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Wine 101 Guide
CHAPTER 1 What Really is Wine?
CHAPTER 2 The 9 Styles of Wine
CHAPTER 3 Top 10 Types of Wine
CHAPTER 4 How to Taste Wine
CHAPTER 5 Wine Serving & Storing Tips
CHAPTER 6 Food and Wine Pairing Basics
CHAPTER 7 Wine Regions of the World
CHAPTER 9 Going Deeper: Climate & Soils
Wine is an alcoholic beverage made with
fermented grapes.
Of course, you can ferment any fruit to make
wine. But legally speaking, if it’s labeled “wine”
then it must be made with grapes. Other fruit
wines must append the fruit type to the label
(e.g. “cranberry wine.”)
WINE 101 GUIDE | WINE FOLLY
What is Wine?
Once a year, grapes are harvested to make
wine. This is where we get the term “vintage.”
Each vintage is characterized by unique
growing conditions (rainfall, wind, frost, hail,
fires, etc) that ultimately affect how the wine
tastes. This is why you’ll find some vintages
preferrable to others.
It’s useful to note that a single vintage
can affect red and white wines somewhat
differently.
The grapes used for winemaking are not like
the ones you’ll find in the grocery store. Wine
grapes are smaller, sweeter, have thicker skins,
and contains seeds. These attributes give
wine its unique acquired taste.
What’s surprising is most wine is made from
grapes of a single species called Vitis vinifera.
This species originated in the Caucasus
Mountains of Eastern Europe. We’ve made
wine with this species for about 10,000 years.
Today, there are about 1,400 grape cultivars
used in commercial wine production. That said,
only about 100 of these varieties make up
75% of the world’s vineyards. This means some
wines you’ll discover are made with very rare
wine grapes.
WINE GRAPES
GROCERY STORE
GRAPES
With so many options out there, how do you hone in on
your favorites? Well, as diverse as wine is, most wines
can be categorized into 9 styles. Once you try each of
the 9 styles, you’ll have a pretty good idea of what you
like and don’t like.
Consider this a homework assignment.
Taste at least one wine from each of the 9 styles over
the next month (or so) and take detailed, objective
notes. (Use the tasting method included in this guide!)
WINE 101 GUIDE | WINE FOLLY
Rosé
Light-Bodied
Red
Medium-Bodied
Red
Full-Bodied
Red
Other &
Dessert
Sparkling
Light-Bodied
White
Full-Bodied
White
STYLES OF
WINE
Aromatic
White
WINE 101 GUIDE | WINE FOLLY
SPARKLING
WINE
LIGHT-BODIED WHITE
WINE
FULL-BODIED WHITE
WINE
Sparkling wines are char-
acterized by carbonation
caused from a second fer-
mentation. This gives bubbly
wines distinct yeasty and
bready aromas.
Sparkling wines come in all
styles (white, rosé, and red)
and sweetness levels. The
label terms “Brut,” “Extra
Brut,” and “Brut Nature” are
the most dry (e.g. not sweet.)
Light-bodied, easy-drinking
dry white wines may not
command high prices, but
are some of the most-sold
wines in the world (even if
red wines get more atten-
tion.)
Light whites have increased
acidity and thus, pair with
a wide array of cuisines.
Aromas range from sweet-
er stone fruits to savory,
herby, and peppery flavors.
Full-bodied white wines are
great wines for red wine
lovers because of their rich
smooth taste and subtle
creamy notes.
What makes white wines so
rich? Aging white wines in
oak barrels causes several
interactions to occur that
increase body. So, be sure
to look up the aging pro-
gram to ensure the wine
has had some barrel aging
(usually from 6–12 months.)
WHAT TO TRY
CAVA
CHAMPAGNE
CRÉMANT
CAP CLASSIQUE
PROSECCO
LAMBRUSCO
SEKT
AMERICAN SPARKLERS
WHAT TO TRY
PINOT GRIGIO (AKA PINOT GRIS)
SAUVIGNON BLANC
CHENIN BLANC
MUSCADET*
ALBARIÑO
ASSYRTIKO
GARGANEGA (SOAVE)
GRÜNER VELTLINER
CHASSELAS
VERMENTINO
VERDICCHIO
VINHO VERDE
PICPOUL
WHAT TO TRY
CHARDONNAY
VIOGNIER
MARSANNE
ROUSSANNE
GRENACHE BLANC
SÉMILLON
AGED RIOJA BLANCO
*French regional wine made with Melon
grapes.
WINE 101 GUIDE | WINE FOLLY
AROMATIC WHITE WINE
ROSÉ WINE
LIGHT-BODIED RED
WINE
Aromatic grapes include
some of oldest wine vari-
eties in the world. In fact,
Cleopatra was noted to
love of Muscat of Alexan-
dria–a rich, aromatic sweet
wine from Greece.
Expect explosive, perfumed
aromas that spring out of
the glass. Aromatic whites
are available in dry or sweet
styles, but often taste a
touch sweet because of
their sweet aromas.
Rosé is made by “dying” the
wine for a short time with
red grape skins. Rosé first
became popular in the late
1700’s when French Bor-
deaux wines imported to
England had a pale color
and were called Claret.
Nearly any red grape can
be made into rosé. Also, it’s
possible to blend in white
wines to add acidity and
complexity.
The world’s largest rosé re-
gion is Provence, France.
Light-bodied red wines are
typified by their translucent
color, light tannin, increased
acidity, and delicate, floral-
herbal aromas.
Light-bodied red wines are
very versatile food wines –
they make a perfect match
with poultry.
This style is growing in
popularity given that it
pairs with a wide variety of
cuisines.
WHAT TO TRY
RIESLING
TORRONTÉS
MOSCATO*
MUSKATELLER*
MOSCATEL*
GEWÜRZTRAMINER
MOSCHOFILERO
WHAT TO TRY
PROVENCE ROSÉ
SANGIOVESE ROSÉ
GARNACHA ROSÉ
PINOT NOIR ROSÉ
SYRAH ROSÉ
CABERNET FRANC ROSÉ
BEAUJOLAIS ROSÉ
WHITE ZINFANDEL (SWEET)
WHAT TO TRY
PINOT NOIR
GAMAY
BEAUJOLAIS*
FRAPPATO
CINSAULT
NERELLO MASCALESE
SCHIAVA
ZWEIGELT
LAMBRUSCO**
*Various regional names for wines made
with Muscat Blanc grapes.
*A French regional wine of 100% Gamay
**Sparkling style
WINE 101 GUIDE | WINE FOLLY
MEDIUM-BODIED RED
WINE
FULL-BODIED RED WINE
DESSERT / OTHER WINE
Not too light nor too heavy,
this is the “baby bear” red
wine style. There are a wide
array of choices (and thus,
flavors) in this red wine
category. Tannin is mod-
erate, and expect most to
have slightly higher acidity.
The aforementioned traits
make for a wine that can
pair with most foods (but
avoid super delicate dish-
es.) Additionally, many of
these wines have the struc-
ture to age well.
Full-bodied red wines are
the deepest, darkest, and
highest in tannin of the red
wines. Despite what you
might have heard about it,
tannin is what gives wine
antioxidant properties. Ad-
ditionally, it ensures many
of these wines will age for
decades.
Bold red wine pairs well
with fatty, umami-driven
foods because of their high
tannin. Truthfully though,
you might want to ditch
the food altogether – they
drink well solo.
In the 1800’s, sweet wines
were more popular than dry
wines. In fact, several of
the most exalted wines in
the world, from Sauternes
in Bordeaux to Tokaji Aszú
from Hungary, will age just
as long as bold red wines
(or longer!)
The dessert wine style is
actually a catchall for some
of the more rare wines of
the world. Each is made
with a unique method and
range from dry to sweet.
WHAT TO TRY
MERLOT
GRENACHE
SANGIOVESE
TEMPRANILLO
BARBERA
CABERNET FRANC
DOLCETTO
CARMÉNÈRE
BLAUFRÄNKISCH
VALPOLICELLA BLENDS
MENCÍA
MONTEPULCIANO
NEBBIOLO
XINOMAVRO
ZINFANDEL
WHAT TO TRY
CABERNET SAUVIGNON
SYRAH (AKA SHIRAZ)
BORDEAUX BLEND
MALBEC
SYRAH
MONASTRELL
NERO D’AVOLA
PETITE SIRAH
PINOTAGE
SAGRANTINO
TANNAT
TOURIGA NACIONAL
WHAT TO TRY
SHERRY
PORT
SAUTERNAIS
ICE WINE
MADIERA
MARSALA
MOSCATEL DE SETÚBAL
VIN SANTO
MUSCAT OF ALEXANDRIA
WINE 101 GUIDE | WINE FOLLY
The Major Types of Wine
CABERNET SAUVIGNON
RED FRUIT BLACK FRUIT FLORAL HERBACEOU
S
P
E
P
P
E
R
E
A
R
T
H
B
A
KING SPICE LEATHER ASTRINGEN
CY
BO
DY
MERLOT
RED FRUIT BLACK FRUIT FLORAL HERBACEOU
S
P
E
P
P
E
R
E
A
R
T
H
B
A
KING SPICE LEATHER ASTRINGEN
CY
BO
DY
BY THE NUMBERS
Let’s zoom out a little to get perspective on what
grapes are at the top. The grapes included here are
the most planted varieties. They represent a large
portion of what’s available in the market.
Chances are, you might already be familiar with what’s
listed here. That said, there are a couple of unfamiliar
wine grapes included which are used primarily for
brandy (Cognac, etc) or balsamic vinegar production!
CABERNET SAUVIGNON
Cabernet Sauvignon (“cab-err-nay saw-vin-yon”) is
the most planted wine variety in the world. Wines are
rich, red, and robust. This grape originated in France
around the region of Bordeaux.
FLAVORS
BLACK CHERRY, BLACK CURRANT, CEDAR, BAKING
SPICES, GRAPHITE
The rich flavor and high tannin content in Cabernet
Sauvignon make it a perfect partner to seasoned
grilled meats, peppery sauces, and dishes with high
flavor.
MERLOT
(“murr-low”) Despite what some say, Merlot is actually
very closely related to Cabernet Sauvignon. Wines are
usually considered slightly more fruity than Cabernet
Sauvignon but can age just as long.
FLAVORS
CHERRY, PLUM, CHOCOLATE, BAY LEAF, VANILLA
Merlot tastes great alongside roasted dishes like
pork shoulder, broiled mushrooms, or braised short
ribs. Try complementing Merlot’s fruit flavors with
chimichurri sauce.
AIRÉN
CITRUS FRUIT TREE FRUIT TROPICAL FRUIT HONEY
B
O
D
Y
C
R
E
A
M
IN
E
S
S
M
INERALITY BITTERNESS HERBACEOUS
F
LOR
AL
WINE 101 GUIDE | WINE FOLLY
AIRÉN
Spain’s most widely planted grape is primarily used for
brandy. That said, a few producers have revitalized the
old, drought-resistant bush vines for winemaking. Still,
it’s quite hard to find outside of Spain.
FLAVORS
APPLE, PINEAPPLE, GRAPEFRUIT, BANANA, ROSE
Madrid-inspired tapas and warm weather.
TEMPRANILLO
Spain’s top variety, made famous by the region of Ri-
oja, where wines are classified by how long they age in
oak. A well-made Tempranillo will age over 20 years.
FLAVORS
CHERRY, DRIED FIG, CEDAR, TOBACCO, DILL
Bolder, aged Tempranillo wines pair nicely with
steak, gourmet burgers, and rack of lamb. Fresher
styles match well with Mexican street food and even
tomato dishes.
CHARDONNAY
Chardonnay originated from the Burgundy region of
France and produces a wide range of styles from bold,
buttery, oak-aged still wines to lean, Blanc de Blancs
sparkling wines.
FLAVORS
YELLOW APPLE, STARFRUIT, PINEAPPLE, VANILLA,
BUTTER, LEMON
If you keep spice and flavor intensity slightly lower
and choose dishes with creamy, buttery flavors then
you will be delighted. This is a wine worthy of lobster.
THE MAJOR TYPES OF WINE
TEMPRANILLO
RED FRUIT BLACK FRUIT FLORAL HERBACEOU
S
P
E
P
P
E
R
E
A
R
T
H
B
A
KING SPICE LEATHER ASTRINGEN
CY
BO
DY
CHARDONNAY
CITRUS FRUIT TREE FRUIT TROPICAL FRUIT HONEY
B
O
D
Y
C
R
E
A
M
IN
E
S
S
M
INERALITY BITTERNESS HERBACEOUS
F
LOR
AL
GRENACHE
RED FRUIT BLACK FRUIT FLORAL HERBACEOU
S
P
E
P
P
E
R
E
A
R
T
H
B
A
KING SPICE LEATHER ASTRINGEN
CY
BO
DY
WINE 101 GUIDE | WINE FOLLY
THE MAJOR TYPES OF WINE
SAUVIGNON BLANC
CITRUS FRUIT TREE FRUIT TROPICAL FRUIT HONEY
B
O
D
Y
C
R
E
A
M
IN
E
S
S
M
INERALITY BITTERNESS HERBACEOUS
F
LOR
AL
SYRAH
Also known as Shiraz in Australia, this grape produces
boisterous, rich, and peppery reds. Syrah originated
close to the Northern Rhône of France.
FLAVORS
TART BLUEBERRY, BLACK PLUM, CHOCOLATE,
TOBACCO, GREEN PEPPERCORN
Darker meats and exotic spices bring out the fruit
notes of Syrah. Try it with lamb shawarma, gyros,
Asian five-spice pork, and even Indian tandoori meats.
GRENACHE
Also known as Garnacha in Spain, this grape produces
juicy, spice-driven, medium-bodied red wines with red
berry flavors and elevated alcohol. Evidence suggests
Grenache is originally of Spanish origin.
FLAVORS
STEWED STRAWBERRY, GRILLED PLUM, LEATHER,
DRIED HERBS, RUBY RED GRAPEFRUIT
The high intensity flavors of Grenache match well
with roasted meats and vegetables spiced with Asian
five-spice and cumin.
SAUVIGNON BLANC
A popular and unmistakable white that’s loved for its
“green” herbal flavors and sky high acidity. This French
origin grape turns out to be one of the parents of
Cabernet Sauvignon.
FLAVORS
GOOSEBERRY, HONEYDEW MELON, GRAPEFRUIT,
WHITE PEACH, PASSION FRUIT
A wonderful choice with herb-driven sauces over
chicken, tofu, or fish dishes. Try matching Sauvignon
Blanc with Thai and Vietnamese cuisine.
SYRAH
RED FRUIT BLACK FRUIT FLORAL HERBACEOU
S
P
E
P
P
E
R
E
A
R
T
H
B
A
KING SPICE LEATHER ASTRINGEN
CY
BO
DY
WINE 101 GUIDE | WINE FOLLY
THE MAJOR TYPES OF WINE
TREBBIANO TOSCANO
CITRUS FRUIT TREE FRUIT TROPICAL FRUIT HONEY
B
O
D
Y
C
R
E
A
M
IN
E
S
S
M
INERALITY BITTERNESS HERBACEOUS
F
LOR
AL
PINOT NOIR
RED FRUIT BLACK FRUIT FLORAL HERBACEOU
S
P
E
P
P
E
R
E
A
R
T
H
B
A
KING SPICE LEATHER ASTRINGEN
CY
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TREBBIANO TOSCANO
(AKA UGNI BLANC)
Also known as Ugni Blanc in France, this grape is
primarily used in the production of Cognac, Armignac,
and balsamic vinegar in Italy.
FLAVORS
LEMON, HONEYDEW MELON, GOOSEBERRY, CRUSHED
ROCKS, LIME PEEL
As a dry white wine, Trebbiano pairs well with hard
Italian cheeses, seafood pastas, white pizza, roast
chicken, and pesto.
PINOT NOIR
The world’s most popular light-bodied red is loved for
its red fruit and spice flavors that are accentuated by
a long, smooth, soft-tannin finish.
FLAVORS
CHERRY, RASPBERRY, MUSHROOM, ALLSPICE,
HIBISCUS
A very versatile food pairing wine given it’s higher
acidity and lower tannin. Pinot Noir pairs particularly
well with duck, chicken, pork, and mushrooms.
Need information on a specific wine or
grape variety? Search our free infobase!
SEARCH GRAPE DATABASE
The single
most important
step towards
improving your
palate.
Active tasting is a
learned skill. This
method will give you
the framework to
improve your ability to
assess wine quality.
Practice makes per-
fect! Be sure to use
this method each time
you taste a new wine.
WINE 101 GUIDE | WINE FOLLY
How to Taste Wine
A visual inspection of the wine under
neutral lighting
Identify aromas through orthonasal
olfaction (e.g. breathing through your
nose)
Assess both the taste structure (sour,
bitter, sweet, etc) and flavors derived
from retronasal olfaction (e.g. breathing
with the back of your nose)
Take a pause to solidify the taste profile
of the wine into your long term memory
LOOK
SMELL
TASTE
THINK
WINE 101 GUIDE | WINE FOLLY
HOW TO TASTE | STEP 1: LOOK
Hold a glass of wine over a white background
under neutral lighting and observe.
1. Identify the hue
2. Inspect intensity (how opaque is it?)
3. Check viscosity (watery or viscous?)
HUE
Here are some common hints you can look for
in the color and rim variation –
Often Nebbiolo and Grenache-based wines
will have a translucent garnet or orange
color on their rim, even in their youth.
Pinot Noir will often have a true-red or true-
ruby color, especially from cooler climates.
Malbec will often have a magenta-pink rim.
INTENSITY
How intense and opaque is the color in the
glass? Can you see sediment in the wine?
These are general clues that can help you
identify the variety and concentration of the
wine.
VISCOSITY
The tears that form on the side of the glass
(“wine legs”) can tell us if the wine has high
or low alcohol and/or high or low sugar. The
thicker and more viscous the legs, the more
alcohol or residual sugar in the wine.
Grab a glass and taste with Madeline P.
HELPFUL TIPS
As white wines age they oxidize and change
color, becoming deeper yellow. A fully oxidized
white wine is brown.
As red wines age, they lose color, becoming
more transparent and faded with a more
orange or tawny-colored rim.
If you see sediment in the wine, it’s not bad for
you! It’s just a sign of an unfiltered wine. Most
consider this a highly desirable trait.
VIEW “COLOR OF WINE” POSTER >
WATCH VIDEO >
WINE 101 GUIDE | WINE FOLLY
HOW TO TASTE | STEP 2: SMELL
All aromas found in wine are derived from
chemical interactions between the grape juice,
the yeast fermentation, and the aging method.
To simplify this incredibly complex
interrelationship (unless you’re studying
fermentation science), we can sort aromas into
three categories:
Primary Aromas are derived from the
interaction between the grape and yeast
and can include fruit, flower, and herb-like
flavors.
Secondary Aromas are derived primarily
from yeast and other microbes and may
include aromas like yeast, cheese, cream,
sourdough, or beer-like smells.
Tertiary Aromas are derived from aging
and oxidation (including aging in oak
barrels) and may include vanilla, maple,
browned butter, and nut-like aromas.
Aromas in wine can reveal almost everything
about a wine including grape variety(ies) used,
oak or aging regime, region, and even vintage.
A well-trained nose can pick out each of
these details. In fact, it’s one of the primary
challenges to becoming a Master Sommelier.
Your goal with this step is to isolate a wine’s
individual aromas so that you can use them
as clues to define what the wine is, how it was
made, and where it came from.
For example, knowing that the smell of
vanilla indicates a higher presence of vanillin
suggests the wine was likely aged in oak.
HELPFUL TIPS
Find Your Position Hold your glass right under
your nose and slowly move it away (while
sniffing) until you can pick out individual
aromas
Swirling Wine in your glass concentrates the
aromas and can help you pick out flavors more
easily
Overloaded? If your nose is overloaded, smell
your forearm. It helps reset your nose.
Tasting is generally more about the texture
than flavor, so pay attention to that first.
PRIMARY
AROMAS
SECONDARY
AROMAS
TERTIARY
AROMAS
GRAPE-DERIVED
AROMAS
AGING & OAK
AROMAS
FERMENTATION
AROMAS
WINE 101 GUIDE | WINE FOLLY
HOW TO TASTE | STEP 3: TASTE
Sweetness: The first thing to look for. Is the
wine sweet or is it dry? Most people taste
sweetness towards the front of the tongue
where they have the highest proportion of
tastebuds.
Acidity: How sour is the wine? Does it make
your mouth water? All wines lie on the acidic
side of the pH spectrum. A wine with a low
pH (e.g. high acidity) will cause your mouth to
salivate and tingle more than a wine with a
high pH.
Tannin: How astringent or mouth-drying is the
wine? This is a trait found is most red wines
and less so in white wines. You can feel tannins
on the middle and sides of your tongue as a
mouth-drying, bitter sensation. As negative as
these taste traits may sound, tannins in wine
are one of the few wine traits that are actually
good for you!
Alcohol: When you swallow, pay attention to
the warming sensation in your throat. This
is how most of us sense the alcohol level in
wine. High alcohol wines often have a burning
sensation and because of this are often
described as tasting “hot.”
Body: How “big” is the wine on your
palate? Does it fill your mouth with flavor and
richness or is it lean and lithe? While body is
not a scientific term, it can really help describe
what we like/dislike in wine.
Finish: What flavor or taste does the wine
finish with? Is it bitter? sweet? smoky? oily?
salty? It’s interesting to note that the finish
is one of the deciding factors behind what
consumers like.
Length: How long does it take until you can’t
taste the wine on your palate? Even a very
light-weight wine can have a long length.
Layers: Does the wine’s flavors and textures
change over the course of a single taste? If so,
the wine is “layered.”
When we taste we’re essentially
touching wine and sensing how it
feels.
Thus, a large part of the tasting portion is
dedicated to texture. This step ultimately
reveals a wine’s physical traits including
sweetness, acid level, tannin, and alcohol.
The moment you taste wine the
flavor evolves on your palate until
it’s no longer present.
Some wines will continue to deliver taste
sensations on your palate long after you’ve
swallowed.
VIEW WINE FLAVOR CHART >
WINE 101 GUIDE | WINE FOLLY
HOW TO TASTE | STEP 4: THINK
Developing a highly tuned wine
palate takes time.
You can accelerate the process by thinking
carefully after tasting a new wine. The goal is
to pick out the key characteristics of a wine
in the way it looks, smells, and tastes. What
makes this wine different than others?
Your wine repertoire is as big as you choose to
make it.
By continually trying new wines, new vintages,
and new wine regions you’ll create a diverse
wine repertoire. What’s cool is that it really
doesn’t matter if you spend a lot or a little on
a bottle of wine. What’s more important is that
you’re actively tasting new wines.
BALANCE
Does the wine’s taste characteristics of
acidity, alcohol, and tannin work in balance
with one another? Or does the wine have a
trait that tends to dominate the others?
While balance is not necessarily an indicator
of quality, you’ll find many highly rated wines
are noted for being balanced.
COMPLEXITY
Does the wine have an endless number of
flavors and textures to identify? Or does the
wine only have one or two major flavors?
Generally speaking, wines with high complexity
are considered higher quality.
READING WINE RATINGS
Often times you’ll find a point-score
associated with a bottle of wine. The most
common rating scale is the 100-point system
(developed by Robert Parker). Additionally,
there is a 5-star system (used on Vivino) and a
20-point scale (more common in the UK).
A high rating doesn’t gaurantee that you’ll
love a wine. Instead, a good rating is a general
indication of quality within a style or a good
quality-to-price ratio.
Thus, make sure you like the style of wine first
before using ratings to hone in on a purchase
choice.
85
95
17
19
3.5
4.5
100
90
80
70
60
50
20
18
16
14
12
10
POOR
BELOW
AVERAGE
AVERAGE
GOOD
EPIC
LEGENDARY
Keep track of
your tasting
notes with this
custom Wine
Tasting Journal.
VIEW
WINE 101 GUIDE | WINE FOLLY
SPARKLING WINES
Serve “Ice Cold” (38–45 ºF / 3–7 ºC)
Store open 1–3 days* (store in fridge)
LIGHT WHITE & ROSÉ WINES
Serve “Cold” (45–55 ºF / 7–13 ºC)
Store open 5–7 days* (store in fridge)
FULL-BODIED WHITE WINES
Serve “Cold” (45–55 ºF / 7–13 ºC)
Store open 3–5 days* (store in fridge)
RED WINES
Serve “Cellar Temp” (55–68 ºF / 13–20 ºC)
Store open 3–5 days* (in cool, dark place)
Decant for at least 30 minutes
FORTIFIED & BOX WINES
Serve “Cellar Temp” (55–68 ºF / 13–20 ºC)
Store open 28 days* (in cool, dark place)
*Freshness varies, some wines last open longer.
Box Wines
Tips on Serving & Storing Wine
WINE 101 GUIDE | WINE FOLLY
do with mitigating the bitterness of tannin
or spicy flavors to deliver a smoother tasting
wine. We’ve observed red wine glasses tend to
have a larger bowl shape and larger diameter
opening. Here are a few pointers:
A globe-shaped glass is ideal for more
aromatic, light-bodied red wines such as
Pinot Noir or Gamay.
A large glass with a wider diameter opening
is better for big, bold, red wines with high
tannin such as Cabernet Sauvignon.
A large glass with a smaller diameter
opening is generally better for spicy and
peppery red wines such as Syrah, Zinfandel,
or Sangiovese.
Related Study: In 2015, a study came out by
a Japanese group that developed a special
camera to record evaporating ethanol. The
study recorded the density and position of
ethanol vapors in different glass shapes.
The vapor patterns revealed that wine glasses
are the most effective at delivering aromatic
compounds to our noses.
You can drink wine from whatever vessel you
want, be it a wine glass, coffee mug, mason jar,
or dixie cup! That said, certain glasses do work
better than others on certain wines.
Here are the major things to consider when
choosing glassware:
Most importantly, in order to sense the
different aromas in wine, you’ll need added
space in the glass above the liquid. You’ll find
that most quality glasses have increased
volume capacity ranging from about 11 to 22
ounces. (325 ml to 620 ml)
For most white wines, a slightly smaller bowled
glass with a smaller diameter opening is
preferred. Here’s how these two traits affect
aromas:
Preserves floral aromas
Maintains a cooler temperature
Better expresses acidity in wine
Delivers more concentrated aromas
Conversely, full-bodied white wines like oak-
aged Chardonnay, Viognier, White Rioja, and
orange wines are better with a larger bowl.
The choice of a red wine glass has a lot to
CHOOSING GLASSWARE
SPARKLING WINES
LIGHT WHITE
WINES
AROMATIC
WHITE WINES
FULL-BODIED
WHITE WINES
ROSÉ WINES
DRY SHERRY
In a perfect world, you can have one glass for every style of wine. In a pragmatic world, owning 1–2 glass types is sufficient.
LIGHT-BODIED
RED WINES
MEDIUM-BODIED
RED WINES
FULL-BODIED
RED WINES
DESSERT
WINES
WINE 101 GUIDE | WINE FOLLY
CONTRASTING PAIRING
A contrasting pairing creates balance with
extreme opposites. In most cases, the wine
acts as a palate cleanser to the food. For
example, a rich, creamy, gooey, mac and
cheese can be contrasted by a high acidity
sparkling white wine.
Blue Cheese and Ruby Port (pungent and
creamy vs. sweet and bitter)
Pork Chop and Riesling (umami and rich vs.
sweet and acidic)
Maple Bacon and Champagne (sweet and
umami vs. sour and carbonated)
Even though the science of flavor pairing is
complex, anyone can learn the fundamentals
and make great wine pairings.
The goal with a great pairing is to create
harmony between food and wine. The first
thing to do to achieve this is to start thinking
of wine more like an ingredient.
CONGRUENT PAIRING
A congruent pairing amplifies shared flavor
compounds found in both the wine and
the food. For example, Syrah and black
pepper have a shared compound called
rotundone. Thus, a pairing of Syrah with
peppered steak would be a good example of a
congruent pairing.
Buttered Popcorn and oaked Chardonnay
(both are “buttery”)
Barbecue Pork and Zinfandel (both have
rich, smokey, “spiced” flavors)
Bresaola and Chianti Classico (both have
meaty, earthy notes)
Food & Wine Pairing Basics
CONGRUENT
PAIRING
Many shared compounds
COMPLEMENTARY
PAIRING
Few shared compounds
Beef Mushroom
Lime
Coconut
VIEW ALL
WINE
POSTERS >
Wine is made in 90+ countries around the world.
WINE 101 GUIDE | WINE FOLLY
Wine Regions of the World
The wine belt. This map is far from accurate but does show general locations of where wine grapes grow.
ITALY
SANGIOVESE, MONTEPULCIANO, TREBBIANO TOSCANO,
BARBERA, PROSECCO, PINOT GRIGIO, NERO D’AVOLA,
VERMENTINO, NEBBIOLO
FRANCE
MERLOT, GRENACHE (AKA GARNACHA) CABERNET
SAUVIGNON, SYRAH, CARIGNAN, CHARDONNAY, CABERNET
FRANC, PINOT NOIR, GAMAY, AND SAUVIGNON BLANC
SPAIN
TEMPRANILLO, AIRÉN, MONASTRELL (AKA MOURVEDRE),
GARNACHA, VERDEJO, ALBARIÑO, CAVA
UNITED STATES
CHARDONNAY, CABERNET SAUVIGNON, MERLOT, PINOT NOIR,
SYRAH, ZINFANDEL
ARGENTINA
MALBEC, CABERNET SAUVIGNON, TORRONTÉS, SYRAH,
CHARDONNAY
AUSTRALIA
SHIRAZ (AKA SYRAH), CHARDONNAY, CABERNET SAUVIGNON,
MERLOT, SAUVIGNON BLANC, MERLOT, SÉMILLON, PINOT NOIR,
RIESLING
CHILE
CHILE’S UNIQUE VARIETY IS DEFINITELY CARMÉNÈRE.
CABERNET GROWS WELL HERE TOO
GERMANY
GERMANY IS MOST KNOWN FOR RIESLING AND SPARKLING
WINES
PORTUGAL
PORTUGAL HAS MANY AMAZING, LESSER KNOWN GRAPES
HUNGARY
HUNGARY IS A VERY OLD, CLASSIC WINE REGION OF THE
WORLD KNOWN FOR UNIQUE VARIETIES
BRAZIL
BRAZIL IS AN UP-AND-COMING WINE REGION OF THE WORLD
GREECE
GREECE IS A VERY ANCIENT WINE REGION THAT SPECIALIZES
IN RARE INDIGENOUS VARIETIES
NEW ZEALAND
KNOWN MOSTLY FOR SAUVIGNON BLANC AND A HIGH
PREVALENCE OF SUSTAINABLE AND ORGANIC WINES
WINE 101 GUIDE | WINE FOLLY
Going Deeper: Climate & Soils
The soil porticle size provides a clue towards the quality of a wine produced from a vineyard.
CLIMATE TYPES AND WINE
Beyond average temperature, climate takes
into account the weather patterns and
atmospheric conditions that can help – or hurt
– wine grapes. These factors include rainfall,
humidity, wind, frost, hail, and quality of
sunlight. Each attribute can affect everything
from a grape’s skin thickness (tannins!) to
whether or not grapes will mold before harvest.
Depending on who you talk to, there are
dozens of ways to classify climate: by
average temperature (warm/cool), by scale
(macroclimate, mesoclimate, microclimate),
or by general climate groups (Mediterranean,
Maritime, or Continental, etc).
In general, warmer climates allow grapes
to fully ripen and mature, developing
deep pigments, bold fruit flavors, greater
sweetness, and higher alcohol content. On
the flip side, cooler climates show a softer
side, accentuating white wines’ minerality,
maintaining juicy acidity, and ensuring a
delicate dance of flavors across the palate.
SOILS AND WINE
Soil type – including sand, clay, dirt, pebbles,
rocks, and dozens of combinations in between
– plays a big role in how vines grow and the
kinds of wine that they make.
Soil type determines the availability of
nutrients, water drainage, water retention, and
can even moderate temperature in a vine’s
immediate microclimate.
Far from the nutrient-rich potting soil you use
for house plants, grape vines actually perform
better when nutrients are scarce and roots
aren’t swampy.
In general, more sandy, grainy soils produce
wines with more aromatic intensity and more
delicate body.
Conversely, soils with more clay (and those
with additional limestone content!) tend to
produce wines with more body, tannin, and
stronger fruit flavors.
Learn more about how location, weather,
and soils affect different wines.
READ MORE
Wine Folly Resources
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Cover your walls with useful (and delightful) wine posters.
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digital resources!
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CHAPTER 1 What Really is Wine?
CHAPTER 2 The 9 Styles of Wine
CHAPTER 3 Top 10 Types of Wine
CHAPTER 4 How to Taste Wine
CHAPTER 5 Wine Serving & Storing Tips
CHAPTER 6 Food and Wine Pairing Basics
CHAPTER 7 Wine Regions of the World
CHAPTER 9 Going Deeper: Climate & Soils
Wine is an alcoholic beverage made with
fermented grapes.
Of course, you can ferment any fruit to make
wine. But legally speaking, if it’s labeled “wine”
then it must be made with grapes. Other fruit
wines must append the fruit type to the label
(e.g. “cranberry wine.”)
WINE 101 GUIDE | WINE FOLLY
What is Wine?
Once a year, grapes are harvested to make
wine. This is where we get the term “vintage.”
Each vintage is characterized by unique
growing conditions (rainfall, wind, frost, hail,
fires, etc) that ultimately affect how the wine
tastes. This is why you’ll find some vintages
preferrable to others.
It’s useful to note that a single vintage
can affect red and white wines somewhat
differently.
The grapes used for winemaking are not like
the ones you’ll find in the grocery store. Wine
grapes are smaller, sweeter, have thicker skins,
and contains seeds. These attributes give
wine its unique acquired taste.
What’s surprising is most wine is made from
grapes of a single species called Vitis vinifera.
This species originated in the Caucasus
Mountains of Eastern Europe. We’ve made
wine with this species for about 10,000 years.
Today, there are about 1,400 grape cultivars
used in commercial wine production. That said,
only about 100 of these varieties make up
75% of the world’s vineyards. This means some
wines you’ll discover are made with very rare
wine grapes.
WINE GRAPES
GROCERY STORE
GRAPES
With so many options out there, how do you hone in on
your favorites? Well, as diverse as wine is, most wines
can be categorized into 9 styles. Once you try each of
the 9 styles, you’ll have a pretty good idea of what you
like and don’t like.
Consider this a homework assignment.
Taste at least one wine from each of the 9 styles over
the next month (or so) and take detailed, objective
notes. (Use the tasting method included in this guide!)
WINE 101 GUIDE | WINE FOLLY
Rosé
Light-Bodied
Red
Medium-Bodied
Red
Full-Bodied
Red
Other &
Dessert
Sparkling
Light-Bodied
White
Full-Bodied
White
STYLES OF
WINE
Aromatic
White
WINE 101 GUIDE | WINE FOLLY
SPARKLING
WINE
LIGHT-BODIED WHITE
WINE
FULL-BODIED WHITE
WINE
Sparkling wines are char-
acterized by carbonation
caused from a second fer-
mentation. This gives bubbly
wines distinct yeasty and
bready aromas.
Sparkling wines come in all
styles (white, rosé, and red)
and sweetness levels. The
label terms “Brut,” “Extra
Brut,” and “Brut Nature” are
the most dry (e.g. not sweet.)
Light-bodied, easy-drinking
dry white wines may not
command high prices, but
are some of the most-sold
wines in the world (even if
red wines get more atten-
tion.)
Light whites have increased
acidity and thus, pair with
a wide array of cuisines.
Aromas range from sweet-
er stone fruits to savory,
herby, and peppery flavors.
Full-bodied white wines are
great wines for red wine
lovers because of their rich
smooth taste and subtle
creamy notes.
What makes white wines so
rich? Aging white wines in
oak barrels causes several
interactions to occur that
increase body. So, be sure
to look up the aging pro-
gram to ensure the wine
has had some barrel aging
(usually from 6–12 months.)
WHAT TO TRY
CAVA
CHAMPAGNE
CRÉMANT
CAP CLASSIQUE
PROSECCO
LAMBRUSCO
SEKT
AMERICAN SPARKLERS
WHAT TO TRY
PINOT GRIGIO (AKA PINOT GRIS)
SAUVIGNON BLANC
CHENIN BLANC
MUSCADET*
ALBARIÑO
ASSYRTIKO
GARGANEGA (SOAVE)
GRÜNER VELTLINER
CHASSELAS
VERMENTINO
VERDICCHIO
VINHO VERDE
PICPOUL
WHAT TO TRY
CHARDONNAY
VIOGNIER
MARSANNE
ROUSSANNE
GRENACHE BLANC
SÉMILLON
AGED RIOJA BLANCO
*French regional wine made with Melon
grapes.
WINE 101 GUIDE | WINE FOLLY
AROMATIC WHITE WINE
ROSÉ WINE
LIGHT-BODIED RED
WINE
Aromatic grapes include
some of oldest wine vari-
eties in the world. In fact,
Cleopatra was noted to
love of Muscat of Alexan-
dria–a rich, aromatic sweet
wine from Greece.
Expect explosive, perfumed
aromas that spring out of
the glass. Aromatic whites
are available in dry or sweet
styles, but often taste a
touch sweet because of
their sweet aromas.
Rosé is made by “dying” the
wine for a short time with
red grape skins. Rosé first
became popular in the late
1700’s when French Bor-
deaux wines imported to
England had a pale color
and were called Claret.
Nearly any red grape can
be made into rosé. Also, it’s
possible to blend in white
wines to add acidity and
complexity.
The world’s largest rosé re-
gion is Provence, France.
Light-bodied red wines are
typified by their translucent
color, light tannin, increased
acidity, and delicate, floral-
herbal aromas.
Light-bodied red wines are
very versatile food wines –
they make a perfect match
with poultry.
This style is growing in
popularity given that it
pairs with a wide variety of
cuisines.
WHAT TO TRY
RIESLING
TORRONTÉS
MOSCATO*
MUSKATELLER*
MOSCATEL*
GEWÜRZTRAMINER
MOSCHOFILERO
WHAT TO TRY
PROVENCE ROSÉ
SANGIOVESE ROSÉ
GARNACHA ROSÉ
PINOT NOIR ROSÉ
SYRAH ROSÉ
CABERNET FRANC ROSÉ
BEAUJOLAIS ROSÉ
WHITE ZINFANDEL (SWEET)
WHAT TO TRY
PINOT NOIR
GAMAY
BEAUJOLAIS*
FRAPPATO
CINSAULT
NERELLO MASCALESE
SCHIAVA
ZWEIGELT
LAMBRUSCO**
*Various regional names for wines made
with Muscat Blanc grapes.
*A French regional wine of 100% Gamay
**Sparkling style
WINE 101 GUIDE | WINE FOLLY
MEDIUM-BODIED RED
WINE
FULL-BODIED RED WINE
DESSERT / OTHER WINE
Not too light nor too heavy,
this is the “baby bear” red
wine style. There are a wide
array of choices (and thus,
flavors) in this red wine
category. Tannin is mod-
erate, and expect most to
have slightly higher acidity.
The aforementioned traits
make for a wine that can
pair with most foods (but
avoid super delicate dish-
es.) Additionally, many of
these wines have the struc-
ture to age well.
Full-bodied red wines are
the deepest, darkest, and
highest in tannin of the red
wines. Despite what you
might have heard about it,
tannin is what gives wine
antioxidant properties. Ad-
ditionally, it ensures many
of these wines will age for
decades.
Bold red wine pairs well
with fatty, umami-driven
foods because of their high
tannin. Truthfully though,
you might want to ditch
the food altogether – they
drink well solo.
In the 1800’s, sweet wines
were more popular than dry
wines. In fact, several of
the most exalted wines in
the world, from Sauternes
in Bordeaux to Tokaji Aszú
from Hungary, will age just
as long as bold red wines
(or longer!)
The dessert wine style is
actually a catchall for some
of the more rare wines of
the world. Each is made
with a unique method and
range from dry to sweet.
WHAT TO TRY
MERLOT
GRENACHE
SANGIOVESE
TEMPRANILLO
BARBERA
CABERNET FRANC
DOLCETTO
CARMÉNÈRE
BLAUFRÄNKISCH
VALPOLICELLA BLENDS
MENCÍA
MONTEPULCIANO
NEBBIOLO
XINOMAVRO
ZINFANDEL
WHAT TO TRY
CABERNET SAUVIGNON
SYRAH (AKA SHIRAZ)
BORDEAUX BLEND
MALBEC
SYRAH
MONASTRELL
NERO D’AVOLA
PETITE SIRAH
PINOTAGE
SAGRANTINO
TANNAT
TOURIGA NACIONAL
WHAT TO TRY
SHERRY
PORT
SAUTERNAIS
ICE WINE
MADIERA
MARSALA
MOSCATEL DE SETÚBAL
VIN SANTO
MUSCAT OF ALEXANDRIA
WINE 101 GUIDE | WINE FOLLY
The Major Types of Wine
CABERNET SAUVIGNON
RED FRUIT BLACK FRUIT FLORAL HERBACEOU
S
P
E
P
P
E
R
E
A
R
T
H
B
A
KING SPICE LEATHER ASTRINGEN
CY
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DY
MERLOT
RED FRUIT BLACK FRUIT FLORAL HERBACEOU
S
P
E
P
P
E
R
E
A
R
T
H
B
A
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CY
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BY THE NUMBERS
Let’s zoom out a little to get perspective on what
grapes are at the top. The grapes included here are
the most planted varieties. They represent a large
portion of what’s available in the market.
Chances are, you might already be familiar with what’s
listed here. That said, there are a couple of unfamiliar
wine grapes included which are used primarily for
brandy (Cognac, etc) or balsamic vinegar production!
CABERNET SAUVIGNON
Cabernet Sauvignon (“cab-err-nay saw-vin-yon”) is
the most planted wine variety in the world. Wines are
rich, red, and robust. This grape originated in France
around the region of Bordeaux.
FLAVORS
BLACK CHERRY, BLACK CURRANT, CEDAR, BAKING
SPICES, GRAPHITE
The rich flavor and high tannin content in Cabernet
Sauvignon make it a perfect partner to seasoned
grilled meats, peppery sauces, and dishes with high
flavor.
MERLOT
(“murr-low”) Despite what some say, Merlot is actually
very closely related to Cabernet Sauvignon. Wines are
usually considered slightly more fruity than Cabernet
Sauvignon but can age just as long.
FLAVORS
CHERRY, PLUM, CHOCOLATE, BAY LEAF, VANILLA
Merlot tastes great alongside roasted dishes like
pork shoulder, broiled mushrooms, or braised short
ribs. Try complementing Merlot’s fruit flavors with
chimichurri sauce.
AIRÉN
CITRUS FRUIT TREE FRUIT TROPICAL FRUIT HONEY
B
O
D
Y
C
R
E
A
M
IN
E
S
S
M
INERALITY BITTERNESS HERBACEOUS
F
LOR
AL
WINE 101 GUIDE | WINE FOLLY
AIRÉN
Spain’s most widely planted grape is primarily used for
brandy. That said, a few producers have revitalized the
old, drought-resistant bush vines for winemaking. Still,
it’s quite hard to find outside of Spain.
FLAVORS
APPLE, PINEAPPLE, GRAPEFRUIT, BANANA, ROSE
Madrid-inspired tapas and warm weather.
TEMPRANILLO
Spain’s top variety, made famous by the region of Ri-
oja, where wines are classified by how long they age in
oak. A well-made Tempranillo will age over 20 years.
FLAVORS
CHERRY, DRIED FIG, CEDAR, TOBACCO, DILL
Bolder, aged Tempranillo wines pair nicely with
steak, gourmet burgers, and rack of lamb. Fresher
styles match well with Mexican street food and even
tomato dishes.
CHARDONNAY
Chardonnay originated from the Burgundy region of
France and produces a wide range of styles from bold,
buttery, oak-aged still wines to lean, Blanc de Blancs
sparkling wines.
FLAVORS
YELLOW APPLE, STARFRUIT, PINEAPPLE, VANILLA,
BUTTER, LEMON
If you keep spice and flavor intensity slightly lower
and choose dishes with creamy, buttery flavors then
you will be delighted. This is a wine worthy of lobster.
THE MAJOR TYPES OF WINE
TEMPRANILLO
RED FRUIT BLACK FRUIT FLORAL HERBACEOU
S
P
E
P
P
E
R
E
A
R
T
H
B
A
KING SPICE LEATHER ASTRINGEN
CY
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CHARDONNAY
CITRUS FRUIT TREE FRUIT TROPICAL FRUIT HONEY
B
O
D
Y
C
R
E
A
M
IN
E
S
S
M
INERALITY BITTERNESS HERBACEOUS
F
LOR
AL
GRENACHE
RED FRUIT BLACK FRUIT FLORAL HERBACEOU
S
P
E
P
P
E
R
E
A
R
T
H
B
A
KING SPICE LEATHER ASTRINGEN
CY
BO
DY
WINE 101 GUIDE | WINE FOLLY
THE MAJOR TYPES OF WINE
SAUVIGNON BLANC
CITRUS FRUIT TREE FRUIT TROPICAL FRUIT HONEY
B
O
D
Y
C
R
E
A
M
IN
E
S
S
M
INERALITY BITTERNESS HERBACEOUS
F
LOR
AL
SYRAH
Also known as Shiraz in Australia, this grape produces
boisterous, rich, and peppery reds. Syrah originated
close to the Northern Rhône of France.
FLAVORS
TART BLUEBERRY, BLACK PLUM, CHOCOLATE,
TOBACCO, GREEN PEPPERCORN
Darker meats and exotic spices bring out the fruit
notes of Syrah. Try it with lamb shawarma, gyros,
Asian five-spice pork, and even Indian tandoori meats.
GRENACHE
Also known as Garnacha in Spain, this grape produces
juicy, spice-driven, medium-bodied red wines with red
berry flavors and elevated alcohol. Evidence suggests
Grenache is originally of Spanish origin.
FLAVORS
STEWED STRAWBERRY, GRILLED PLUM, LEATHER,
DRIED HERBS, RUBY RED GRAPEFRUIT
The high intensity flavors of Grenache match well
with roasted meats and vegetables spiced with Asian
five-spice and cumin.
SAUVIGNON BLANC
A popular and unmistakable white that’s loved for its
“green” herbal flavors and sky high acidity. This French
origin grape turns out to be one of the parents of
Cabernet Sauvignon.
FLAVORS
GOOSEBERRY, HONEYDEW MELON, GRAPEFRUIT,
WHITE PEACH, PASSION FRUIT
A wonderful choice with herb-driven sauces over
chicken, tofu, or fish dishes. Try matching Sauvignon
Blanc with Thai and Vietnamese cuisine.
SYRAH
RED FRUIT BLACK FRUIT FLORAL HERBACEOU
S
P
E
P
P
E
R
E
A
R
T
H
B
A
KING SPICE LEATHER ASTRINGEN
CY
BO
DY
WINE 101 GUIDE | WINE FOLLY
THE MAJOR TYPES OF WINE
TREBBIANO TOSCANO
CITRUS FRUIT TREE FRUIT TROPICAL FRUIT HONEY
B
O
D
Y
C
R
E
A
M
IN
E
S
S
M
INERALITY BITTERNESS HERBACEOUS
F
LOR
AL
PINOT NOIR
RED FRUIT BLACK FRUIT FLORAL HERBACEOU
S
P
E
P
P
E
R
E
A
R
T
H
B
A
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TREBBIANO TOSCANO
(AKA UGNI BLANC)
Also known as Ugni Blanc in France, this grape is
primarily used in the production of Cognac, Armignac,
and balsamic vinegar in Italy.
FLAVORS
LEMON, HONEYDEW MELON, GOOSEBERRY, CRUSHED
ROCKS, LIME PEEL
As a dry white wine, Trebbiano pairs well with hard
Italian cheeses, seafood pastas, white pizza, roast
chicken, and pesto.
PINOT NOIR
The world’s most popular light-bodied red is loved for
its red fruit and spice flavors that are accentuated by
a long, smooth, soft-tannin finish.
FLAVORS
CHERRY, RASPBERRY, MUSHROOM, ALLSPICE,
HIBISCUS
A very versatile food pairing wine given it’s higher
acidity and lower tannin. Pinot Noir pairs particularly
well with duck, chicken, pork, and mushrooms.
Need information on a specific wine or
grape variety? Search our free infobase!
SEARCH GRAPE DATABASE
The single
most important
step towards
improving your
palate.
Active tasting is a
learned skill. This
method will give you
the framework to
improve your ability to
assess wine quality.
Practice makes per-
fect! Be sure to use
this method each time
you taste a new wine.
WINE 101 GUIDE | WINE FOLLY
How to Taste Wine
A visual inspection of the wine under
neutral lighting
Identify aromas through orthonasal
olfaction (e.g. breathing through your
nose)
Assess both the taste structure (sour,
bitter, sweet, etc) and flavors derived
from retronasal olfaction (e.g. breathing
with the back of your nose)
Take a pause to solidify the taste profile
of the wine into your long term memory
LOOK
SMELL
TASTE
THINK
WINE 101 GUIDE | WINE FOLLY
HOW TO TASTE | STEP 1: LOOK
Hold a glass of wine over a white background
under neutral lighting and observe.
1. Identify the hue
2. Inspect intensity (how opaque is it?)
3. Check viscosity (watery or viscous?)
HUE
Here are some common hints you can look for
in the color and rim variation –
Often Nebbiolo and Grenache-based wines
will have a translucent garnet or orange
color on their rim, even in their youth.
Pinot Noir will often have a true-red or true-
ruby color, especially from cooler climates.
Malbec will often have a magenta-pink rim.
INTENSITY
How intense and opaque is the color in the
glass? Can you see sediment in the wine?
These are general clues that can help you
identify the variety and concentration of the
wine.
VISCOSITY
The tears that form on the side of the glass
(“wine legs”) can tell us if the wine has high
or low alcohol and/or high or low sugar. The
thicker and more viscous the legs, the more
alcohol or residual sugar in the wine.
Grab a glass and taste with Madeline P.
HELPFUL TIPS
As white wines age they oxidize and change
color, becoming deeper yellow. A fully oxidized
white wine is brown.
As red wines age, they lose color, becoming
more transparent and faded with a more
orange or tawny-colored rim.
If you see sediment in the wine, it’s not bad for
you! It’s just a sign of an unfiltered wine. Most
consider this a highly desirable trait.
VIEW “COLOR OF WINE” POSTER >
WATCH VIDEO >
WINE 101 GUIDE | WINE FOLLY
HOW TO TASTE | STEP 2: SMELL
All aromas found in wine are derived from
chemical interactions between the grape juice,
the yeast fermentation, and the aging method.
To simplify this incredibly complex
interrelationship (unless you’re studying
fermentation science), we can sort aromas into
three categories:
Primary Aromas are derived from the
interaction between the grape and yeast
and can include fruit, flower, and herb-like
flavors.
Secondary Aromas are derived primarily
from yeast and other microbes and may
include aromas like yeast, cheese, cream,
sourdough, or beer-like smells.
Tertiary Aromas are derived from aging
and oxidation (including aging in oak
barrels) and may include vanilla, maple,
browned butter, and nut-like aromas.
Aromas in wine can reveal almost everything
about a wine including grape variety(ies) used,
oak or aging regime, region, and even vintage.
A well-trained nose can pick out each of
these details. In fact, it’s one of the primary
challenges to becoming a Master Sommelier.
Your goal with this step is to isolate a wine’s
individual aromas so that you can use them
as clues to define what the wine is, how it was
made, and where it came from.
For example, knowing that the smell of
vanilla indicates a higher presence of vanillin
suggests the wine was likely aged in oak.
HELPFUL TIPS
Find Your Position Hold your glass right under
your nose and slowly move it away (while
sniffing) until you can pick out individual
aromas
Swirling Wine in your glass concentrates the
aromas and can help you pick out flavors more
easily
Overloaded? If your nose is overloaded, smell
your forearm. It helps reset your nose.
Tasting is generally more about the texture
than flavor, so pay attention to that first.
PRIMARY
AROMAS
SECONDARY
AROMAS
TERTIARY
AROMAS
GRAPE-DERIVED
AROMAS
AGING & OAK
AROMAS
FERMENTATION
AROMAS
WINE 101 GUIDE | WINE FOLLY
HOW TO TASTE | STEP 3: TASTE
Sweetness: The first thing to look for. Is the
wine sweet or is it dry? Most people taste
sweetness towards the front of the tongue
where they have the highest proportion of
tastebuds.
Acidity: How sour is the wine? Does it make
your mouth water? All wines lie on the acidic
side of the pH spectrum. A wine with a low
pH (e.g. high acidity) will cause your mouth to
salivate and tingle more than a wine with a
high pH.
Tannin: How astringent or mouth-drying is the
wine? This is a trait found is most red wines
and less so in white wines. You can feel tannins
on the middle and sides of your tongue as a
mouth-drying, bitter sensation. As negative as
these taste traits may sound, tannins in wine
are one of the few wine traits that are actually
good for you!
Alcohol: When you swallow, pay attention to
the warming sensation in your throat. This
is how most of us sense the alcohol level in
wine. High alcohol wines often have a burning
sensation and because of this are often
described as tasting “hot.”
Body: How “big” is the wine on your
palate? Does it fill your mouth with flavor and
richness or is it lean and lithe? While body is
not a scientific term, it can really help describe
what we like/dislike in wine.
Finish: What flavor or taste does the wine
finish with? Is it bitter? sweet? smoky? oily?
salty? It’s interesting to note that the finish
is one of the deciding factors behind what
consumers like.
Length: How long does it take until you can’t
taste the wine on your palate? Even a very
light-weight wine can have a long length.
Layers: Does the wine’s flavors and textures
change over the course of a single taste? If so,
the wine is “layered.”
When we taste we’re essentially
touching wine and sensing how it
feels.
Thus, a large part of the tasting portion is
dedicated to texture. This step ultimately
reveals a wine’s physical traits including
sweetness, acid level, tannin, and alcohol.
The moment you taste wine the
flavor evolves on your palate until
it’s no longer present.
Some wines will continue to deliver taste
sensations on your palate long after you’ve
swallowed.
VIEW WINE FLAVOR CHART >
WINE 101 GUIDE | WINE FOLLY
HOW TO TASTE | STEP 4: THINK
Developing a highly tuned wine
palate takes time.
You can accelerate the process by thinking
carefully after tasting a new wine. The goal is
to pick out the key characteristics of a wine
in the way it looks, smells, and tastes. What
makes this wine different than others?
Your wine repertoire is as big as you choose to
make it.
By continually trying new wines, new vintages,
and new wine regions you’ll create a diverse
wine repertoire. What’s cool is that it really
doesn’t matter if you spend a lot or a little on
a bottle of wine. What’s more important is that
you’re actively tasting new wines.
BALANCE
Does the wine’s taste characteristics of
acidity, alcohol, and tannin work in balance
with one another? Or does the wine have a
trait that tends to dominate the others?
While balance is not necessarily an indicator
of quality, you’ll find many highly rated wines
are noted for being balanced.
COMPLEXITY
Does the wine have an endless number of
flavors and textures to identify? Or does the
wine only have one or two major flavors?
Generally speaking, wines with high complexity
are considered higher quality.
READING WINE RATINGS
Often times you’ll find a point-score
associated with a bottle of wine. The most
common rating scale is the 100-point system
(developed by Robert Parker). Additionally,
there is a 5-star system (used on Vivino) and a
20-point scale (more common in the UK).
A high rating doesn’t gaurantee that you’ll
love a wine. Instead, a good rating is a general
indication of quality within a style or a good
quality-to-price ratio.
Thus, make sure you like the style of wine first
before using ratings to hone in on a purchase
choice.
85
95
17
19
3.5
4.5
100
90
80
70
60
50
20
18
16
14
12
10
POOR
BELOW
AVERAGE
AVERAGE
GOOD
EPIC
LEGENDARY
Keep track of
your tasting
notes with this
custom Wine
Tasting Journal.
VIEW
WINE 101 GUIDE | WINE FOLLY
SPARKLING WINES
Serve “Ice Cold” (38–45 ºF / 3–7 ºC)
Store open 1–3 days* (store in fridge)
LIGHT WHITE & ROSÉ WINES
Serve “Cold” (45–55 ºF / 7–13 ºC)
Store open 5–7 days* (store in fridge)
FULL-BODIED WHITE WINES
Serve “Cold” (45–55 ºF / 7–13 ºC)
Store open 3–5 days* (store in fridge)
RED WINES
Serve “Cellar Temp” (55–68 ºF / 13–20 ºC)
Store open 3–5 days* (in cool, dark place)
Decant for at least 30 minutes
FORTIFIED & BOX WINES
Serve “Cellar Temp” (55–68 ºF / 13–20 ºC)
Store open 28 days* (in cool, dark place)
*Freshness varies, some wines last open longer.
Box Wines
Tips on Serving & Storing Wine
WINE 101 GUIDE | WINE FOLLY
do with mitigating the bitterness of tannin
or spicy flavors to deliver a smoother tasting
wine. We’ve observed red wine glasses tend to
have a larger bowl shape and larger diameter
opening. Here are a few pointers:
A globe-shaped glass is ideal for more
aromatic, light-bodied red wines such as
Pinot Noir or Gamay.
A large glass with a wider diameter opening
is better for big, bold, red wines with high
tannin such as Cabernet Sauvignon.
A large glass with a smaller diameter
opening is generally better for spicy and
peppery red wines such as Syrah, Zinfandel,
or Sangiovese.
Related Study: In 2015, a study came out by
a Japanese group that developed a special
camera to record evaporating ethanol. The
study recorded the density and position of
ethanol vapors in different glass shapes.
The vapor patterns revealed that wine glasses
are the most effective at delivering aromatic
compounds to our noses.
You can drink wine from whatever vessel you
want, be it a wine glass, coffee mug, mason jar,
or dixie cup! That said, certain glasses do work
better than others on certain wines.
Here are the major things to consider when
choosing glassware:
Most importantly, in order to sense the
different aromas in wine, you’ll need added
space in the glass above the liquid. You’ll find
that most quality glasses have increased
volume capacity ranging from about 11 to 22
ounces. (325 ml to 620 ml)
For most white wines, a slightly smaller bowled
glass with a smaller diameter opening is
preferred. Here’s how these two traits affect
aromas:
Preserves floral aromas
Maintains a cooler temperature
Better expresses acidity in wine
Delivers more concentrated aromas
Conversely, full-bodied white wines like oak-
aged Chardonnay, Viognier, White Rioja, and
orange wines are better with a larger bowl.
The choice of a red wine glass has a lot to
CHOOSING GLASSWARE
SPARKLING WINES
LIGHT WHITE
WINES
AROMATIC
WHITE WINES
FULL-BODIED
WHITE WINES
ROSÉ WINES
DRY SHERRY
In a perfect world, you can have one glass for every style of wine. In a pragmatic world, owning 1–2 glass types is sufficient.
LIGHT-BODIED
RED WINES
MEDIUM-BODIED
RED WINES
FULL-BODIED
RED WINES
DESSERT
WINES
WINE 101 GUIDE | WINE FOLLY
CONTRASTING PAIRING
A contrasting pairing creates balance with
extreme opposites. In most cases, the wine
acts as a palate cleanser to the food. For
example, a rich, creamy, gooey, mac and
cheese can be contrasted by a high acidity
sparkling white wine.
Blue Cheese and Ruby Port (pungent and
creamy vs. sweet and bitter)
Pork Chop and Riesling (umami and rich vs.
sweet and acidic)
Maple Bacon and Champagne (sweet and
umami vs. sour and carbonated)
Even though the science of flavor pairing is
complex, anyone can learn the fundamentals
and make great wine pairings.
The goal with a great pairing is to create
harmony between food and wine. The first
thing to do to achieve this is to start thinking
of wine more like an ingredient.
CONGRUENT PAIRING
A congruent pairing amplifies shared flavor
compounds found in both the wine and
the food. For example, Syrah and black
pepper have a shared compound called
rotundone. Thus, a pairing of Syrah with
peppered steak would be a good example of a
congruent pairing.
Buttered Popcorn and oaked Chardonnay
(both are “buttery”)
Barbecue Pork and Zinfandel (both have
rich, smokey, “spiced” flavors)
Bresaola and Chianti Classico (both have
meaty, earthy notes)
Food & Wine Pairing Basics
CONGRUENT
PAIRING
Many shared compounds
COMPLEMENTARY
PAIRING
Few shared compounds
Beef Mushroom
Lime
Coconut
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WINE
POSTERS >
Wine is made in 90+ countries around the world.
WINE 101 GUIDE | WINE FOLLY
Wine Regions of the World
The wine belt. This map is far from accurate but does show general locations of where wine grapes grow.
ITALY
SANGIOVESE, MONTEPULCIANO, TREBBIANO TOSCANO,
BARBERA, PROSECCO, PINOT GRIGIO, NERO D’AVOLA,
VERMENTINO, NEBBIOLO
FRANCE
MERLOT, GRENACHE (AKA GARNACHA) CABERNET
SAUVIGNON, SYRAH, CARIGNAN, CHARDONNAY, CABERNET
FRANC, PINOT NOIR, GAMAY, AND SAUVIGNON BLANC
SPAIN
TEMPRANILLO, AIRÉN, MONASTRELL (AKA MOURVEDRE),
GARNACHA, VERDEJO, ALBARIÑO, CAVA
UNITED STATES
CHARDONNAY, CABERNET SAUVIGNON, MERLOT, PINOT NOIR,
SYRAH, ZINFANDEL
ARGENTINA
MALBEC, CABERNET SAUVIGNON, TORRONTÉS, SYRAH,
CHARDONNAY
AUSTRALIA
SHIRAZ (AKA SYRAH), CHARDONNAY, CABERNET SAUVIGNON,
MERLOT, SAUVIGNON BLANC, MERLOT, SÉMILLON, PINOT NOIR,
RIESLING
CHILE
CHILE’S UNIQUE VARIETY IS DEFINITELY CARMÉNÈRE.
CABERNET GROWS WELL HERE TOO
GERMANY
GERMANY IS MOST KNOWN FOR RIESLING AND SPARKLING
WINES
PORTUGAL
PORTUGAL HAS MANY AMAZING, LESSER KNOWN GRAPES
HUNGARY
HUNGARY IS A VERY OLD, CLASSIC WINE REGION OF THE
WORLD KNOWN FOR UNIQUE VARIETIES
BRAZIL
BRAZIL IS AN UP-AND-COMING WINE REGION OF THE WORLD
GREECE
GREECE IS A VERY ANCIENT WINE REGION THAT SPECIALIZES
IN RARE INDIGENOUS VARIETIES
NEW ZEALAND
KNOWN MOSTLY FOR SAUVIGNON BLANC AND A HIGH
PREVALENCE OF SUSTAINABLE AND ORGANIC WINES
WINE 101 GUIDE | WINE FOLLY
Going Deeper: Climate & Soils
The soil porticle size provides a clue towards the quality of a wine produced from a vineyard.
CLIMATE TYPES AND WINE
Beyond average temperature, climate takes
into account the weather patterns and
atmospheric conditions that can help – or hurt
– wine grapes. These factors include rainfall,
humidity, wind, frost, hail, and quality of
sunlight. Each attribute can affect everything
from a grape’s skin thickness (tannins!) to
whether or not grapes will mold before harvest.
Depending on who you talk to, there are
dozens of ways to classify climate: by
average temperature (warm/cool), by scale
(macroclimate, mesoclimate, microclimate),
or by general climate groups (Mediterranean,
Maritime, or Continental, etc).
In general, warmer climates allow grapes
to fully ripen and mature, developing
deep pigments, bold fruit flavors, greater
sweetness, and higher alcohol content. On
the flip side, cooler climates show a softer
side, accentuating white wines’ minerality,
maintaining juicy acidity, and ensuring a
delicate dance of flavors across the palate.
SOILS AND WINE
Soil type – including sand, clay, dirt, pebbles,
rocks, and dozens of combinations in between
– plays a big role in how vines grow and the
kinds of wine that they make.
Soil type determines the availability of
nutrients, water drainage, water retention, and
can even moderate temperature in a vine’s
immediate microclimate.
Far from the nutrient-rich potting soil you use
for house plants, grape vines actually perform
better when nutrients are scarce and roots
aren’t swampy.
In general, more sandy, grainy soils produce
wines with more aromatic intensity and more
delicate body.
Conversely, soils with more clay (and those
with additional limestone content!) tend to
produce wines with more body, tannin, and
stronger fruit flavors.
Learn more about how location, weather,
and soils affect different wines.
READ MORE
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