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Basic colors: Red, White, Blush/Rosé
Most people have a bias towards either red or white. White wines tend to be more approachable – lighter and often less complex (not necessarily a bad thing), many beginning wine drinkers find them far easier to enjoy. Those who love reds, however (like myself for instance), think there’s really no contest, as it really amounts to one thing: red wines just taste more deliciously, well, wine-y. They’re fuller, richer, earthier, more satisfying … hey, I did warn you of my prejudice, didn’t I? At any rate, experiment a bit, and you’ll discover which tastes best suit you.
A word about blush wines: I’ll have to confess that I never really drink them. Unfair as it may be, I tend to associate the words "blush" and "rosé" with that disgustingly sweet, overly-fruity white zinfandel that comes in a cardboard box or big jug (note: there’s nothing inherently wrong with a cheap wine, but a good-tasting wine will never, I repeat, NEVER, come with a spigot). Actually, rumor has it that in Europe, they actually make some very nice pink wines that are quite acceptable, even by wine snob standards.