When it comes to choosing wine off the supermarket or off-licence shelf, do you stick to the tried and tested? You’ve “had that one before and it was fine” – you recognise a few names or even a grape variety or two that you’ve enjoyed in the past, so into the basket it goes?  In a way, most of us who are familiar with the pleasures of decent quaffing wine, already have some understanding of what we like and certainly, what we don’t like! 

Image by sunday driver via Flickr

It is all too easy, however, to get stuck in a rut.  Acquiring a basic understanding of the information provided on wine labels is by far the easiest way to broaden our vinous horizons.  If we nudge our label-deciphering skills in the right direction, we can easily avoid too many buys that are simply plain disappointing.  A little knowledge can go a long way.

A good starting point is the small logo of a wine bottle or a bunch of grapes that appears on so many wine labels and indeed, on the racking of many supermarket shelves.  For white wines, the numbers 1 to 9 generally represent the dryness-to-sweetness spectrum.  Number 1 represents the driest and number 9, the sweetest.  For red wines, the symbol contains the letters “A” to “E”.  These five letters define the style of the wine in terms of light-bodied through to full-bodied, heavy wines.  For instance, a Beaujolais might have an “A”, whereas a Shiraz from South Africa, would probably have an “E” symbol.

Apart from these obvious general guidelines, we can learn a great deal more from the actual style of the label. Some wine labels are bright and cheerful and actually use the words “plonk” or “quaffing wine” in the description. At least, you know what to expect here.  Usually, they spell reasonable value for money, if not a great wine-tasting experience.  Compare these innovative labels with the traditional, elegant labels that appear on French clarets, for example.  Then, there are those labels that are a work of art in themselves.  Don’t be misled, however.  It is not always wise to judge a wine by its label!  Some vintners commission famous artists to design special labels in order to promote their new vintages.  Occasionally, you can be caught out, where the label is proves to be the best bit of the bottle of wine!

A wine label should provide four basic pieces of information, (although this information varies considerably from country to country).  By and large, you can expect to see printed on the label, the grape variety (or varieties), the vintage, the climate and finally, the soil in which the vines were cultivated.

Don’t be put off or confused when a wine label provides only minimal or, what appears to be vague, information. Format varies from country to country.  France, with certain exceptions such as Alsace wines, traditionally classifies wine types according to region, rather than grape variety.  By implication, it is assumed that the buyer will automatically know what grape varieties are produced in a certain region.

“New World” wine labels, on the other hand, are much easier to decipher, so, it is in this area that you can gain instant expertise.  Familiarise yourself with the characteristics of a few of the most common grape varieties.   To get started, here are just a few suggestions:

Image via Wikipedia

White wine grape varieties:

• Sauvignon Blanc – a refreshing, tangy and pleasantly sharp tasting grape, reminiscent of elderflower.  It makes an ideal aperitif.  Sauvignon Blanc is often blended with the Semillon grape.
• Semillon – a traditional Bordeaux variety, producing both peachy tasting dry wines and some delicious, rounded sweet wines.
• Riesling – it ranges from light and refreshing to rich and sweet.  Beware, however, the cheaper, more sickly end of the market.
• Chardonnay – popular world wide for its body and flavour.  Styles can vary from fresh and crisp to rich and luscious.
• Chenin Blanc – good, dry examples of Chenin Blanc are fruity fresh and citrus flavoured.  Sweet varietals should still retain a certain acidity with a full and mellow taste.
• Gewurtztraminer – a superb, spicy, tangy flavour at its best, but can sometimes taste too sweet and sickly.

Red wine grape varieties:

• Syrah/Shiraz – a deep, fruity grape that can be very rewarding.
• Pinot Noir – medium to light bodied, ranging from the deliciously complex to the occasionally flat and bland.
• Cabernet Sauvignon – popular world wide with a rich, blackcurranty flavour.  Generally, a safe bet!
• Gamay – this grape is used in Beaujolais.  It produces simple, light, quaffing wine.
• Merlot – rich, smooth and yummy-plummy.  Often blended with Cabernet Sauvignon to add depth and complexity.

Now, arm yourself with a few common descriptive terms:  

• Appellation contrôlée – French for “best category” of wine.
• Vin de pays – French for “country wine” that is one up on basic table wine.
• Vin de table – basic category French wine.
• Qualitätswein – German for “quality wine”
• Qualitätwein mit Prädkat –  quality German wine with special attributes.
• Vino de mesa – Italian for table wine.
•  Vino da tavola – Italian table wine that may be basic or of exceptionally high quality.
•  Sec – dry. 
• Verde - Portuguese for “green” meaning young.

The above ideas provide merely a launch pad.  Experiment with confidence and enthusiasm.  Don’t be deterred by the term “blend” (“cépage” on French labels).  Some truly exciting discoveries await your approval.