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| Classification of Wine - (Back To Wine Info)
Apéritifs (or better known as "appetizer wines"): include dry sherry, Madeira, Vermouth, and other flavored wines, made to be consumed before eating a meal. Rosé wines (also called "pink wines") can be served with almost any dish, but are considered best with seafood, salads, cold cuts, pork, and curries. Sparkling wines such as champagne, are those with carbon dioxide, either from fermentation or added later. To have this effect, the wine is fermented twice, once in an open container to allow the carbon dioxide to escape into the air, and a second time in a sealed container, where the gas is caught and remains in the wine. Sparkling wines that gain their carbonation from the traditional method of bottle fermentation are called "Méthode Champenoise" or "Méthode Traditionelle". Other international denominations of sparkling wine include Sekt or Schaumwein (Germany), Cava (Spain), Spumante or Prosecco (Italy). Table wines may have an alcohol content that is no higher than 14% in the U.S.. In Europe, light wine must be within 8.5% and 14% alcohol by volume. As such, unless a wine has more than 14% alcohol, or it has bubbles, it is a table wine or a light wine. Dessert wines range from medium-sweet to very sweet. These wines are classified under dessert wines only because they are sometimes served with desserts. Among these are port wine, sweet sherry, Tokaji (Tokay), Sauternes and muscatel. Fortified wines are often sweeter, and generally more alcoholic wines that have had their fermentation process stopped by the addition of a spirit, such as brandy, or have had additional spirit added after fermentation. Brandy is a distilled wine. Grappa is a dry colorless brandy, distilled from fermented grape pomace, the pulpy residue of grapes, stems and seeds that were pressed for the wine-making process. Cooking wines typically contain a significant quantity of salt. It is a wine of such poor quality, that it is unpalatable by itself and intended for use only in cooking. (Note, however, that most cooking authorities advise against cooking with any wine one would find unacceptable to drink.) The color of wine is not determined by the juice of the grape, which is almost always clear, but rather by the presence or absence of the grape skin during fermentation. Grapes with colored juice, for example alicante bouchet, are known as teinturier. Red wine is made from red (or black) grapes, but its red color is bestowed by a process called maceration, whereby the skin is left in contact with the juice during fermentation. White wine can be made from any colour of grape as the skin is separated from the juice during fermentation. A white wine made from a very dark grape may appear pink or 'blush'. |
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