Champagne is clearly the king of sparkling wines, but there are other bubblies available that will also dazzle your taste buds and liven up a celebration. There’s Cava from Spain and Italian Prosecco, even the name-piggybacking California champagne has refinement and effervescence on tap for any party or special occasion.

Fortified and dessert wines, also known as “stickies” for their often sweet and unctuous qualities, are a frequently overlooked and underappreciated segment of the wine world. Dessert wines can be created a number of ways, from using late harvest grapes, to drying out grapes immediately following harvest (Vin Santo), to pressing the juice of frozen grapes (Ice wine). Fortified wines (Ports, Sherries, Madeiras, Vermouths) are wines that have had alcohol added to them to stop fermentation, usually leaving residual sugar.

Liqueur is liquor (gin, whiskey, vodka, rum) with sugar or sweetening agent, such as syrup, combined with it. Often liqueurs are have added or are infused with herbs or other flavoring components, such as coffee or fruit.

Generally known as the more serious wine over whites, red wines typically have stronger tannins and longer, more capable ageabiltiy. They’re the heartier of the stock, and are traditionally paired with red meats, though a light Pinot Noir or Beaujolais can go nicely with fish dishes.

Whites are known as the easier drinking, more fun, less serious wines than reds. They are often paired with fish and light dishes involving salad or white meat, though a dry German Riesling can stand up nicely with certain beef dishes, braised lamb shanks or venison.

Did you know that it is traditional to first serve lighter wines and then move to heavier wines throughout a meal and wine tasting? Additionally, white wine should be served before red, younger wine before older, and dry wine before sweet. One great way to learn about wines is by going to wines tastings in Pittsford, NY.