Do you remember the first glass of wine you really enjoyed?
Let’s talk about how wine tastes. This is subjective, since our taste buds differ. There are four key wine descriptors: sweetness, acidity, tannin, and body, and then there is taste.
- Sweetness really needs no explanation. The opposite of sweet is dry. A wine can also be medium-dry or off-dry (just a hint of sweetness).
- Acidity is a big deal for white wines, and it makes them refreshing and crisp or sour, if it is overdone.
- Tannin is all about it in red wine. High tannin wines are astringent, maybe even bitter and inky. Lower tannin wines are smooth and soft and depending on your taste, more drinkable. Aerate red wines will bring the tannins out.
- Body refers to the perceived “weight” and viscosity of the wine. A full-bodied wine feels thick, coating the sides of the glass as you swirl. A light-bodied wine is almost like water. A medium-bodied wine is in-between.
- There’s a fifth thing to be aware of when describing wine, flavor, and it is far more subjective.
The primary styles of wine can be broadly categorized into red, white, rosé, sparkling, dessert, and fortified wines. Within these categories, there’s a vast array of grape varieties and wine-making techniques that contribute to the diverse styles available.
Here’s a breakdown of the main wine styles:
Red Wine
Red win is made from black grapes, with the skins left on fermentation, giving its color and tannins. This includes Cabernet Sauvignon, Merlot, Pinot Noir and Shiraz.
Light-Bodied Red Wine
While not quite as pale as rosés, light-bodied reds tend to have clearer tones than your average glass of red wine — you’ll likely be able to see through the glass. Light-bodied red wines are less tannic and more suitable for those who enjoy fruit-forward reds. Expect notes of fresh berries and herbs. While the undisputed classic of light-bodied red wine is Pinot Noir, look for some of these varietals to round out your collection: Pinotage; Grenache; Young zinfandels. These high acidity wines pair well with cured meats, pickled vegetables, and game birds.
Medium-Bodied Red Wine
Reds with a medium body make some of the most meal-friendly wines in production. These wines tend to age well and pair with most foods. They’re also the base of most wine cocktails. As they’re such good all-around wines, there’s a wide variety of them in the market. Medium-bodied reds are produced in a variety of ways, and they have a very wide range of tasting notes. Expect stonefruit, like plum or cherry, ripe berries, and earthy flavors, like cured meat. They pair well with most dishes, but especially beef, nutty cheeses, and pasta. Look for: Grenache; Merlot; Zinfandel; Barbera; Montepulciano; Sangiovese; Cabernet Franc; Carmenere.
Full-Bodied Red Wine
Full-bodied reds aren’t for the faint of heart. They have lots of tannins and big flavors like cherry, black pepper, currant, tobacco, and cedar. While they’re not as easy-drinking as the lighter varieties, they’re great with hearty meals or as a nightcap. Full-bodied red wines have lots of tannins, so they might dry out your mouth while drinking. Yet, they’re an unmatched pairing with fatty meats, especially barbecue and game, or rich stews or soups. The most common are: Cabernet Sauvignon; Montepulciano; Malbec; Syrah; Pinotage.
White Wine
White wine is typically made from white grapes, with the skins removed after pressing. This includes Chardonnay, Sauvignon Blanc, and Riesling.
Light-Bodied White Wine
Often grown and bottled in cool climates, light-bodied white wines are unmatchably crisp and fresh, with notes of melon, apple, grapefruit, peach, or citrus. Light-bodied whites should be drunk while they’re young. Light-bodied white wines are typically easy-to-drink and are among the most-purchased wines worldwide. Acidic and mineral in nature, light-bodied white wines pair incredibly with most foods, like nutty cheeses, shellfish, or chicken. Some common examples are: Sauvignon Blanc; Pinot Gris; Soave; Grüner Veltliner; Albariño.
Full-Bodied White Wine
Full-bodied white wines are commonly aged in oak barrels, just like many whiskeys. Usually, this results in a rich, creamy wine with notes of ripe fruit and spice, like apple, starfruit, pineapple, or honeysuckle. The oak barrel may also impart cream, butter, and vanilla notes. These wines are not considered picnic wines, but they go great with fish, poultry, roasted vegetables and salty cheeses. If you love big reds, try serving a full-bodied white wine with your next meal. Here are a few famous examples: Warm climate Chardonnay; Viognier; Semillon; Pecorino.
Aromatic White Wine
If you like sweet, dry wines with somewhat perfumed aromas, aromatic white wines might be the right choice for you. They’re made with aromatic grapes like Muscat. Their primary flavors include apple, honeysuckle, pear, flowers, beeswax, and peach. Some aromatic white wines also age very well. Pair the intensity of your favorite aromatic white with Indian cuisine, white beans, pungent cheeses, or spicy fish dishes. The most consumed aromatic varietals, regardless of ageing potential are: Gewurztraminer; Chenin Blanc; Riesling; Muscat Blanc; Moscato d’Asti; Torrontés.
Rosé Wine
Rosé wines are made from black grapes, with a brief period of skin contact to achieve the pink color. These wines can be dry or sweet. An all-time summer favorite, rosé wine is famous for its pale red, almost pink, tones. This wine’s color isn’t the result of blending white and red grapes, contrary to popular belief. In fact, making rosé is sort of an art form that involves soaking a few red grape skins for a short period to dye the liquid. Rosé first gained traction during the late 1700s. At that time, the English called this style “claret” for its delicate pale red tint. Today, rosé is widely popular because it’s crisp and refreshing, with hints of strawberry, melon, and citrus. They pair perfectly with picnic snacks, like cheese, white or cured meat, and pasta salad. The most popular types are: Garnacha Rosé; Pinot Noir Rosé; Sangiovese Rosé; White Zinfandel; Cabernet Sauvignon; Merlot
Sparkling Wine
Features bubbles due to a secondary fermentation that create carbon dioxide. Can be red, white or rose. Don’t you love some bubbles on a special occasion — or just because? Made from any and all grape varietals, sparkling wines first became popular in France. Today, they’re extremely popular around the world because of their refreshing elegance. Making sparkling wine is a lengthy process, but the magnificent results are well worth the extra time. These wines can have notes of toast, light berries, citrus, and peach. Pair your favorite sparkling wine with cheese, fish or seafood, and salads. These wines tend to be light-bodied, so pair them accordingly. The most common examples are Champagne; Cava; Crémant; Prosseco.
Dessert Wine
Characterized by its sweetness, ranging from moderately sweet to lusciously sweet. These wines can be white or red.Dessert wines aren’t as popular as they were in the 1800s. Highly alcoholic and sugary, they’ve fallen out of favor with modern wine drinkers. However, they’re still delicious. These wines are not meant to be consumed in large quantities, and they’re typically served as a digestif. Dessert wines are often intense and concentrated, with notes of tobacco, brown sugar, stone fruit, hazelnut, and caramel. Their high sugar content makes them the perfect treat after a delicious meal. Some of the most famous are Madeira; Sherry; Port; Marsala.
Fortified Wine
Wines with added spirits, like brandy, increasing the alcohol content and often resulting in a sweeter taste, though some dry fortified wines exists.
Studies have shown that more complex descriptions of red and white wine actually make those wines taste better. Intuitively, this makes sense. If you have more vocabulary to describe what you’re imbibing, your brain is better able to discern subtler flavors. So pour yourself a glass and enjoy!
