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Full-bodied with bold tannins, black currant notes, oak, and dark cherry. Common varieties: Bordeaux. Pair with red meats, strong cheese, and hearty stews.

Medium to full-bodied with softer tannins than Cabernet Sauvignon, notes of black cherry and herbs. Common varieties: Merlot. Pair with chicken, duck, and mushroom dishes.

Light to medium-bodied with delicate tannins, red fruit aromas, cola, and clove. Common varieties: Pinot Noir. Pair with poultry, salmon, and earthy flavors like truffles.

Medium to full-bodied with apple, citrus, and tropical fruit notes, often with vanilla from oak aging. Common varieties: Chardonnay. Pair with seafood, poultry, and creamy sauces.

Light-bodied with high acidity, green apple, passion fruit, and bell pepper notes. Common varieties: Sauvignon Blanc. Pair with goat cheese, seafood, and green herbs.

Full-bodied with firm tannins, blackberry, spice, and sometimes smoked meats. Common varieties: Syrah/Shiraz. Pair with grilled meats, spiced dishes, and aged cheeses.

Medium to full-bodied with moderate tannins, jammy fruit, pepper, and spice. Common varieties: Zinfandel. Pair with spicy barbecue, pizza, and hearty pasta dishes.

Light to medium-bodied with high acidity, featuring apple, peach, and floral notes; can be dry or sweet. Common varieties: Riesling. Pair with Asian cuisine, pork, and sweet desserts.

Medium to full-bodied with robust tannins, dark fruit, and cocoa. Common varieties: Malbec. Pair with grilled meats, sausages, and spicy cuisine.

Medium to full-bodied with high acidity and tannins, red cherry, tomato leaf, and earthy tones. Common varieties: Sangiovese. Pair with Italian and tomato-based dishes, grilled meats.

Medium to full-bodied, soft tannins with red fruit, spice, and a hint of earthiness. Common varieties: Grenache/Garnacha. Pair with roasted meats, hearty stews, and aged cheeses.

Medium to full-bodied with moderate tannins, red fruit, tobacco, and leather. Common varieties: Tempranillo. Pair with tapas, grilled meats, and aged cheeses.

Full-bodied with high tannins and acidity, flavors of cherry, rose, and tar. Common varieties: Nebbiolo. Pair with rich meats, truffles, and hearty pasta dishes.

Medium to full-bodied with low acidity, featuring notes of peach, apricot, and honeysuckle. Common varieties: Viognier. Pair with shellfish, aromatic spice dishes, and roasted vegetables.

Light-bodied, sweet with low to medium acidity, peach, orange blossom, and nectarine. Common varieties: Muscat. Pair with fruit desserts, light pastries, and soft cheeses.

Medium-bodied with low acidity, lychee, rose petal, and ginger notes. Common varieties: Gewürztraminer. Pair with spicy cuisine, sweet and sour dishes, and strong cheeses.

Light to medium-bodied with high acidity, green apple, and wet wool notes; can be dry or sweet. Common varieties: Chenin Blanc. Pair with sushi, salads, and mild cheeses.

Medium-bodied with high acidity, low tannins, featuring cherry, plum, and earthy notes. Common varieties: Barbera. Pair with a variety of foods, including tomato-based dishes and light meats.

Light to medium-bodied, usually off-dry, with green apple, pear, and cream flavors. Common varieties: Glera. Pair with appetizers, seafood, and light pastries.

Light to medium-bodied, can be dry to slightly sweet, featuring citrus, melon, and almond notes. Common grape varieties: Macabeo, Parellada, Xarel·lo. Pair with tapas, shellfish, and fried foods.

Light to medium-bodied with high acidity, green apple, citrus, brioche, and mineral notes. Common varieties: Chardonnay, Pinot Noir, Pinot Meunier. Pair with oysters, caviar, and fried foods.

Medium to full-bodied with moderate acidity, featuring notes of lemon, wax, and sometimes oak. Common varieties: Semillon. Pair with shellfish, roasted poultry, and cream-based sauces.

Light to medium-bodied with bright acidity, green apple, pear, and lemon notes. Common varieties: Pinot Grigio/Pinot Gris. Pair with light pastas, seafood, and salads.

Medium to full-bodied with medium tannins, notes of red fruits, spices, and sometimes a green bell pepper hint. Common varieties: Carménère. Pair with grilled meats, spicy dishes, and hearty pastas.

Light to medium-bodied with high acidity, featuring stone fruit, citrus, and mineral notes. Common varieties: Albariño. Pair with seafood, tapas, and light salads.

Full-bodied with high tannins and acidity, featuring plum, cherry, and earthy flavors. Made exclusively from Sangiovese. Pair with game meats, rich pastas, and aged cheeses.

Full-bodied with high alcohol and medium acidity, notes of cherry, plum, and chocolate. Common varieties: Corvina, Rondinella, and others. Pair with braised meats, bold cheese, and rich sauces.

Light to medium-bodied with high acidity, featuring green apple, melon, and citrus notes. Common varieties: Garganega. Pair with light appetizers, fish dishes, and young cheeses.

Medium-bodied with moderate tannins and acidity, featuring black cherry, plum, and herb notes. Made from Montepulciano grapes. Pair with pizza, pasta with red sauces, and grilled meats.

Full-bodied with high tannins and dark fruit flavors, often with a smoky finish. Common varieties: Tannat. Pair with red meat, game, and strong cheeses.

Medium to full-bodied with medium acidity, featuring green apple, herb, and white flower notes. Common varieties: Grenache Blanc. Pair with grilled chicken, seafood, and rich cream sauces.

Light to medium-bodied with high acidity and flavors of lime, green apple, and almonds. Common varieties: Vermentino. Pair with seafood, pesto, and light pasta dishes.

Medium-bodied with high acidity and notes of citrus, pear, and floral. Common varieties: Falanghina. Pair with seafood, light appetizers, and fresh cheeses.

Full-bodied with high tannins and acidity, featuring dark fruits, chocolate, and spice. Common varieties: Aglianico. Pair with rich meats, game, and spicy pastas.

Medium to full-bodied with moderate acidity, featuring stone fruit, nuts, and spice. Common varieties: Marsanne. Pair with roast poultry, seafood, and nutty cheeses.

Medium to full-bodied with high acidity and flavors of pear, honey, and herbal tea. Common varieties: Roussanne. Pair with rich fish, shellfish, and aromatic herbs.