Full-bodied, high-tannin red with dark fruit, cedar, and often a touch of green pepper. Ages very well. A classic pairing with red meat.

Softer and more approachable than Cabernet, with plum and chocolate notes. Often blended with Cabernet Sauvignon in Bordeaux-style wines.

Light-to-medium bodied, high acidity, notes of red cherry and earth. One of the most food-friendly reds, pairing well with poultry, salmon, and mushroom dishes.

Bold and peppery with dark fruit and smoky notes. Called Syrah in France, Shiraz in Australia, where it tends toward riper, jammier styles.

Deep, dark, and fruit-forward with soft tannins. Argentina's signature red, a natural match for grilled steak.

The grape behind Chianti and Brunello di Montalcino. High acidity, cherry and dried-herb notes, built to pair with tomato-based Italian food.

The grape of Barolo and Barbaresco. Pale in color but powerfully tannic and complex, with notes of rose, tar, and dried cherry. Ages for decades.

Spain's signature red grape, often aged in oak (labeled Crianza, Reserva, or Gran Reserva depending on aging time). Notes of leather, dried fruit, and vanilla.

Bold, high-alcohol red with jammy dark fruit and a peppery finish. (Its pale pink cousin, White Zinfandel, is a separate, much sweeter style.)

Fruity and medium-bodied, often blended (as in Châteauneuf-du-Pape). Also the backbone of many rosés.

Light, fruity, low-tannin red, best served slightly chilled. Beaujolais Nouveau is a young, very fresh style released just weeks after harvest.

Ranges from lean and mineral (Chablis) to rich, buttery, and oaked (California). One of the most widely planted white grapes in the world.

Crisp, high-acid, and aromatic, with notes of grass, citrus, and passionfruit. New Zealand's Marlborough region is especially known for a punchy, tropical style.

Highly aromatic with notes of green apple, lime, and honey; ranges from bone-dry to lusciously sweet. Ages remarkably well despite its light, fresh reputation.

Light, crisp, and easy-drinking as Pinot Grigio (Italy); fuller-bodied and more aromatic as Pinot Gris (Alsace).

Extremely versatile, made in dry, sparkling, and sweet styles alike. Notes of green apple and honey.

Intensely aromatic, with notes of lychee, rose, and spice. Pairs well with spicy or aromatic cuisine.

Full-bodied and floral, with notes of apricot and honeysuckle. The grape behind the prestigious (and tiny) Condrieu appellation.

Bright, saline, and citrusy. A natural match for seafood, especially shellfish.

Peppery and mineral, with citrus and green vegetal notes. Austria's signature white grape.

Light, low-alcohol, and distinctly sweet with floral, grapey aromatics. Often lightly sparkling (Moscato d'Asti).

Pale pink, dry, and crisp, typically a blend of Grenache, Cinsault, and Syrah. The benchmark style for dry rosé worldwide.

A sweeter, blush-pink style made from Zinfandel grapes with minimal skin contact. Distinct from — and much sweeter than — Provence-style rosé.

Made from Chardonnay, Pinot Noir, and/or Pinot Meunier using the labor-intensive "traditional method" (secondary fermentation in the bottle). The benchmark for sparkling wine; only wine from this specific French region may legally be called Champagne.

Made from the Glera grape using a tank-method process (secondary fermentation in large tanks rather than individual bottles), giving a fruitier, lighter, more affordable sparkling wine.

Spain's traditional-method sparkling wine, made from native grapes like Macabeo and Xarel-lo. Offers Champagne-like character at a lower price point.

Traditional-method sparkling wine made outside Champagne (e.g., Crémant de Bourgogne, Crémant d'Alsace). Often excellent value alternatives to Champagne.

Germany and Austria's sparkling wine, made from grapes like Riesling; quality and style vary widely.

A lightly sparkling red wine, ranging from dry to sweet. Traditionally paired with the rich cured meats and cheeses of its home region.

A fortified red wine (grape spirit added during fermentation, stopping it early and leaving natural sweetness). Ruby, Tawny, and Vintage are the main styles, traditionally sipped after dinner.

A fortified wine made from Palomino (dry styles) or Pedro Ximénez (sweet styles) grapes. Ranges from bone-dry Fino to rich, dark Pedro Ximénez dessert sherry.

A fortified wine deliberately heated during aging, giving it a distinctive caramelized flavor and remarkable longevity — bottles can last for a century or more once opened.

A fortified wine best known outside Italy as a cooking wine (chicken Marsala), though quality dry versions are also sipped on their own.

A luscious, golden dessert wine made from grapes affected by "noble rot" (botrytis), which concentrates their sugars. Classically paired with foie gras or blue cheese.

A historic sweet wine, also made using botrytis-affected grapes, prized for centuries by European royalty. Labeled by sweetness level ("puttonyos").

An intensely sweet wine made from grapes left on the vine until they freeze naturally, concentrating their sugars before pressing.

A sweet Italian dessert wine made from partially dried grapes. Traditionally served with almond biscotti (cantucci) for dipping.