Red, White, and Clueless! A Beginner’s Guide To Drinking (And Loving) Wine

I don’t think I’ve ever come out and said just how much I love wine—yes, it looks stunning, and yes, I feel at the top of the world when I hold a glass of that beautiful red in my hands. But when it comes to drinking it, that’s when I stumble and falter. I’ve rarely been able to take a gulp without letting the bitterness get to my throat! You could call me the opposite of a wine connoisseur. For the longest time, Rose was the only one I could get through with.

And so, you can only imagine my apprehensions when I visited Fratelli Vineyards in Akluj, Maharashtra, for an experience built solely around the act and experience of sipping on wine tastefully, feeling its tannins on my tongue, letting the tartness soak in, and tasting its body to decipher each note. However, I’m happy to announce that you can now consider me a changed woman! After spending two days learning the ins and outs, and the A to Z of wine from the winemasters themselves, I have come to the very scintillating realisation that most of us start with a clouded understanding of what wine is supposed to be, what it’s supposed to do, and how it’s supposed to be enjoyed. After all, there’s a reason why it’s considered among our world’s most cosmopolitan, sophisticated beverages! It’s not your average alcohol, and it’s definitely not meant to be consumed how most of us do it anyway.

Before you read on, I’d like to take a moment to quickly burst your bubble! No, this article is not going to turn you into a connoisseur over the span of the five minutes you spend reading it. While I might just be able to tell you more than you already know about wine, I’m in no way close to knowing enough about it myself. At Fratelli, Vrushal, the head wine maker, very generously told me that no one knows everything about wine. Even he’s still just learning. He was careful to stress that with wine, the sky really is the limit. 

So, for a comprehensive and exhaustive list of my two cents on wine and what it’s really all about—read on. It’s no expert’s opinion, just from one novice to another!

Decoding the Language of Wine

Wine, like most sciences, has a list of important terms you can think about or remember when trying to define or describe how a wine tastes or makes your mouth feel. So, here’s a glossary of important terms to remember and learn when trying to master this very exquisite art: the art of wine drinking!

1. Tannins: That drying sensation in your mouth, common in red wines. It’s what makes your tongue feel slightly grippy.
2. Acidity: That crisp, mouth-watering sensation that makes your tongue tingle. High acidity makes wine feel fresh and bright.
3. Body: How heavy or light the wine feels in your mouth. Think of it like milk — skim (light-bodied), whole (medium), cream (full-bodied).
4. Dry: Not sweet. It refers to the absence of residual sugar, not how dehydrating it feels.
5. Notes: Specific flavours or scents you detect in your wine—like cherry, vanilla, spice, citrus, etc. They’re impressions, not added ingredients. And no, your wine doesn’t exactly taste like any of them in particular.
6. Finish: The taste that lingers after you swallow. A “long finish” means the flavours stay with you for a while after you drink the wine.
7. Legs (or Tears): The streaks that run down the inside of your glass after swirling. They relate to alcohol content and viscosity. It’s a common misconception to equate these with quality, but the two are not necessarily complementary.
8. Oak / Oaked: Wine that has been aged in oak barrels. It can add flavours like vanilla, toast, spice, or smoke.
9. Palate: Your overall ability to taste and identify flavours on your taste buds. “Developing your palate” just means getting better at noticing the wine’s notes.
10. Varietal: The type of grape used to make the wine (like Cabernet Sauvignon or Chardonnay). This is also what gives the wine its name!

Yes, Wine is Made Using Grapes, No, it Still Doesn’t Taste Sweet

The process of making wine is simple, but a lengthy one at that. It takes months for the plant to be harvested, sorted, skinned, crushed, stored, aged, and finally bottled into the liquid you consume as wine in your glass. Like with most beverages made out of juiced and crushed fruits, one would expect wine to taste exactly like that—bitter, yes, but still sweet and easy on the palate. Because grapes are sweet. Grape juice is sweet. Raisins? Basically candy. So logically, wine—the grown-up, fermented counterpart—should taste like a more sophisticated version of all of that. Right? 

Wrong! Instead, my first sip of red wine tasted… sharp. Dry. Almost bitter. Where is the fruit? Where is the sweetness I’d been promised by the word grape? 

Here’s what surprisingly no one tells you when you start drinking wine: most wines aren’t meant to taste sweet. During fermentation, yeast converts the natural sugars in grapes into the alcohol element of the beverage. The longer that process continues, the less sugar remains—which is why many wines taste “dry.” And do note: dry doesn’t mean dehydrating, it simply means not sweet.

What confused me even more was when people said a wine tasted “fruity.” I’d hear Vrushal talk about all these notes of cherry, plum, peach, and grapefruit—and taste absolutely none of them. Because if there’s no sugar, how could it be fruity? 

It’s vital to keep in mind that when it comes to the art of wine, fruity ≠ sugary. A wine can smell like ripe strawberries and still finish crisp and dry on your tongue. That contrast is part of what makes it interesting, though, as a beginner, it mostly makes it confusing.​

The turning point, for me, came when I stopped expecting wine to taste a certain way. Just like coffee isn’t tea, wine isn’t juice. So, it could never taste like it either. 

Instead of looking for sweetness, try noticing texture—how some wines tend to be light and refreshing, while others are heavier, velvety even. Pay attention to acidity; that slight tang on your tongue that immediately makes your mouth water, or the tartness that feels almost satisfying in the mouth. Once you let go of the grape-juice fantasy, I promise wine stops being disappointing and starts feeling like the art it’s meant to be!

Seize, swirl, sniff, sip, repeat!

Now, we’ve all seen wine connoisseurs, chefs on TV and in real life, or just avid wine drinkers, follow a very carefully curated routine when it comes to their entire process of drinking wine. It almost seems like a ritual. And I’m here to tell you that it not only seems like one, it truly is!

The whole idea behind wine is to enjoy it as an experience, not just to chug alcohol or get buzzed. Wine drinking is a slow, detailed, artsy, and ritualistic experience—one that connoisseurs take very seriously. And to be extremely candid, earlier I assumed this whole five-step routine was slightly extra. I’d like to reiterate, once again, that now I’m a changed woman.  In my altered view, if one does follow all the steps of wine-drinking to the T, it does elevate the beverage itself by a great, great measure. So, here are the five steps you must perform when attempting your hand at wine:

1. Seize: For the longest time, I assumed that holding a wine glass from its stem was simply performative—a means of looking prim and proper while consuming the drink. But boy was I wrong. The reason you’re meant to hold a wine glass by the stem is about its practicality. Your hands are warm, and when you cup the bowl, you raise the wine’s temperature, which can alter its taste, especially with whites and sparkling wines meant to stay chilled. Holding the stem keeps the wine at its intended temperature and prevents smudging the bowl, so you can actually see the colour and clarity. And remember, holding a wine glass perfectly is the first step to loving the drink! 
2. Swirl: When wine is in its phase of fermentation, its contact with oxygen is completely cut off, so that the reaction with the air doesn’t alter the process or taste. And so, when you swirl the wine in its glass, you’re allowing it to breathe in the oxygen. This aeration helps “open up” the wine, allowing its inherent aromas to rise from the surface. Think of it as giving the wine a moment to wake up! Especially with red wines, a little air can soften their sharp edges and make the flavours feel more expressive. For me, the key is not to overthink it. You don’t need to lift the glass and risk redecorating someone’s shirt! Keep the base of the glass on the table and move it in small circles, anticlockwise, and I promise, you’ll notice the difference in the fragrance almost immediately. It’s almost like an act of giving the wine its improved personality!
3. Sniff: The obvious next step is to prop your nose into the glass and sniff the freshly awakened notes of the wine. While, as a beginner, you may not be able to decipher most of what you’re feeling on your nose, you’ll at least be able to tell what kind of wine this is meant to be—fruity, spicy, dry, floral, woody or musky. It’s like the trailer you watch before visiting the big screen to watch the entire film! Not as good as the finale, but still just enough to get you all pumped.
4. Sip: One of the most important things to remember when drinking wine is that it’s not meant for gulping, chugging, or consuming quickly. It’s a beverage meant to be sipped gently, in tiny sections, so as to feel and taste each note, tannin, and flavour on your tongue. Sip it in small sections, and perhaps, even let it sit there for a few seconds before swallowing, so that you’re taking it in after having felt its body in your mouth. It’s meant for slow drinking for a reason!
5. Enjoy!: All this being said, I also realise that wine culture can feel more intimidating than it needs to be. Yes, there’s a “proper” way to hold the glass. No, the world won’t collapse if you forget. Yes, sipping is ideal—but you can still drink it however you like! Like most things I’ve learned about wine, it’s less about rigid rules and more about small habits that enhance the experience. And while knowing the why behind it is important, what’s crucial, fundamental even, is to have fun with it! It’s meant to be a hobby, a recreational activity after all. Just enjoy it—there’s not more to it than that.

Colour Theory (But Make It Wine)

Wine, of course, comes in three distinct varieties: red, white, and rosé. At first, I, too, used to think that the only thing that’s really different about each of these in the trio is the colour. However, that’s not quite accurate. Each of these three has a distinct set of characteristics that gives them their unique taste, outlook, feel, and identity. And the main difference starts right at the beginning—when these wines are just born.

Red wine gets its colour from grape skins staying in contact with the juice during fermentation. These skins also contribute tannins, which is why reds often feel bolder and drier, with that slightly grippy sensation on your tongue. White wine is typically made without prolonged skin contact, which is why it’s lighter in colour and usually crisper, brighter, and more refreshing in taste, style and feel.

Rosé sits somewhere in between. It’s made from red grapes, but the skins only stay in contact with the juice for a short time. This is just long enough to give it that pink hue. The result is often a fresh, fruit-forward beverage, but it’s usually still dry.

What helped me most was thinking of them less as “types” and more as moods. Red can feel deeper and more structured, hence better for dinners and parties. White can feel sharp and lively. Rosé often lands in that easy, balanced middle space. None is inherently better! They just offer different kinds of experiences.

Does Aged Wine Make for Great Wine?

“Ageing like fine wine” is one of the most common phrases we use to suggest improvement over time and complexity—the idea that patience transforms something ordinary into something remarkable. Naturally, one must assume that older wine automatically means better wine. However, it’s a little more nuanced than that.

Ageing, in wine terms, simply refers to the process of allowing the wine to mature over time, either in barrels or in its bottle. As it rests, the flavours evolve. Bright, fresh fruit notes can mellow. Tannins—that slightly drying sensation you feel, especially in red wines—can soften. New flavours can emerge, sometimes more earthy, nutty, or layered than the wine’s younger self. But here’s the beginner-friendly truth: not all wine is meant to age. Many bottles are made to be enjoyed young, when their fruit-forward character is at its best. Ageing works beautifully for certain styles and structures, but it isn’t a universal upgrade button.

To me, the process feels quite romantic. The romance of aged wine lies in that evolution—the idea that, given the right conditions, something can grow more complex, more balanced, more interesting. And hence was devised ageing like fine wine.

Pairing Without Panicking

It’s a truth most universally acknowledged that wine is a great drink sipped on alongside food. After all, it’s really just about buoying up the experience of the wine! However, it’s very important to remember which wines pair well with which food groups. So, here’s what I learnt from Vrushal, and Fratelli’s co-founder Alessio Secci, about what wine goes where.

Light wines go well with light dishes. A crisp white complements salads, seafood, and anything citrusy or fresh quite well, because the wine’s acidity mirrors the brightness on your plate. On the other hand, creamy pastas or buttery sauces often pair well with fuller-bodied whites that can match that richness without diluting into the heaviness of the dairy.

Reds, especially lighter ones, work beautifully with tomato-based dishes, roasted vegetables, and grilled meats. This is especially true because the acidity in many reds surprisingly well balances tomato sauces. Bolder, more structured reds tend to stand up better to heavier dishes, think slow-cooked meats or anything deeply spiced.

And rosé, because it’s a delightful midpoint between the two extremes, fills in all the gaps left behind by red and white. It works with most foods, in fact: salads, grilled vegetables, seafood, and lighter pastas, but it can also hold its own against mildly spiced dishes and charcuterie. That slight fruitiness paired with crisp acidity makes it especially good with food that has salt or a bit of spice.

At the end of the day, I’ll say that the whole idea of wine, or any hobby of its like, is to have fun! A break from the toils of everyday life, if you will. Treat it as a science, a concept you’re trying to get better at. After all, nothing’s really all that serious!

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