Cabernet Sauvignon: the king of reds
The king of reds; a big-structured, dark-fruited wine, the best of which become even more elegant with age
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Chardonnay: rich and complex white
With complex fruit flavors and often a rich, creamy texture; the most popular white wine in the U.S. to date
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Dry rosé: rich and refreshing
Crisp, pink wine that combines the rich fruit of red wine with the refreshing, low-tannin nature of white ―not to be confused with white Zinfandel
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Merlot: soft tannins, dark fruit
The most popular red wine in the U.S. (the Sideways effect notwithstanding), Merlot has dark fruit flavors like Cabernet Sauvignon, but is generally a little rounder and softer
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Pinot gris/pinot grigio
Pinot Grigio is usually crisp, light, and steely, with great acidity; Pinot Gris (the same grape) is often made into a rounder, more complex wine
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Riesling: crisp and aromatic
A crisp, aromatic wine, considered the noblest white of all by much of the wine world, that goes with just about everything
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Sauvignon Blanc: crisp and refreshing
A lean, crisp, white wine that's extremely flexible with food, and a great alternative to Chardonnay
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Sparkling wine: great with food
Made primarily from Chardonnay and Pinot Noir, good-quality sparklers are made with the traditional Champagne method, where the bubbles are created in individual bottles
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Zinfandel: jammy and spicy
The most American wine of all (it's grown almost nowhere else) ― a juicy, jammy, spicy red wine that can turn your teeth purple
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