Although the subject of wine can be complex and intimidating, we have kept it simple and informative, to help you in your wine appreciation journey, especially if you’re just starting out.

Basic wine knowledge can guide you on how to fully enjoy the wine’s bouquet (or fragrance), taste, and appreciate all its subtle nuances of flavours, so that you can make better selections when it comes to food pairing, occasions and preferences.

Wine in essence, is an alcoholic beverage made by fermenting grapes. Unlike store-bought grapes, wine grapes are smaller, sweeter, and have thicker skins.

There are about 10,000 grape varieties in the world, of which over 1,300 wine grape varieties are currently used in commercial production in wine producing countries today. While only 100 of these varieties are widely used and make up three-quarters of the world's vineyards.

Wine gets its colour from the skin of the grapes, not the juice or pulp as they are usually clear. For instance, when making red wine, the skins remain in contact with the juice during fermentation, giving red wine its burgundy colour and strong tannins.

White wine, on the other hand, is fermented from grapes (which may not necessarily be white) that had their skins removed. Rosé or blush wine achieve their subtle pink hue from red grapes with minimal skin contact.

Each wine, whether red, white or rose, also has different characters or personalities: they can be full-, medium-, light-bodied, sweet, or dry. Full-bodied wines have high viscosity (a thicker mouthfeel), and light-bodied wines have low viscosity.

Though there are many wine varietals, wines can be categorised into 4 broad categories:

• Still: Wine without effervescence. Red and white wines are considered still wines. 
• Sparkling: Contains high levels of carbon dioxide that occurs during secondary fermentation in the bottle. These wines are also commonly referred to as bubbly.
• Fortified: Made by adding brandy or other distilled spirits. Examples include port and sherry.
• Aromatised: A fortified wine (e.g. vermouth) that has been flavoured with botanicals such as herbs, spices or other fruits.

While the wine vocabulary is extensive, these are some commonly used terms to get you started:

• Nose/Bouquet: the aroma you smell, when you put your nose to a glass of wine.
• Palate: the taste, flavour and mouthfeel of the wine.
• Old World Wine: hails from the original wine-producing regions in Europe.
• New World Wine: comes from everywhere else in the world.
• Vintage: the year the grapes were picked, which can be found on the labels on the bottles. Almost all still wines come from a single vintage, i.e. from grapes picked in the same year.
• Non-vintage wine: made by blending grapes from multiple years (or vintages) together.

Here’s what you need to know about some of the more common grape varieties and wine varietals that offer a spectrum of personalities and flavours.

Cabernet Sauvignon (pronounced “Ka-buh-nei-sew-vuh-nyon”), is a full-bodied red wine grape that produces quite possibly the most popular wine variety in the world. It was first widely grown in the Bordeaux region of France, but is now also harvested from other parts of the world such as the US, Australia, Italy, Chile, Argentina, South Africa and more.

“Cab”, as it’s affectionately called, has the rich, robust taste of black cherry, blackcurrant, cedar wood and spice. It has a lengthy tannic finish, as is often the case for wines with high levels of alcohol and tannin. Tannins are polyphenols in grape skin that gives bitterness, astringency and complexity to the wine.

Best food pairing: Heavy meaty dishes like lamb, beef, smoked meats and rich stews. Good also with firm cheeses like aged cheddar and hard cheeses like Pecorino.

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Penfolds Bin Cabernet Sauvignon Wine of the World 2018
An intense nose of cassis, plum and black fruits, combined with toasty oak and sweet, spice notes. Its palate is punchy, bursting with the aforementioned fruits and spices, with a fresh acidity and an extended, tannic finish.

Cape Mentelle Margaret River Cabernet Sauvignon 2016
Lively tasting notes of concentrated blackberry fruits with dark bramble and vanilla spice. The dense and refined tannins are smooth and supple and the finish has lingering hints of minerality and mocha nuances.

Syrah (pronounced “see-ruh”) or Shiraz (emphasis on the second syllable), as Australian producers call it, is a grape variety and wine varietal redolent of blueberry, plum, tobacco, cured meat, black pepper, and violet. This bodacious red wine grape is largely planted in France’s Rhone Valley and Australia.

Shiraz may have intense fruit flavours, but it is medium-weight in terms of tannins. The wine has been described as having a beefy quality, reminiscent of beef broth or jerky.

Best food pairing: Red meat such as lamb, beef, smoked meats, as well as firm to hard cheeses like white cheddar and Spanish Manchego. 

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Nietschke ‘Jack’ Barossa Valley Shiraz 2018
Grown by the Kalleske family, the oldest certified organic and biodynamic vineyard and winery in Barossa Valley, this deep-red, almost purple coloured Shiraz is downright luscious. It has inviting aromas of chocolate cake, plum jam, cinnamon spice, roses and a hint of toasty mocha oak. The palate, rich with dark fruits, is mouth-filling, complex, with a mild tannic accent and a prolonged finish.  

Montes Folly Syrah 2017
A sustainably-produced wine, it has an elegant nose with aromas of blueberries and blackcurrants, light notes of chocolate and subtle toast. It is strong and well-balanced on the palate, with smooth tannins that ends with a long and pleasing finish.

Pinot Noir (pronounced “Pee-no Nwar”), a light-bodied grape and wine that carries the taste of cherry, cranberry and red rose, has a clean, refreshing palate also because of vegetal notes of beet, rhubarb, or mushroom. The wine tends to be dry, with a high acidity, but a low-tannin finish. Originally planted in Burgundy, France, some of the best now also come from Oregon and California in the US, New Zealand, as well as Germany, Switzerland, and Northern Italy, where the weather is ideal for this delicate grape variety. 

Best food pairing: White and pink meat like chicken, pork, veal, duck, and cured meat. Because of its light tartness, it also goes well with creamy, saucy dishes and soft, nutty and medium-firm cheeses like camembert and Gruyère.

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Matua Summit Marlborough Pinot Noir 2018
This Pinot Noir has a bright cherry colour, with an aroma of sweet raspberry complemented with sweet and spicy oak, just perfectly fresh and fruity. It’s exuberance is finished with soft tannins and a dash of toasty oak, giving it a lingering finish that is simply moreish.

Misha Verismo Pinot Noir Central Otago 2021
One of New Zealand's top 20 wine producers, Misha’s Vineyard estate provides optimal conditions for producing world-class Pinot Noir. Medium-dark red, the Verismo has a bouquet of chocolate, plum and Turkish delight with a distinct palate and notes of concentrated sweet fruits and fine tannins.

Merlot (pronounced “Muh-low”) is loved for its loud black cherry flavours, supple tannins, and delicious chocolatey finish. It also has primary flavours of bay leaf and vanilla. Merlot has been labelled as an international red grape and is currently the most widely planted grape variety in the world, because it adapts well to any climate and soil.

Some merlots can be mistaken for Cabernet Sauvignon, perhaps because they are often blended with it. A merlot varietal is bone-dry, medium-full body, with medium-high tannins and medium acidity. The grape variety is most famously grown in Bordeaux and Tuscany, France, as well as Napa Valley in California.

Best food pairing: Casual and hearty fare such as pizza, grilled chicken or pasta in a red or pink sauce, with bacon and mushroom. Great also with lamb, veal, turkey and steak.

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Bottega Merlot IGT Trevenezie 2019
Bottega’s bouquet is full, mellow, with hints of blueberry, violet, blackcurrant, and interesting hints of plant roots and humus. It also has balsamic notes of spices such as oregano and thyme. Its lively palate is intense, vigorous and persistent, with velvety tannins and delicate herbal and earthy layers.

Le Jardin de Petit Village Pomerol 2016
This deep-red Merlot from France, powerful, elegant, and complicated, has a distinct floral nose of violets. Ripe with dark plums, blueberries, blackcurrants and black cherry aromas, it also has gentle, leafy nuances. Its palate is fairly full and velvety, with layered tannins.

Chardonnay (Pronounced “Shaa-duh-nei”) is a dry, medium to full-bodied white wine known for its distinct citrus and fruity flavours from lemon, yellow pear, apple, even tropical fruits like banana and pineapple. What makes chardonnay so likeable and easy to drink, is the added touch of toasted caramel, vanilla nuances and even spicy, bourbon-y notes when it is oak-aged.    

The zesty chardonnay grape variety was planted in large quantities for the first time in Burgundy, France, but is now grown all over the world.

Best food pairing: Seafood such as lobster, crab, shrimp, fish, as well as white meat like chicken and pork. Its oaky hint goes well with mushroom and salads and its zesty crispness plays off well with creamy sauces, dips, and cheeses like triple-cream brie.  

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Cape Mentelle Margaret River Chardonnay 2018
Its palate is smothered with ripe flavours of Fuji apple, dried mango, and wild rice pudding that is both creamy and unctuous. A complex array of fresh cashew, lemon peel, raw macadamia and nectarine notes flesh out this texturally expansive wine to complete the captivating expression of Margaret River chardonnay.

Domaine Faiveley Chardonnay Burgundy 2018
Founded in 1825, Faiveley is situated in the heart of Nuits-Saint-Georges. The Domaine Faiveley Bourgogne Chardonnay has aromas of cooked apples, lemons and minerals. These follow through to a medium- to full-body, bright acidity, and a clean and minerally aftertaste. The Domaine Faiveley Bourgogne Chardonnay comes highly recommended as the go-to Bourgogne white wine.

Sauvignon Blanc (pronounced “sew·vuh·nyon blongk”) is a sharp-tasting variety and varietal, with clear fruit flavours of bitter grapefruit pith, honeydew melon, passion fruit, and kiwi, as well as herbaceous underpinnings from grass, mint, and green pepper.

This light- to medium-bodied dry white wine was first widely planted in France, but is now also grown in places like Chile, Australia, New Zealand, Washington and California in the US. Its typically green fruit flavours are perfect for palate cleansing.

Best food pairing: Oily fish, heavy meat dishes that are cooked with higher fat content and cuisines such as Mexican, Vietnamese, or French. It complements nutty cheeses too.

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Los Vascos Sauvignon Blanc 2019
A combination of Lafite tradition and the unique terroir of Chile, this varietal results in a crisp and fine Sauvignon Blanc of exceptional quality. Light straw in colour, its bouquet reveals fruity aromas of peach, pineapple, pear, and lychee. This is followed by a balanced and smooth palate with a pleasing yet fresh finish.

The broad term bubbly covers wine that has bubbles or is effervescent. Bubbly wine is the most complicated to make because it has two fermentation processes. It is also the second fermentation process that differentiates the different types of bubblies.

Bubblies also come in different levels of sweetness: from Brut Nature (least sweet), Extra Brut, Brut, Extra Dry, Dry, Demi Sec to Doux, which is the sweetest on the scale.

Champagne, golden-white and sparkling, is made in the Champagne region of France. This most distinctive and celebrated sparkling wine in the world is made with a blend of grapes including Chardonnay, Pinot Noir, and Pinot Meunier.

Champagne tends to be dry, light, and have high acidity. Its low tannin and effervescent nature give it an interesting texture and mouthfeel. For champagnes, old is considered gold as the most treasured Champagne wines age for a minimum of 3 years.

Best food pairing: This versatile drink pairs well with almost any food and cuisine, whether sweet, salty, spicy, meat- or seafood-based. It is perfect on its own too. 

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Louis Roederer Brut Champagne 2014
Louis Roederer, a family-owned Champagne house founded in 1776, is well-known for quality. The Louis Roederer House has remained an independent, family-owned company and is now managed by Frédéric Rouzaud, who represents the seventh generation of the lineage.

The palate is characteristic of Louis Roederer’s vintages: ample and dense; a rich and winey fullness refined by the sweetness, acidity and tight blend of the Pinot Noir grapes of Verzenay. Its palate reveals candied fruits, almond paste, toast, white chocolate, and caramel.

Sparkling wine, like champagne, is made from a variety of white wine grapes. Its animated nature also makes it particularly appropriate for joyful celebrations such as weddings, birthdays and graduations. Any bubbly made outside the Champagne region is called sparkling wine. 

Best food pairing: Like champagne, sparkling wine is versatile and goes with a wide selection of dishes and cuisines, from sweet, salty, to spicy. It’s refreshing on its own too. 

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Bottega ‘Gold’ Brut Prosecco DOC Spumante 2019
Soft and harmonious, Bottega Gold is a Prosecco DOC that is obtained by the vinification of Glera grapes. Typical of organic grapes, its aroma is refined with floral, fruity notes and clear hints of ripe apple. It also has a delicate yet pleasant balance of acidity, with sage and spices in the finish. 

Rock Angel Rosé 2018
This blush wine is by Caves d'Esclans, a wine label created by Sacha Lichine. It has a rounded mouthfeel and is rich with different flavours that blend well together. Its makers describe the Rock Angel Rose as more soft rock than punk, thanks to a little time in the barriques (wine barrel), giving it a slightly rounded mouthfeel.