Wine 101: How to order without panicking.

Wine is fermented grape juice. Colour comes from whether the skins hang around during fermentation — reds soak, whites don't, rosés get a quick dip.

The five you should know

Cabernet Sauvignon

Bold red, dark fruit, tannic. Loves red meat.

Pinot Noir

Light red, silky, food-friendly. The chameleon.

Chardonnay

White that can be buttery (oaked) or crisp (unoaked). Read the label.

Sauvignon Blanc

Zesty, herbal white. Salads, seafood, hot days.

Prosecco / Champagne

Bubbles. One's Italian, one's French, both make everything better.

Words you'll hear

Tannin — that dry, gripping feeling on your gums (from grape skins and oak). Body — how heavy the wine feels in your mouth. Dry vs sweet — how much residual sugar is left after fermenting.

'Legs' on the glass tell you about alcohol and viscosity, not quality.