A specific technique is used for production of Beaujolais Nouveau. While the production of the rest of wines starts with the crushing of grapes, it is not the case for Beaujolais Nouveau. The grapes are not crushed, but placed whole into a container which is filled with carbon dioxide and sealed. The carbon dioxide causes the fermentation to occur inside the grape skins. The resulting wine has a very peculiar fresh and fruity flavour and which is very easy to drink.

Cabernet Sauvignon is by far the most popular, well-known, red grape variety in the world. There's no doubt that it is the 'chocolate' of wine. Even if people don't know any other red grape for wine, they seem to be familiar with Cab. It is produced almost everywhere in the world. No matter what local or indigenous grapes are grown in wine regions today, most producers either grow Cab to some extent and/or make use of it, either straight up or for blending purposes. Many a winemaker in countries not known for Cab will often add some to their wines to round out indigenous flavours trying to make them more appealing to consumers abroad who find their traditional varietals hard to swallow. Furthermore, there's not a wine list out there in restaurants, hotels and bars that does not have Cab listed. Why is it so popular you might ask?

Chardonnay is one of the few grape varieties that is truly universal. It is so flexible and adapts so well to the terrior of the area that Chardonnay can be found in every part of the world. In addition, it is used for the production of all kinds of wines. That why the question “Which wine made of Chardonnay do you prefer” can confound even an expert. Yet, the answer you are likely to hear more often compared to the others is “Chablis”. Mainly because of the popularity of Chablis in North America, where in was brought in 1930s, Chardonnay remains the most popular grape variety there.

Chablis wines are produced in the Chablis region of France, which lies approximately 110 miles southeast of Paris. Up until the 19th century, nearby regions tried to take an advantage of the reputations gained by Chablis winemakers, calling their wines Chablis. Luckily, nowadays according to French law, wines can be named only after the region where they are produced. Unfortunately, this law does not apply to the vinemaking regions from outside Europe and taking advantage of the name Chablis is still widespread around the world. Yet, if you tried the real French Chablis once, you will not confuse it with the wines which bear the name undeservedly.

"Champagne" is sparkling wine made in the Champagne region of France according to the traditional champagne method. The term "champagne" in the North America is often used as a generic term to describe all sparkling wines and does not relate to the specific region of origin, as it does in France. Out of respect and to avoid confusion most producers in the North America call their bubbly "sparkling wine" even when it is made in the traditional method.

The Champagne district, northernmost wine producing region, surrounds Epernay and Rheims. Champagne is fermented in the bottle ("methode champenoise") which gives it effervescence and dryness. The dosage of old wines; glucose and wine brandy which is added to certain champagnes determines character and sweetness. The champagne may be non-vintage (ordinary) and vintage (of the highest quality) ones.

ULTRA (or EXTRA) BRUT indicates very dry champagne (less than 6 grams of sugar per litre).
EXTRA DRY is medium dry champagne (12 to 20 grams of sugar per litre).
BRUT is dry champagne (less than 15 grams of sugar per litre).
SEC is medium dry champagne (17-35 grams of sugar per litre).
DEMI-SEC is sweet (33-55 grams of sugar per litre).
DOUX is sweet ( over 50 grams of sugar per litre).

Port can be considered as a drink of contradictions. On the one hand, Port wine is one of the few which is produced exclusively in one region of one country. Port is produced traditionally in the Douro Valley in the northern provinces of Portugal. On the other hand, it comes in a great number of varieties, which differ in quality, colour, sub-region, grapes and consequently taste. Yet despite the existence of a number of port varieties, is can be considered as a very traditional drink. For one, it is relatively old. As a winemaking region Douro was established in the middle of 18th century and it is the third oldest protected wine region of the world. In addition, there is a great number of traditions and rituals attached to Port. Thereby Port does not seem to be a mere drink. It has culture attached to it.

Port is a fortified wine, which means that it is produced by the addition of a neutral grape spirit in order to prevent fermentation and to increase the alcohol content. As a result, Port contains 19.5-20% of alcohol. Here comes another contradiction of Port. Despite the fact that it is stronger than the majority of other wines, it has rich and sweet taste. That is why it is served as a dessert wine.