What are the 3 Classifications of Wine

What are the 3 Classifications of Wine

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Wine is classified based on 3 factors-

  1. Color
  2. Taste
  3. Content

1) COLOR

Wine is classified according to colors, such as White wine, Red wine, Rosé wine, and Blush wine.

White Wine:- White wine color ranges from pale straw with a green tinge to dark gold. It is produced from both white and black grapes. 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.

Red Wine:- The color of red wine ranges from purple when young and to brick red as it ages. It is produced from red grapes. The coloring pigments present in the skin give color to the wine.

Rose Wine:- This wine is light pink which is produced from the mixture of white and red grapes or only from red grapes. It takes about 24 to 36 hours depending on the intensity of the rose color required. Once the required color is obtained the skin is removed. It is legally permitted in some countries to blend a small quantity of red with white wine.

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


2) TASTE

According to the taste, wine is classified into dry, medium and sweet.

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

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


3) CONTENT

Based on the content of the wine, wine is classified as still, sparkling, fortified, aromatized and tonic wine.

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 as table wine. The alcoholic content is 10 to 14 percent above. Cabernet Sauvignon is one of the most popular table wine.

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.

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.

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.

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


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