Types of Wine

The main wine styles and grapes, how they taste and what to eat with them.

Red wines

Cabernet Sauvignon: Full-bodied with blackcurrant, cedar and firm tannins. Pair with steak and lamb.

Merlot: Softer and plummy, an easy-drinking red for roasts and pasta.

Pinot Noir: Light and silky with red berries and earthy notes. Great with salmon, chicken and mushrooms.

Syrah / Shiraz: Dark fruit and black pepper. Perfect with BBQ.

Malbec: Plush plum and violet, made for grilled steak.

Zinfandel: Jammy and spicy, ideal for burgers and ribs.

Sangiovese: Bright cherry and herbs with high acidity, the grape behind Chianti.

Chardonnay: Ranges from crisp and unoaked to rich and buttery. Pair with chicken, lobster and creamy dishes.

Sauvignon Blanc: Zesty citrus and herbs. Excellent with goat cheese, seafood and salads.

Pinot Grigio / Pinot Gris: Light, crisp and refreshing.

Riesling: Aromatic, from bone-dry to sweet, with high acidity. Brilliant with spicy food.

Made from red grapes with brief skin contact. Dry Provence-style rosé is light and crisp; New World rosés can be fruitier.

Champagne is made in the bottle and tastes toasty; Prosecco is tank-made and fruity; Cava is Spain's traditional-method sparkler.

Sauternes, ice wine and late-harvest Riesling are naturally sweet. Port and Sherry are fortified with spirit.

Next steps: browse our wine reviews, find a food pairing or look up a term in the wine glossary.