Piedmont, Italy
Pinot Blanc (Weissburgunder, Pinot Bianco) – Alsace-France, Alto Adige-Italy
Albarino-Rias Baixas-Spain
Chenin Blanc – Vouvray-France, Loire-France
Viognier – Condrieu/Rhone-France
Gewurtztraminer – Alsace-France
Pinot Gris (Grauburgunder, Pinot Grigio) – Alsace-France, Collio/Friuli-Italy,Baden-Germany
Greco di Tufo (Campania-Italy)
Carricante (Etna Bianco, Sicily-Italy)
Semillon – Hunter Valler-Australia (aged)