Neither. It depends on what I'm drinking it with. The general rule of red wine with red meat and white wine with white meat or fish is a good one. The right wine with the right food makes both better. A Muscadet, for example, is dry as a bone and horrible by itself but have a glass with a fish dish - VERY dry white wine is just made to go with fish.
If it's red meat, I would love a vintage Bordeaux but that's not really affordable - an Australian Shiraz or an Italian Valpolicella will be nice. For white, Marlborough Sauvignon Blanc from New Zealand will go with just about anything. (This is getting to be a family joke - we all like the stuff and last Christmas, bottles of it got swapped around as presents!)
I can also suggest Frascati - this is the white wine made around Rome.
I also happen to have a liking for Vouvray - I came across this when I was camping in the part of the Loire Valley where it is made, we went to a restaurant, I thought "let's try the local brew" and wow this is NICE. It's made from the Chenin Blanc grape on the south bank of the river - on the other side they grow Sauvignon Blanc and make Sancerre, which is also great but the Kiwi version is cheaper!
Then there is German wine and that breaks all the rules. To drink wine by itself, German white tends to be sweeter than most so people tend to like it. Many people are unaware that Germany also makes red wine. The country isn't really hot enough but they grow red Trollinger grapes anyway down in the south and those make a wine which is rather like a pleasant soft drink. I just happen to know about it from a German friend who comes from the area and took me there, because the local people end up drinking it all themselves and don't export it. I brought some home from a supermarket in Stuttgart and it finally convinced my mother that red wine CAN be nice!
Notice I don't mention brands. That is irrelevant and to some extent there is no such thing. What area it comes from and what kind of grape or grapes are in it make more difference. Yes this is sounding like the ramblings of a wine buff but it really is NOT all the same so it does help to know a thing or two, and this is just what I've tried.