My blog was always meant to be a fun guide to some great wines I’ve tasted and pubs I’ve (got) drunk in. Reading back, I just look like a weird alcoholic, let loose in her candy shop (pub) and never having to pay for anything (given a set of keys and a managerial title).

Over the next four weeks I am returning to the original premise of my weekly musings. Herein lies a little guide to wine. Cut it out and take it to the supermarket with you or buy something different than the house in the pub.

A quick key for you when I get too technical over the weeks:

Wine is made from grapes (kids, enjoy!). And an easy way to know the difference between white and red is that when they crush the grapes, they leave the skins on to make red wine and take them off for white wine. Rosé is made by taking the skins off half way (that can now be your excuse for blending white and red to make rosé. I know you do it).

Names of wine are made up of two things and it can get confusing. A Burgundy, Rioja or Champagne comes from these regions, and the chateaux or vineyard will be printed next to it. These wines, among others, are spoken of by the region they come from.

A Merlot, Chardonnay or Pinot Grigio are names of grapes from which the wine is made. These wines, among others, are spoken of by the type of grape.

Everybody has their favourite, but when you blend the two together, region and grape, you can get very different tasting wines and people don’t realise until they taste it. An Australian Sauvignon Blanc will taste much spicier and heavier than a French one.

Years are also important. If you can remember a hot summer, then they probably had a good wine year. 2003 is a very good one to remember. It was scorching, and the wine tastes great.

Tannin – Imagine eating a grape. If you eat only the skin of the grape or even the cork, the taste is dry and chewy and the front of your mouth feels very dry when you run your tongue along it. That’s tannin. Only red wines can have tannin because only they are made with grape skin.

Oak – A wine can be described as oaky if it has been kept in an oak cask. Theoretically, the longer it has been kept in an oak cask, the oakier it is. Oak makes wine taste more buttery and creamy, sometimes with a hint of vanilla. It is also often described as having a smell and taste of toast.

Acidity – This is the juicy part of the grape and it is what makes your mouth water. You can taste it in the sides of your cheek and edge of your tongue.

Body – Imagine milk when a label talks of body. Skimmed milk is light bodied, semi-skimmed is medium bodied and full fat is full bodied.

Light bodied wines are refreshing and easy to drink, like a Pinot Grigio or a Sancerre.

Medium bodied wines are slightly richer, like a Chardonnay or a Rioja.

Full bodied wines are powerful, ripe grape and oaky. A Viognier and an Australian Merlot would be good examples.

Bouquet – This is what poncy wine critics call the smell. When they swill it about and stick their noses in, they smell the bouquet. They can be telling the truth though. Sometimes wine does actually smell of grass.