By Navjot Suman · Master Sommelier
The Vino NoirWine Guide
Everything you need to understand, taste, and fall in love with wine — curated from 15 years of cellars, vineyards, and extraordinary bottles.
The five styles
Understanding Wine Types
Red Wine
The most complex and age-worthy category. Red wines range from light, silky Pinot Noir to bold, structured Cabernet Sauvignon. Tannins give them structure and the ability to age beautifully.
Cabernet Sauvignon, Merlot, Pinot Noir, Syrah, Sangiovese
Dark fruits, earth, oak, tannins, leather
Red meats, lamb, aged cheese, charcuterie
2–30+ years depending on variety
White Wine
From bone-dry and minerally to rich and buttery, white wines offer enormous diversity. Unoaked styles are crisp and vibrant; barrel-fermented styles are rich and complex.
Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio, Viognier
Citrus, stone fruits, florals, minerals, butter (oaked)
Seafood, poultry, salads, soft cheeses, pasta
1–10 years; most best young
Rosé Wine
The most misunderstood category — great rosé is bone-dry, mineral, and deeply complex. Provence-style pale rosés are the benchmark, offering elegance without sweetness.
Grenache, Mourvèdre, Syrah, Pinot Noir, Sangiovese
Strawberry, watermelon, rose petals, citrus, herbs
Grilled fish, Mediterranean cuisine, charcuterie, summer salads
1–3 years; mostly enjoy fresh
Sparkling Wine
From Champagne to Cava to Prosecco, sparkling wines celebrate life. Méthode traditionnelle produces the most complex styles — tiny bubbles, bready aromas, extraordinary aging potential.
Chardonnay, Pinot Noir, Pinot Meunier, Glera, Macabeo
Brioche, citrus, green apple, yeast, cream, toast
Oysters, caviar, fried foods, celebratory occasions
NV: drink now; Vintage: 5–20 years
Dessert Wine
The rarest and most complex wines on earth. Botrytised wines, late harvests, and Port-style wines offer extraordinary concentration and a near-infinite capacity to age.
Riesling, Sémillon, Muscat, Chenin Blanc, Tinta Roriz
Honey, apricot, peach, orange peel, caramel, dried fruits
Foie gras, blue cheese, fruit tarts, dark chocolate, crème brûlée
5–50+ years for the finest
The sommelier method
How to Taste Wine
Navjot Suman's five-step tasting method — used in the world's top restaurants and wine competitions.
Look
Tilt the glass against a white background. Observe colour depth and hue — a pale ruby suggests youth or cool climate; deep garnet suggests warmth or age. Whites turn golden with age.
Swirl
Swirl to aerate the wine and release aromas. Watch the 'legs' (tears) on the glass — thick, slow legs indicate higher alcohol or residual sugar.
Smell
First, smell without swirling (first nose). Then swirl and smell again (second nose). Identify primary aromas (fruit, floral), secondary (yeast, dairy) and tertiary (earth, oak, spice).
Taste
Take a sip and let it coat your mouth. Assess: sweetness (front of tongue), acidity (sides), tannins (drying sensation), alcohol (warm finish), and body (weight of the wine).
Finish
The 'finish' or 'length' is how long the flavours linger after swallowing. A great wine's finish can last 30–60 seconds. Short finishes indicate simplicity; long finishes, quality.
Where great wine is born
The Great Regions
The perfect match
Food & Wine Pairing
Oysters & Shellfish
Champagne, Muscadet, Dry Riesling
Grilled Lamb
Bordeaux, Rioja Reserva, Barossa Shiraz
Roast Chicken
White Burgundy, Viognier, Aged Rioja Blanc
Pasta & Tomato
Sangiovese, Barbera, Nero d'Avola
Blue Cheese
Sauternes, Port, Tokaji Aszú
Dark Chocolate
Banyuls, Vintage Port, Amarone
Spicy Indian Cuisine
Off-dry Riesling, Gewürztraminer, Rosé
Sushi & Sashimi
Champagne, Chablis, Dry Sake
Quick reference
Serving Temperatures
"Temperature is the most overlooked element of wine service," says Navjot Suman. Too warm, and aromas turn alcoholic. Too cold, and complexity disappears.
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Every wine in our collection comes with tasting notes, food pairing recommendations, and Navjot's personal selection notes.
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