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1. Cabernet Sauvignon

 When people describe red wine in general, the characteristics often listed   are that of Cabernet Sauvignon — the paradigm grape that has set the standard for many of the world’s top reds. Why? Because it’s consistently popular.

 The taste. A complex grape, the Cabernet carries the flavors of the fruits that share it’s same inky, purple hue. Think blackberries, plums, and currants. Old world Cabernets will also have earthy notes, like mushrooms and damp soil.

 The texture. The grape has a thick skin that produces high tannins, which leave drinkers with a certain cotton-mouth effect. In many ways, the full-bodied Cabernet is the counterpart to the light-bodied Pinot Noir.

 The pairing. The substantial Cabernet makes a perfect accompaniment to steak. The full-bodied wine doesn’t just slide down your throat like water, but coats your taste buds for longer-lasting flavor that won’t be overpowered for more intense dishes.

The investment. Cabernets tend to be quality investments that are ideal for aging. A lot of depth can be crammed into one bottle, and as the wine ages, the different facets blend together to form a natural balance.

2. Shiraz, or Syrah

 The Aussie grape, Shiraz, is the same as the French grape from the Northern Rhône valley, Syrah — both are easy-to-drink wines that have risen in popularity recently. This sun-loving grape flourishes in warm climes, and the ripe fruits produce wines powerful in taste, but soft in texture. The signature spiced flavor makes it easily distinguished from other reds.

 The taste. Think of flavors you’d find in a pie. Jammy fruits and scents from the spice rack — sweet (cinnamon, cloves, and nutmeg) and savory (cumin, black pepper, and chili). In addition to these hearty winter flavors, you may also detect a rich, tropical fruit note — pineapples, coconut, mangos, or even banana.

 The pairing. Less serious and composed than a Cabernet Sauvignon or Pinot Noir, Shiraz is nevertheless not crass. It’s a fine choice with a plate of foie gras, but also works just as well with a juicy burger on a picnic blanket.

 The bargain. Shiraz has become a beloved up-and-comer grape in recent years. Fortunately, it has remained relatively affordable. It has yet to enjoy the fanfare given to Bordeaux or Burgundies that can generate record-breaking prices. Chances are, if you are buying a bottle of Shiraz, it’s to drink. And what better reason is there than that?

3. Pinot Noir

The difference between a good and a bad Pinot Noir can be drastic. Hence, the varietal is sometimes called the “holy grail”; other times, it’s the “heartbreak grape.” But Pinot lovers are devoted drinkers — fall in love with a Pinot Noir, they say, and you may never drink anything else again.

The grape The Pinot Noir grape is the most delicate and temperamental of all the reds. Grown in slightly cooler climates — their thin skins are weak protection against the sun.

The taste Think cranberries, cherries and raspberries, earthy undertones and a signature “silkiness” from the grape’s light tannins; it carries the complex flavors of red wine, but the light texture of white wine.

The terroir The most famous Pinot Noirs hail from the region of Burgundy in France — Romanée-Conti, Chambertin and Richebourg are premium Grand Cru heavyweights. But producers like Robert Mondavi in California’s Napa Valley or Spy Valley Wines in New Zealand also get high ratings from wine critics.

The pairing Because it is so light, Pinots can be paired with a variety of foods not typically associated with reds — veal, vegetables, poultry, fish.

4. Chardonnay

 Chardonnay is probably the most popular of the white wines. Its versatility means that almost anyone can find at least one bottle of Chardonnay that suits one’s preferences.

 The many varieties. Old-world Chardonnays are flinty and acidic. The new world incarnations from Australia and the U.S. often taste buttery (it literally tastes like sweet butter; there’s a milkiness to the taste, not texture). Chardonnay is also the sole grape used in making the specialty blanc de blancs, or “white of white,” Champagnes. Traditional Champagnes are usually made with a blend of Pinot Noir, Chardonnay and Pinot Meunier grape.

 The taste. The common thread linking all Chardonnays is fruit. Chardonnay grapes grow in warm temperatures and thus make wines that are often described as “fruit salad in a glass”: golden delicious apples, peaches, oranges, and mangos.

The pairing. On the table, the juicy, lip-smacking wine doesn’t have to stay within the typical white-wine boundaries of appetizers and has enough body to stand up to a main course – a perfect match with a smoky slice of salmon or chargrilled chicken.

The aging. Chardonnays are also white wines with great aging potential. Many of them have been oaked, which means they’ve spent some time in oak barrels. The flavor from the oak barrels adds another layer of flavor – dill and vanilla aromas are often how they manifest – and tannins from the wood. As these wines mature, they can change and develop, bringing out richer flavors of hazelnut and spice, yet remain vibrant and refreshing.

5. Sauvignon Blancs

 When Gregory De’eb, general manager of Crown Wine Cellars in Hong Kong, compares the Sauvignon Blanc grape with a blond cheerleader, he doesn’t mean it in a negative way. “Think about it — a Sauvignon Blanc has that signature golden blond color, smells great and is easy to like.”

 The multiple names. There are multiple names for Sauvignon Blanc wines, which are sometimes tied to the geographic area in which its grapes are grown. White Bordeaux is Sauvignon Blanc wine from the Bordeaux region of France; Sancerre is Sauvignon Blanc wine from the Sancerre region of France’s Loire Valley. In America, however, Sauvignon Blancs are often called Fumé Blanc, which doesn’t refer to a geographic region at all. It’s just a cute name that some labels use: Fumé is French for “smoked” — a reference to the morning mists of Northern California.

 The taste. The signature flavor of Sauvignon Blanc is said to be herbaceous and grassy. The key word is “green”: lime, green apple and even gooseberries.

 The pairing. With its crisp flavors and slight minerality, the wine pairs well with many ethnic cuisines that are sometimes difficult to find a match for – think sushi or spicy Thai curries.

6. Riesling

First-time Riesling drinkers may find this wine a bit of a wild card. Your wine-drinking experience can vary greatly, depending on which bottle you pick off of the shelf.

The nose. The one thing you can be sure of is the signature Riesling perfume — all good Rieslings carry a strong floral bouquet.

The taste. Compared with its welcoming and upfront aroma, the way a Riesling tastes may be surprising. Rather than the big fruits and florals you were expecting, you’ll find tastes that are harder to pinpoint. Think quirky metallic or flinty hints.

Sweet or dry. Rieslings can also range from bone dry to semisweet. The old-fashioned German Liebfraumilch, a heavy semisweet wine, gave sweet Rieslings a bad name, but these days there are refreshingly bright incarnations. Just make sure to read your label carefully, and confirm‎ with wine store staff if you’re unsure.

The acid. The grape grows in colder climates, and the acidity that results from that environment makes this wine a mouthwatering appetite opener, the perfect for cold starters such as salads and ceviches.

7. Viognier

You won’t find many Viognier (VEE-ohn-yay) wines on store shelves, but recently this white grape has stolen a bit of the spotlight from other better-known whites, such as Chardonnay and Sauvignon Blanc. Winemakers love the versatility of the Viognier grape and its ability to produce medium-bodied wines with a range of flavors.

Apricots. Once you drink a Viognier, you won’t forget its taste. Intense apricot and ginger are dominant flavor characteristics that define it. The strong flavor is distinctive and rings out even when the Viognier grape is blended with others.

Tannic. White grapes often have thin skins and thus are less heavy in tannins, which can increase the acidity of wines. While Viognier is a white grape, its skin is actually thicker than that of other white varietals, and so it is heavy in tannin. After a sip, it can make the inside your mouth feel velvety.

Cousin of Shiraz. Grown in the Rhône Valley in France, where the red Shiraz grape is also plentiful, Viogniers are often blended with Shiraz. A Shiraz-Viognier blend is a classic pairing. Some Shiraz wine labels don’t list the white grape Viognier as an ingredient if it is used in small amounts (of 2% to 7%). But the grape is the secret ingredient behind many wines because it lightens the harsh peppery characteristics of the red grape Shiraz.

Pair with aromatics. Foods heavy with ginger, garlic and scallions are a good match with Viognier wines. In Asia, this can be a Hainan Chicken Rice — which is served with a ginger-scallion dipping sauce — or a braised ginger pork casserole.

8. Sangiovese

The red grape Sangiovese’s name is derived from the Latin Sanguis Jovis, meaning “blood of Jove” [Jove is the Roman king of gods]. Considered the triumph of the Italian wine world, Sangiovese is the dominant grape variety grown in most of Tuscany and Umbria. But it has also become popular with vineyards in the rest of the world, including several in California.

The terroir. Most often associated with the hot and dry weather of Tuscany, the Sangiovese grape and its many clone subvarieties serve as the principle ingredient in various kinds of wine including Brunello di Montalcino, Morellino di Scansano and the Super Tuscans (a group of wines in Italy that do not conform to the laws of their region, but nonetheless have won acclaim based on their superior quality). Depending on the winemaker, the style of Sangiovese-based wines can vary, ranging from medium to full-bodied, and from refined to rugged.

Chianti. The most famous wine made from Sangiovese grapes is the Chianti, which can be made from 100% Sangiovese, or predominantly Sangiovese with a blend of other grapes. Look for the sign of the “gallo nero” (Italian for “black rooster”) on the bottleneck label, which certifies that the grapes are grown in Chianti Classico, the heart of the Chianti wine region that is known for more premium wines.

The taste and pairing. The flavors of the Sangiovese – often plums, strawberries and cinnamon are detected – work well with the food of its native region. Think of it as an acidic Cabernet Sauvignon; the acid is a perfect match with tomato sauce. The inky and robust wine has a fresh facet to it that can make it easy to drink young – a great quaffing wine  – yet capable of reaching greater sophistication with age.

9. Tempranillo

If you’re drinking wine from Spain, chances are high that it’s made from the Tempranillo grape. But you may not know it since wines made from this grape take on a host of different names: Cencibel in in central and southern Spain and Tinto Roriz in Portugal, where it is used to make Port, to name just two.

The black-skinned Tempranillo grape is named for its short growing season and early ripening age — “temprano” is Spanish for “early.” The best wines made with this grape are produced in the region of Rioja and Ribera del Duero. Tempranillo grapes are also commonly blended with other grapes, including Grenache and Syrah.

Fruit and earth. Tempranillo has an acidic edge and is often associated with strawberries, cherries and plums. But Tempranillo wines are far from fruit bombs. They often carry a rough edge, with aromas of leather, tobacco and wet earth.

Heavy-handed oak. Tempranillo wines are often oaked and aged in barrels for one to three years. In Rioja, especially, the style is to expose wines to long periods in oak. As a result, there is a spicy component to the wines and notes of deep vanilla, star anise and black pepper.

Young or old. Tempranillo wines age well and remain vibrant even after many years in the cellar. When they are young, they are less harsh and tannic than heavier-bodied wines, such as Bordeaux, which is made predominantly from Cabernet Sauvignon grapes.

Food friendly. Since they are lighter bodied and less alcoholic, Tempranillo wines don’t overpower dishes. Their acidic burst can also enhance flavors. (Acidic wines are known to make the mouth water.) Try pairing them with grilled or roasted meats.

10. Beaujolais

Few red wines are as easy to drink as Beaujolais. Here’s a primer on one of France’s most idiosyncratic wine regions:

The grape: Tucked just south of Burgundy and north of Lyon in central France, the Beaujolais region is the land of the Gamay grape, a varietal that is rarely grown elsewhere in the world. A sturdy fruit that is easy to cultivate, Gamay can produce wines ranging from light and fruity to dark, bold and full-bodied. But it has its detractors: Some say Gamay produces less-refined wines than those made with the Pinot Noir grape of nearby Burgundy. In 1395, the Duke of Burgundy outlawed Gamay from the region, preferring that the land be used to grow the more elegant Pinot Noir.

Not Nouveau: Today, most associate the region Beaujolais with the young, easy-to-drink wine Beaujolais Nouveau. Released every year on the third Wednesday of November to much marketing fanfare, the wine was spectacularly popular in the 1980s, but it has been snubbed in the past decade by critics who say it is too sweet. Others criticize the wine for its “short finish” — its flavors disappear the moment it hits the palate.

Stick with the Crus: For great value and excellent drinking, look for Beaujolais Crus, a designation given to just 10 small winemaking villages in the region. Julienas, Chiroubles, Morgon and Brouilly are the better-known cru towns.

Cru-designated vineyards are known for making high-quality wines that are affordable. These wines range from the dark berry and cherry flavors of Brouilly (and go well with poultry or grilled fish) to the more full-bodied and darker wines of Morgon and Julienas (which pair well with hearty red meat dishes).

(The Wall Street Journal)