Wine Guide for Beginners

The world of wine can seem complicated, but it doesn't have to be. Whether you're a newbie or have tried a few things but still don't know what wine drinkers are talking about, I'll guide you through some of the basics. No complicated stuff, just honest advice from a wine lover.

The Basics: What Makes Wine Wine?

Let's start with the basics. Before you get confused by people talking about vanilla, blackberries, cherries, minerality, and so on: wine is made from grapes; the rest of the flavors come from a combination of the grapes, fermentation, time, and the materials used to make and drink wine. Not from added flavors, fruits, or flavorings.

So, wine is actually quite simple. However, it's precisely that simplicity that creates endless possibilities. And that's what we're going to talk about.

Red wine

Red wine has character. Its color comes from the skins of red grapes, but it's the tannins that make red wine so special. Those tannins? They create that dry, abrasive feeling in your mouth (and especially on your teeth)—a bit like strong tea. But they also give the wine structure and ageing potential.

These tannins are tannic acids. They're found in grape skins, seeds and stems, tea, and wood (which also means they're not exclusive to red wine, as white wine can also come into contact with wood). But we'll discuss this further in a separate article. Tannins are often confused with acids, but they're actually quite different.

Where do you find a lot of tannins? Barolo, if you want to experience what tannins are .

What are the most common grapes?

1. Cabernet Sauvignon - powerful and direct.
2. Merlot - sometimes soft and accessible, but often also spicy.
3. Pinot Noir - subtle, fresher but with surprising depth.
4. Primitivo - Very popular in the Netherlands because of its accessibility, often accompanied by relatively high residual sugars (tastes a bit sweeter, rounder, jammier)

White wine

White wine offers more variety than you might think. There are the lively, fresh styles perfect for a warm day. Think of Sauvignon Blanc with its sparkling acidity and sometimes very grassy or exotic fruity notes. But there are also fuller-bodied white wines, such as oak-aged Chardonnay, which have more body than some red wines.

Here, you often start with a preference for one direction: acidity or creaminess (fatter). Think of Sauvignon Blanc for acidity and (wood-aged) Chardonnay for creaminess.

If you find it difficult to find your way around here, remember this tip next time:

More sour is whiter in color, creamy is (dark) yellowish in color.

That's not always a guarantee, but as a rough guideline, it works well. Why it doesn't always work:

• With age, white wines naturally become more yellow.
• The color also varies depending on the grape.
• For example, with a green bottle you cannot always see the color of course, but often the color of the bottle is also adjusted to this difference.

What are the most common grapes?

1. Sauvignon Blanc - fresh, tart, grassy/exotic fruit.
2. Chardonnay - The grape for oak-matured, creamy flavors, but it can also be made without oak aging and then it is something very different.
3. Pinot Grigio - Fresh, less pronounced, more citrus/pear-like flavors.
4. Verdejo - Also a fresher grape but more spicy, nutty, lime and green apple.

Rosé, more than just a summer wine

Let's be honest: rosé has long had the image of a "simple summer wine." This is unfair. A well-made rosé is a work of art in itself. The best come from Provence, but make no mistake—other wine regions are also producing serious rosés that are suitable year-round.

Bubbles, not just for parties

Sparkling wine is often reserved for special occasions. Such a shame! Because bubbles make every day a celebration. Whether you choose an affordable Cava, a refined Champagne, or a cheerful Prosecco, these wines deserve more attention than just for holidays.

Sparkling wines use different styles to achieve those bubbles. This, combined with increased demand, makes some varieties (such as Champagne) more expensive.

Sparkling wines can be roughly classified on two axes:

• Vintage versus Non-Vintage
• Amount of residual sugars

Vintage vs. Non-Vintage

Let's start with the first one. What does it mean? Basically, wine always has a year stamped on the bottle. This is the year the grapes were harvested. With sparkling wines, we sometimes see a year stamp (vintage), and sometimes not (non-vintage, or NV). Why?

Sparkling wines often have an ideology behind them that focuses on consistency of experience. In other words, and this might sound a bit crude: just like a glass of Heineken or Coca-Cola, you want it to always taste the same. You achieve this by mixing vintages, which results in a non-vintage wine. There's nothing wrong with that; it can definitely be very good.

Sometimes, however, the idea is to use grapes from a specific year to create a sparkling wine, simply because the year is exceptional, the winemaker likes the style it can produce, and so on. This results in a vintage wine. This often makes the final bottle considerably more expensive.

Amount of residual sugars

You know the saying, "I find Champagne too dry," and similar remarks. That's not true. What you technically mean is that you find a certain residual sugar level too dry, and a certain level (brut) is precisely the "standard" for Champagne.

These residual sugar levels determine how dry or sweet something tastes. This is categorized into classes, allowing you to buy what best suits your taste.

Here is the list of terms, arranged from dry to sweet:

Term	Amount of sugar	Example
Zero dosage / Brut Nature	0 – 3 gr/liter
Extra Brut	0 – 6 gr/liter
Gross	0 – 12 gr/liter
Extra Dry	12 – 17 gr/liter
Dry	17 – 32 gr/liter
Demi-sec	32 – 50 gr/liter
Doux	>50 gr/liter

Sweet Wines: not pub wine

Sweet wines are often overlooked. "I don't like sweet," you might hear, "you used to drink that when you were out ." But a well-made dessert wine is so much more than that. From complex Sauternes to intense Port, these wines deserve a place at your table.

You can often really enjoy half a glass with dessert. These wines can be white, red, sparkling, or port. Depending on the amount of sugar and the flavors you're eating with it, they can often be a good pairing. They even pair well with an appetizer, as a slightly sweeter Riesling or Gewürztraminer pairs beautifully with pan-fried foie gras.

Follow your own taste

The most valuable advice I can give you?

Experiment.

Taste different wines. Take notes on what you like. And above all, don't be intimidated by wine snobs who pretend there are "right" and "wrong" choices.

The Perfect Match: Wine & Food

Forget the strict rules of the past. White with fish, red with meat? That's old-fashioned thinking. It's all about balance and personal preference. A full-bodied white wine pairs well with red meat, and light red wines are delicious with fish. But more on that in this blog post: Pairing Wine and Food.

Wine is meant to be enjoyed, not stressed about. The beauty of wine is that there's something for everyone to discover. Start with what you know and explore new flavors from there. Because ultimately, wine is all about one thing: enjoyment.

Frequently Asked Questions

1. Which wine is best for beginners?
   Start with accessible wines like Primitivo for reds and Pinot Grigio for whites. Then you can move on to Shiraz or Valpolicella Ripasso for reds, and Sauvignon Blanc or Chardonnay for whites, to discover your preferred style.

2. Should I start with red or white wine?
   Just don't start with bad wine. Taste is personal, but starting with bad wine will leave a lasting scar ;)
   
   

3. How long can you keep an opened bottle of wine?
   Red wine will keep for 3-5 days (but it won't taste any better), white wine for 3-7 days, provided it is properly sealed and chilled.

4. Should white wine always be drunk cold?
   Not too cold! Between 8-12°C (46-54°F) is ideal for most white wines. The cooler the wine, the creamier the wine, the warmer.

5. Is more expensive wine always better?
   No, price is no guarantee of quality. There are fantastic wines in every price range. And as with many things, prices rise sharply at a certain point, while the difference in quality increases in smaller and smaller increments. Speaking from experience, the value a wine offers you changes over time. You also have to consider your budget.

6. What is the difference between Champagne and Prosecco?
   Besides the origin (France vs. Italy), the biggest difference lies in the production method and the grape varieties used.

7. "I just don't understand what's written on such a label"
   No problem, we've explained it for you in this article: How do you read a wine label?