The Types of Wine You Should Be Sipping, According to a Sommelier

Whether you're in the mood for something new or looking to revisit an old favorite, these are the types of wine that need to be on your radar.

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mussels in white wine sauce with glass of white wine white bread toasts

It doesn’t matter if you’re hosting a dinner party or simply relish a glass with dinner—sometimes the occasion calls for wine. We’ve rounded up a list of the types of wine that need to be on your radar. With a combination of familiar favorites to a few varieties that are off the beaten path, there’s a little something for everyone here! Up next: Don’t miss these simple tips everyone should know before a wine tasting.

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Cabernet Sauvignon grapes in bucket after harvest

Cabernet Sauvignon

Cabernet sauvignon is the classic Bordeaux grape. There’s a reason why this French variety is the most planted red in the world. Full of bold flavors like black cherry, blackcurrant, mint, sweet tobacco and spice, cabernet makes a fantastic food pairing for your go-to beef dishes, lamb and game meats. Get more genius wine tasting menu ideas.

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Male sommelier pouring white wine into long-stemmed wineglasses.


Loved for its versatility and ability to express the region in which it’s grown, chardonnay is the preferred white wine of many. This white wine can range from a racy, mineral-driven style full of tart green apples and citrus peel to something much lusher with notes of pineapple, melon and Meyer lemon seasoned with a generous helping of oak-derived vanilla. Basically, great chardonnay offers something for everyone. Enjoy cooler styles with seafood and shellfish and opt for a richer style when tucking into a bit of roast chicken or tasty mushroom risotto. Investing in a bottle? Here’s the kitchen gadget that will keep your wine fresh practically forever.

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Pinot Noir sign on grape vine in Gibbston valley in Otago, south Island of New Zealand.

Pinot Noir

Pinot noir hails from Burgundy, though you can find it in virtually every winegrowing country in the world. It’s often sought after for its rich red and black fruit flavors mixed with hints of cola, flowers and spice. Pinot makes a great gateway wine for those looking to drink more red. (Psst! Here are all of the red wines you should know.) It’s a must for poultry and game birds, duck, mushroom dishes and makes a gorgeous pairing for beef bourguignon. P.S. Have you ever tried canned wine?

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Family dinner with white wine. Close up of the table
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Let’s talk about riesling. Riesling is the wine lover’s white wine. Thanks to the fact its produced in every style ranging from dry to sweet, it’s absurdly versatile. Dry riesling is ideal for pork and poultry while you can pour off-dry and even sweet rieslings with spicy Indian or Asian dishes. Dessert rieslings are also a winning pairing for fruit-based desserts. Ready to branch out of your comfort zone? These are the best wine clubs you can join online.

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happy blonde woman enjoying white wine and smiling
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Sauvignon Blanc

With its grassy, herbaceous flavors, sauvignon blanc makes an excellent partner for salads, hard to pair green vegetables (think peppers, artichoke and Brussels sprouts) and light fish dishes. In warmer climates, sauvignon blanc shows more peach and passion fruit aromas. Wherever it’s grown, this grape’s bright acidity makes it a great palate cleanser and a friend to light fare sprayed with citrus. Don’t forget to brush up on these wine mistakes almost everyone makes.

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Low angle close up perspective of crystal clear stemless wine glass with traditional round goblet shape filled with rich red wine on metal counter top bar with blurry bottle and restaurant background
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Peppery, smoky and full of decadent blueberry and plum, syrah is one wine we could all stand to sip on a bit more often. Originally from France’s Rhone Valley, this fantastic variety has also made a name for itself in Australia (where it’s known as shiraz), the US and Chile. Need something bold to hold up to your best barbecue? Syrah’s got your back.

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Black grape bunches Grenache variety in the foreground


A frequent blending partner of syrah, grenache is known for its lifted raspberry, strawberry flavors. In its more intense varieties, grenache can take on tantalizing spice notes. Look to Spain, where it’s known as garnacha, the Southern Rhone and South of France, and Australia for the best examples. P.S. Grenache also makes killer rosés.

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Hands with white wine glasses. Dinner and celebration
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Sauvignon blanc drinkers looking to branch out should give pecorino a taste. The grape, whose name comes from the pecora, the Italian word for “sheep” (and is also a famous cheese) can be found throughout central Italy. People love pecorino for its expressive floral aromas mingled with peach, citrus and wonderful minerality. You can’t go wrong with fried seafood and chicken, but because pecorino has a bit of weight to it, you can also serve it up with pork or veal. Be sure to check out these clever ways to open a bottle without a corkscrew.

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Young hipster man sitting at outdoor bar table with his laptop and having a glass of wine


Lush, plush merlot hits the spot if you’re after a riper wine that’s a little more full-bodied than pinot noir but less bold than its fellow Bordeaux grape cabernet sauvignon. Expect flavors of black cherry, plum and raspberry with hints of baking spice and vanilla—like cabernet sauvignon, merlot usually gets the oak treatment. Pop open a bottle of merlot the next time you’re tucking into sausages, hamburgers or roast leg of lamb. You won’t regret it.

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Wine tasting experience in the rustic cellar and wine bar


Xinomavro is easily Greece’s most important red wine. This Greek red is a must for cabernet lovers. In the glass, the grape is a beautiful blend of plum, raspberry, baking spice and tobacco with an incredible structure which boasts high tannins and acidity. This isn’t a shy wine in the least. Drink it with a steak or any grilled or roasted meats. Or try it out with these Greek-inspired recipes.

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Hands with white wine toasting over served table with food.
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Pinot Grigio

Even if you’re not big on wine, at some point you’ve probably found yourself with a glass of pinot grigio in your hand. The name comes from the greyish-pink hue of the grape. While many of us are familiar with the light, apple and citrus style of pinot grigio, you’ll also come across versions which are full of peach, pear, honeysuckle and spice. These are typically labeled as pinot gris and work well with creamy dishes with white fish, chicken and pork. For the more spice-laden styles, look to Alsace in France or Oregon. For the crisp, clean light-bodied versions of pinot grigio head to Italy or California. Enjoy with lighter fare like vegetables and white fish.

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Roll set on wooden plate served at the restaurant
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Furmint is a delectable white wine that comes from Hungary. Its most famous incarnation is in the ultra-luxe dessert wine Tokaji, but many producers are releasing gorgeous dry versions. As a dry wine, furmint is incredibly refreshing with pear, peach, grapefruit and lime balanced with a crisp minerality. Furmint is phenomenal with sushi.

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Still Life of White Truffles from Piedmont
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One of the kings of the wine world, Nebbiolo grows in Italy’s Piedmont region where it’s the sole source of Barolo and Barbaresco. It’s a massive wine that somehow still manages to be elegant. High in tannins (which gives it that mouth-drying sensation) and acid, the red wines Nebbiolo produces can age for decades. Expect to taste red cherry, rose petals, earth, violets, truffle and licorice when you sip on Nebbiolo. Duck and steaks go perfectly with Nebbiolo as does anything with truffles. That and the fact Nebbiolo can fetch a higher price make it a flawless special occasion wine.

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Fish fried with vegetables , seafood salad and white wine - a lovely dinner for two . Living healthy food . Close-up in white plate on the served table.

Grüner Veltliner

This white Austrian grape is another great alternative for Sauvignon Blanc drinkers to investigate. It possesses similar lime and grapefruit aromas and flavors but can also show slightly spicy, peppery and even honeyed notes. Like Sauvignon Blanc, you’ll want to consider Grüner for light vegetable dishes, salads, schnitzel (of course!) and fish but the bolder versions are compelling with many Southeast Asian flavors.

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Viognier is a white wine grape variety


This one is for all the dedicated chardonnay lovers out there. Fans of the lusher chardonnays, it’s time for you to meet viognier. This white Rhone grape was brought back from the brink of extinction and now enjoys newfound popularity among winemakers in France, California and Australia. One thing to note—viognier is considerably more aromatic than your typical chardonnay. Juicy peach, mandarin orange and honeysuckle are the prevalent flavors you’ll discover in a glass of viognier. As far as pairings go, treat viognier like a full-bodied chardonnay. Traveling with your vino? Try one of these wine carriers for a safe and stress-free trip.

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Aglianico del Vulture grapes mature late autumn giving warm fantastic colors
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You’ll find Aglianico growing in vineyards throughout Campania and Basilicata in Italy where it makes concentrated, powerful red wines tasting of black cherry and plum, earth, spice, savory dried herbs and smoke. Aglianico is a complex wine which can definitely age several years. Serve it with roasted meat and wild game dishes, rich tomato-based meat sauces and hard cheeses.

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Naturally, the list of wines to try goes well beyond this list! Recognizable wines like Zinfandel, Sangiovese, Tempranillo and Chenin Blanc are never out of place on your wine rack, but you can look to slightly more niche varieties like Assyrtiko and Albariño (both white) and Barbera and Touriga Nacional(both red) to satisfy your taste buds. It’s just the excuse you needed to throw a wine tasting party!

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Camille Berry
With nearly a decade of freelancing under her belt (six with Taste of Home), Camille regularly taps into her background to write about about all things food and drink. Part of the third generation in a family of restaurateurs, Camille was born with a passion for cooking and food. She embarked on a career in hospitality where she excelled as a sommelier and wine director. This hospitality experience has given her a wealth of first-hand knowledge about how to pair all manner of drinks with food—plus some serious kitchen skills. These days, she's hung up her wine key in favor of a keyboard and covers all aspects of food and drink.