As I peruse the wine section at the grocery store on Fridays, I find myself overwhelmed by the numerous colors and types available. The labels mention grapes, regions, countries and years. Prices range from $3 a bottle all the way up to $50 or more while the words Merlot, Bordeaux, Cabernet Sauvignon, Pinot Noir and Chardonnay float through my head. I ultimately am attracted to the wine with the prettiest label or the funniest sounding brand name such as Barefoot or Howling Wolves.

But, as I inevitably head out of the store with a $15 box of Franzia, I always find myself wondering about the nature of each of the fancy wines I had seen. Are specific types meant for a certain use? Would I be smarter to choose Chianti over a Riesling to pair with my Chinese food tonight?

Wine has always appealed to me, and not just for the obvious reasons. Check out the following brief list of the major wines, their uses and characteristics.

Chardonnay: The most popular white wine available, it is said to be best when grown in California. Typically dry, it is paired best with seafood such as lobster and scallops or with cheeses such as Brie and Provolone. Chardonnays are meant to be enjoyed immediately but can be aged up to 5 or 10 years. It is also one of the main ingredients in Champagne.

Riesling: A white wine for "sweet tooth drinkers," the taste of Riesling depends heavily on where the grapes were grown. It goes well with oriental food and all seafood; it is also one of the few wines that combines well with chocolate. Riesling tends to be a bit pricey as its grape is difficult to grow and has a very low yield. While it is the 20th most grown variety, it is ranked 3rd in quality (along with Chardonnay and Cabernet Sauvignon).

Chianti: Chianti comes from the Tuscany region of Italy. Only wines from this area can genuinely call themselves Chiantis, although some brands continue to do so anyway. Red, bold and sometimes called a "fruity" wine, it appeals to new wine drinkers. It combines well with foods that are well seasoned.

Cabernet Sauvignon: Grown all over the world, this wine is known for being a deep red with the taste of a black currant. High quality Cabernets are typically aged well and therefore develop a flavor of oak and vanilla. It pairs well with beef and lamb and the cheeses Brie and cheddar.

Merlot: Although a red wine, Merlot is not quite as harsh as other reds and is said to have a medium body. It pairs best with heavy dishes such as meat or a rich, red pasta dish. It is one of the most popular red wines available.

Zinfandel: Zinfandel grapes naturally produce a zesty red wine, although its blush style counterpart, white zinfandel, is much more popular. Red Zinfandel wines, due to their high sugar content, have sometimes been criticized for being "too hot," or too alcoholic.

Pinot Noir: This wine has been called the noblest red wine as it is very difficult to grow and transform into wine. Described as the very opposite of Cabernet Sauvignon, except for the color, it pairs well will chicken and salmon.

It is important to note that my research on wine suggested that the aforementioned food pairings are simply those well-liked by most people. Wine choice is, in fact, a very personal endeavor. I would suggest trying all of those major wine types until you find the one that suites your palate best, once you're 21, of course.