Wine Basics with Brad: 5 Things Every Beginner Should Know
Starting your journey into the world of wine can feel a little daunting at first. There’s so much to learn, so many names, styles, and flavours to explore. But it doesn’t have to be complicated. Brad has put together five essential tips that every beginner should know—simple, clear, and designed to help you enjoy wine with confidence.
1. Know Your Grapes
Behind every bottle of wine is a grape, and the type of grape has a huge influence on how the wine tastes. Some varieties are bold and punchy, others light and aromatic. Take Sauvignon Blanc, for example, it’s known for its crisp acidity, grassy notes, and citrus flavours, making it a top pick for hot days or seafood dishes. On the other hand, Pinot Noir is a red grape that produces lighter-bodied wines with soft tannins and flavours like cherry, raspberry, and sometimes a whisper of earthiness.
It’s worth getting to know a few of the major grape varieties—Cabernet Sauvignon, Chardonnay, Merlot, Syrah/Shiraz, and so on. Once you know what to expect from these grapes, navigating a wine list or shop shelf becomes far less overwhelming. You’ll start to recognise patterns in what you like and why you like it.
2. Tannins Aren’t Just for Tea
You’ve likely heard the word “tannin” thrown around when people talk about red wine. But what exactly are they? Tannins are natural compounds found in grape skins, seeds, and stems. They’re also present in things like tea and dark chocolate, and they’re what give that slightly bitter, drying feeling in your mouth.
Wines like Cabernet Sauvignon and Nebbiolo are typically high in tannins, giving them firm structure and making them ideal for ageing. Others, like Gamay or Grenache, are much softer and more approachable when young. Tannins also interact with food, especially protein—so a tannic wine with a juicy steak can be a match made in heaven. If you’re not a fan of that drying sensation, you might prefer reds with lower tannins or whites, which generally have little to none.
3. Serve It Right
Wine isn’t fussy, but it does appreciate a bit of TLC when it comes to serving temperature. One of the most common mistakes is serving reds too warm and whites too cold. A big, bold red served at room temperatureespecially in a warm house—can come across as overly alcoholic and flabby. Slightly cooler (around 16–18°C) helps bring out the structure and balance.
Conversely, many people serve white wines straight from the fridge which often too cold, which can mute their aromas and flavours. Bringing it out 10–15 minutes before pouring can make a noticeable difference. And don’t forget about glassware; no need to overthink it, but using a proper wine glass with enough room to swirl makes it easier to enjoy the aromas and full character of the wine.
4. Take Time to Taste
You don’t need to be a sommelier to taste wine properly, just a bit of curiosity and a willingness to pay attention. Start by looking at the wine: is it pale or deep? Clear or slightly hazy? Then give it a gentle swirl and take a sniff. Try to pick out individual aromas—fruit, spice, herbs, maybe something floral or earthy.
Now for the fun part—take a sip and let it sit on your tongue. Think about the texture, the flavours, the balance between sweetness and acidity, the finish (that lingering aftertaste). The more you do this, the more you’ll develop your palate and start noticing differences between wines. And don’t worry if you can’t identify twenty obscure flavours—the goal is to enjoy it, not pass an exam.
5. Match Wine and Food Thoughtfully
There’s a reason people talk so much about wine and food pairings. They really can enhance each other when done well. But don’t be put off by talk of “perfect” matches. You don’t need a culinary degree to get it right. A good rule of thumb is to match weight with weight—lighter wines with lighter dishes, richer wines with heartier fare.
For example, a crisp, acidic Albariño works beautifully with shellfish, while a bold, peppery Syrah can stand up to something like roast lamb or venison. Creamy dishes often love a fuller white, like an oaked Chardonnay, which complements the richness without being overpowering. That said, experimentation is half the fun, some of the best pairings are the ones that surprise you. So pour a glass, try something new, and see what works for your taste.
Wine is meant to be enjoyed, not feared. With these basics under your belt, you’re ready to explore with curiosity and confidence. So why not open a bottle tonight and see where it takes you?
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