Chenin Blanc is a bit of an oddball grape variety in that it straddles the line between “nobility,” thanks to its capability to produce many styles of wine, including age-worthy ones, and “workhorse” status, since it’s pretty easy to grow. Almost too easy, some might say.

It’s also kind of an “insider” grape, since it’s just not trendy, and hasn’t been for a while. Not for any lack of quality, mind you, far from it. Chenin just hasn’t become a wine world darling in the same way as Sauvignon Blanc, Riesling or Chardonnay. The upshot to this is that Chenin Blanc wines in general tend to be under-valued. Even the increasingly hard-to-get South African Chenins, like those from The Sadie Family, aren’t (yet) hitting the kind of price points that top Chardonnays reach, though there are a few crème de la crème wines in the Loire Valley, like those by Nicolas Joly at Coulée de Serrant, Domaine Huet, Richard Leroy and Stephane Bernaudeau that tend to command top dollar.

For this tasting, though, there’s no need to splash out (unless you really want to). The wines included in this Wineluck Club tasting guide cover the full range of classic Chenin Blanc styles, from sparkling to sweet, while allowing you to share the costs - and more important, the fun - with people you love.

It’s always interesting hearing others’ opinions about American wine as an American living abroad. First in France, and now in Denmark, I’ve heard so many things about the wines from my native country. Many of which are quite different from my own perceptions of American wine, as an American.

Only about 3-5 percent of American wine produced each year is exported, a very small percentage, especially compared to European wine-producing countries, which tend to export 25 percent or more. And even those small amounts of exports have had it rough lately with the current president’s policy changes. Suffice it to say that only a teensy little bit of American wine gets to represent the entirety of the country abroad. And that makes for some interesting perceptions.

I’ve been told that all American white wines are overripe and buttery with high alcohol levels. I’ve been told that all American whites are overpriced. I’ve been told that American whites don’t age well. I’ve been told that “classic” American whites are made entirely in the cellar, especially with clear malolactic fermentation and oak aging, resulting in creamy, buttery wines with prominent flavors of vanilla and toasted hazelnuts.

It hasn’t always been easy to decide when to jump in and negate these ideas, and when to just shrug and let others have their (sometimes intractable) opinions. Let me say here though: American whites are not just buttery Chardonnay and oaked Sauvignon Blanc, even if those wines do exist, and are often utterly delicious. American whites can age beautifully. And American whites can be highly indicative of their terroir and vintage. Sure, there are some big brands who craft blends that prioritize consistency over a focus on showcasing terroir and vintage variation, but that is true in every wine-producing country, not just the United States.

This tasting guide covers 6 “classic” American whites, including the oak-aged beauties that have come to dominate foreign perceptions, but also including the unoaked wines that deserve just as much of your attention. If you currently believe that American white wine is just one thing, I hope this tasting will change your mind.

It’s a truism in Burgundy that the small, walled town of Beaune is the capital of the Burgundy wine world, though Dijon, further north, is the capital of Burgundy, the region. To make things even more fun, the Côte d’Or is the heart of Burgundy’s great vineyards, with its swath of appellations that comprises the northerly Côte de Nuits and the southerly Côte de Beaune…but when it comes to Pinot Noir, often considered Burgundy’s greatest triumph, the Côte de Nuits (much of which is closer to Dijon) reigns supreme.

Somehow, the Red Burgundies of the Côte de Beaune, even with the beating heart of the wine world beckoning visitors inside its town walls, tends to be discussed only after the great Red Burgundies of the Côte de Nuits. If we tally up the Grand Crus dedicated to Red Burgundies, the Côte de Nuits has almost all of them, with just one, Corton, looking down from its hilltop at the northernmost edge of the Côte de Beaune.

Knowing this, you could decide that the Côte de Beaune’s Red Burgundies are somehow second class…or you could decide to taste for yourself, forming your own opinions (while thanking your lucky stars that such world class wines tend to command slightly lower prices than those in the Côte de Nuits).

This tasting guide is for those who might have heard of Red Burgundy, but aren’t entirely sure what the grape variety is, much less why the wines are such a big deal. It’s for anyone who’s read a wine list littered with French words, then slid their eyes toward something less intimidating instead. It’s for anyone who finds a wall of similar-looking bottles, all with ivory labels and French words in thin, loopy cursive text overwhelming. This tasting is your opportunity to clear up the confusion in a relaxed way, amidst people with whom you know you can react however and say whatever you want, regardless of what you did or didn’t know before.

If you’re already well into the world of Burgundy, you can use this tasting as a refresher or an experience guide, a way to compare the best-known villages in the Pinot Noir-dominant Côte de Nuits side-by-side. Just know that it’s written for those who are new here, and that 6 wines will never cover the beast that is Burgundy in its entirety. Even one of my beloved (and heavy) 800-page Burgundian tomes can’t cover every single thing.

I won’t pretend that anyone could cover all of Red Burgundy, or even just the ones from the Côte de Nuits, in just 6 wines. But. It’s still possible to explore some of the region’s best-known Red Burgundy appellations with friends, and without even breaking the bank.

This tasting guide is for those who might have heard of Red Burgundy, but aren’t entirely sure what the grape variety is, much less why the wines are such a big deal. It’s for anyone who’s read a wine list littered with French words, then slid their eyes toward something less intimidating instead. It’s for anyone who finds a wall of similar-looking bottles, all with ivory labels and French words in thin, loopy cursive text overwhelming. This tasting is your opportunity to clear up the confusion in a relaxed way, amidst people with whom you know you can react however and say whatever you want, regardless of what you did or didn’t know before.

If you’re already well into the world of Burgundy, you can use this tasting as a refresher or an experience guide, a way to compare the best-known villages in the Pinot Noir-dominant Côte de Nuits side-by-side. Just know that it’s written for those who are new here, and that 6 wines will never cover the beast that is Burgundy in its entirety. Even one of my beloved (and heavy) 800-page Burgundian tomes can’t cover every single thing.

How can you taste all of White Burgundy in just 6 wines? The answer: you can’t. But. You can still use this tasting guide to explore some of the region’s best-known White Burgundy appellations with friends without breaking the bank.

This is a tasting guide for those who hear the words “White Burgundy” and think, so what is that, exactly? Why are White Burgundies considered the Chardonnay wines? Is it Burgundy or Bourgogne? Why are there so many French words on the bottles, and why doesn’t it just say on the label that it’s a White Burgundy?

These questions and others will be answered within, promise.

If you’re already well into the world of Burgundy, you can still use this tasting as a refresher or an experience guide, a way to compare the best-known villages side-by-side. Just know that it’s written for those who are new here, and that 6 wines will never cover the beast that is Burgundy in its entirety. Even one of my beloved (and heavy) 800-page Burgundian tomes can’t cover every single thing.

Fruity red wines tend to get all the love, in the same way milk chocolate always out-sells dark chocolate, with its near-universal appeal and versatility. But there’s something to be said for those who appreciate the savory side of things, in both chocolate and wine. Sure, there might be a bit more bitterness to contend with, but there are also intriguing flavors that add depth and complexity to the fruit, unfolding in leisurely fashion across the palate. Not to mention that sometimes, that kick of bitterness is exactly what we need.

There are Wineluck Club tasting guides for light-bodied reds, full-bodied fruity reds and full-bodied savory reds…but so far, I haven’t written a guide for the wines in the middle. The Goldilocks-esque “not too this, not too that” wines. This tasting guide is for those wines, and is the first of two, since fruity and savory reds each deserve their own moment in the sun.

First up: medium-bodied fruity red wines, and just in time for peak grilling season.

I’m a big fan of the bubbles. Champagne, Crémant, Franciacorta, all the Sparkling Wines. But I also know that feeling when you’ve just had enough bubbly for the night, when that tickle in the back of your nose is getting stronger and you’re starting to feel a bit burbly from the sheer amount of bubbles that have entered your belly. If you’re someone who is extra sensitive to that feeling, it might even keep you from enjoying sparkling wines altogether.

Softly sparkling wines offer an alternative, a mid-way point with a gentler bubbly experience that can be enjoyed longer before any back-of-the-nose-tickle, or even just during those more casual gatherings when a full “pop” feels extravagant, whereas a soft “psssst” feels as chill as cracking open a beer. These are wines that go by many names in many countries: frizzante, pétillant, perlant, perlwein, pearlwine, spritzig, vin con aguja or vinho frisante. Whatever they’re called, they’re always softly, gently sparkling.

Summer reading list season means that it’s also light-bodied white wine season, because honestly, what’s better than the simplicity of a great summer sipper?

These light-bodied white wines are, as you’d expect, refreshingly zesty with flavors that tend toward citrus in all of its varied forms. Almost like squeezing said citrus onto your tacos or watermelon for that zingy kick. What they’re not, though, are the usual Pinot Grigio, Sauvignon Blanc and Riesling that you might expect in this tasting.

Why not? Because I think it’s more interesting to host a tasting focused on the lesser-known light-bodied whites. And because it’s usually true that lesser-known styles are more affordable than their more famous counterparts, even at similar quality levels. And if one thing is true this summer, it’s that pretty much all of us could use a good deal.

Yes, I know it’s strange that I covered Spanish whites before covering the country’s way-more-famous reds. So here I am, back and writing about what you expected to see in the first place: Spanish Reds.

Some of these wine styles are best known by their region, like Rioja and Priorat. Others are best known by the grape variety, like Bobal or Monastrell. It can all get a bit confusing, so I’ve selected 6 of the “must know” styles, and labeled them by the word(s) that will help you find them fastest.

It’s weird that “serious” wine drinkers often dismiss sparkling rosé. It’s extra weird when considering that sparkling rosés are technically difficult to produce, incredibly versatile pairing-wise and frequently age-worthy.

But there’s that happy factor. That Instagram-worthiness. That Museum of Ice Cream-level giddy joy that comes with the power of pink. And bubbles. And even better, pink bubbles! How dare we mix “serious” wine with pink froth?

I firmly believe that pink froth deserves your unapologetic love. Sparkling rosés are as elegant, timeless and mood-altering as a great pair of pumps (or loafers, if you prefer).

I will giddily enjoy rose-colored bubbly any time of the year, but Spring seems to be the annual bellwether for each season’s rosé consumption, with and without bubbles. So if you, too, are feeling the call of the pink, gather your besties and get this tasting on calendars ASAP.

When you hear “Spanish wine,” the first thing that comes to mind is Rioja, right? Or maybe Ribera del Duero? Priorat? I could go on. Few would think of an Albariño, Rueda or Txakolí first.

Spain is largely thought of as red wine country, but there are white wines coming out of Spain that are just as deserving of your attention. Even better, they’re usually outrageously affordable. This Spanish Whites wine tasting guide covers some of the best known and most widely available white wines from España, so that you can decide which you like best.

Much like Syrah & Shiraz, Pinot Grigio is one of those grapes that has more than one name. Pinot Gris, its French moniker, is the OG, but Pinot Grigio, the Italian version, is far and away its better-known sobriquet these days. This pink-tinged white wine grape has even more names in other countries, but the “Pinot” of it all is easiest to understand, since Pinot Gris is from northeastern France, where its near relation, Pinot Noir, does its thing to great fanfare. Wine grapes have this delightful tendency to spontaneously mutate, which is how Pinot Gris became part of the Pinot family, of which there are grapes like Pinot Noir (black), Blanc (white) and Gris (grey).

If you’ve only ever tried Italian Pinot Grigio, this tasting is your chance to expand your ideas of what this rose-tinted grape can do.

While working for an importer in the US, I had a delightfully creative Italian boss who came up with the idea to promote our Italian white wine portfolio as the “Great Whites,” shark-style. Picture a giant white shark’s head, jaw open wide around a cluster of wine bottles, jagged rows of pointy triangular teeth everywhere. It’s a memorable visual, which was exactly the point. Hopefully, you’ll remember it now too, since Italian white wines could certainly use some help in the memorability department.

In the same way that the best Italian dishes aren’t about complexity, but instead, about simplicity delivered with care and attention, Italy’s white wines aren’t known for bursting forth from the glass or clamoring for your attention. They’re more like that quiet friend who doesn’t speak often…but when she does, everyone listens.

Great Chardonnay wines are as classic as pearls. And just like pearls, they go in and out of style, ubiquitous in some decades, less so in others, sometimes styled one way, sometimes another…but always persisting, frequently imitated and with huge variations in quality.

If you thought of pearls as grandma’s go-to before finally picking up a version of your own, it’s probably time to revisit her Chardonnays, too. They’re so much more than the 90’s-style butter bombs you might have tried in the past. This tasting highlights the regions and countries that have defined modern Chardonnay while offering 3 style categories to help you figure out where your own preferences lie. After all, no two pearls are exactly alike, even before being styled…and neither are Chardonnays.

Orange wine. A wine style that’s been considered faulty, painfully trendy, overblown and undeniably hip. Whether you call it orange, amber, macerated, skin-fermented or skin contact, orange wines are essentially white wines are made like reds. Rather simple for wines that inspire such polarized opinions.

Orange wine has become trendy in recent years, but the style is ancient. Orange wines are made all over the world, from different varieties of white grapes using different methods by different winemakers in different terroirs. This tasting zooms in on some of the styles and countries that have come to be the best known in the wide range of shades of orange.

Sherry, Sherry baby! If you haven’t heard the Frankie Valli and the Four Seasons song before, you’ve been warned that it will be on repeat in your mind for at least the time it takes to read through (or skim) this tasting guide.

I have to be honest; my first tastes of sherry were baffling. I couldn’t decide what to think about the strange, strong flavors that were sometimes reminiscent of a yeasty beer, sometimes coffee, sometimes briny seawater. I’d never tasted wines like sherry before, and I couldn’t entirely wrap my head around how they were even considered wine, much less how the extremely different styles were all considered sherry.

If you’re British or read as much as I do, you might think of sherry as the stuff grannies keep in their cupboards, that sweetened stuff drunk out of a teeny little glass at the end of a long day, or to prevent the so-called swoons I find it hard to believe anyone ever actually had. Or, you might only know sherry in the context of cooking, often showing up in recipes with chicken, mushrooms or gravy, Thanksgiving-style.

If, on the other hand, you’ve never given sherry much of a thought, and haven’t yet developed your own opinions about the various styles, I hope you’ll take this tasting as your chance. If nothing else, this theme is the perfect opportunity to go all-in on tapas, the OG girl dinner.

In contrast to last week’s full-bodied fruity reds, this week’s tasting is focused on the savory side of big, bold red wines. Now, I get that “savory” is yet another one of those words that when used to describe wine just isn’t entirely clear. In this case, I’m referring to wines that usually do have ripe fruit flavors…but also flavors that lean more floral, herbal, meaty, earthy, spicy or leather-y. These are wines in which the fruit plays in the chorus line, instead of taking center stage. Wines that might not seem immediately attractive, but like your secret crush, reveal themselves more fully on a second (or third) glance.

Body-wise, these wines are all biggies. They have the grape ripeness, alcohol and tannins that stylistically feel more akin stout than IPA on your palate, or whole milk rather than skim. Body is always going to be a weird word for a liquid, but in lieu of a better alternative, we’ll let it slide.

I have to admit, I don’t often reach for full-bodied fruity red wines. I’ve also judged some unfairly, as many a too-cool wine geek is wont to do at some point or another. But the great thing about studying and working with wine is that you get to taste everything, often, and there’s nothing like regular tasting to convince you that there are top-notch wines in every style, no matter which are supposed to be trending. And just like with food; one should never rule out a whole category from just one “meh” experience. Count this tasting as my mea culpa: full-bodied fruity red wines will always deserve a place on my wine rack.

Some clarifications:

1. I will forever maintain that body is a weird word for a liquid, and I have mixed feelings about “full-bodied” as a descriptor, too. But the words have been in use long enough that they’ve been enshrined in wine lore, so in this case, I’m using “full-bodied” to talk about wines that carry plenty of weight on the palate, thanks to grape ripeness, alcohol and tannin that together, make them feel more akin to a stout than an IPA, or whole milk rather than skim.

2. This tasting is focused specifically on the fruity reds within the full-bodied red wine category. “Fruity” here refers to how fruit-forward the wines taste, not how sweet or dry the wines are. In these wines, ripe fruit flavors take center stage, usually with supporting cast members like spices and herbs adding complexity to the show.

Ok, now that that’s out of the way, let’s talk tasting.

Since next Friday is Valentine’s Day, this week’s tasting theme is focused a grape variety that produces some of the most plush, velvety wines around: Merlot.

Merlot has been the unfortunate recipient of some hate over the years, especially in 2004’s Sideways, in which main character Miles screams that he’s “not drinking any fucking Merlot!,” a line that tanked Merlot sales for years afterward in the United States.

If you’re giving Merlot a second (or first) chance, I think you’ll find that many of these wines are like the warm, cozy and always-forgiving cocoon coats of the wine world. Comforting, yet with structure that gives them a simple sophistication in a Scandi style kind of way.

And even if you’re a fellow Valentine’s Day skeptic, a mid-February hug in a bottle shared with people you love sounds pretty good to me.