Most people don’t start drinking wine on purpose. It usually happens by accident—at a wedding rehearsal dinner, a work conference, or some upscale restaurant where the lighting is dim and the menu has words you can’t pronounce. Right before dinner arrives, a server appears and pours wine at the table. You stare at the glass because you hate wine… but thankfully, it’s only half full.
Moments later, the server returns with baskets of warm rolls. You grab one, take a few bites, and think, Well, now is as good a time as any to try this wine—especially since the water tastes like it came straight from a hotel faucet.
You take your first sip. It’s awful. You take a second sip, just to be sure. Still awful. Yet somehow, you continue drinking it with dinner—because everyone else is doing the same, and it feels socially inappropriate to stop.
Eventually, you find yourself at someone’s house where they pour you a sweet wine—maybe a Riesling or a Moscato. You take a sip… and pause. Wait. This is good. This tastes like dessert in a glass. Suddenly, wine isn’t the enemy. You don’t hate wine after all—you just hadn’t met the right one yet.
Little did you know, you were about to take a small but important step away from the sweet wines you’d been comfortably sipping. It’s New Year’s Eve, and suddenly there’s Champagne in your hand. One toast turns into another… and another. You realize you love it. Everything you eat tastes better—cheese, shrimp, chips you weren’t even planning to eat. Champagne is magical.
The next morning, however, Champagne may feel slightly less magical.
A few days later, you’re out to dinner with a friend. You both order grilled chicken. Your friend orders a Pinot Gris, so you do too—solidarity feels safe. Halfway through the glass, you think, Wait… I actually like this. Driving home, you catch yourself smiling. I’m really starting to like wine. The Pinot Gris was crisp, refreshing, and didn’t intimidate me at all. You start feeling bold. I think I’m ready to try a red.
A few days later, you stop by a wine store. You walk in and immediately freeze. Rows and rows of bottles stare back at you like they know you don’t belong there yet. You think, Should I slowly back away… or pretend I know what I’m doing? Just as panic sets in, someone who works there approaches you. Relief.
You explain that you’re grilling steaks tonight and want to try a red wine to go with them. That evening, you sit down to a grilled steak and a California Cabernet Sauvignon—and suddenly it all clicks. The wine tastes bold, the food tastes better, and you realize this isn’t just wine anymore… this is an experience. And just like that, you’re officially on your way.
Beginner Wines: A Guide to Easy-Drinking Sipping
If you’re new to wine, it’s wise to start with bottles that won’t knock you off your chair after two sips. Wines with lower alcohol are friendlier, more forgiving, and far less likely to make you wonder what life choices led you there.
Sweet wines such as Riesling, Moscato, and lightly sparkling options like Asti are great places to begin. Think of them as the “welcome committee” of the wine world. From there, move into light-bodied white or sparkling wines, which are also typically lower in alcohol and easy to enjoy. Aromatic whites like Chenin Blanc and Gewürztraminer are especially pleasant with food—and may surprise you with how much you like them.
If you’re curious about reds, start light. A Pinot Noir pairs beautifully with BBQ and won’t overpower your palate, while a Merlot is a natural companion to a juicy hamburger. When you’re feeling more adventurous, a California Cabernet Sauvignon is a classic choice with a grilled steak—bold, confident, and ready to show off.
Pairing wine with food is one of the easiest (and tastiest) ways for beginners—and seasoned sippers alike—to learn what they enjoy. No memorization required. Just sip, nibble, and repeat. Cheers!