Stepping into the world of wine can feel overwhelming. Red, white, rosé, sparkling… where do you even begin? The secret is that the “best” wine is simply the one you enjoy the most. Here are a few simple tips to help you find it.
1. Start Light
If you’re just starting, it’s often easiest to begin with wines that are light-bodied and smooth.
- For whites: Try a Pinot Grigio or Sauvignon Blanc. They are typically crisp, refreshing, and easy to drink.
- For reds: A Pinot Noir is a great starting point. It’s lighter and has softer tannins (the element that can make a red wine taste dry or astringent) than a bolder red like a Cabernet or Shiraz.
2. Know the Basic Terms
Understanding a few key words will help you describe what you like:
- Acidity: This is what makes a wine crisp and refreshing. Think of the tartness of a green apple.
- Tannin: Found mostly in red wines, this is the dry, slightly bitter sensation that grips your mouth. A little can be lovely and complex; a lot can be intense.
- Body: This is the “weight” of the wine in your mouth. Is it light and delicate like skim milk (light-bodied), or rich and heavy like cream (full-bodied)?
Stepping into the world of wine can feel overwhelming. Red, white, rosé, sparkling… where do you even begin? The secret is that the “best” wine is simply the one you enjoy the most. Here are a few simple tips to help you find it.
1. Start Light If you’re just starting, it’s often easiest to begin with wines that are light-bodied and smooth.
-
For whites: Try a Pinot Grigio or Sauvignon Blanc. They are typically crisp, refreshing, and easy to drink.
-
For reds: A Pinot Noir is a great starting point. It’s lighter and has softer tannins (the element that can make a red wine taste dry or astringent) than a bolder red like a Cabernet or Shiraz.
2. Know the Basic Terms Understanding a few key words will help you describe what you like:
-
Acidity: This is what makes a wine crisp and refreshing. Think of the tartness of a green apple.
-
Tannin: Found mostly in red wines, this is the dry, slightly bitter sensation that grips your mouth. A little can be lovely and complex; a lot can be intense.
-
Body: This is the “weight” of the wine in your mouth. Is it light and delicate like skim milk (light-bodied), or rich and heavy like cream (full-bodied)?
3. The Golden Rule of Pairing The old rule was “white wine with fish, red wine with meat,” and it’s a great starting point! A delicate fish pairs beautifully with a light white, while a rich steak stands up to a bold red.
But the real rule is to match the wine to the most prominent flavour of the dish. Having chicken with a light lemon sauce? A crisp Sauvignon Blanc is perfect. Having that same chicken in a rich, earthy mushroom and red wine sauce? A Pinot Noir would be a better match.
The best way to learn is to try. Ask our team for a recommendation, and most importantly, take note of what you love. Cheers!
Stepping into the world of wine can feel overwhelming. Red, white, rosé, sparkling… where do you even begin? The secret is that the “best” wine is simply the one you enjoy the most. Here are a few simple tips to help you find it.
1. Start Light If you’re just starting, it’s often easiest to begin with wines that are light-bodied and smooth.
-
For whites: Try a Pinot Grigio or Sauvignon Blanc. They are typically crisp, refreshing, and easy to drink.
-
For reds: A Pinot Noir is a great starting point. It’s lighter and has softer tannins (the element that can make a red wine taste dry or astringent) than a bolder red like a Cabernet or Shiraz.
2. Know the Basic Terms Understanding a few key words will help you describe what you like:
-
Acidity: This is what makes a wine crisp and refreshing. Think of the tartness of a green apple.
-
Tannin: Found mostly in red wines, this is the dry, slightly bitter sensation that grips your mouth. A little can be lovely and complex; a lot can be intense.
-
Body: This is the “weight” of the wine in your mouth. Is it light and delicate like skim milk (light-bodied), or rich and heavy like cream (full-bodied)?
3. The Golden Rule of Pairing
The old rule was “white wine with fish, red wine with meat,” and it’s a great starting point! A delicate fish pairs beautifully with a light white, while a rich steak stands up to a bold red.
But the real rule is to match the wine to the most prominent flavour of the dish. Having chicken with a light lemon sauce? A crisp Sauvignon Blanc is perfect. Having that same chicken in a rich, earthy mushroom and red wine sauce? A Pinot Noir would be a better match.
The best way to learn is to try. Ask our team for a recommendation, and most importantly, take note of what you love. Cheers!