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Characteristics: Medium to full-bodied with red fruit flavors and a smooth, velvety texture. Origin: Bordeaux, France. Food Pairings: Grilled meats, tomato-based pasta dishes, salads with earthy ingredients.

Characteristics: Medium to full-bodied with flavors of cherry, dried fig, tobacco, and leather. Origin: Spain. Food Pairings: Tapas, roasted meats, aged cheeses.

Characteristics: Full-bodied with dark fruit flavors and savory tastes from black pepper to bell pepper. Origin: Bordeaux, France. Food Pairings: Red meats, hearty pastas, strong-flavored cheeses.

Characteristics: Medium to full-bodied with low acidity and strong perfumed aromas of lychee, rose petals, and spices. Origin: Alsace, France. Food Pairings: Spicy and exotic dishes, strong cheeses, and fruit desserts.

Characteristics: Medium to full-bodied with fruit-forward flavors of jam, blueberry, black pepper, cherry, plum, and licorice. Origin: Croatia, popularized in California. Food Pairings: Barbecue, pizza, meats with sweet and spicy sauces.

Characteristics: Light-bodied with a slight effervescence, sweet with flavors of peach, orange blossom, and nectarine. Origin: Piedmont, Italy. Food Pairings: Fruit desserts, light pastries, and creamy desserts.

Characteristics: Medium-bodied with moderate tannins and flavors of red fruit, oregano, and pepper. Origin: Central Italy. Food Pairings: Pizza, pasta with red sauce, grilled meats.

Characteristics: Light to medium-bodied with high acidity and flavors of green apple, lime, and almond. Origin: Marche region, Italy. Food Pairings: Seafood, herbed dishes, and light pasta sauces.

Characteristics: Full-bodied with bold flavors of dark fruits, chocolate, and smoked meats. Origin: Rhône Valley, France. Food Pairings: Smoked meats, stews, dishes with bold spices.

Characteristics: Full-bodied with aromas of stone fruit, flowers, and spices. Origin: Rhône Valley, France. Food Pairings: Shellfish, mildly spiced Asian cuisine, cheese-based dishes.

Characteristics: Medium to full-bodied with tart cherry, tomato leaf, and earthy flavors. Origin: Tuscany, Italy. Food Pairings: Italian cuisine, particularly tomato-based pasta dishes and pizzas.

Characteristics: Full-bodied with buttery notes and tropical fruit flavors. Origin: Burgundy, France. Food Pairings: Roast chicken, seafood, cream-based pasta dishes.

Characteristics: Light to medium-bodied with red fruit flavors, floral and herbal notes. Origin: Burgundy, France. Food Pairings: Salmon, duck, and mushroom-based dishes.

Characteristics: Light to medium-bodied with high acidity and green, herbaceous flavors. Origin: Loire Valley, France. Food Pairings: Fish, goat cheese, dishes with green herbs.

Characteristics: Full-bodied with firm tannins, and flavors of black fruit, plums, and spices. Origin: France, but most successful in California. Food Pairings: Rich meats, strong flavors, firm cheeses.

Characteristics: Light-bodied with high acidity and floral, citrus, peach flavors. Origin: Rhine region, Germany. Food Pairings: Spicy dishes, pork, and aromatic cheeses.

Characteristics: Medium to full-bodied with ripe fruit flavors and smooth tannins. Origin: Bordeaux, France, now associated with Argentina. Food Pairings: Red meats, sausages, grilled vegetables.

Characteristics: Light to medium-bodied with high acidity and aromas of peach, citrus, and melon. Origin: Galicia, Spain. Food Pairings: Seafood, especially shellfish, light salads, and rice dishes.

Characteristics: Light to medium-bodied with high acidity, flavors of citrus, green vegetables, and white pepper. Origin: Austria. Food Pairings: Fresh vegetables, light fish dishes, and schnitzel.

Characteristics: Medium-bodied with high acidity, flavors of white flowers, peach, and apricot. Origin: Veneto region, Italy. Food Pairings: Shellfish, light pasta dishes, and risotto.

Characteristics: Full-bodied with moderate to high acidity, notes of lemon, fig, and green apple. Origin: Bordeaux, France. Food Pairings: Seafood, chicken, and dishes with rich sauces.

Characteristics: Full-bodied with strong tannins and flavors of blackberry, meat, and earth. Origin: Spain, known as Monastrell, and in France, particularly in Provence and the Rhône. Food Pairings: Game, red meat, hearty stews.

Characteristics: Full-bodied with high tannins and acidity, flavors of tar, roses, cherries, and earth. Origin: Piedmont, Italy. Food Pairings: Truffle dishes, braised meats, rich risottos.

Characteristics: Medium-bodied with high acidity and flavors ranging from apple and pear to tropical fruits. Origin: Loire Valley, France. Food Pairings: Salads, fish dishes, and fresh cheeses.

Characteristics: Light-bodied with low tannins and high acidity, flavors of raspberries, sour cherries, and earth. Origin: Beaujolais, France. Food Pairings: Charcuterie, light pastas, and cheese-based dishes.

Characteristics: Medium to full-bodied with red fruit flavors, spice, and a high alcohol content. Origin: Spain/France. Food Pairings: Grilled and smoked meats, cheeses, hearty vegetable dishes.

Characteristics: Medium to full-bodied with soft tannins and flavors of red fruits, spices, and sometimes a green bell pepper note. Origin: Bordeaux, France, now thrives in Chile. Food Pairings: Grilled meats, spicy dishes, and earthy vegetables.

Characteristics: Medium-bodied with high acidity and aromatic, with floral and citrus fruit flavors. Origin: Argentina. Food Pairings: Seafood, spicy cuisine, and fruit-based salads.