Beyond white and red lies a world of styles that often appear at celebrations.
Sparkling
The bubbles are carbon dioxide from a second fermentation. When it happens in the bottle, as in Champagne, the bubble is fine and the flavour bready and complex. When it happens in large tanks, as in Prosecco, the wine is fruitier and lighter.
Rosé
Rosé isn't white blended with red (except for rosé Champagne). The colour comes from leaving the grape skins in contact for a short while — a few hours — before separating the juice. Brief contact, pale colour.
Sweet wines
Sweetness comes from sugar that didn't fully ferment. It can be achieved several ways: grapes picked overripe, dried to raisins, or affected by noble rot that concentrates the sugar. The balance against high acidity is what makes a good sweet wine elegant rather than cloying.
Common to all three: serve them well chilled. The cold keeps the bubble taut and the sweetness fresh.