Merlot (Smooth and Rounded Cosmopolitan)

Not always has Merlot been this popular and lovable. Years and years ago it was considered an inferior partner in Bordeaux blends. It was probably a great shame to order it while at a restaurant! What's changed then? People started associating reds with health benefits (which is true, by the way), but heavy reds were too tough to drink every day. Fresh, juicy wine with fewer tannins such as Merlot became the "ambrosia" of choice. It was also widely available and promoted on TV.

AROMA AND FLAVOUR:
Merlot is known and adored for its plummy flavour and smooth, rounded texture. It is an easy wine to fall in love with so try it and see how you get along.

BEST REGIONS:
* FRANCE, Saint-Emilion & Pomerol
Merlot contributes 60% to 100% of the Bordeaux blend, the rest being Cabernet Sauvignon or Cabernet Franc. These wines are normally velvety, smooth and soft, yet intense and full of ripe fruit, with a bit of oak that adds complexity.

Chateaux of Pomerol set their prices really high, but if you feel like this birthday party should be special, go for it! Merlot is also used in cheaper blends, which doesn't necessary mean a bottle is good for nothing. However, if you want to avoid dilute wine, stay away from Bordeaux Rouge and other cheap claret. Look out for Cotes de Blaye, Cotes de Francs (or Marmandais and Bergerac if your budget is tight).

* ITALY, Tuscany

Merlot is used here in 'Super-Tuscans' (made with local as well as international grapes). Expect it to be oaky and somewhat costly.

* SPAIN, Navarra

Spanish Merlot is well-balanced, ripe and a bit oaky. You may find it in red blends next to Tempranillo as well as in the blend for the loved Vega Sicilia.

As a matter of fact, Merlot can be found in most of winemaking countries: Austria, Greece, Bulgaria, US, Australia, Argentina and Chile, each of which creates a different style from clean and fruity to rich with loads of cherries, plums and chocolate. So try around my friend and find the one for you.

CURIOSITY KILLED THE CAT:

The leaves of Merlot look very much like the leaves of Carmenere (Chilean grape). In the 19th century, they were often confused for each other and Chilean 'Merlot' used to be mistakenly made from Carmenere!

Cabernet Franc

In a perfect world Cabernet Franc would be well-known for its puppy character and concentrated red-fruit aroma. In a less-perfect world (the one we live in), it is know to just few. And it is often regarded as a worse cousin of Cabernet Sauvignon. Cabernet Franc, cover your ears!

AROMA AND FLAVOUR:
It boasts fresh fragrance of raspberries and perhaps and freshly mown grass. It is best served with cold ham salad.

BEST REGIONS:
* France, Bourgueil & Chinon - you will never find a grape on the label. Look for the location.

** Norther Italy - this Cabernet Franc will be leaner and more tart.

Gamay (a French moreish crowd-pleaser)

The Gamay grape is responsible for Beaujolais*, which is produced just south of Burgundy. At its best the wine should be succulent, smooth with flavour of fresh red berries. It can also be enjoyed without food or with cold snacks such as ham or sausage rolls, so do not forget your new friend when going for a picnic on a Sunday afternoon.

Avoid Beaujolais Nouveau as, more often than not, it will be diluted and will smell of bananas (for those who do not know, it is a bad sign!). Go for Beaujolais-Villages, which is produced from grapes grown in better sites:
http://www.laithwaites.co.uk/product/Domaine-Pardon-Cuvée-de-l'Ermitage-2013/65734

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*check the pronunciation on: http://www.howjsay.com/index.php?word=beaujolais&submit=Submit

Pinot Noir (subtle as velvet)

Pinot Noir is one of the greatest grapes throughout the world producing lovely wines. At the same time, it is also very difficult as its thins skin makes it vulnerable to diseases. Therefore, it needs good soil and climate not to go wrong. Keeping yields low is also crucial as this way wine comes out concentrated and full of aromas and flavours.

AROMA AND FLAVOUR:
Good Pinot Noir is smooth, silky and at the same time concentrated (very complex character, you see?) with strawberry flavours and aromas. Ideally, it should be slightly chilled, before it is served.

BEST REGIONS:
* FRANCE, Burgundy
If white wine in Burgundy is about Chardonnay, then red wine is about Pinot Noir. Burgundy is filled with many small vineyards, among which there are 24 vineyards designated grands crus, all in Cote d'Or wine region:
(http://www.laithwaites.co.uk/product/Domaine-Georges-Lignier-Clos-de-la-Roche-Grand-Cru-2011/64428)
Then, there are dozens of premiers crus, which is the next step of best quality:
(http://www.laithwaites.co.uk/product/Maison-Roche-de-Bellene-Nuits-St-Georges-Premier-Cru-Chaignots-2011/64446)
At the bottom of the ladder, we have Bourgogne Rouge and Bourgogne Grand Ordinaire.
Of course, I will not surprise anyone saying that it only gets interesting when the prices go up.

* USA, Oregon
Back in 80's Oregon was considered second home for Pinot Noir. Now, the situation is more tricky and you have to be careful as you choose a bottle. The prices stay high, so make sure you choose something that is worth your pennies.

*New Zealand, Marlborough, Martinborough, Central Otago
Pinot Noir has no trouble ripening in a cooler climate, which is proved by good wines. This fellas will surprise you with their fruity nature, cherries and red berries above all.

Prosecco and Asti (romantic Italian fizz)

PROSECCO (dry):

It is probably Italy's most famous wine and it must ring at least a vague bell to those who are not wine lovers and are not into names, grapes etc.
It is produced from the Prosecco grape [how easy! :)] around the hills of Treviso in Veneto, close to Venice [how romantic! ;)].
You want to look for the word 'frizzante' (ang. fizzy, sparkling) on the label as it means the wine represents a style with a gentle mousse. So why not spoilt yourself? :)

ASTI (sweet):

It is possibly even more famous than Prosecco. This sweet, grapey wine is a great entertainer of any party as long as it is served well-chilled with desserts. It is naturally low in alcohol - highly appreciated if a party is long and you cannot lose your face.
If you find Asti too sweet, there is still hope. Moscato d'Asti is less sweet, but higher in alcohol.

Valdobbiadene and Conegliano are the regions said to produce the highest quality Prosecco. Prepare yourself to pay more, though.

Cava (reliable Spanish fizz)

My secret love towards Spain apparently doesn't end with the language and tapas. Here comes Cava! It is one of the Spanish classics that is reliable and refreshing. It is mainly produced in Penedés (see the map below) and comes in 'good' price, which is shocking given that it is made using the same method as that used in the production of Champagne.

The key grapes used in the production of Cava are the local Macabeo, Parellada and Xarel-lo. At times, some producers add Chardonnay to add more rounded, modern notes.

AROMA AND FLAVOUR:
Cava is a dry, yet fresh companion that will entertain your evening with its apple notes and cheerful bubbles :) Dive in!

Champagne (the finest sparkler)

Even if you don't know squat about wines, you must 'know' Champagne, know the pronunciation and know it comes from France (oh, does it?). Good, but not good enough.

Champagne is real Champagne only if it comes from the Champagne region in the North-east France. Sadly enough, many drinkers give the name to any sparkling wine, especially the ones bought for New Year's Eve celebrations, which - ironically - are often the cheapest fizz that have never even stood close to Champagne.

PRODUCTION AND GRAPE VARIETIES:
Its production takes heck of a lot time and it is very meticulous (I'm not going to bore anyone with it). The process called methode traditionelle has been adopted for other sparklers, too. Merci, France!
Only three grape varieties are allowed in Champagne, i.e., Chardonnay, Pinot Noir, and Pinot Meunier. You can also find variations: blanc de blancs made entirely from Chardonnay (creamy with yellow-fruit notes), and blanc de noirs made from Pinot Noir (aromatic with red-berry flavours).

VINTAGE OR NON-VINTAGE?
Pay attention to which Champagne you opt for! A bottle of non-vintage Champagne can be popped open right after release.
(http://www.sainsburys.co.uk/shop/gb/groceries/champagne/moët-et-chandon-demi-sec-nv-75cl)
However, the vintage fizz should be kept for a few years before you get down to business. Some supermarkets release vintage bottles after a few years of ageing already. You see how they make it easy on us?
(http://www.sainsburys.co.uk/shop/gb/groceries/champagne/lanson-gold-label--vintage-75cl)

AROMA AND FLAVOUR:
Champagne is a truly powerful wine, filled with rich fruit and creaminess, notes of bread and chocolate. It should be perfectly balanced, rich and complex yet with high acidity, a lot of crispiness and bubbles that will go with many dishes. You can enjoy Champagne young or aged (it depends on Champagne). The latter will reveal honeyed, toffee notes.

LEVELS OF SWEETNESS:
Brut = dry; goes well with fish, poultry, cheese
Sec = slightly sweeter than brut; goes well with savoury dishes, seafood, pâté
Demi-sec = sweeter than sec, with honeyed notes, goes well with dessert dishes (not too sweet, though!), sweet-tasting dishes, e.e.g, Thai food

Voilà!

MAKE IT WORTHWILE :)
Do you still wonder why Champagne is the most adored fizz around the globe?
Needles to say, the prices can stress your wallet. Here come the last pieceS of advice.
Do not go for the cheapest Champagne(!), unless you are already so wasted that you will not even draw the difference between high quality and the lowest quality. But seriously preaching, don't! :)
Serve it chilled and drink up soon after opening not to let it go flat. Is there anyone who actually needs to be told to drink Champagne up? ;)
And once you see the bubbles are tiny and there are plenty of them - you know you hit a good bottle!