You don't need to know hundreds. Five reds and five whites will let you recognise most of what you'll ever be handed, because nearly everything else is a variation on these.
One thing that tends to confuse beginners: a lot of the names on labels are simply the name of the grape. Merlot is a grape. Chardonnay is a grape. So half the mystery of a label vanishes the moment you know a few of them.
The reds worth knowing:
Cabernet Sauvignon. Bold, firm, a little serious. Dark fruit and something almost like cedar. The steakhouse classic.
Merlot. Softer and rounder than Cabernet, plummy, easy to like. It got unfairly mocked for a while, which we'll come back to later.
Pinot Noir. Light and delicate, and a bit harder to make well, which is why some people fuss over it. Red berries, a touch of earthiness.
Syrah, also called Shiraz. Dark and a little peppery, bigger and more powerful.
Sangiovese. The Italian backbone, the grape behind Chianti. Savoury, cherry, built for food.
The whites worth knowing:
Chardonnay. Hugely varied. Lean and stony, or rich and buttery, depending entirely on how it's made.
Sauvignon Blanc. Crisp, sharp, herbal, citrusy. Refreshing is the word.
Riesling. Runs from bone dry to properly sweet, always with a bright streak of acidity.
Pinot Grigio. Light, easy, fairly neutral. A safe option.
Chenin Blanc. Versatile, apple and honey, and often great value.
Learn these slowly, by drinking them, not by studying them. The names will stick the moment you can attach a taste to one.
