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The Informal Wine Guide p/s. This is some of my own knowledge and partly from the web.
Red Wines
Cabernet Sauvignon
Native to the Bordeaux region of France this small tough-skinned grape produces dark, dry wines with lots of tannin which require considerable ageing. Cabernet Sauvignon is one of the world's most widely recognized red wine. Typically, Cabernet Sauvignon wines smell like black currants with a degree of bell pepper (capsicum). In the mouth, Cabernet can have liveliness and even a degree of richness, yet usually finishes with firm astringency.
Merlot (Pronunciation: Mer-low)
Produces deep ruby-red wines, rich, concentrated and dry. The Merlot is one of the secondary grapes of Bordeaux and used in the blending of clarets. Merlot-based wines usually have medium body with hints of berry, plum, and currant. Its softness and "fleshiness", combined with its earlier ripening, makes Merlot an ideal grape to blend with the sterner, later-ripening Cabernet Sauvignon.
Pinot Noir
The single grape of the Cote d’Or in Burgundy produces delicate, silky wines with the scent of summer berries. In Champagne it is pressed before the fermentation to make white wines. It is widely considered by some to be the finest wine in the world, but its grapes are difficult variety to cultivate and transform into wine.
Syrah or Shiraz
The best red grape of the Rhone. The wines are inclined to be very intense and high in alcohol, deep in colour, becoming smokey and spicy when aged. The Australian version, Hermitage, makes some excellent wines. It is basically the commonly drunk table wine. Shiraz wines are often quite powerfully flavoured and full-bodied. Aroma characters can range from violets to berries (usually dark as opposed to red), chocolate, espresso and black pepper. No one aroma can be called "typical" though blackberry and pepper are often noticed.
White Wines
Chardonnay (Pronunciation: Shar-doe-nay)
The principal white grape of Burgundy and also outstanding in Champagne, California and Australia. The wines range from pale green to golden straw in colour with aromas of fresh hay, lemons and peaches. Rich and dry the most famous is Chablis. Chardonnays boast an impressive range of flavors from the expected buttered, oak overtones to the fresh, fruit flavors of apple, pear, citrus and melon, leaving a lasting palate impression.
Chenin
Produces pale greenish-tinged wines. The French chenins are flowery and honey-like eg Vouvray.
Muscat/Moscato
Similar to hothouse table grapes the Muscat is instantly recognisable by its aromatic smell. Several strains of red and white are grown and widely used in Italian sparkling wines and sweet, rich often fortified wines eg Muscat Beaumes de Venise.
Riesling
This classic German variety produces virtually all Germany’s fine wines. Pale greeny-gold, sharp and aromatic, it ripens late and is extremely hardy.
Sauvignon Blanc
Pale and interesting the Sauvignon produces soft, dry and fruity wines, sometimes smokey eg Pouilly Fumes. It is a wine for drinking young and rarely improved unless blended with Semillon to make the great sweet whites of Bordeaux.
About Sparkling Wines
Sparkling wine is a wine with significant levels of carbon dioxide in it making it fizzy. The carbon dioxide may result from natural fermentation, (either in a bottle, as with the méthode champenoise, or in a large tank designed to withstand the pressures involved, as in the Charmat process) or as a result of carbon dioxide injection.
Champagne is the most famous sparkling wine. The word 'Champagne' is a trade mark of the wineries of the Champagne region of France.
We often see Champagne or other sparkling wines being popped open and the torrent of wine being spread on people around. No matter how tempted you are do not ‘pop’ the cork and spout a torrent of wine over everyone in true Grand Prix fashion (though if you really want to... just do it, enjoy and have a good time!!). If you're not tempted, then carefully remove the foil from the top, place the napkin over the cork and incline the bottle away from yourself and others at a 45° angle. Keep your thumb on top of the cork as you untwist the wire and remove the wire muzzle in case the cork begins to rise. Now place your hand over the cork as it emerges so it is received in your hand and not sent flying. Have a glass handy to take the first frothy stream; if the wine is extra lively pat the top of the bottle, the oiliness of your hand will subdue the foam. If the cork refuses to budge run warm water on the neck of the bottle for a few seconds (hand on cork so that it does not fly out).
What wine goes with what?
Fish & Seafood
Can be served with a whole range of whites, full bodied dry Burgundies to crisp light Loire wines. Fresh water fish such as trout goes well with Chablis and also delicate, flowery German Mosels. Salmon usually partners a dry white but fresh lively reds such as Chinon and Beaujolais are appealing.
Red Meat
Can take hearty, robust red wines from Burgundy, the Rhone valley and Italy. However, if the game is being served cold choose a classic Bordeaux.
Roasts & Casserole
The plainest food deserves the finest wines. Hot or cold roast beef is therefore perfect with the finest red Burgundies and Bordeaux. Other roast meats and casseroles can suit a wide range of wines - Rhones, Australian, Californian reds, deep concentrated Italian reds and Riojas.
Smoked food
Requires more care over choice of wine. Smoked fish can partner aromatic dry white Bordeaux and fino sherries or the Alsace grape varieties. Surprisingly, German wines with a touch of sweetness and refreshing acidity are appealing.
Regional dishes
The traditional country dishes are often perfect partners for their local wines, ie Vinho Verde with sardines and salade nicoise, Chianti with liver and osso bucco, Rioja with paella, and goulash with Bulgarian Cabernet Sauvignon.
Cheese
Strong acidic English cheeses are complemented by good ports and big red wines such as Chateauneuf and Barolo. Choose sweet or strong regional wines to accompany the continental cheeses.
Fruit & Desserts
Suited to sweet wines such as the quality German wines, Sauternes or Barsac and always served cold. The luscious Muscat Beaumes de Venise is delicious with Christmas pudding. Strawberries prefer Champagne and sparkling wines whereas ripe pears and peaches are more suited to the very sweet wines.
Champagne can be served throughout meal. Some foods do not go with wine, e.g. Indian curries - drink lager instead - and chocolate - which kills any wine.
How to store Wine Bottles?
Unlike Whisky or Rum, wine bottles should never be store vertically. They should always lie horizontal. Also store in a dry place away from direct sunlight.
How is wine served?
Wines are in their traditional glasses. Sparkling wines should be served in narrow tall glasses also known as flutes.
A wine glass is never served full. This is because a wine needs to be 'aired'. All wines benefit from a period of exposure to the air before they are drunk. This breathing period allows the wine’s flavour to wake up. Whites and rosés require only a short time - approximately 15 minutes. Red wines take longer and young reds need longer breathing time to bring them to their best.
While drinking wine (especially red wine), twirl the wine constantly in the glass so that it oxidises from the air.
Red wine is never served chilled while whites and sparkling wines are always chilled.
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Originally Posted by sb21pro 
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