There’s more to becoming a wine aficionado than touring a vineyard or watching the movie “Sideways.”

Much like the wine-making process itself, knowing the beverage takes research, persistence, and patience.

“You have to do some reading,” says John Eld, a professional wine educator and consultant from McCandless Township. “It’s like any other avenue in life; you familiarize yourself with the basic categories and go from there. There is no instant route.”

Wine can be segmented into six primary categories: Red (Cabernet Sauvignon, Merlot, Chianti, Pinot Noir), White (Chardonnay, Pinot Grigio, Riesling, Sauvignon Blanc), Rosé (White Merlot, White Zinfandel), Dessert (ice wine), Sparkling (Champagne), and Fortified (Sherry, Port).

Most wine novices start out quaffing sweet wines and eventually graduate to drier varieties that have more complex textures and flavors. To discover your personal taste, Eld suggests doing a simple at-home taste test. For instance, purchase three Cabernet Sauvignons from different wine-making regions such as South America, California, and Pennsylvania. Sip and take notes, highlighting the differences among the wines, including the mouthfeel (is it sharp or subtle?) and the aftertaste (does it linger or is it gone in one swallow?) Try to pinpoint what it is you like or dislike about each sample.

For folks who want to develop a better understanding of wine and its culture, the American Wine Society has several Pittsburgh-area chapters. The local groups taste eight wines a month. Members learn how the beverage is made and also how to refine their palettes to detect different flavors, from cherry and watermelon to sage and tarragon.

Learning in a social environment is easier than trying to figure it all out on your own. “Wine should be fun,” Eld says. “If it’s too pedantic and not enjoyable, what’s the purpose?”

Wine experimentation doesn’t have to break the bank.

“The most expensive wines are not always the best wines,” says David Chase, an employee at Country Wines in the North Hills, a supply store for home wine-and beer-makers. “You can buy some good wines for very moderate prices.”

Chase, like Eld, got started out in the world of wine by crafting his own brand of vino. Through trial and error, he eventually concocted beverages that won awards in regional competitions. His elderberry port, which is fortified with vodka, recently took home a gold medal.

Eld picked up the art of wine-making from his next door neighbor. After stomping grapes in his basement for several years, he dabbled in wine sales, an industry that is constantly evolving.

“We have more high quality, well-made wines available today than probably at any time in history,” Eld says. “Places like Chile, Uruguay, Spain and Southern France are all turning out, by the tank-car load, good wine at reasonable prices.”

Even the packaging of wine is changing. More wineries are using screw-top caps instead of corks, as well as offering their product in boxes affixed with taps.

While some fine wines don’t age as well under caps as they do traditional corks (some varieties require a little air infiltration to fully mature), the new lid keeps average wines chemically sound. Pouring the beverage into a simple carafe can also change a person’s preconceived notions about a particular wine.

Eld, who majored in chemistry in college, admits wine-making is more of an art form, subject to human foibles, changes in weather and all sorts of other variables.

“That mystery,” he says, “is what keeps us hooked.”