A few other pieces of info that I’ve been asked while bar tending:
Prosecco, Cava, and Brut are different kinds of sparkling wines, similar to Champagne, but produced elsewhere (Prosecco comes from Italy, Cava comes from Spain). Legally, something can only be called Champagne if it comes from the Champagne region of France, although occasionally you’ll see something labeled “California Champagne” which is what the name implies - made in the Champagne style, but comes from California.
If you see a bottle marked NV, that means “Non-Vintage.” It doesn’t come from Nevada. NV wine is a blend of wines that have been produced over several years, so it won’t have a year printed on the bottle. This is most commonly seen on sparkling wines, but I’ve also seen it on other blends.
Two of my favorite reds, Malbec and Carménère are only grown in Argentina and Chile. They tend to have more character than Merlot, though may not be quite as full-bodied as Shiraz. Good ones are often available at very reasonable prices.
Syrah is the same thing as Shiraz, but Petite Syrah is a totally different grape.
Most reds should be served only slightly below room temperature. Whites and sparkling wines should be chilled, but if you need a quick chill, never put a bottle of sparkling wine in the freezer for more than 15 minutes - it can explode.
If your wine needs to mellow down a bit after you first open it, just let it sit an breathe for 10 minutes, then try it again.
Most wines you’ll find in grocery and liquor stores, and especially in this price range, are at their peak around 3 to 5 years after harvest. Very few wines benefit from aging more than 5 years, and may start degrading. Others, such as Beaujolais Nouveau, are made to be consumed almost immediately after they’re produced, and shouldn’t be aged at all.
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