This document discusses different styles of white and red wines categorized by their predominant flavors and characteristics. It describes crisp, dry whites as having sour and fruity flavors like lemon and green apple with high acidity. Big, fat whites are characterized by fattiness, creaminess, and buttery flavors from oak aging. Light, fruity reds like Pinot Noir and Gamay have sour cherry and strawberry flavors with good structure. Reds with forward fruit have medium to full body and are defined by ripe berry flavors that are velvety and lacking bitterness. Each section provides examples of regions and grape varieties that produce wines in that particular style.