A Beginner’s Guide to Wine

September 4, 2014

So you want to bring a bottle of wine to a dinner party where the host is serving seafood – what type of wine do you bring? Haven’t a clue? Don’t worry – we’ve got you covered! Although some may pretend, few of us are actually wine connoisseurs. We know red wine goes nicely with red meat – but do we opt for the merlot or pinot noir? What is the difference? Here are some helpful hints for choosing the right wine.


Types: Some mistake sparkling wine and champagne for the same thing. Champagne is indeed a type of sparkling wine, specific to its namesake region in France. Everything else outside of this region is sparkling wine.
Serve with: Salty foods – potato crisps, anchovies, sushi, shellfish

Dry white

Types: Pinot Gris, Pinot Grigio, Sauvignon Blanc
Serve with: Vegetable dishes, salads, chicken, and white fish

Sweet white

Types: Moscato, riesling, gewürtztraminer
Serve with: Indian, Thai, Chinese cuisine, oily fish (salmon), chicken

Rich white

Types: Chardonnay, Semillon, Viognier
Serve with: Creamy soups and pastas, french cuisine, rich shellfish, and poultry


Types: Rosé is its own type of wine, made from a variety of red grapes, including grenache, sangiovese and cabernet, but only retains some of their color, hence the distinct pink hue.
Serve with: Moroccan, Indian, Mediterranean cuisines, shellfish, pork, and poultry

Light red

Types: Pinot Noir, St Laurent, Gamay
Serve with: Mushroom dishes, including risotto and pasta, white pizza, pork chop and poultry

Medium red

Types: Sangiovese, Tempranillo, Merlot
Serve with: Italian and Spanish cuisines, cured meats, lamb, duck, pork, sausages, and roasted vegetables

Bold red

Types: Cabernet Sauvignon, Syrah, Malbec
Serve with: Roasted, barbecued meats, including beef, lamb, pork and venison


Types: Port, Sherry, Muscat
Serve with: Dessert!

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