Back to School
Back-to-school season means busy days for them — and wine-worthy evenings for you. Time to stock up on your own kind of school supplies. This easy, back-to-basics wine guide makes it simple to find the perfect bottles for whatever the season brings. Aglianico is a bold red grape from Southern Italy, known for its late harvest and ability to produce deeply structured wines with excellent aging potential. Its wines are earthy, full-bodied, and rich in dark fruit, black pepper, and chocolate notes, with firm tannins and bright acidity. Aglianico pairs beautifully with grilled meats, aged cheeses, and dishes featuring black truffles. Albariño is a vibrant white grape with strong roots in Spain’s Rías Baixas region and Portugal’s Vinho Verde, where it’s known as Alvarinho. Known for its aromatic intensity and bright acidity, Albariño often shows notes of citrus, stone fruit, and delicate florals. It's crisp character pairs beautifully with oysters, grilled octopus, and a wide range of fresh seafood. Arneis is a dry white grape native to Piedmont, Italy. Grown primarily in the Roero hills just across the Tanaro River from Barolo and Barbaresco, Arneis produces delicately aromatic wines with fresh acidity, often fermented in stainless steel to preserve purity. With flavors of white peach, green apple, almond, and subtle savory notes, Arneis pairs beautifully with soft cheeses, prosciutto, flaky fish, and herb-driven dishes like frittata or pesto. Barbera is a vibrant red grape from Piedmont, known for its lively acidity and juicy red fruit, with styles ranging from fresh and easygoing to structured and age-worthy. Flavors often include cherry, raspberry, and blackberry, with spice and floral notes emerging in different climates. Its natural acidity makes it an ideal match for tomato-based dishes, grilled meats, and classic Italian cuisine. Bonarda is a name used for different grape varieties in Italy and Argentina. In Argentina, it’s the same grape as California’s Charbono, which originally comes from France. Despite the confusion, Bonarda wines are always dry reds with lots of fruity and spicy flavors. They go great with grilled salmon, teriyaki chicken, pork, and stuffed peppers. Bordeaux-style red blends, originally from France, have found fans around the world, especially in California, Washington, and Australia. Typically made with Cabernet Sauvignon or Merlot and supported by grapes like Malbec and Petit Verdot, these dry reds offer rich flavors of black currant, plum, cedar, and spice. Left Bank-inspired blends are bold and structured, while Right Bank styles are softer and more supple—both perfect with hearty dishes like steak, brisket, or braised lamb. Bordeaux White Blends, made primarily from Sauvignon Blanc and Sémillon (with a touch of Muscadelle or Sauvignon Gris), range from crisp and zesty to rich and creamy. Sauvignon Blanc brings bright acidity and citrusy freshness, while Sémillon adds body and texture—together creating styles that shine dry or sweet, like the famous Sauternes. These versatile wines pair beautifully with seafood, creamy dishes, fresh herbs, or even bold desserts like blue cheese and fruit tarts. Cabernet Franc, the more delicate parent of Cabernet Sauvignon, produces elegant red wines with bright red fruit, herbal notes, and floral aromas. While it plays a key role in Bordeaux blends, it also shines on its own—especially in France’s Loire Valley and regions like California and New York. Its lively acidity makes it a versatile food wine, pairing beautifully with lamb, rich meats, and even boldly spiced dishes like Szechuan cuisine. Cabernet Sauvignon is a bold, age-worthy red wine known for its power, structure, and deep flavors of blackberry, cassis, and spice. Originally thriving in Bordeaux and now celebrated globally—from Napa Valley cult wines to Chile and Australia—it often forms the backbone of Bordeaux-style blends. Its firm tannins and rich profile make it a perfect match for hearty meat dishes like beef, lamb, or venison. Once a lesser-known Bordeaux blending grape, Carménère has found its true home in Chile, where it was rediscovered in the 1990s after being mistaken for Merlot. This dry red wine balances savory notes like pepper, coffee, and smoke with lush flavors of blackberry and plum. It's a flavorful partner for grilled meats, especially steak or spiced dishes with bold sauces like mole. Chenin Blanc is one of the most versatile white grapes, producing everything from crisp dry wines to rich dessert and sparkling styles—all thanks to its signature high acidity. While it shines in France’s Loire Valley, it's also a star in South Africa and gaining ground in California’s Clarksburg region. With flavor profiles ranging from citrus and green apple to honeyed peach and brioche, it’s a perfect match for everything from oysters to Thai food—or even as a budget-friendly bubbly. Falanghina is a vibrant white wine from Italy’s Campania region, often blended with local grapes but also bottled on its own near Avellino. Known for its citrus blossom aroma and juicy peach and lemon flavors, it’s crisp, refreshing, and food-friendly. Pair it with Caprésé salad, pesto pasta, or fresh seafood for a perfect Mediterranean match. Fiano is an aromatic white wine from Campania, thriving in the volcanic soils of Avellino where it shows both richness and vibrant freshness. With notes of pear, tropical fruit, lime peel, and toasted nuts, Fiano offers a lush texture balanced by bright acidity. It's a perfect match for dishes like scallops, crab, rosemary chicken, or pork with citrusy sauces. Friulano is a lively and aromatic white wine from Italy’s Friuli-Venezia Giulia region, known for its delicate perfume and fresh, nuanced flavors. With notes of white peach, almond, jasmine, and citrus peel, it offers a light yet textured profile that pairs beautifully with prosciutto, cold appetizers, or dishes spiced with a hint of horseradish. Garganega is the star white grape of Italy’s Soave region, producing wines that range from crisp and easy-drinking to steely and elegant. With flavors of peach, melon, almond, and lime zest, it offers both freshness and finesse—especially in Soave Classico. Pair it with Venetian seafood dishes, roasted chicken, or spring veggies like asparagus and frittata. Gewürztraminer is an intensely aromatic white wine known for its bold scents of lychee, rose, and exotic spices, thriving in cool climates like Alsace, Alto Adige, and parts of North America. Though naturally low in acidity, it has rich texture and structure, making both dry and sweet styles expressive and memorable. Its bold character pairs beautifully with spiced cuisines like Indian or Moroccan, as well as rich fish and classic Alsatian fare like quiche and choucroute. Grenache thrives in warm Mediterranean climates, producing full-bodied yet light-colored reds packed with juicy strawberry, cherry, and plum flavors, plus hints of cocoa and licorice in richer styles. Known for its gentle tannins, it’s both an easy-drinking solo wine and a key player in famous blends like Châteauneuf-du-Pape. Perfect for BBQ lovers, Grenache pairs effortlessly with lamb, pork, and spicy dishes. Grüner Veltliner, Austria’s flagship white grape, is fun to say and even more fun to drink—often fresh, zesty, and packed with white pepper, citrus, and mineral notes. Its lively acidity makes it incredibly food-friendly, pairing perfectly with seafood, poultry, and tricky veggies like asparagus or artichokes. Bonus: it’s also the classic partner for traditional Wiener Schnitzel! Malbec, originally from Bordeaux but famously flourishing in Argentina, is known for its bold flavors and smooth texture, showcasing deep blackberry, plum, and licorice notes. While French Malbec tends to be rustic and earthy, Argentine versions are riper and spicier, thanks to Mendoza’s high-altitude vineyards. It’s the perfect match for hearty, flavorful dishes like spicy sausages, cassoulet, or a classic Argentinian steak. Mencia, hailing from Spain’s rugged northwest and Portugal’s Dão region, has transformed from a simple grape into one capable of producing complex, age-worthy reds bursting with raspberry, spice, and earthy notes. Its versatility shines in lighter, fruit-forward styles or richer, oak-aged wines full of depth. Mencia pairs beautifully with everything from steak au poivre and game to hearty vegetarian dishes like mushroom risotto and grilled portobello. Montepulciano is a popular, dark, and full-bodied red from central and southern Italy, especially Abruzzo, known for its juicy boysenberry, plum, and cherry flavors with hints of herbs and dark chocolate. With its fine to rustic tannins, it’s a versatile, everyday wine that pairs perfectly with barbecued brisket, meatloaf, or even grilled portabella mushrooms. A fantastic alternative to Syrah or Malbec, Montepulciano offers great value and broadens your wine horizons! Mourvèdre, also known as Monastrell in Spain, is a robust red grape bursting with brambly fruit, earthy herbs, and rich notes of leather and dark chocolate. Thriving in southern France and beyond, it adds weight and depth to blends or shines solo with its bold yet smooth tannins. Perfect with rustic dishes like cassoulet, wild boar ragu, or smoky ribs, Mourvèdre is a Mediterranean powerhouse for hearty meals. Named for the autumn fogs that blanket the hills of Piedmont, Nebbiolo is one of Italy’s most noble red grape varieties. Best known as the foundation of Barolo and Barbaresco, Nebbiolo is revered for its captivating aromas, firm tannins, and remarkable longevity. Light in color, it delivers powerful structure and complexity, with notes of rose, tar, red cherry, and spice. It shines alongside northern Italian classics like wild boar ragù, white truffle, and creamy cheeses. Nerello Mascalese, Sicily’s noble red grown high on Mt. Etna’s volcanic slopes, offers a delicate yet complex wine often compared to Burgundy or Barbaresco. With sleek tannins and lively acidity, it bursts with wild berry, spice, and floral aromas alongside flavors of red plum, orange peel, and mint. This elegant red pairs beautifully with Italian classics like Pasta alla Norma, seared tuna, or roasted quail. Nero d’Avola, Sicily’s superstar red grape, delivers bold, opulent wines bursting with dark cherry, coffee, and spicy notes. Thriving in hot, arid climates, it shines both as a powerful, oak-aged beauty and a fresher, fruit-forward style. Perfect with grilled meats, hearty stews, or even casual pizza and burgers, Nero d’Avola is as versatile as it is delicious. Petite Sirah is anything but petite—deeply colored, richly textured, and packed with bold flavors. Originally called Durif in France’s Rhône, it found its true fame in California’s warm regions like Lodi, Sonoma, and Napa. This dry, full-bodied red bursts with blueberry, plum, black pepper, and chocolatey tannins. Perfect with BBQ brisket, hearty meats, and bold, flavorful dishes that can stand up to its powerful personality. Pinot Gris (or Pinot Grigio in Italy) is a fascinating “white” grape born from a mutation of Pinot Noir, famous for producing two distinct styles: the light, crisp, and refreshing wines of northern Italy, and the richer, aromatic, and textured versions from Alsace and Oregon. This versatile grape pairs beautifully with everything from seafood and light chicken dishes to richer fare like pork and charcuterie. Pinot Noir is a famously delicate and complex red grape that shines brightest in Burgundy but thrives in cool regions worldwide, offering flavors from bright cherry and cranberry to earthy forest floor. Its silky texture and balanced acidity make it incredibly food-friendly, pairing beautifully with salmon, duck, mushrooms, and even beef stews. Though tricky to grow, Pinot Noir’s elegance and versatility have earned it a place as one of the world’s most beloved wines. Sangiovese is one of Italy’s elite red grapes, known for bright cherry and savory earthiness, powering famous wines like Chianti and Brunello di Montalcino. Its lively acidity and moderate tannins make it the perfect partner for tomato-based dishes, roasted meats, and hearty Italian fare. Also grown beyond Italy, Sangiovese shines in blends and as the Corsican Nielluccio, adding vibrant freshness and complexity. Sauvignon Blanc is a zesty, aromatic white grape known for its crisp acidity and wide range of styles, from the citrusy, flinty wines of France’s Loire Valley to the bold, grassy expressions of New Zealand. Whether fresh and snappy or soft and oak-aged, it pairs beautifully with light, summery dishes like seafood, salads, and even tricky foods like asparagus or artichokes. Its versatility makes it a global favorite for bright, refreshing wines. Sémillon is a quietly noble white grape known for its rich texture and ability to age beautifully, often blended with aromatic Sauvignon Blanc in Bordeaux or shining solo in Australia’s Hunter Valley. From bright, lemony youth to luscious, honeyed sweetness in Sauternes, it offers flavors ranging from stone fruit to beeswax and vanilla. Its moderate acidity makes it a versatile partner for spiced dishes, autumnal veggies, and decadent treats like foie gras. Syrah, also known as Shiraz, is a bold, deep purple red wine famous for its powerful, age-worthy character and savory, spicy aromas ranging from violets to smoked bacon. Originating in the Northern Rhône, it shines both in classic French blends and as a plush, jammy Australian Shiraz. This versatile wine pairs beautifully with Moroccan-spiced lamb, grilled meats, spareribs, and rich cheeses—especially blue cheese with the fruit-forward Aussie style. Tempranillo, Spain’s most planted and beloved grape, is known for its early ripening and incredible versatility, forming the backbone of iconic wines from Rioja and Ribera del Duero. This dry red offers medium-bodied flavors of strawberry and black fruit, with spicy, leathery, or vanilla hints that reflect its terroir and winemaking style. With soft tannins and bright acidity, Tempranillo pairs beautifully with Spanish classics like grilled lamb chops, chorizo stews, paella, and roasted pork dishes. Trebbiano is one of the most widely planted white grape varieties worldwide, especially in France and Italy, known for its light, crisp character and vibrant acidity. This dry white wine offers fresh flavors of green melon, stone fruit, apple, and lemon grass with a lively finish. Trebbiano pairs perfectly with Italian classics like spaghetti alla carbonara, grilled sardines, artichokes, and savory antipasti. Tuscan Blends are bold, modern red wines born from rebellious winemakers mixing Sangiovese with international grapes like Cabernet Sauvignon, Merlot, and Syrah, creating rich and complex flavors. These full-bodied wines showcase aromas of blackcurrant, plum, licorice, cedar, and sweet spice with silky tannins. Perfect with protein-rich dishes, they shine alongside filet mignon, venison, grilled portobello with pecorino, lasagna, or barbecue favorites. Verdejo is a light-bodied, vibrant white wine almost exclusively grown in Spain’s Rueda region, where it shines with bright citrus and herbal aromas. This dry wine bursts with flavors of green apple, melon, and white peach, making it refreshingly crisp and charming. It pairs beautifully with fish tacos, Thai cuisine, papaya salad, or lemon-spritzed asparagus and steamed artichokes. Vermentino is an aromatic white grape best known from Sardinia’s Gallura region, producing wines that are light to medium-bodied yet surprisingly complex. This dry wine offers lively flavors of tropical fruit, apple, grapefruit, lime blossom, and a mineral-driven bright finish. It’s a perfect match for fresh seafood, pesto, grilled fennel, crab cakes, and young pecorino cheese. Viognier is a full-bodied, charmingly floral white grape from the northern Rhône, known for its rich aromas of flowers, stone fruits, and tropical notes with a hint of spice. Though lower in acidity and dry, it leaves a bold, luscious impression on the palate, making it a perfect choice for fans of fuller white wines. It pairs beautifully with hearty dishes like pork loin, roasted chicken, and seafood favorites such as lemon-garlic scallops or shrimp kabobs. Zinfandel is California’s bold and jammy flagship grape, known for thriving across diverse microclimates and delivering rich flavors from dark plum and blackberry to sweet spice and pepper. With roots tracing back to 15th-century Croatia, it evolved through Italy as Primitivo before becoming an American favorite during the Gold Rush era. Zinfandel pairs perfectly with hearty, boldly flavored dishes like brisket, lamb shanks, and barbecue, but lighter styles also complement pork, lamb curry, and even fresh salads. Zweigelt is Austria’s most popular red grape, known for its savory, spicy, and fresh character that shines in light, fruity wines perfect for summer barbecues. While mostly grown in Austria, it also thrives in parts of Hungary and Eastern Europe, with rarer plantings elsewhere. Zweigelt pairs beautifully with tomato-based fish dishes, grilled chicken, roasted duck, pork chops, and gouda cheese.
So how do you prep for the year ahead? With a little research by the bottle, of course. Explore your favorite varietals (or discover new ones) with a well-deserved refresher from wine.com. 
Aglianico
Albariño
Arneis
B is for
Barbera
Bonarda
Bordeaux Red Blends
Bordeaux White Blends
Cabernet Franc
Cabernet Sauvignon
Carmenere
Chenin Blanc
Falanghina
Fiano
Friulano
Garganega
Gewurztraminer
Grenache
Gruner Veltliner
M is for
M is for
Malbec
Mencia
Montepulciano
Mourvedre
N is for
P is for
S is for
Nebbiolo
Nerello Mascalese
Nero d'Avola
Petite Sirah
Pinot Gris/Grigio
Pinot Noir
Sangiovese
Sauvignon Blanc
Sémillon
Syrah/Shiraz
Tempranillo
Trebbiano
Tuscan Blends
Verdejo
Vermentino
Viognier
Zinfandel
Zweigelt
