1. Sparkling Wine

Bubbles with personality. Sparkling wines get their fizz from a second fermentation, which often adds those signature yeasty, bready notes. Sweetness levels range from bone-dry Brut Nature to sweeter styles, so there’s something for everyone.

• Examples: Champagne, Cava, Prosecco, Lambrusco, Sekt

• Serving Tip: Ice cold (38–45 ºF)

2. Light-Bodied White Wine

Crisp, refreshing, and easy to love. High in acidity, these wines are incredibly food-friendly and pair with everything from sushi to salads.

• Examples: Pinot Grigio, Sauvignon Blanc, Albariño, Grüner Veltliner

• Serving Tip: Cold (45–55 ºF)

3. Full-Bodied White Wine

Richer and smoother, often with a little creaminess from oak aging. If you usually lean red, this is the white style that might win you over.

• Examples: Chardonnay, Viognier, Sémillon

• Serving Tip: Cold (45–55 ºF)

4. Aromatic White Wine

Perfumed and expressive, these grapes deliver floral and fruity aromas that can make the wine seem sweeter than it actually is.

• Examples: Riesling, Gewürztraminer, Moscato

5. Rosé Wine

That pretty pink hue comes from just a short soak of red grape skins with the juice. Styles range from bone-dry Provence rosé to juicy, slightly sweet White Zinfandel.

• Examples: Rosé of Pinot Noir, Garnacha Rosé, Provence Rosé

• Serving Tip: Cold (45–55 ºF)

6. Light-Bodied Red Wine

Delicate, fresh, and often pale in color. With low tannins and bright acidity, these reds are some of the most versatile wines at the table.

• Examples: Pinot Noir, Gamay (Beaujolais), Frappato

• Serving Tip: Cellar temp (55–68 ºF)

7. Medium-Bodied Red Wine

The “just right” of the red world — balanced, approachable, and great with a wide range of dishes. Many also have the structure to age well.

• Examples: Merlot, Sangiovese, Tempranillo, Cabernet Franc, Zinfandel

• Serving Tip: Cellar temp (55–68 ºF)

8. Full-Bodied Red Wine

Dark, bold, and tannic. Built to age and perfect with hearty, rich dishes.

• Examples: Cabernet Sauvignon, Syrah/Shiraz, Malbec, Bordeaux blends

• Serving Tip: Cellar temp (55–68 ºF)

9. Dessert & Other Wines

Sweet, fortified, and often made with unique methods. Don’t overlook them — many are just as complex and age-worthy as reds.

• Examples: Port, Sherry, Sauternes, Ice Wine, Madeira

• Serving Tip: Fortified wines at cellar temp; sweet wines well-chilled (38–45 ºF)