100 wine questions to take anyone from zero to hero

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.


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.

The colour comes from the grape skins. Without them, Pinot Noir would be as pale as Sauvignon Blanc.

Rosé gets its blush from brief contact with red grape skins. A matter of hours can turn white juice pink.

Not at all. Thoughtful restaurants often treat it as their signature bottle.

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.

That stony, rain-on-pavement smell is often called minerality—especially common in Chablis or Mosel Riesling.

White grapes fermented with their skins, like red wine. It’s bold, tannic, and not remotely made from oranges.

No. At £7, most of your money goes on tax. At £15, more goes into the wine itself.

Prosecco’s bubbles come from tank fermentation, making them bigger and more eager to escape.

What makes champagne taste so much better?

The traditional method. The second fermentation happens in the bottle, creating finer bubbles and more complexity.

Wine with little to no sugar left after fermentation. A wine can be fruity but still be dry.

Why does wine sometimes smell like bananas?

That’s isoamyl acetate, a compound common in young Beaujolais.

Not necessarily. Some wines are made to be drunk young. Age can add complexity—or just make a wine tired.

Swirling releases aromas by increasing oxygen contact. Plus, it looks vaguely impressive.

Yes. Lighter reds like Gamay or Pinot Noir are brilliant slightly cool.

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.

What’s a safe fallback when you’re clueless?

Ask the sommelier: “What’s your favourite bottle sub £60?”

Grower champagne. It’s made by the farmers themselves, not big brands, and often tastes more distinctive.

Not at all. Just say, “I was thinking something around this price range—what would you recommend?”

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.

It avoids synthetic pesticides, which is better for the environment (and likely us also).

Sometimes. Extended skin contact and wild yeasts can create funky, apple-like flavours.

Nope. A savoury, textured Bandol rosé with a roast chicken works all year round.

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.

 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. 

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.

It’s more likely the alcohol or dehydration. Tannins do create a drying sensation in your mouth.

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.

A wine with unusual, often wild aromas (including the commonly mentioned barnyard) from minimal intervention in the cellar.

That’s diacetyl—a byproduct of malolactic fermentation, common in oaked Chardonnays.

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.

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.

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.

Mosel Riesling. Look for the word “trocken” if you want dry, “kabinett” if you like your petrol sweet.

Portugal. From Douro reds to crisp Vinho Verde, the wines punch above their weight.

Yes, modern box wines stay fresh for weeks and have a smaller carbon footprint.

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.

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.

What’s the best way to store wine without a cellar?

A cool, dark cupboard. For long-term storage, invest in a wine fridge.

No. It’s often just marketing. Lighter bottles are more eco-friendly.

Oxygen reacts with the wine’s phenolics, turning it golden or amber.

A fun, no-nonsense guide to wine! 100 essential questions answered—ordering tips, myths debunked, best regions, perfect pairings, and more. Sip smarter, no snobs required!