1. Still or Natural Wine - are what we sometimes refer to as table wines. They are called natural or still wine because the method of making them is mostly done by nature. Grapes are squeezed and ferment naturally without anything added on it. Table wines are either red, white or pink.
2. Aromatic Wines - are made the same way as the natural wines, but during fermentation aromatics are added. Example of aromatic wine is Vermouth.
3. Fortified Wines - this wine is called fortified because additional ingredients like sugar and alcohol are added to make it stronger. Example is Sherries. The method of making Sherry is called "Solera system," which means adding old wine to young wine.
4. Sparkling Wines - this wine is considered king of all beverages. They are made sparkling by having a second fermentation inside the bottle. Example of this is Champagne.

Color of Wines:

• Red - called rouge, which may range anywhere from purple to dark red to burgundy.
• White - called blanc, in varying clarity depending on the grape variety and aging process.
• Pink - called rose, ranging from pink, salmon

How to Uncork a Bottle of Champagne or Sparkling Wine:

• Hold the bottle in one hand and with the other remove the wine holding the cork.
• Incline the bottle slightly at an angle of 48°. Hold the cork firmly and rotate and bottle gently; the cork will come out easily. Remove the cork very gradually so that the gas can escape silently and without the loss of froth or wine.
• Pour a little wine into each glass before filling the glasses to two-thirds full.

Tips on how to Pour the Wine Correctly:

• Do not pour from a great height. Bring the neck of the bottle near the glass and let the wine flow gently without gurgling along the sides of the glass.
• Be careful not to rest the neck of the bottle on the glass.
• A small tip to prevent the last drop falling on the table-cloth. Just rotate the bottle slightly as you lift it up.
• Never fill the glass to a rim.

Taste of wines:

• Sweet - this taste is likened to a solution of water mixed with a teaspoon of sugar. Sweet wines are those which have tastes similar to solution of sugar. The opposite of sweet, in wine terminology, is dry. Dry means the absence of sweetness.
• Tart - this taste is likened to a solution of lemon juice and water. Tart wines are those that have an agreeable degree of sourness which is caused by acids like the tartness of orange juice.
• Bitter - this taste is likened to a solution of weak coffee. Bitterness is the quality of wine that makes the mouth pucker. It is created by the tanning in the skin. Red wines are slightly bitter, but white wines have a pleasant taste and usually lack bitterness.
• Salty - this taste is likened to a solution of salt and water

Wine and Food: Thegolden rule is to try to find combinations which enhance the quality of both wine and food.Here are a few suggestions for harmonizing wine and food:

• With fish, oyster, shellfish - a dry, white wine; a light sparkling white or a Champagne.
• With entrees and hors d' oeuvres - a dry or white wine or a rose wine.
• With white meat (veal, lamb, pork) or poultry - a light red wine, but not too much body.
• With red-meat (mutton or beef) - a full-bodied red wine, generous and powerful.
• With game - The same as with red meat. But with feathered birds, serve a delicate and elegant red wine and a powerful red wine with other game.
• With foie gras - If served as a hors d' oeuvre: a strong dry white wine; if served at the end of the meal: a rich red wine or a sweet, white wine.

With Cheese:

• Fresh and Processed cheese: mild white and rose wines or light red wine.
• Goat Cheese: Dry white and rose wines or light and fruity red wines.
• Soft Cheese with "flowery" or "washed" rind (Brie, Camembert): well-rounded red wines.
• Blue Cheese (Roquefort and others):Powerful red wines or white wines.
• Pressed cooked cheese (Gruyere or Port Salut): Dry or sparkling white wines or delicate red wines.

With dessert: Sweet white wines or semi-sweet Champagne or naturally sweet wines

After your coffee: Cognac or the many kinds of liqueurs.