Restaurant wine lists tend to lump bottlings into red and white sections, but seasoned drinkers will readily argue that merely describing a wine as “red” is laughable in its vagary. A garnet-hued Nebbiolo from Italy’s Barolo region offers a wildly different drinking experience than, say, a Napa Valley Cabernet Sauvignon. This is all to say: The red wine category is vast, and you could spend a lifetime drinking through it and still discover new varietals and flavor profiles.