The phrase “7 types of wine” usually refers to seven broad styles that cover most bottles you’ll see: red, white, rosé, sparkling, dessert, fortified, and orange wine.

Quick Scoop

  • Red wine – Made from dark grapes with the juice fermented on the skins, giving color, tannin, and structure. Think Cabernet Sauvignon, Merlot, Pinot Noir, Malbec. Pairs well with richer dishes like steak, stews, and roasted vegetables.
  • White wine – Usually made from green or yellow grapes, or from dark grapes with the skins removed, focusing on freshness and acidity. Classic examples are Chardonnay, Sauvignon Blanc, Pinot Grigio, and Riesling. Great with seafood, salads, and lighter poultry dishes.
  • Rosé wine – Made from dark grapes with only brief skin contact, so it picks up a pink color but lighter tannins. Often fresh, fruity, and served chilled, it works with everything from grilled vegetables to picnic foods.
  • Sparkling wine – Carbonated wines (like Champagne, Prosecco, Cava) where bubbles come from a second fermentation in a tank or bottle. They range from very dry to sweet and are classic for celebrations and aperitifs.
  • Dessert wine – Sweet wines served with or instead of dessert, often made by concentrating sugars (late harvest, dried grapes, noble rot, or freezing). Examples include Sauternes, some Rieslings, ice wine, and sweet Muscat; they pair with desserts or strong cheeses.
  • Fortified wine – Wine with added distilled spirit (usually grape brandy), raising alcohol and often sweetness. Port, Sherry, and Madeira are typical; they’re sipped slowly and can age for a long time.
  • Orange wine – A white wine made like a red: the juice ferments on the grape skins, giving amber/orange color, tannin, and bolder flavors. It can show tea-like, nutty, or dried-fruit notes and pairs well with robust, spice-heavy dishes.

Simple example to remember them

Imagine a dinner party line-up:

  • Start with sparkling as an aperitif.
  • Pour white with salad and seafood.
  • Move to red with the main course.
  • Offer rosé as the flexible “goes with almost anything” bottle.
  • Finish with dessert or fortified wine after the meal.
  • Try orange wine when you want something adventurous and conversation‑starting.

HTML table for reference

html

<table>
  <thead>
    <tr>
      <th>Type of wine</th>
      <th>How it’s made / key trait</th>
      <th>Typical grapes or examples</th>
      <th>Common food pairings</th>
    </tr>
  </thead>
  <tbody>
    <tr>
      <td>Red</td>
      <td>Dark grapes, juice fermented with skins for color and tannin[web:1][web:3]</td>
      <td>Cabernet Sauvignon, Merlot, Pinot Noir, Malbec[web:1][web:3]</td>
      <td>Steak, lamb, hearty pasta, roasted vegetables[web:3][web:7]</td>
    </tr>
    <tr>
      <td>White</td>
      <td>Usually light-colored grapes, minimal skin contact, focus on acidity[web:1][web:3]</td>
      <td>Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling[web:1][web:7]</td>
      <td>Seafood, salads, chicken, creamy pasta[web:1][web:7]</td>
    </tr>
    <tr>
      <td>Rosé</td>
      <td>Red grapes with short skin contact for pink color, low tannin[web:3]</td>
      <td>Rosé from Grenache, Syrah, Pinot Noir (region-dependent)[web:3]</td>
      <td>Picnic foods, grilled vegetables, light appetizers</td>
    </tr>
    <tr>
      <td>Sparkling</td>
      <td>Second fermentation traps CO₂ bubbles in bottle or tank[web:3][web:4]</td>
      <td>Champagne, Prosecco, Cava[web:3][web:4]</td>
      <td>Canapés, salty snacks, fried foods, celebrations[web:3][web:4]</td>
    </tr>
    <tr>
      <td>Dessert</td>
      <td>Intentionally sweet, often from very ripe or concentrated grapes[web:3]</td>
      <td>Sauternes, late-harvest Riesling, ice wine, sweet Muscat[web:3]</td>
      <td>Desserts, blue cheese, strong cheeses[web:3]</td>
    </tr>
    <tr>
      <td>Fortified</td>
      <td>Wine strengthened with grape spirit, higher alcohol, often sweet[web:3]</td>
      <td>Port, Sherry, Madeira[web:3]</td>
      <td>After-dinner sipping, nuts, aged cheeses[web:3]</td>
    </tr>
    <tr>
      <td>Orange</td>
      <td>White grapes fermented on skins, amber color and tannin[web:1][web:3]</td>
      <td>Skin-contact white blends, often from local varieties[web:1][web:3]</td>
      <td>Spice-heavy dishes, charcuterie, rich vegetarian plates</td>
    </tr>
  </tbody>
</table>

Information gathered from public forums or data available on the internet and portrayed here.