1. Crushing grapes to release the natural sugar in grape juice
2. Adding yeast to the grape juice which ferments the juice when it comes in contact with the sugar and produces carbon dioxide and alcohol
3. The fermented wine is then separated from the remaining grape bits
4. Fermented wine is then put into vats or casks where it ‘s clarified and stabilized
5. The wine is then bottled and shipped off to be sold, opened and drunk!

Rose wine gets its pinkish colour by either mixing red wine with white wine, or by using dark skinned grapes and allowing only a short time with the skins to produce some colour.

Red wines are made with black skinned grapes which are fermented with the skins left on which gives the colour.

Sparkling wines are made in the same way as still wines. They then go through a second fermentation process, which involves adding yeast and sugar to give it fizz.

Fortified Wines such as port and sherry, have been strengthened by the addition of grape spirit which increases the alcoholic strength of the wine as well as stabilizing it.

Chardonnay - Chardonnay is a white wine which can range from clean and crisp with a hint of varietal flavor to rich and complex oak-aged wines. Chardonnay typically balances fruit, acidity and texture. This varietal goes well with everything from fish and poultry to cheeses, spicy foods and nut sauces.

Chenin Blanc - This grape makes a light, fruity wine that can range in style from dry to very sweet. Chenin Blanc has flavours of honey, guava and hints of light floral fruitiness.

Gewurztraminer - Gewurztraminer is a white wine that produces distinctive wines rich in spicy aromas and full flavors, ranging from dry to sweet. Smells and flavors of litchi nuts, gingerbread, vanilla, grapefruit, and honeysuckle come out of this varietal. It is often a popular choice for Asian cuisines and pork-based sausages.

Muscat - The white Muscat grape produces spicy, floral wines that often do something most other wines don't: they actually taste like grapes. Muscats can range from very dry and fresh to sweet and syrupy. This varietal is often served with puddings and chocolate desserts.

Marsanne - The Marsanne grape is not used as much as others, but can be known for their rich and nutty flavours, with hints of spice and pear.

Pinot Gris (Pinot Grigio) - The low acidity of this white varietal helps produce rich, lightly perfumed wines that are often more colorful than other whites. The best ones have pear and spice-cake flavors.

Riesling - Rieslings are white wines known for their floral perfume. Depending on where they're made, they can be crisp and bone-dry, full-bodied and spicy or luscious and sweet. The flavor is often of peaches, apricots, honey, and apples and pairs well with duck, pork, and roast vegetables.

Sauvignon Blanc - Sauvignon Blanc is a white wine best known for its grassy, herbal flavors. Sauvignon Blanc is also called Fume Blanc, and is a popular choice for fish and shellfish dishes.

Semillon - This thin-skinned grape ripens early, and has a grassy, "figgy" flavour. It is commonly used to make sweet wines with tropical fruits and honeyed tones.

Viognier - This rare varietal is known for its spicy, floral, citrus, apricot, apple and peach flavours. It typically produces medium bodied wines with high acids and fruit.

Cabernet Sauvignon - Cabernet Sauvignon is renowned for its depth of flavour, aroma and ability to age. It is full-bodied and intense, with cherry and herbal flavours, and tends to have a lot of tannins.

Gamay - Gamay produces a refreshing and quite sharp wine, with flavours of banana and bubble gum.

Grenache - Grenache is most often used for rose wine, and is the second most planted grape in the world. Wines made with grenache are known for being sweet and fruity, with little tannin. They have flavours of strawberry, coupled with a fiery spiciness.

Merlot - Merlot is also a medium to full bodied red, however it has a softer taste than Cabernet Sauvignon. It has aromas and flavours of blackberry, plums and chocolate and tastes great with red meat a Sunday Roast.

Nebbiolo - This grape is renowned for being difficult to grow. It is has aromas and flavours of chocolate, cherries and raisins, and tends to be quite tannic.

Pinot Noir - Pinot Noir is light to medium body and generally known for being delicate and smooth with earthy aromas. Containing less tannins than other reds, it has aromas and flavours of plums, chocolate and cigars.

Sangiovese - Sangiovese produces wines that tend to be spicy with medium acidity and a smooth texture. Cherry like when young, it develops into a mature wine with black cherry and liquorice aromas.

Syrah (Shiraz) - Syrah is known for great red wines with very strong tannins and complex flavours. These can include flavours of plum, smoke and berries. Shiraz also works well with red meat.

Tempranillo - This grape is known for wines that have great colour and fruit flavours, together with low acid and tannins. This makes it quite an easy drinking wine that goes well with many foods.

Zinfandel - Zinfandel has a light to full body and berry-like or spicy flavours. It goes very well with spicy meat dishes.