Having knowledge about the basic types of wine can be useful. It adds to the drinking pleasure, heightens social experiences, and lets you fully appreciate what is in your glass. It also gives you the confidence to choose food that goes best with your preferred wine.
Wines are classified according to their characteristics: the variety of grapes, region of origin, alcohol and tannin level, body, acidity, sweetness, and aroma. Below is a detailed guide to the six primary types of wine: white, red, rosé, sparkling, fortified, and dessert wines.
1. White Wine
White wine is made by fermenting grape juice without the skins, which helps retain a light colour and produces a wide spectrum of flavours. This process allows for wines that range from dry and zesty to richly sweet, catering to various tastes and culinary pairings.
The fermentation techniques and grape varieties used can greatly influence the final flavour profile, making white wine an adaptable choice for different dishes and occasions. Common white wines include:
- Riesling offers a delicate balance of sweetness and acidity, with floral and citrus notes. It pairs well with fish, chicken, pork, and spicy cuisines like Thai or Indian.
- Chardonnay varies from light and citrusy to rich and buttery, depending on whether it’s oak-aged. It complements creamy pasta, seafood, and roasted chicken.
- Sauvignon Blanc is known for its zesty, grassy character and high acidity. It pairs perfectly with fresh salads, goat cheese, and light seafood dishes.
- Moscato is a sweet, aromatic wine with notes of peach and orange blossom. It’s ideal as an aperitif or paired with desserts like fruit tarts or light pastries.
- Pinot Grigio, light and crisp with hints of green apple and citrus, is a refreshing choice with seafood, grilled vegetables, or chicken dishes.
2. Red Wine
Red wine derives its bold flavours and rich colour through the fermentation of grape skins, seeds, and stems alongside the juice. This process not only deepens the wine’s hue but also enhances its tannins, which contribute to structure and complexity.
The variety of grapes and regional influences play a significant role in shaping red wine’s flavour profiles, which can range from the bright and fruity to deeply intense and layered.
Whether enjoyed young for their vibrant notes or aged for added depth, red wines are versatile and often associated with robust dishes and memorable occasions. Popular red wines include:
- Shiraz (Syrah) is bold, spicy, and rich in dark fruit flavours. It pairs beautifully with grilled lamb, barbecued ribs, or roasted venison.
- Cabernet Sauvignon, often regarded as a benchmark for red wines, is full-bodied with blackcurrant notes and a hint of oak. It’s best enjoyed with steak, roasted duck, or beef stew.
- Merlot is soft and smooth with plum and chocolate undertones. Its versatility makes it a good match for roasted poultry, pasta with tomato sauce, and mushroom dishes.
- Bordeaux blends combine grapes like Merlot and Cabernet Sauvignon, offering complex layers of dark fruits, earthiness, and spice. These wines pair wonderfully with hearty dishes like braised beef and hard cheeses.
- Pinot Noir is elegant and light, featuring red berry flavours and earthy undertones. It complements dishes like salmon, duck confit, and mushroom risotto.
3. Rosé Wine
Rosé wine is produced by briefly fermenting grape skins with the juice, resulting in a pale pink hue and a light body. This limited skin contact preserves delicate flavours while reducing tannin levels, making it an approachable option for casual and formal occasions.
The flavour profile often highlights strawberries, raspberries, and citrus, with a crisp, refreshing finish. Its versatility makes it a popular choice for pairing with a variety of cuisines, from Mediterranean dishes to summer salads and grilled meats. Rosé pairs well with:
- Grilled meats like chicken or pork.
- Light salads with vinaigrettes.
- Mediterranean-inspired dishes such as ratatouille or olives.
- Fresh fruits, making it ideal for picnics and summer gatherings.
4. Sparkling Wine
Sparkling wine is produced through a secondary fermentation process that introduces carbon dioxide, creating its signature bubbles. While it is often associated with celebrations, its versatility makes it suitable for everyday meals.
Sparkling wine offers a refreshing palate, balancing acidity and effervescence, which complements a wide range of dishes from light seafood and appetisers to desserts. It’s a dynamic option that enhances both the dining experience and social gatherings.
Types include:
- Brut, which is dry and crisp, pairs well with oysters, sushi, and light appetisers.
- Extra Brut, the driest style, is best for those who enjoy minimal sweetness, often paired with salted snacks or seafood.
- Extra Dry, slightly sweeter, matches well with fresh fruits, creamy cheeses, and finger foods like bruschetta.
- Demi-Sec, a sweet style, is perfect for desserts like macarons, sponge cakes, or fresh berries.
Sparkling wine enhances a variety of dishes, from appetisers to desserts, and is excellent as a palate cleanser.
5. Fortified Wine
Fortified wines involve adding distilled spirits, like brandy, during or after fermentation. This process enhances the alcohol content and preserves the wine, making it suitable for longer storage.
Depending on when the spirit is added, fortified wines can be sweet or dry. Sweet varieties retain natural sugars by stopping fermentation early, while dry types allow full fermentation, resulting in a more robust flavour profile.
Fortified wines are versatile, enjoyed as standalone drinks, with meals, or as key ingredients in cooking.
Examples include:
- Sweet fortified wines, like Port, are rich and full-bodied. They pair with dark chocolate, blue cheese, or caramel-based desserts.
- Dry fortified wines, such as Fino Sherry, are crisp and nutty. These are often enjoyed as aperitifs or paired with tapas, olives, and almonds.
Fortified wines are also used in cooking, adding depth to sauces and stews.
6. Dessert or Sweet Wine
Dessert wines are naturally sweet, created through specialised techniques that concentrate grape sugars. Late harvesting involves leaving grapes on the vine longer to maximise sugar levels, resulting in a rich, syrupy texture.
Another method uses frozen grapes, as in ice wine, which intensifies sweetness while preserving acidity. These wines are designed to enhance the flavours of desserts or serve as a sweet ending to a meal, showcasing unique aromas and complexity.
Examples include:
- Late harvest wines, which are sweet and syrupy, pair with creamy desserts like panna cotta or tiramisu.
- Ice wine, produced from frozen grapes, is intensely sweet and complements fruits, sorbets, or cheesecake.
- Botrytis wines, also called “noble rot” wines, are rich and honeyed. They pair well with soft cheeses, foie gras, or almond pastries.
Choosing the Right Wine
Still not sure which wine to choose? At Wine Design, we provide wines for all occasions, from dinner parties to corporate events. With options for personalised labels and packaging, you can make any event memorable.
Contact us to discuss your needs and find the perfect wine for your occasion.
