3 Classification of Wine

What are the 3 Classification of Wine

Classification of Wine

These are the three main wine classification factors:

1. Color

The wines are classified according to colors, such as White wine, Red wine, Rosé wine, and Blush wine.

a) White Wine: White wine color ranges from pale straw with a green tinge to dark gold. It is produced. If produced from black grapes, the skin of the grapes must be removed soon after crushing, to prevent the must, taking on the color from the pigments present in the skin.

b) Red Wine: Produced by being fermented in contact with grape skins from which the wine gets its color.  Normally dry wines.

c) Rose Wine: This can be made in three ways – from black grapes fermented on the skins for up to 48 hours,  by mixing red and white wines together,  or by pressing grapes so that some color is extracted. Rose wine may be dry or semi-dry or semi-sweet. Rose wines are called blush wines in the USA when made wholly from red grapes.

d) Blush Wine:- It is the new style of rosé wine developed in California, USA.

2. Taste

According to the taste, Wine is classified into 3 types Dry, Medium, and Sweet.

a) Dry Wine: It is produced when all the sugar is converted to alcohol.

b) Sweet Wine: It is obtained when there is some sugar left after the fermentation.

3. Content

Based on the content of a wine, wines are classified as Still, Sparkling, Fortified, Aromatized, and Tonic wine.

a) Still Wine: It is a kind of wine obtained by the natural fermentation process without adding anything else. This type of wine is also termed table wine. The alcoholic content is 10 to 14 percent above. Cabernet Sauvignon is one of the most popular table wines.

Also check: What is Still wine and its brands with Production process

b) Sparkling Wine: These are the wines bottled with the carbon dioxide produced during fermentation. The alcoholic percentage is between 10 to 13 percent. Champagne is an example of this kind of wine.

c) Fortified Wine: The alcoholic strength of the wine is increased with the addition of brandy either during or at the end of the fermentation. For example- Sherry, Port, Madeira, and Marsala.

d) Aromatized Wine: These wines are fortified and aromatized with herbs, bark, spices, roots, etc. The alcoholic content is 14 to 20 percent above. Vermouth is the most popular aromatized wine.

e) Tonic Wine: This wine has health improvements added to it.

1 Comment

  • Hey! This is my 1st comment here so I just wanted to give a quick shout out and say I really enjoy reading your blog posts. Can you suggest any other blogs/websites/forums that go over the same subjects? Thank you so much!