The name: Wines often bear the owner's family name, such as Tyrrells, McGuigan or, in this case, Peter Lehman, although there's a trend for "fun" names, as wineries try to appeal to a younger market. Just because you like a bottle from a vineyard, doesn't mean you'll like all of its wines, as different winemakers are regularly used and grapes are often sourced from across the country.

The variety: Each wine comes from a particular type of grape (or "varietal"), the most common being shiraz, chardonnay, pinot noir and sauvignon blanc. Blends like shiraz viognier are also popular, as the two varieties match each other perfectly: the viognier grape adds a silkier, smoother taste to the shiraz.

The year: This is the year the grapes were picked (otherwise known as a vintage). It's difficult to generalise in terms of good or bad years: a poor year for shiraz might have been an excellent one for chardonnay - if in doubt, ask a sales assistant. No two years are the same, so note the vintage of a wine you enjoy.

The region: There are some gospel truths when it comes to wine regions. The Barossa in South Australia produces a lovely full-bodied shiraz; Coonawarra, South Australia, is world renowned for its cabernet sauvignon; Clare Valley, South Australia, for its crisp riesling; and the Hunter Valley in NSW for its smooth semillon. Often, it is the climate and soil that dictate which grapes will thrive.

Medals: Some wines are entered into countless shows, even town fairs. Remember to check out the medal source and decide for yourself whether it's worth the paper it is printed on. Highly regarded medals include the Sydney Royal Wine Show, Decanter Wine Show and Gourmet Traveller WINE Wine List of the Year Awards.

Acids: These appear naturally in all wines, but sometimes they're topped up artificially to create a crisp, zesty wine, like a New Zealand sauvignon blanc. They're usually termed "anti-oxidants".

Preservative 220: Sulphur dioxide is sometimes added to kill bacteria in the wine. Some people claim that this preservative, as well as artificial acidity, is the nasty that can cause hangovers. As you don't know how much or how little has been added, there's no real way to make an informed judgement.

Palate: In layman's terms, this relates to your mouth, tongue and tastebuds.

Cellaring Potential: Often, the winemaker will offer cellaring suggestions. This is usually "drink now"; "drink young" (in the first two years); or "good for cellaring up to 15 years". Once you've chosen your wines, make sure you get the best out of them. Store them on their sides, in a cool, dark place, like under the stairs or a bed, or in a garage.

Where to buy: For discounts and hard-to-find wines, try specialist websites such as The Wine Society.