The Nine Styles of Wine (And Why The Boss Is Wrong About Seven of Them)

Andi Healey
Web Manager

Eight years ago, during a morning meeting, I told the boss I was planning a series on the fundamentals of wine, starting with a guide to the nine essential styles.

He met this with a raised eyebrow and a facetious, (I'm sure) response: "But surely, Andi, there are only two? Red and white?"

Back then, he refused to accept Rosé as anything more than a figment of my imagination, preferring to stick steadfastly to Claret, with an occasional Sauvignon Blanc if the mood took him.

I assured him then that there are indeed nine, whether he liked it or not!

That original guide is still one of the most popular pages on this site and since so many people are still landing on it, I thought it was time for an update to make sure it hasn't gone stale.

Most of us stick with what we know, whether it's wine, books, music, food and even holiday destinations.

That isn't necessarily a bad thing, but you could be missing out on a style you'd genuinely love if you only knew it existed. Think of it as like watching your first rugby match when you don't know the rules: it's just a bunch of guys running around and shouting, completely bewildering. But then your friendly neighbour explains what's going on, and all is revealed.

A massive wine aisle can feel exactly the same, and a little bit of knowledge is the best way to stop the head-scratching.

Key Takeaways

There are nine recognised wine styles, not two (sorry, Andrew)
Understanding wine styles helps you explore beyond what you already know
Each style suits different occasions, foods, and palates
The right glass makes a genuine difference to how wine tastes
This is the first in a series - we'll be going into each group in much more depth over the next three articles

Sparkling Wine

Background: If you already love sparkling wine, give yourself a pat on the back, you're in very good company. Sparkling wines are the most technically demanding and time-intensive wines produced anywhere in the world, and they're only getting more popular. Much of the growth in UK consumption has been driven by the spectacular rise of Prosecco as the nation's favourite fizz.

What to try: Champagne is often too expensive for everyday drinking, so instead look for Brut-style sparklers - that just means not sweet - such as Cava, Prosecco, or Crémant. And don't overlook English sparkling wine, which has had a very good few years: producers like Bolney, Ridgeview, and Nyetimber are turning out bottles that regularly hold their own against their French counterparts. The ideal glass is a tulip-shaped sparkling wine glass, wider than a traditional flute, which lets the aromas open up rather than trapping them.

Light-Bodied White Wine

Background: These light, dry, easy-drinking whites are some of the world's best-selling wines, even if they don't get quite the reverence that reds do. Think of them as the beer of the wine world - endlessly versatile with food, and a pleasure to drink on a warm afternoon without any occasion necessary. The more herbaceous styles, particularly Sauvignon Blanc and Grüner Veltliner, are a dream for people who love savoury flavours: green, grassy, with hints of gooseberry and sometimes bell pepper.

What to try: The obvious ones are Pinot Grigio (same grape as Pinot Gris, just a different style) and Sauvignon Blanc, but there's a whole world beyond those. Grüner Veltliner from Austria is peppery and brilliant with food. Albariño from Galicia is zippy and almost saline. And Soave from northern Italy (pronounced "swah-vay", in case you need to say it out loud) is gentle and understated in the best possible way. For the freshest examples, look to cool-climate regions: New Zealand, Germany's Rheingau, Tasmania, and increasingly, England.

Full-Bodied White Wine

Background: Full-bodied whites are the ones that tend to win over committed red wine drinkers, because they share some of the same qualities: richness, weight, and a satisfying creaminess. What sets them apart from lighter whites is usually what happens in the winery, not the vineyard, oak ageing in particular, which adds that smooth, rounded character in the same way it does for a good whisky.

What to try: Chardonnay is the classic here, particularly from warmer regions like California, Burgundy, or the south of Spain. If you've been put off Chardonnay by thin, sharp, over-oaked bottles from the 1990s, it's very much worth giving it another go, modern winemaking has been rather kinder to it. Viognier is another excellent choice: floral, peachy, and full without being heavy.

Sweet White Wine

Background: Sweet white grapes are among the oldest cultivated varieties in the world, Cleopatra was fond of Muscat of Alexandria, a rich aromatic white from Greece, so this is a style with genuine history behind it. The hallmark of these wines is their explosive, perfumed aromas: they spring out of the glass before you've even taken a sip.

What to try: Moscato d'Asti is a good starting point - gently fizzy, low in alcohol, and effortlessly tasty. Gewürztraminer is the most distinctive: lychee, rose petals and ginger all at once. Torrontés from Argentina is fantastic if you prefer a drier style. And Riesling, which spans the full spectrum from bone-dry to lusciously sweet, is one of the most rewarding grapes you can explore.

Rosé

Yes, it exists. Yes, I'm looking at you, Andrew.

Background: Rosé is made by leaving red grape skins in contact with the juice for a short time - long enough to pick up colour and a little structure, but not so long that it becomes a red. What's interesting is that this is probably closer to how most ancient wines looked than anything we'd recognise as a modern red: early winemakers pressed their grapes quickly, without extended maceration, producing lightly coloured wines not dissimilar to today's rosés.

What to try: Skip the sweet, candy-pink versions and go for a dry Provençal rosé. The Provence and Pays d'Oc regions of southern France produce some of the most elegant examples in the world, made from grapes like Grenache, Syrah, Carignan, and Mourvèdre. Pale, dry, and delicate, it's a completely different drink to the stuff sold by the gallon in supermarkets.

Light-Bodied Red Wine

Background: Light reds are pale enough to see through in the glass, low in tannin, and usually under 12.5% ABV, which makes them considerably more civilised at a midweek dinner table. Tannin is that drying, astringent quality in some red wines; it's the sensation of a wet teabag on your tongue. Light reds have very little of it, which makes them approachable, food-friendly, and a sensible starting point if you're new to red wine.

What to try: Pinot Noir is the most famous example - silky, cherry-scented, and endlessly versatile. Gamay Noir is less well-known by name but very familiar by region: it's the grape behind Beaujolais. A good Beaujolais-Villages or cru Beaujolais (think Fleurie, Morgon, or Brouilly) is one of wine's great underrated pleasures.

Medium-Bodied Red Wine

Background: Medium reds are, in my view, the most useful category of wine to know. They have the structure and flavour complexity to be genuinely interesting, but with a lively acidity that makes them a joy with food. Think of them as the classic mid-week bottle: something with enough going on to deserve your attention, but not so weighty that it demands a special occasion.

What to try: This is a broad category, which is part of what makes it so useful. Grenache is warm and generous. Sangiovese, the grape behind Chianti and many other Italian reds, is bright and savoury. Merlot is softer and more approachable than it sometimes gets credit for. Zinfandel (the red version, not the rosé) is richly fruited and often a little spicy. Cabernet Franc, particularly from the Loire, is herbaceous and slightly smoky in the best possible way.

Full-Bodied Red Wine

Background: Full-bodied reds are the deep, dark, tannic end of the spectrum, and before you assume that that makes them harsh or difficult, bear in mind that tannin has a specific function. It binds to proteins in your saliva, which has a palate-cleansing effect. This is exactly why a bold red and a well-marbled ribeye steak are such a perfect combination: the tannin cuts through the fat, and the fat softens the tannin. Any red wine over about 13.5% ABV tends to fall into this category, with richer fruit, more complexity, and a fuller mouthfeel.

What to try: Syrah, called Shiraz in Australia and South Africa, is probably the most exciting wine in this category: peppery, dark-fruited, and electrifying when made well. Cabernet Sauvignon is the classic choice, especially from Bordeaux or Napa. Malbec from Argentina is a softer, more immediately approachable full-bodied red. And if you want something a bit unusual, South Africa's Pinotage is well worth seeking out.

Dessert Wine

Background: Here's something that might surprise you: for most of wine history, sweet wines were more prized than dry ones. Some of the most revered wines in the world - Sauternes from Bordeaux, Tokaji Eszencia from Hungary - are so intensely sweet they're practically syrup. In the UK, a dessert wine is broadly any sweet wine drunk with a meal, as opposed to fortified wines taken before (a dry sherry) or after (port). In the US, the legal definition covers anything over 14% ABV, which pulls in all fortified wines as well - and taxes them more heavily as a result.

What to try: Start with a decent Port, it's accessible, affordable, and a proper introduction to what fortified sweet wine can do. Alternatively, a Sauternes or a late-harvest Riesling will show you what concentrated sweetness looks like in a still, unfortified wine. They pair beautifully with blue cheese, which sounds like a peculiar combination until you try it.

So, there you have it - nine styles, not two. Over the next three articles, we'll be taking a proper look at each group in depth: first the sparkling and white wine styles, then rosé and the lighter reds, and finally the big reds and dessert wines. In the meantime, find a good independent wine shop, ask questions, take notes, and start exploring. The app Vivino is genuinely useful for this - photograph the label, and it identifies the wine, gives you tasting notes, and keeps a record of everything you've tried. Above all, don't let anyone make you feel self-conscious about what you do or don't know.

Frequently Asked Questions About Wine Styles

How many styles of wine are there?

There are nine recognised wine styles: sparkling, light-bodied white, full-bodied white, sweet white, rosé, light-bodied red, medium-bodied red, full-bodied red, and dessert wine. These categories cover the full spectrum of what you'll find on a wine list or shop shelf, and understanding them makes it much easier to navigate an unfamiliar selection.

What is the difference between light, medium, and full-bodied wine?

Body in wine refers to how heavy or rich the wine feels in your mouth - think of it like the difference between skimmed milk, semi-skimmed, and full-fat. It's influenced by alcohol level, tannin, and how the wine was made. Light-bodied wines (like Pinot Noir or Pinot Grigio) feel delicate and refreshing. Full-bodied wines (like Cabernet Sauvignon or oaked Chardonnay) feel richer and more weighty. Medium-bodied wines sit comfortably in between.

What is tannin in wine?

Tannin is a naturally occurring compound found in grape skins, seeds, and stems - and in oak barrels used for ageing. It creates that drying, slightly astringent sensation in your mouth, similar to what you'd get from a strong cup of tea. It's most noticeable in full-bodied red wines. Tannin isn't a flaw; it's a structural element that helps wine age, and it works brilliantly alongside fatty, protein-rich foods like a good steak.

What is the difference between dry and sweet wine?

A dry wine has had virtually all of its grape sugar converted to alcohol during fermentation. A sweet wine retains some residual sugar, either because fermentation was stopped early, or because the grapes were harvested very late (and therefore very ripe) to begin with. "Dry" doesn't mean the wine tastes sour - it just means it isn't sweet. Most table wines are dry.

What is the best wine for beginners?

There's no single right answer, but light-bodied whites and light-bodied reds are usually the easiest entry points. A Pinot Grigio or Sauvignon Blanc for whites, and a Pinot Noir or Beaujolais for reds - all are relatively low in tannin, easy to drink, and versatile with food. Prosecco is also a brilliant starting point for anyone who wants to ease in gently with something celebratory and approachable.

Does the wine glass shape really matter?

Yes - and not just for show. Glass shape affects how wine aromas reach your nose, how it flows onto your palate, and how quickly it warms up. A wide-bowled Burgundy glass opens up delicate Pinot Noir aromas. A narrower Bordeaux glass focuses the fruit of a Cabernet Sauvignon. A tulip-shaped sparkling glass preserves bubbles and concentrates the bouquet far better than a traditional flat coupe. It's one of the reasons Riedel developed varietal-specific glassware in the first place.

What food goes with each wine style?

As a general rule: sparkling wine goes with almost everything, particularly fried food and soft cheeses. Light whites suit salads, seafood, and light pasta dishes. Full-bodied whites pair well with rich fish, creamy sauces, and roast chicken. Rosé is brilliant with Mediterranean food, charcuterie, and summer salads. Light reds work with salmon, mushroom dishes, and lighter meats. Medium reds are great all-purpose food wines. Full-bodied reds are the classic match for red meat, game, and aged hard cheeses. Dessert wines pair beautifully with blue cheese, foie gras, or - naturally - pudding.

What is the difference between Champagne, Prosecco, and Cava?

All three are sparkling wines, but they're made in different countries using different methods and different grapes. Champagne comes from the Champagne region of France and is made using the traditional method, where the second fermentation happens in the bottle - this is the most labour-intensive approach and accounts for much of the price. Prosecco is Italian, made from Glera grapes using the tank method, which produces a lighter, fruitier, more immediately approachable style. Cava is Spanish, also made using the traditional method, which gives it more complexity than Prosecco at a much lower price point than Champagne.

What is a dessert wine?

A dessert wine is a broad term for any sweet wine typically served with or after a meal. In the UK this includes late-harvest wines like Sauternes, fortified wines like Port, and intensely sweet styles like Tokaji. They tend to be served in smaller measures than table wine. In the US, the legal definition covers any wine over 14% ABV, which includes all fortified wines - and taxes them accordingly.

How should I store wine at home?

For short-term storage (a few weeks), keep wine somewhere cool, dark, and away from strong smells. Bottles with corks should be stored on their side to keep the cork moist. For longer-term storage, a consistent temperature of around 12–14°C is ideal. Avoid storing wine in the kitchen if you can - the temperature fluctuates too much. And once a bottle is open, use a wine stopper and keep it in the fridge; most wines will keep for two to three days, though lighter whites and sparkling wines are best finished the same day.

Find the Right Glass for Every Style

The right glassware makes a genuine difference to how wine tastes and smells. Browse our full range of Riedel wine glasses, with options matched to every style on this list.

Shop White Wine Glasses Shop Red Wine Glasses

About The Author

Andi Healey is the Web Manager at The Riedel Shop with over 10 years of experience in wine retail and content creation. Based in Surrey, Andi writes about wine with a "wine without the waffle" approach - knowledgeable, but never pretentious.