Basic Types of Wine

Wine Styles

Red: Red wine is made from black grapes that are fermented with the skin and pips. Wine producers worldwide are constantly developing reds that are smoother, more rounded and juicier. Styles range from light and refreshing to sweet and fortified.

Rosé: Rosé wine is produced from black grapes without the stalks. The juice is separated off as soon as it is sufficiently pink. Styles vary enormously. Some of the best rosés are produced from the Grenache grape and are deliciously fragrant and refreshing.

Blush: Blush wine originated in California. Here, the skins of the black grapes are left to macerate, briefly, with the must. The result is a delightful pinkish-blue colored wine with a coppery hue. Californian blush is produced predominantly from the Zinfandel grape.

White: Surprisingly, white wine can be made from white or black grapes, as all grape juice is colorless, initially. White wine styles vary from bone dry to golden sweet.

Sparkling: A yeast and sugar solution is added to dry table wine to create the best of the sparkling wines. The wine is then sealed for secondary fermentation.

Guide to Sweetness and Weight

Here is a quick and dirty guide to the sweetness and weight of wines.

RED
Sweetest: Pinot Noir, Zinfandel, Cabernet, Syrah

Driest: Merlot

Lightest: Merlot, Zinfandel, Chianti, Pinot Noir

Heaviest: Cabernet

WHITE
Sweetest: Riesling, Chardonnay, Chenin Blanc, Sauvignon Blanc

Driest: Brut

Lightest: Brut, Sauvignon Blanc, Pinot Grigio, Riesling

Heaviest: Chardonnay

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White Wines

White wines vary as much in color as they do in taste. Generally, though, as unripe fruit tends to be too green, so too is an unripe wine. You can anticipate much of the wine's flavor simply by its hue. A pale color (yellow/green) often indicates youth and bitterness while brown indicates a decaying wine. Nicely aged white wines are often a golden yellow color.

Chablis
Made from Chardonnay (see below).

Chardonnay 
Varies with region & process, but usually subtle, dry and crisp. Absorbs flavors, is used in many white wines, and champagne. Goes very well with food.

Aroma & Flavor: Flowery, buttery. Warm regions: very fruity. Aged in oak: Vanilla, nuts, cloves.

Chenin Blanc 
Not too common. Produces wines which range from very dry to very sweet.

Aroma & Flavor: Fruity (apples, citrus, blossoms, melon), honey and spice.

Gewürztraminer
Wines produced vary from dry to very sweet. Very full flavor.
Aroma & Flavor: Fruit (peach, citrus), honey, spice, roses.

Marsanne and Rousanne
These two varieties are commonly combined, full body with low acid. Used to make Hermitages.

Aroma & Flavor: Apples, nuts, spice.

Muscat
Universal and very versatile grape, can produce both sweet and dry wines, still or sparkling, fortified or table.

Aroma & Flavor: Grapes, flowers and spice.

Pinot Blanc
Simple, full in body, can produce both sweet and dry.

Aroma & Flavor: Light: Apples, almonds.

Pinot Gris
Rich in style, these wines go well with most food. "Pinot Grigio" in Italy (not as rich), also "Tokay d'Alsace".

Aroma & Flavor: Light: Oranges, pine, nuts.

Riesling
This is the classic grape of Germany. Wines produced have a balance between fruit and acidity, whether it be in a dry crisp style, or a full-bodied luscious sweet wine. Gains complexity with age.

Aroma & Flavor: Very aromatic, both crispness and sweetness of an apple.

Semillon
Full in body, rich in texture. Usually blended with other grape varieties, is the principal grape in the full and sweet Sauternes.

Aroma & Flavor: Sweet (honey, fruit), nuts.

Sauvignon Blanc (Fume' Blanc)
Crisp, light and refreshing, good with appetizers and light dishes. Poor wines can taste like weeds or herbs. Oak adds fullness and depth. Mature early, and are cheaper than Chardonnay.

Aroma & Flavor: Bell peppers, grass, straw. Some: fruity, floral, and spicy. Aged in oak: Vanilla, spice

Viognier
Very rich and dry, medium in body, presently popular. Also makes Condrieu from the Northern Rhone in France.

Aroma & Flavor: Strong fruit (orange blossoms, melon, pear)

White Burgundy
Made from Chardonnay (see above).

Red Wines

Red wine varies greatly in color, and it helps to predict the age and taste of the wine. Although it varies depending on the type of wine, the ideal color is between a deep red and mahogany; too much purple indicates youth, while brown indicates old age.

Though their color varies, red wines do not vary in taste as much as their white counterparts. Reds are rarely sweet, and sometimes have a tangy edge. This unique bitterness is as a result of the tannins from the grape skins, which also provide the rich color.

Burgundy
Made from the Pinot Noir (see below).

Bordeaux
Made predominantly from the Cabernet Sauvignon and the Merlot (see below).

Cabernet Sauvignon
Full, robust and deep wine. Makes the Bordeaux wines of France. High in tannin, little bitter, can age for a long time, grows in complexity.

Aroma & Flavor: Musty, Blackcurrant, berry, butter, pepper, chocolate, mint and vanilla.

Grenache
Becoming more popular in California, is used in rose' wines.

Aroma & Flavor: Flowers, berries, tea, pepper.

Meritage

Made from Cabernet Sauvignon, Merlot, and other grapes in the style of a Bordeaux.

Merlot
"Softer" and less "harsh", contains less tannin, is richer and sweeter. Ages quickly.

Aroma & Flavor: Berry, cherry, vanilla, mint, black pepper and olive.

Nebbiolo
Used in many Italian wines, very deep, complex, and dark wines that age well.

Aroma & Flavor: Roasted flavors, plum, fig, nutty and "earthy".

Pinot Noir
Lighter in color and tannin, pairs well with many foods as it lingers, softer than a cabernet and matures quicker. Makes Burgundies, and is also used in Champagne.

Aroma & Flavor: Strawberry. Raspberry, cherry, grapes, flowers, butter, vanilla and spices.

Sangiovese
Rich, deep, and fruity. Used to make Chianti and a number of other wines, especially in Tuscany, Italy.

Aroma & Flavor: Berries, cherry, plum, vanilla, cinnamon, pepper.

Syrah / Shiraz
The grape, when fully ripe, has increased sugar, alcohol, color and bitterness. Full, dark, spicy, and a roasted flavor.

Aroma & Flavor: Berries, oak, smoke, blackcurrants, and leather aromas.

Zinfandel
Dark purple, most commonly consumed while young as it retains its fruit flavor, but it also ages well. Also used to create White Zinfandel (a semi-sweet blush).

Aroma & Flavor: Strawberry, raspberry, plum, raisins, pepper and spices.

Sparkling Wines

What wine better to serve at a celebration than Champagne?

"Bubbly" is much more than a special occasion wine. They are wonderful aperitifs by themselves; exceptional icebreakers at any gathering; or a great end to any meal. Though the name Champagne has become a blanket term for sparkling wine, any variety made anywhere other than the Champagne region of France, where the style originated, is not true Champagne.

Blanc de Noir
Made from the dark Pinot Noir grape, but with skins removed before the color is extracted. Has more body and complexity. Color varies from gold to bright pink

Blanc de Blanc
Made entirely from all green (white) grapes, usually the Chardonnay and Pinot Gris, tastes lighter and fruitier.

Champagne
Varies greatly in quality. Made from the Pinot Noir and/or Chardonnay grapes. Not much residual sugar, just enough to balance the acidity.

Spumante
"Sparkling" in Italian, spumante has a hint of honey. Brut is dry, Asti Spumante is sweet.

Fortified Wine

The four types of fortified wines that exist in today's market are: Port, Sherry, Madeira and Marsala. Although Madeira and Marsala are typically cooking wines, several wineries produce bottles of each that are suitable for drinking.

A wine is considered "fortified" when alcohol is added during the production process, increasing the alcohol content generally 6-8%. This additional alcohol comes from a grape Brandy produced separately with the same grapes as the original wine.

The point in wine production when the Brandy is added also affects the style of fortified wine that is produced. If the Brandy is added after fermentation then a dry wine is produced. If fortified before fermentation, the result is a sweet wine with a high sugar content.

Port, is perhaps the most famous of the fortified wines. It gets its name from the Portuguese city of Opporto. Port has several different styles:

Ruby
Deep red, rich flavor, sweet, young (aged 3 years).

Tawny
Tawny color, generally older and lighter than ruby, different varieties and ages.

Vintage
From a particular year in which the grape is declared to be of higher quality, bottled after 2 years and left to age (usually at least 20 years), served after dinner.

White
Made from white grapes, can vary from sweet to dry, usually chilled and served as an aperitif.