Wine FundamentalsStyles of Wine
Discover what to expect in thebottle by learning what makeseach grape varietal unique.
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Originally considered a fault in the production of still wines, the bubbles in sparkling wines are produced by yeast fermenting in an air tight container.
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These wines are typically crystal clear. Their high acidity and food-friendly flavors make them a perfect start to a meal. Champagne and Prosecco are two popular varietals in this category.
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These wines are best enjoyed young when acid is at its peak. They are often refreshing and fruit forward with flavors ranging from citrus to herbs to stone fruit.
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Typically unoaked, these wines are light in color and clarified before bottling. Popular varietals include Pinot Grigio, Sauvignon Blanc, and Vermentino.
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Oak is a defining step in the production of these wines. Either aged in barrel or on their lees, full-bodied white wines will typically have flavors of cream, vanilla, or butter imparted by this process.
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These wines are rich and bold, making them popular crowd-pleasers. Common varietals include Chardonnay and Viognier. In fact, Chardonnay is the most popular wine grape in the world.
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Rosé wines are not to be mistaken for White Zin. These wines are the fastest growing category in the US, with good reason. The color is produced by a short period of contact with grape skins at the beginning of fermentation.
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These wines range from dry to sweet and are often fruit forward. The short skin contact in the fermentation process produces flavors of red berries that are incredibly food friendly - even with difficult pairings like Indian food.
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Low in tannin and moderate to high in acidity, these wines are incredibly aromatic. Common flavors include cherry and berry. Wines from Burgundy will also display distinctly earthy flavors and aromas as well.
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Pinot Noir is the most common varietal in the category. Serve in large, globe-shaped glasses that will collect the wines perfumed aroma.
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These wines are fantastic with food - pairing wonderfully with red meats, poultry, cheeses, and exotic spices. They are typically dominated by red fruit flavors.
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These varietals which include Barbera, Cabernet Franc, Merlot, and Sangiovese, should be drunk within 5 years of bottling. Zinfandel is an exception which should be drunk within 2 years.
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Full-bodied red wines are typically high in tannin and pair well with fatty meats. These wines bold, fruit-forward wines take well to aging.
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Some of the world's most popular varietals are in this category. They include Cabernet Sauvignon, Nebbiolo, Syrah, and Tempranillo. Malbec is an exception to aging in this category and should be drunk within 2 years of bottling.
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Red
The color of a red wine comes from the skin of the grapes. As a red wine ages, it will become lighter in color.
White
White wine can be made from both red and white grapes. To achieve the lovely golden color of white wine, grapes are pressed to remove seeds and skins before the fermentation process.
Rosé
The color of a rosé comes from limited contact with the skin of the grapes during the fermentation process. The longer the contact, the darker the rosé will be.
Bubbles
Sparkling wines go through two fermentation processes. The first fermentation produces the alcohol, while the second allows the bubbles to develop and occurs in the bottle.
Sweet
The sweetness of these wines does not come from added sugars, but rather from specific grape varietals and methods that are naturally high in residual sugars.