re: Why does white wine exist?

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Justin Wilson used to cook with and drink either with any food.
He said if you like white with red meat or red with fish do what you like. So whatever you like to eat and drink together is all good.

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Food pairing is weird. The general rule of thumb though is the match the body of the food with the body of the wine. Once you get into red vs white, you can do anything. Pinot Grigio and Pinot noir are both light wines that pair texturally with a light, citrusy fish dish. PG will be a complementary wine because it has citrus notes, while the PN will be a contrasting flavor with more cherry or raspberry notes.

There's no one way to do it, complementary or contrasting. It's all just preference. The only big thing is to not let one overpower the other which is why you don't necessarily want a big bold cab with a light pasta dish.