Pinot Noir is a primary grape in the making of Champagne as are many red grapes used in Rose and blushes and a few white stills.
A lot of people drink champagne and would be suprised to hear the predominant grape is black ..................
Unfortunately, IMMENSE amounts of White Zinfandel are still made in the U.S. as well.
Actually a light fruity red with good acidity could probably substitute for whites in most recipes with little difficulty. OTOH, I wouldn't use a robust Cab or Syrah where a white was called for, but a Beaujolais or a young light Pinot Noir or Grenache or similar would probably be fine.