Many people most often divide wines into red and white and also on dry and sweet. But such classification only a small part of how wines differ. They, undoubtedly, differ from each other on flavor and aromatic profiles, but at the same time there is a strict classification by several other parameters.
Instruction
1. By the nature of a product of which wine is made distinguish grape (these wines which are most often found made only of grape juice without impurity of other types), fruit (made of juice of pears or apples), berry (from juice of garden and wild berries), vegetable and izyumny wines.
2. On a grade of the grapes which are a part of wine it is necessary to distinguish high-quality and blended wines. As a part of the first grapes only of one grade, and secondly can be a blend to several various grades.
3. Wines also differ with the country of origin, each wine reflects "terroir" - it is the complex of factors from structure of the soil to local climate affecting quality of maturing of grapes both its flavoring and aromatic properties.
4. On color of wine are divided into white, red and pink. Pink wines receive from red grades of grapes thanks to special technology, usually they are the same lungs as white, but have wider range of dishes for a combination. Pink wines from the region Sanser and Anjou are most known. White wines make not only from white, but also from red grades of grapes, usually they light and pleasant, perfectly supplement fish and seafood dishes. The well-known white wines come from Loire Valley, Alsace and some regions of Germany and Italy. The red wines made of red grades of grapes and in the majority sustained in oak casks, on the contrary, most often more tart and juicy, perfectly suitable to meat dishes and cheeses. Bordeaux wines, Burgundy to which also wines of the New World were added in recent years traditionally are considered as the best red wines.
5. Are usually classified by the percentage of sugar and alcohol of wine according to several categories: Fortified wines have a sugar content of 2-11% and content of alcohol to 20%. Liqueur wines have a sugar content more than 21% and content of alcohol up to 17%. Sweet wines have a sugar content of 12-20% and content of alcohol to 17%. Semisweet wines have a sugar content 3-8% and 9-13% of alcohol. Semidry wines have a sugar content of 0.5 - 2.5% and 9-14% of alcohol. Dry wines have the content of alcohol of 9-14%, without sugar.
6. Wine is classified by the content of carbon dioxide as silent or sparkling. The wines which aren't containing carbon dioxide at all belong to silent. In category of sparkling wines the champagnes (which are made only in the French province of Champagne), crémants (the high-quality sparkling wines from France but produced outside Champagne) and just sparkling wines produced in other countries of the world, but often mistakenly called champagnes belong.
7. Wines are also classified on ordinary (with endurance less than 6 months), branded (the sustained not less than 18 months) and also collection (with endurance term in winery basements not less than 3 years). As a rule, the wine, the more its potential of storage and development in a bottle is more quality.