There are many different kinds of wines, red and white wines.

White wines

Riesling

It is the classic German grape of the Rhine and Mosel, riesling grows in all wine districts. It goes well with fish, chicken and pork dishes. It also goes well with seafood of all types, and is one of the few wines that goes well with chocolate. Riesling wines are much lighter than Chardonnay wines. The aromas generally include fresh apples. Rieslings should taste fresh, if theya do, then they might also prove tastier and tastier as they age. Riesling should be served cool at 47 degrees Fahrenheit.

Gewurztraminer

It is ideal for sipping and with Asian food, pork and grilled sausages. Gewurztraminer is best-known in Alsace, Germany, the USA West Coast and New York. It has fruity flavors with aromas of rose petal, peach, lychee and allspice. It should be served at around 50 degrees Fahrenheit.

Chardonnay

It is a good choice for fish and chicken dishes. Chardonnay is usually dry, and goes best with poultry or seafood, like lobster or scallops. Good cheeses for Chardonnay include Gruyere, Provolone and Brie. Chardonnay makes the principle white wine of Burgundy (France) where it was originated. It tastes often wider-bodied (and more velvety) than other types of dry whites, with rich citrus (lemon, grapefruit) flavors. Chardonnay should be served at 48 degrees Fahrenheit. Most of them are meant to be drunk immediately, but some can age for 5-10 years or more.

Sauvignon Blanc

This wine is often paired with seafood, poultry and salads It also pairs well with thick sauces and stews. New Zealand produces some excellent Sauvignon Blancs. Some Australian Sauvignon Blancs, grown in warmer areas, tends to be flat and lack fruit qualities. The taste of Sauvignon Blanc is generally lighter than Chardonnay. It normally shows a herbal character suggesting bell pepper or freshly mown grass. The dominating flavors range from sour green fruits of apple, pear and gooseberry to tropical fruits of melon, mango and blackcurrant. It should be served at around 52 degrees Fahrenheit.

Pinot Grigio

Pinot Gris and Pinot Grigio are actually the same white grape wine, with two different names. In Italy and California this wine is known as pinot grigio, while in Oregon and France it’s known as pinot gris. Most pinot grigio wines are created in Italy. The Italian version of pinot grigio is typically dry (not sweet) and light, with a mineral taste to it. California variants of pinot grigio tend to be richer in flavor, but still have the mineral taste. They finish with a lemony or citrusy flavor. Pinot grigio pairs well with light dishes, like chicken in a rich white sauce, or eggplant with heavy spices. Pinot Grigio should be served at a temperature of 48 degrees Fahrenheit.

Red wines

Zinfandel

The pairing for zinfandel very much depends on the freshness/heaviness of the wine, but it goes well with tomato-sauce pastas, pizzas, and grilled and barbecued meats. This is only found in California. It often has a zesty flavor with berry and pepper. It should be served at around 65 degrees Fahrenheit.

Syrah

Syrah is often paired with meat. It excels in France’s Rhone Valley, California and Australia. It has the aromas and flavors of wild black-fruit (such as blackcurrant) with overtones of black pepper spice and roasting meat. This wine is rich and full, and should be served from a large glass at 64 degrees Fahrenheit.

Merlot

Merlot is considered an easy to drink wine; its softness has made it an “introducing” wine for new red-wine drinkers. Merlot is known for the flavors of plums, black cherry, violets and orange. Any food pairing with this wine will do. It is a key player in the Bordeaux blend; merlot is now also grown on the US West Coast, Australia, and other countries. Black-cherry and herbal flavors are typical. It should be served at 64 degrees Fahrenheit.

Cabernet Sauvignon

It is widely accepted as one of the world’s best varieties. It is often blended with cabernet franc and merlot. It is paired best with simply prepared red meat, especially when cooked with herbs. It also is a great match for brie, cheddar cheese and chocolate. Cabernet sauvignon is planted wherever red wine grapes grow except in the Northern fringes such as Germany. It is part of the great red Medoc wines of France, and among the finest reds in Australia, California and Chile.

Pinot Noir

It is one of the noblest red wine grapes- difficult to grow, rarely blended, with any roughness. It goes excellent with grilled salmon, chicken and lamb. It also goes well with pasta with red sauce, or lighter beef dishes. It marks the great reds of Burgundy in France, and good wines from Austria, California, Oregon and New Zealand. Pinot noir grows best in cool climates and it is known as an extremely difficult grape to grow and make into wine. The taste is very unlike than Cabernet Sauvignon. The structure is delicate and fresh. The aromatics are very fruity (Cherry, strawberry, plum) often with notes of tea-leaf, damp earth or worn leather. The color can be any of a range of colors- from cherry red to purple-red and even brown as the wine ages. It should be served at around 61 degrees Fahrenheit. While some pinot noirs are meant to be drunk immediately, a fine pinot noir can easily age for 10 years or more.