Burgundy (BUR-gun-dee) : In the United States, Burgundy is a generic term for any blended red table wine. American Burgundies vary in flavor, depending on the grapes used, but the flavor is usually dry, mellow and soft.

Cabernet Sauvignon (kab-er-NAY so-vee-NYAWN) : A rich, dark, full- bodied, dry red wine that may remind you of berries, herbs, or even mint. When young, this wine can taste a little harsh or bitter. But when aged for more than 3 to 5 years (or even decates), it should be velvety smooth.

Chablis (shah-BLEE) : Like Burgundy, in the United States Chablis is a generic name used for inexpensive white wines, made from a blend of different white grape varieties. Most American Chablis taste dry, fresh, and fruity, but their flavors do vary, depending on the grape varieties used.

Chardonnay (shard-n-AY) : Pale and straw-colored, this wine is medium to full bodied and has a rich, crisp, apple-like flavor. The Chardonnay grape is the most expensive among the white grapes.

Chenin Blanc (SHEN-in-BLAWN) : This white has two versions, sweet or dry, and is usually fruity, pleasant, and refreshing.

Fume Blanc (Foo-may-BLAWN) : This wine is actually a dry, crisp Sauvignon Blanc. "Fume" means smoked in French, but this wine is neither smoked nor smoky tasting. In the French Loire Valley, ripe Sauvignon Blanc grapes take on a smoky hue. American winemakers use the word to describe this dry wine.

Gamay Beaujolais (Gam-MAY Bo-zho-lay) : This is a light, fruity, fresh-tasting red that should be enjoyed within 2 to 3 years of the vintage listed on the label. Some wineries produce a "nouveau" or "primeur" Beaujolais. These should be consumed within the vintage year listed on the label and are generally lighter and fruitier than aged Beaujolais.

Gewurtztraminer (geh-vertz-trah-MEN-er) : Known for its perfumy aroma and its spicy, rich flavor, this wine is often described as grapefruity in flavor with an aroma like rose petals.

Merlot (mare-LO) : This ruby red wine has much the same richness as Cabernet Sauvignon but tends to be mellower. You can expect a fruity flavor with a hint of currants and herb.

Pinot Noir (pee-no-NWAR) : Like Cabernet Sauvignon, this wine is a good one to let age for several years before drinking. Or, buy a bottle that is 2 to 3 years old (check vintage). A good-quality Pinot Noir has a perfumy aroma and a smooth, rich, plum flavor.

Rose (Ro-ZAY) : Rose wines are really just pale red wines. The grape skins are removed early in fermentation, before the usual red color can develop in the wine. Some roses are made from specific grapes, such as Zinfandel, and some are made from a blend. They may be dry, sweet, or sparkling.

Sauvignon Blanc (SO-vee-nyawn BLAWN) : You should get a spicy, slightly herblike flavor when sipping this white wine. It is fruity and usually on the dry side.

Zinfandel (ZIN-fan-dell) : A grape originating in California, Zinfandel creates rich, fruity wines that range from light and refreshing in flavor to more intense and full-bodied. The light- bodied Zinfandels should be consumed at a young age and taste fruity and dry with a berry-like aroma. The fuller-bodied, aged Zinfandels develop a flavor reminiscent of currants, pepper, herbs and spices. This grapes also is used to make White Zinfandel wine, a fruity, pale pink wine.

COMMON WINE WORDS:

Acidic: A sharp or tart taste in a wine.

Body: The feel of the wine in your mouth.

Bouquet or Aroma: The smell of wine, including odor of the grapes.

Dry Wine: A wine lacking sweetness.

Herby: When a wine smells or tastes herblike.

Tannin: A substance in grapes that causes the puckery feel from wine.

Vintage: The year the grapes were harvested (some years are better).