Wine generally falls into five main categories: red, white, rosé, sparkling, and dessert. Red wine is made from dark skinned grapes and gets its color and tannins from extended contact with the grape skins. It typically offers rich flavor and a fuller body. White wine is made from green or yellow skinned grapes and often features crisp acidity and fresh fruit notes. Rosé is created by limiting the contact time between juice and grape skins, producing a light pink color and a refreshing, versatile flavor. Sparkling wine undergoes a secondary fermentation that creates natural bubbles. Dessert wine is sweeter due to late harvest grapes, fortification, or specialized winemaking techniques.

Proper wine storage protects both aroma and taste. Keep bottles in a cool, dark place with a stable temperature around 50 to 60 degrees Fahrenheit. Lay cork finished bottles on their side to keep the cork from drying out, which prevents air from entering the bottle. Store screw cap bottles upright. Avoid heat, sunlight, and vibration, since each can cause premature aging or flavor loss. Once opened, red and white wines can be preserved for several days with a tight seal and refrigeration.

Wine and food pairings enhance both the meal and the wine. Light white wines such as Pinot Grigio or Sauvignon Blanc pair well with seafood, salads, and fresh herbs. Fuller white wines like Chardonnay complement creamy sauces and roasted poultry. Light red wines such as Pinot Noir work beautifully with salmon, mushrooms, and lighter meats. Full bodied red wines like Cabernet Sauvignon or Malbec pair with steak, barbecue, and rich, savory dishes. Sparkling wines match almost anything thanks to their bright acidity.