The basics of choosing wine come down to two things: colour (type) and intensity of flavour. Learn the difference between red, white, rosé and sparkling, then choose by your taste or the food you're serving, and you'll go wrong far less often as a beginner.
The four main types of wine
| Type | Character | Good if you… |
|---|---|---|
| Red | Tannin and body. Great with meat | like bold flavours |
| White | Crisp acidity. Great with seafood | want something clean |
| Rosé | Between red and white. Versatile | can't decide |
| Sparkling | Bubbles. For toasts and aperitifs | want something festive |
How should a beginner choose?
Start with something gently tannic. For red, try fruit-rich, easy-drinking Primitivo (our most popular red) or Italy's staple Sangiovese. For white, crisp Sauvignon Blanc is food-friendly and reassuring. See our grape variety guide for more.
The basics of serving wine
The right temperature changes everything. Chill whites and sparkling well to 7–10°C, serve light reds at 14–16°C and full reds at 16–18°C. A glass that narrows at the rim helps you enjoy the aromas.
Learn more
FAQ
Q. How much should a first bottle cost?
A. Around ¥2,000–3,000 is a great start — plenty of good-quality, affordable wines to experiment with.
Q. Sweet or dry for beginners?
A. Many find sweet easier to drink, but dry is more versatile with food. Try both to learn your preference — it's the fastest route.
