Classification of wine by vinification methods

Dark purple wine grapes on the vine

Wines may be classified by vinification methods. These include classifications such as sparkling, still, fortified, rosé, and blush. The colour 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 are known as teinturiers. Red wine is made from red (or black) grapes, but its red colour is bestowed by the skin being 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'. Rosé wines are a compromise between reds and whites: the skin of red grapes is left in for a short time during fermentation, or a small amount of red wine is blended with a white wine. Sparkling wines, such as champagne, are those with carbon dioxide, either from fermentation or added later. They vary from just a slight bubbliness to the classic Champagne. 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. In France, wines that gain their carbonation from the traditional method of bottle fermentation are called Méthode Traditionnelle. Other international denominations of sparkling wine include Sekt or Schaumwein (Germany), Cava (Spain), Spumante or Prosecco (Italy). In most countries except the United States, champagne is legally defined as sparkling wine originating from a region in France.
Fortified wines are often sweeter, always more alcoholic wines that have had their fermentation process stopped by the addition of a spirit, such as brandy. They include:
Marsala
Madeira
Sherry
Port
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 winemaking process.

By taste

Wines may be also classified by their primary impression on the drinker's palate. They are made up of chemical compounds which are similar to those in fruits, vegetables, and spices. Different grape varieties are associated with the aromas and tastes of different compounds. Wines may be described as 'dry' (meaning they are without sugar), off-dry, fruity, or sweet, for example. The sweetness of wines can be measured in brix, at harvest, but is in actuality determined by the amount of residual sugar in the wine after fermentation. Dry wine, for example, has only a tiny amount of residual sugar. Specific flavors may also be sensed, at least by an experienced taster, due to the highly complex mix of organic molecules, such as esters, that a fully vinted wine contains.


White grapes

Chardonnay: Butter, melon, apple, pineapple, vanilla (if oaked, i.e. vinified in new oak aging barrels)
Chenin Blanc: Wet wood, beeswax, honey, apple, almond.
Gewürztraminer: Rose petals, lychee, spice.
Marsanne: Almond, honeysuckle, marzipan.
Riesling: Citrus fruits, petrol, honey.
Sauvignon Blanc: Gooseberry, asparagus.
Sémillon: Honey, orange, lime.
Viognier: Peach, pear, nutmeg, apricot.


Red grapes

Cabernet Franc: Tobacco, green bell pepper, raspberry, new-mown grass.
Cabernet Sauvignon: Blackcurrants, chocolate, mint, tobacco.
Gamay: Banana, bubble-gum, red fruits.
Grenache: Smoky, pepper, raspberry.
Merlot: Black cherry, plums, pepper, coffee.
Mourvèdre: Thyme, clove, cinnamon, black pepper, violet, blackberry.
Nebbiolo: Leather, stewed prunes, chocolate, liquorice.
Petite Sirah (Durif): Earthy, black pepper, dark fruits.
Pinot Noir: Raspberry, cherry, violets, "farmyard" (with age).
Pinotage : Banana, bramble fruits.
Sangiovese: Herbs, black cherry, leathery, earthy.
Shiraz (Syrah): Tobacco, pepper, blackberry.
Tempranillo: Vanilla, strawberry, tobacco.
Zinfandel: Black cherry, mixed spices, mint.


By vintage

Wines may be classified by the year in which the grapes are harvested. "Vintage wines" are made from grapes of a single year's harvest, and are accordingly dated. These wines often improve in flavor as they age, and wine enthusiasts will occasionally save bottles of a favorite vintage wine for future consumption.
For most types of wine, the best-quality grapes and the most care in wine-making are employed on vintage wines. They are therefore more expensive than non-vintage wines. Whilst vintage wines are generally made in a single batch so that each and every bottle will have a similar taste, climatic factors can have a dramatic impact on the character of a wine to the extent that different vintages from the same vineyard can vary dramatically in flavor and quality.
Superior vintages, from reputable producers and regions, will often fetch much higher prices than their average vintages. Some vintage wines are only made in better-than-average years. Conversely, wines such as White Zinfandel, which don't age well, are made to be drunk immediately and may not labeled with a vintage year. There are exceptions though. French Champagne is often non-vintage, but still expensive. It can sometimes profit from aging 2-3 years and some Prestige Cuvées even much longer.

Collectible wines

Gold lettering on collectible Sydney Opera House wine. At the highest end, rare, super-premium wines are amongst the most expensive of all foodstuffs, and outstanding vintages from the best vineyards may sell for thousands of dollars per bottle. Red wines, at least partly because of their ability to form more complex subtleties, are typically the most expensive. Such wines are often at their best years, or sometimes decades, after bottling. On the other hand, they may turn into vinegar, and before opening the bottle there may be no way of knowing this. Part of the expense associated with high-end wine comes from the number of bottles which must be discarded in order to produce a drinkable wine. Restaurants will often charge between two to five times the price of what a wine merchant may ask for an exceptional vintage. This is for a reason: diners will often return wines that have gone foul and not bear the expense. For restaurateurs, serving old vintages is a risk that is compensated through elevated prices. Some high-end wines are Veblen goods (for conspicuous consumption). Exclusive wines come from all the best winemaking regions of the world. Secondary markets for these wines have consequently developed, as well as specialised facilities for post-purchase storage for people to "invest" in wine. The most common wines purchased for investment are Bordeaux and Port. Many wine writers have decried the trend, as it has pushed up prices to the point that few people will consider drinking such valuable commodities, and consequently they are kept in bottles undrunk where they eventually deteriorate into a substance very much like red wine vinegar in taste (and desirability). Also investment in fine wine has attracted a number of fraudsters who have played on fine wine's exclusive image, and their clients' ignorance of this sector of the wine market. Wine fraud scams often work by charging excessively high prices for the wine, while representing that it is a sound investment unaffected by economic cycles. Like any investment, proper research is essential before investing. False labeling is another dishonest practice commonly used.
Some wines, produced to mark significant events in a country or region, can also become collectible because of labelling design. An example is the Mildara Rhine Riesling produced in 1973 to mark the opening of the Sydney Opera House. Instead of labels, the bottles (red, as well as white) had printing in gold on them, as seen in the illustration.

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