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Explore wine

Your guide to discovering the world of wine

Intro to Wine

Wine is an alcoholic beverage produced from the fermentation of grape juice. Naturally occurring yeasts convert the sugars present in ripe grapes into alcohol and carbon dioxide, giving wine its character, complexity, and diversity.

7,000+ Years of History

Grown on 6 Continents

Born from Fermentation

Anatomy of a Grape

Every component shapes the wine in your glass.

Skin

Provides colour pigments (anthocyanins) and phenolic tannins — the structural backbone of red wine.

Pulp

70–80% water, natural sugars (glucose & fructose), tartaric & malic acids — the juice that becomes wine.

Seeds

Bitter tannins released if pressed too hard — careful handling is critical to wine quality.

Stem

Woody tannins — usually removed (destemmed) before fermentation to avoid harsh, green flavours.

Why It Matters

A winemaker's decisions about skin contact, pressing pressure, and destemming directly determine the wine's structure, colour depth, and tannin character.

Growing Climate

Climate is the single greatest influence on grape character.

Cool Climate

  • Higher natural acidity

  • Lower sugar levels → lower alcohol

  • Elegant, delicate fruit flavours

  • Citrus, green apple, floral aromas

Regions:

  • ​France: Southern Rhône, Provence, Languedoc

  • Spain: Priorat, Jumilla, La Mancha

  • USA: Napa Valley, Paso Robles, Walla Walla

  • Chile: Aconcagua, Maipo, Central, Colchagua, Maule

Warm Climate

  • Lower natural acidity

  • Higher sugars → higher alcohol

  • Rich, bold, ripe fruit flavours

  • Stone fruit, tropical, dark berry aromas

Regions:

  • France: Champagne, Chablis, Alsace, Burgundy

  • Spain:  Rias Baixas, Basque Country, Rioja Alta

  • USA: Willamette, Sonoma Coast, Finger Lakes

  • Chile: Casablanca, San Antonio, Leida, Malleco, Itata

vs

Growing Cycle Northern Hemisphere

Dormancy

Nov–Feb

Budbreak

Mar–Apr

Flowering

May-Jun

Véraison

Jul-Aug

Harvest

Sep-Oct

Vinification Process

How white, red, and rosé wines are made.

Harvest

STEP 1

Grapes picked at peak ripeness — by hand or machine. Timing is crucial for balance.

Crush & Press

STEP 2

White: grapes pressed immediately, skins removed.Red: skins retained for colour & tannin.Rosé: brief skin contact only.

Fermentation

STEP 3

Yeast converts natural sugars into alcohol and CO₂. Temperature controlled for desired style.

Ageing & Bottling

STEP 4

Wine aged in steel (fresh, fruity) or oak (complex, vanilla). Then filtered and bottled.

Key Takeaways

SAVE FOR LATER

WHITE — Press first, ferment without skins

RED — Ferment with skins for colour & tannin

ROSÉ — Brief skin contact, then press

Principal Styles of Wine

Each style with its own character

STILL WINE

The most common style. White, red, and rosé. Defined by sweetness, acidity, tannin, alcohol, and body.

THE CLASSIC

SPARKLING WINE

CO₂ creates effervescence. Styles range from Champagne to Prosecco. Served well chilled.

THE CELEBRATORY

FORTIFIED WINE

Spirit added during or after fermentation boosts alcohol. Examples: Port, Sherry, Madeira.

THE ELEVATED

Principal Grape Varieties

SAUVIGNON BLANC

white grapes

Crisp · High acidity

Citrus · Green herbs · Passionfruit

Casablanca · Sancerre ·  Marlborough

CHARDONNAY

white grapes

Full-bodied

Stone fruit · Apple · Vanilla (oak)

Cool: Chablis  ·  Warm: Napa, Malleco

RIESLING

white grapes

High acidity · Aromatic

Peach · Lime · Petrol (aged)

Mosel  ·  Alsace

PINOT GRIGIO

white grapes

Light-bodied · Dry

Pear · Lemon · Almond

Northern Italy  ·  Alsace

CABERNET SAUVIGNON

red grapes

Full-bodied · Firm tannins

Blackcurrant · Cedar · Mint

Bordeaux  -  Napa

PINOT NOIR

red grapes

Light-med · Silky

Red cherry · Raspberry · Earth

Burgundy  ·  Oregon - Casablanca

SYRAH / SHIRAZ

red grapes

Full-bodied · Dark fruit

Black pepper · Dark berry · Smoke

Rhône  ·  Barossa

MERLOT

red grapes

Med-full · Soft tannins

Plum · Chocolate · Bay

St-Émilion  ·  Chile

CARMENERE

red grapes

Med-Full · Firm tannins

Blackcurrant · Red berries · Earth

Chile

MALBEC

red grapes

Med-Full · Firm tannins

Blackcurrant · Black pepper

Argentina  ·  Chile

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Chile Wine Country – Just the Facts

Chile spans 4,300 km with 110,000 hectares of vineyards. It remains phylloxera‑free, so vines grow ungrafted on their original rootstock. Winemaking began in 1554 with Spanish plantings, and French varieties arrived in 1851. Today, Chile produces over 1.2 billion liters of wine each year and exports to 150+ countries. Carmenere is the country’s signature red grape.

Carmenere – Chile’s Signature Grape

Thriving in Colchagua, Cachapoal, and Maipo Valley.

Small History

Born in Bordeaux - part of classic Médoc blends. Nearly wiped out by phylloxera in the 1800s. Misidentified as Merlot for decades in Chile. Rediscovered with DNA testing in 1994. Today, Carmenere is Chile’s national grape.

Profile

Color: Deep ruby‑purple.

Aromas: Red fruits, blackberry, green pepper, spice, earthy notes.

Body: Medium to full.

Tannins: Soft, velvety.

Acidity: Moderate.

Alcohol: 13–14%

Pairings: Grilled meats, roasted vegetables, smoky sauces.

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The Fun of Tasting

Appearance

  • CLARITY: Clear or hazy? Indicates condition & filtration.

  • INTENSITY: Pale, medium, or deep.

  • COLOUR:

    • White: lemon-gold → amber

    • Red: purple → tawny

    • Rosé: pale salmon → orange.

Nose

  • CONDITION: Is the wine clean or faulty?

  • INTENSITY: Light, medium, or pronounced.

  • AROMAS: Fruit, floral, spice, oak & beyond.

Palette

  • SWEETNESS (dry → sweet)

  • ACIDITY (low → high)

  • TANNIN (low → high — reds only)

  • BODY (light → full)

  • FLAVOUR INTENSITY & FINISH LENGTH

Food Pairings

General Rules For Matching Food And Wine

Pairing Principles

  • Match weight to weight  — light wine with light food, bold wine with rich dishes

  • High-acid wines cut through fat  — try Champagne with fried food or cream sauces

  • Sweet wine with sweet dessert  — the wine must be at least as sweet as the dish

  • Salty foods soften tannins  — cheese & charcuterie are great companions for red wine

  • Earthy dishes love earthy reds  — smoky or mushroom dishes pair beautifully with Pinot Noir

Pitfalls to Avoid

  • Tannic reds + oily fish  — Cab Sauv with salmon creates a metallic, unpleasant clash

  • Sweet wine + savoury dish  — the wine tastes sour and unbalanced against savoury food

  • Delicate wines + spicy dishes  — alcohol amplifies heat and overwhelms the wine's character

  • Very acidic wine + acidic dish  — compounding sharpness creates an overpowering, jarring experience

Classic Pairings

Fish

Sauvignon Blanc

Steak

Cabernet Sauvignon

Cheese

Port & Sherry

Chocolate

Banyuls & Ruby Port

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