You are at the liquor store staring at the shelves of wine.

You are on a budget but don’t want something that tastes like vinegar.

The labels appear to be in a foreign language.

You don’t know what to buy, and it’s becoming too confusing to distinguish all the different kinds of wine with a variety of prices. So you give up, turn around and pick up a six-pack of whatever beer is on sale.

If you have been in this situation before, fret no more. Roger Esser, manager and wine class instructor at Cyclone Liquors, 626 Lincoln Way, is here to help. He has offered some basic need-to-know information that will make any trip to the wine section carefree.

Although there are some suggestions here, Esser says buying wine doesn’t have to be a stuffy, pretentious act.

“Don’t take it too seriously,” he says. “It is pretty laid back. If you like to have fish with a red wine— — who cares. There are no rules. It should be about having fun.”

Reds

Merlot (mair-low)

If you are new to red wines or are bringing a bottle to a dinner party to accompany a meal, Esser suggests trying a Merlot.

The name Merlot comes from the type of grape used. It is generally a dry, yet light-bodied red wine which Esser describes as a “safe bet.” It has mild hints of black cherry and other berries. When pairing it with food, it is a versatile wine. Try combining it with red meat, red pasta sauces or roast chicken.

A good buy under $10: Smoking Loon (California), Pepperwood Grove (California).

Cabernet Sauvignon (cab-air-nay sew-vee-nyawn)

If you like something more bold in flavor, Cabernet Sauvignon may be the red wine for you. It is heavier in body than Merlot and has a stronger flavor because of a higher level of tannin, an extract in grapes.

Tannin tends to leave a dry aftertaste in your mouth.

Cabernets generally have flavors of darker fruits such as blackberry and currant.

They go well with heavy foods — such as a thick steak.

A good buy under $10: Rex Goliath (California), Fetzer (California).

Whites

Riesling (rees-ling)

Riesling is a German variety of grape that Esser offered as a good beginner white wine because it is light-bodied and semi-sweet. It generally combines the tastes of peaches, pears and apricots. It has a high acidity and generally less alcohol content than other wines. Because of its high acidity, Riesling is often very crisp. It goes well with ham and balances out spicy foods like Chinese food.

If the label says “late harvest,” Esser says to expect a very sweet wine that can be used as a dessert wine.

A good buy under $10: Columbia Winery (Washington State), Chateau Ste Michelle (Washington State).

Chardonnay (shahr-dough-nay)

If Riesling proves too sweet, Chardonnay has a stronger flavor and is heavier in body. Although there are many varieties of Chardonnay, this type of wine is usually associated with buttery, oak flavors.

The region that a Chardonnay comes from is very telling. Generally if it is from Napa Valley, the wine will be more buttery and made in oak barrels. If the label only says California, expect more citrus and sweet flavors. Chardonnay is a good wine to pair with seafood, poultry and cream sauces.

A good buy under $10: Hess Select (California), Blackstone (California).

Wine Terms:

Acidity: Acid is naturally found in the grapes used to make wine. Highly acidic wines will be tart, while wines with a low acidity will be dull.

Balance: A balanced wine is one where none of the wine’s major components stand out. It is a balance between fruit, tannin, acid and sugar.

Body: Generally used to describe the “weight” of the wine in the mouth. Wines can be light, medium or full-bodied depending on the thickness. A wine’s body is generally related to the amount of alcohol it contains. The more alcohol, the fuller the body. Body should not be confused with flavor. A wine can be light-bodied, yet intense in flavor.

Crisp: Descriptive term for a wine that tastes zesty and refreshing as a result of its prominent acidity.

Dry: The drier the wine, the less sugar the wine contains. It generally refers to a wine that is not sweet.

Tannin: A substance that is naturally present in grapes. Tannin is a bitter taste that is detected by the back of the tongue.

Compiled by Sophia Panos