WINES

-the fermented juice of grapes, made in many varieties, such as red, white, sweet, dry, still,
and sparkling, for use as a beverage, in cooking, in religious rites, etc., and usually having an
alcoholic content of 14 percent or less.

Winemaking Facts
The process of winemaking is called vinification, which involves fermentation,
clarification, aging, and bottling. The color of wine comes from the grape skins during
fermentation. Red wine is made from dark-colored grape varieties, while white wine can be
made from both dark and light-colored grapes

How Wines are made.

CATEGORIES OF WINES

Still wines are those that are usually consumed as table wines; those that are not sparkling,
semi-sparkling or liqueur wines can be classified within this group.

Table wines may be divided into three basic quality tiers as they relate to winemaking
options and economics:
1.
Everyday wines – basic beverage with a good flavor and no faults. Wines should
have a certain amount of body, be balanced and have a direct, single or neutral
flavor with a short finish or aftertaste. These wines are at the lower end of the
quality range, they receive minimal treatment and they are generally marketed
early and as inexpensively as possible.
2.
Premium wines – more refined, more character and more complexity. The wine
will have a harmonious balance and will linger in the mouth. Such wines may be
recognized by the varietal or regional designations they bear on the label.
3.
Luxury wines – these wines offer flavors that are recognizable and distinctive, yet
accompanied by more character and complexity. These usually gain complexity
with prolonged aging.
Fortified wine is a wine to which a distilled spirit, usually brandy,
has been added.[1] In the course of some centuries,[2] winemakers have
developed many different styles of fortified wine,
including port, sherry, madeira, Marsala, Commandaria wine, and
the aromatised wine vermouth.[3]
Sparkling wine is a wine with significant levels of carbon dioxide in it,
making it fizzy. While the phrase commonly refers to champagne, European Union countries legally
reserve that term for products exclusively produced in the Champagne region of France. Sparkling
wine is usually either white or rosé, but there are examples of red sparkling wines such as
the Italian Brachetto, Bonarda and Lambrusco, and the Australian sparkling Shiraz.
The sweetness of sparkling wine can range from very dry brut styles to sweeter doux varieties
(French for 'hard' and 'soft', respectively).[1]
The sparkling quality of these wines comes from its carbon dioxide content and may be the result of
natural fermentation, either in a bottle, as with the traditional method, in a large tank designed to
withstand the pressures involved (as in the Charmat process), or as a result of simple carbon dioxide
injection in some cheaper sparkling wines.