Kindzmarauli, Mukuzani, Tsinandali - the names on a Georgian label are places, not brands. Here is what each one means and which bottle to start with.

Kindzmarauli is a place, not a grape. Where it comes from, why the sweetness is natural rather than added, how Saperavi makes it so dark, and how it differs from Khvanchkara, Alazani Valley and Pirosmani.

Unopened wine does not spoil like milk, it fades. How long each style really lasts, why the year on the label is not an expiry date, what actually ruins a bottle, and how to tell if yours has turned.

Cholent flattens a delicate wine. Here is why it is hard to pair, what to look for in a red that can handle it, why mevushal matters at the day meal, and ten bottles that work.

Port is a sweet red with brandy added, built for after the meal. What fortified actually means, what ruby and tawny tell you, why some bottles say port-style, and the kosher ports worth pouring.

Chianti is Italy's everyday red, made from Sangiovese in Tuscany. What it tastes like, what Classico and DOCG actually mean on the label, and which kosher Chianti to pour.

Zinfandel is the bold, jammy red that America made its own. What it tastes like, what old vine really means, why White Zinfandel is pink and sweet, and which kosher bottles to start with.

Fish is not one flavor, so there is no one wine for it. Salmon, gefilte fish, fried fish, tuna and lox each want something different, with a kosher bottle named for every one.

Chicken takes more wines than beef does, and the cooking method decides the pairing, not the bird. Roast, lemon, fried, grilled and sweet-glazed chicken, each with a kosher bottle that fits.

Pinot Noir is the lightest of the big three reds - pale, low in tannin, built on cherry and raspberry. What it tastes like, why it costs what it does, and which kosher bottles to start with.