Everything You Always Wanted to Know About Wine
Wine has a knack for sneaking into conversation. Whether you’re navigating a restaurant list, attending a dinner party, or just trying to sound vaguely sophisticated in front of a sommelier, it helps to have a few nuggets of knowledge in your back pocket. This guide isn’t here to turn you into a wine bore (see Question 86 for why that’s dangerous). It’s here to make wine a bit more intriguing, less intimidating, and possibly even more delicious. Because a glass of Chablis tastes better when you know why it smells like seashells, and knowing the difference between a grower champagne and a big-brand bottle might just win you the admiration of the person across the table.
The rules here? Curiosity over pretension, pleasure over pedantry. Let’s get stuck in.
THE BASICS: GETTING YOUR BEARINGS
1. Is the second-cheapest bottle on a wine list always a trap?
Not always—but it’s often the most popular, and restaurants know it. Sometimes, the better-value pick is a step higher.
2. What makes red wine red?
The colour comes from the grape skins. Without them, Pinot Noir would be as pale as Sauvignon Blanc.
3. Why is rosé pink?
Rosé gets its blush from brief contact with red grape skins. A matter of hours can turn white juice pink.
4. Is house wine always bad?
Not at all. Thoughtful restaurants often treat it as their signature bottle.
5. What’s the difference between natural wine and low-intervention wine?
Natural wine is strict: grapes, minimal additives, often no sulphur. Low-intervention is a bit looser with the rules.
6. Why do some wines smell like wet stones?
That stony, rain-on-pavement smell is often called minerality—especially common in Chablis or Mosel Riesling.
7. What’s orange wine?
White grapes fermented with their skins, like red wine. It’s bold, tannic, and not remotely made from oranges.
8. Is expensive wine always better?
No. At £7, most of your money goes on tax. At £15, more goes into the wine itself.
9. Why is Prosecco fizzier than champagne?
Prosecco’s bubbles come from tank fermentation, making them bigger and more eager to escape.
10. What makes champagne taste so much better?
The traditional method. The second fermentation happens in the bottle, creating finer bubbles and more complexity.
11. What’s 'dry' wine?
Wine with little to no sugar left after fermentation. A wine can be fruity but still be dry.
12. Why does wine sometimes smell like bananas?
That’s isoamyl acetate, a compound common in young Beaujolais.
13. Do older wines always taste better?
Not necessarily. Some wines are made to be drunk young. Age can add complexity—or just make a wine tired.
14. Why do people swirl their wine?
Swirling releases aromas by increasing oxygen contact. Plus, it looks vaguely impressive.
15. Can you drink red wine chilled?
Yes. Lighter reds like Gamay or Pinot Noir are brilliant slightly cool.
ORDERING WINE WITH CONFIDENCE
16. How should I order a wine with a complicated name?
Stick to the producer and the cuvée: “Sauzet La Tufera, please.” No need to pronounce everything perfectly.
17. What’s a safe fallback when you’re clueless?
Ask the sommelier: “What’s your favourite bottle sub £60?”
18. What’s a wine guaranteed to impress?
Grower champagne. It’s made by the farmers themselves, not big brands, and often tastes more distinctive.
19. Is it rude to ask about price?
Not at all. Just say, “I was thinking something around this price range—what would you recommend?”
20. What’s the most forgiving type of wine if you’re new to the game?
Syrah for reds, Albariño for whites. They’re flavourful and easy to love.
WINE MYTHS DEBUNKED
21. Is organic wine healthier?
It avoids synthetic pesticides, which is better for the environment (and likely us also).
22. Does natural wine taste like cider?
Sometimes. Extended skin contact and wild yeasts can create funky, apple-like flavours.
23. Is rosé just a summer drink?
Nope. A savoury, textured Bandol rosé with a roast chicken works all year round.
24. Is cork better than screw cap?
Not always. Screw caps preserve freshness well. Cork can help with long-term ageing and is more aesthetically pleasing but we've tasted some exceptional bottles aged under screw cap.
25. Why do some people sneer at merlot?
Sideways didn’t help but merlot in the right hands (made by California winery Ridge or Saint Emilion's Figeac for example) can be glorious. Also let's not forget that Miles' prized bottle of Cheval Blanc '61 – drunken hastily from a styrofoam cup) was a blend cab franc and merlot.
26. Is Champagne always better than crémant?
No. Crémant is made the same way but outside Champagne, often at half the price. Former you’re paying for the wine; the latter especially if from a large, well distributed brand, you’re paying for marketing.
27. Do tannins cause headaches?
It’s more likely the alcohol or dehydration. Tannins do create a drying sensation in your mouth.
28. Why does supermarket pinot grigio taste so bland?
Mass-market pinot grigio is grown on the plains for neutrality ie to avoid offending the broadest range of palates. The good stuff from the slopes and hills has character.
29. What’s a 'funky' wine?
A wine with unusual, often wild aromas (including the commonly mentioned barnyard) from minimal intervention in the cellar.
30. Why do some wines taste like butter?
That’s diacetyl—a byproduct of malolactic fermentation, common in oaked Chardonnays.
WINE SHOPPING WITHOUT FEAR
31. Is supermarket wine always bad?
No. The usual suspects at the top and bottom of the food chain have things to offer. But smaller, independents often offer better value over £15.
32. How do you find good value on a wine list?
Look for lesser-known regions like Sicily or Languedoc as in many cases it’s the sommelier introducing something less obvious and closer to their heart. Avoid the most familiar names—they often carry a premium.
33. What’s the best value-for-money wine region in France?
It’s toss up between the Rhone, the Loire and Beaujolais. The glory of France is the peerless breadth, depth and interest.
34. What’s a good intro to German wines?
Mosel Riesling. Look for the word “trocken” if you want dry, “kabinett” if you like your petrol sweet.
35. Which region consistently overdelivers?
Portugal. From Douro reds to crisp Vinho Verde, the wines punch above their weight.
36. Is box wine worth considering?
Yes, modern box wines stay fresh for weeks and have a smaller carbon footprint.
37. What’s the best wine for gifting?
A grower champagne or an elegant Burgundy from a lesser-known appellation. If you know their tastes, something with a little bottle age and not too expensive can go down a treat.
38. What’s the biggest wine bargain right now?
Again a toss up between German Riesling and Sherry. Both offer interest, deliciousness, and diligence at great prices.
39. What’s the best way to store wine without a cellar?
A cool, dark cupboard. For long-term storage, invest in a wine fridge.
40. Does heavy glass mean better wine?
No. It’s often just marketing. Lighter bottles are more eco-friendly.
THE SCIENCE OF SIPPING
41. Why do white wines darken as they age?
Oxygen reacts with the wine’s phenolics, turning it golden or amber.
42. Why does red wine get lighter over time?
Pigments bind and settle as sediment.
43. What makes some wines taste “minerally”?
It’s linked to acidity and certain soil types. Chablis, for example, is famously chalky. Some think the soil characteristics express themselves in the grapes and wines - it may just be the chalkiness settling on the skin’s surface before being processed.
44. What does “full-bodied” mean?
A wine with a rich texture and higher alcohol content—like a Malbec or Aussie Shiraz.
45. Why does wine sometimes taste spicy?
Compounds like rotundone (found in Syrah) create peppery aromas.
46. What’s the deal with “legs” on a wine glass?
They’re just alcohol streaks—not a sign of quality.
47. Why do some wines taste like petrol?
Mature Riesling often develops this distinctive, marmalade-meets-fuel note.
48. What’s a 'tight' wine?
A young wine with muted aromas and flavours, needing air or time to open up.
49. Why do some wines feel creamy?
Lees ageing, like in champagne, adds a rich, smooth texture.
50. Is acidity a good thing in wine?
Yes—acidity gives wine its freshness and makes it food-friendly.
WINE CULTURE DECODED
51. Why is Burgundy so expensive?
Tiny production, huge demand, and an almost mythic reputation for Pinot Noir and Chardonnay. Though only an indirect influence, it’s a uniquely magical place.
52. What makes Bordeaux different?
It’s a region of blending. The left bank uses more Cabernet Sauvignon; the right bank leans toward Merlot.
53. Why is Barolo called the 'king of wines'?
Nebbiolo, the grape behind Barolo, offers complexity, longevity, and an unmistakable perfume.
54. What’s the difference between Chianti and Chianti Classico?
Chianti Classico comes from the original heart of the region, with stricter rules and generally better quality.
55. Why is Champagne so pricey?
Labour-intensive production, long ageing, and global prestige.
56. Is English sparkling wine really that good?
Yes—clay-limestone soils, cool climate, and skilled producers have propelled it onto the global stage.
57. What’s the next big sparkling wine region?
Tasmania. Its cool climate mirrors Champagne’s, and the quality is climbing fast.
58. Why are Loire reds underrated?
Cabernet Franc from Chinon or Saumur rivals better-known Bordeaux but costs much less.
59. What’s the deal with grower champagne?
It’s champagne made by the vineyard owner, not a big house. More character, often less polish, less marketing.
60. What’s a wine region to watch?
Etna in Sicily. Volcanic soils give its Nerello Mascalese wines smoky elegance.
PRACTICAL TIPS FOR WINE LOVERS
61. What’s the best wine gadget to own?
A waiter’s friend corkscrew. Forget electric openers.
62. How long does wine last once opened?
Reds last a few days, whites a bit longer if kept in the fridge.
63. Should you decant white wine?
Depends. A structured Burgundy - particularly one showing reduction - can benefit from air.
64. How do you remove red wine stains?
We pour a little white wine on the red and it seems to work in loosening it up.
65. What’s the best wine glass shape?
Universal glasses work well - like the Zalto Universal or Riedel Vinum Cab Sav - avoid small, narrow bowls.
66. Are stemless glasses okay?
Fine for casual use, but fingerprints and warmth from your hands can affect the wine.
67. What’s a Coravin?
A gadget that lets you pour wine without pulling the cork—ideal for tasting without committing.
68. What’s the trick to serving wine at the right temperature?
Chill whites 20 minutes longer than you think; pull reds out of the cupboard 20 minutes earlier.
69. How do you chill wine quickly?
Wrap the bottle in a wet paper towel and pop it in the freezer for 15 minutes.
70. Should you trust wine apps like Vivino?
They’re useful for crowd-sourced opinions but don’t guarantee quality.
ADVANCED WINE WISDOM
71. What’s malolactic fermentation?
A secondary fermentation that converts tart malic acid into softer lactic acid, adding buttery notes.
72. What does “cru” mean?
“Growth” in French. In Bordeaux, it denotes classification; in Burgundy, it’s tied to vineyard quality.
73. What are noble grapes?
Historically, the classic international varieties: Cabernet Sauvignon, Merlot, Chardonnay, and friends. It's useful to know the most common wine varieties.
74. What’s an amphora-aged wine?
Wine aged in clay vessels, reviving an ancient technique.
75. Why do some wines smell like eucalyptus?
Compounds from eucalyptus trees can drift into nearby vineyards.
76. Is low-alcohol wine the future?
Possibly. UK tax changes favour wines under 10.5% ABV.
77. What are hybrid grapes?
Crosses between European and North American species, often bred for disease resistance.
78. Why do sommeliers love sherry?
It’s complex, versatile with food, and absurdly cheap for the quality (as it had a contrarian appeal vs. the crowd).
79. What’s an oxidative wine?
Wine deliberately exposed to air during ageing—think Jura whites or traditional sherry.
80. How is climate change affecting wine regions?
Classic regions are harvesting earlier and needing to do so in much tighter picking window; cooler areas like England are becoming more viable.
THE SOCIAL SIDE OF WINE
81. Should you open a wine gift immediately?
If it’s chilled, they probably hope so. Otherwise, your call.
82. Is it okay to bring cheap wine to a dinner party?
It’s not about the price—it’s about thoughtfulness. A quirky regional wine beats a big-brand bottle.
83. What’s the best wine for a picnic?
A chilled Beaujolais or Albariño. Don’t forget the corkscrew.
84. Can you pair wine with pizza?
Absolutely. Lambrusco with pepperoni is a winner.
85. Is it rude to add ice to wine?
Not anymore, though can’t say we’ve ever done it.
86. What’s the best bottle to bring when you don’t know the host’s taste?
A crisp white like Albariño or a smooth, fruit-forward red like Garnacha.
87. What’s the best wine to pair with crisps?
Champagne. The salt and bubbles are a match made in heaven.
88. Why is wine better with food?
The acid, tannin, and flavour compounds interact with what you’re eating, creating more complex sensations. It also adds a sense of occasion, added interest, dare we say in these puritanical times a little more joy.
89. What’s a wine trend to watch?
Lighter reds and chilled reds are having a moment—think Frappato from Sicily or Blaufränkisch from Austria.
90. How do you sound like you know about wine without being annoying?
Ask questions instead of making statements. As with everything, people on broadcast are less likely to notice the suppressed yawns.
WINE IS LIFE
91. Is wine inherently snobby?
Only if people make it that way. It’s just fermented grape juice.
92. Is old-world wine better than new-world wine?
They’re just different. The old world tends to emphasise terroir; the new world often prioritises grape variety. In our view, what matters most is when there’s a good match of plant, place and people.
93. What’s the best advice for enjoying wine more?
Take your time, stay curious, and pour freely.
94. What’s the most overlooked wine region?
South West France—unfamiliar names, brilliant bottles.
95. What’s a wine to drink right now?
Well chosen Côtes du Rhône from a good producer like Guigal or a nice bojo from 2017. Delicious and affordable.
96. What’s the biggest wine myth?
That you need to know a lot to enjoy it, among several more.
97. What’s a great wine for a big night in?
Rioja Reserva – classic, reliable, and pairs with just about anything. Beaujolais from a good producer—juicy, generous, surprisingly amenable to differing cuisines.
98. What wine should everyone try at least once?
Proper vintage champagne. It’s magic in a glass.
99. How do you find your wine style?
Taste broadly. What you like is what you like.
100. What’s the single most important rule of wine?
Don’t overthink it. Drink what makes you happy.
101: What are the most common wine flaws to watch out for?
Wine flaws – like cork taint, heat damage, oxidation, reduction, and Brettanomyces (Brett) – each leave their own distinct mark. The good news? With a little practice, you can train your palate to identify them.
Wine can be fascinating – but it’s best enjoyed with curiosity, not snobbery.
Now you’re armed with enough knowledge to hold your own at a tasting, charm a sommelier, or simply enjoy your next glass with a bit more appreciation. Cheers.
WANT MORE?
Ready to transform knowledge into experience? Expand your wine horizons with our thoughtfully curated wine subscription packages. It's rather like upgrading from reading about music to actually hearing the orchestra play live – put another way no one learns to ski by reading a book.