There are different classifications for wines, but above all there are three that are more practical and general:
1. General Classification: it is the most used and the most important. It classifies wines according to their production method, covering all possible types.
2. Classification by Age: based on differentiating the wines by their periods of rest in the cellar before going to market.
3. Classification by Degree of Sweetness: the sugar content of the wine determines its classification. It is usual in generous and sparkling wines.
1. General Classification:
a) Still wines:
Its alcoholic content ranges between a minimum of 9º and a maximum of 14.5º.
They are generally dry. Its production process has many common characteristics.
Due to its importance at the level of world wine consumption, we will define the three types of still wines:
White: It is obtained from white grapes. Although it is rare, it can also be obtained from red grapes with uncoloured pulp from which the skin (grape skin, outer part, cover) is separated.
Red: It is obtained from red grapes to which the skins have not been separated.
Rose: It is obtained from red grapes to which the skins have been partially separated. It can also come from a mixture of white and red grapes.
b) Special wines:
· Generous
· Generous spirits
· Natural sweets mistelas
· natural sparkling
· Gasified
· needle
· Everardo’s
· Chacolis
Wine derivatives: flavoured wines, vermouths, wine aperitifs.
They are usually sweet or semi-sweet, there are few dry ones, and frequently with a high alcoholic content, which in many cases is added. Its elaboration process is usually very different from one type to another.
2. Classification by age:
a) Young Wines:
They are those that have not had any type of aging in wood, or this aging has been minimal. They are wines that greatly preserve the varietal characteristics of the grapes from which they come and are ideally consumed within 12-24 months after the harvest. It is common to find all three types (white, rosé and red) as young wines.
b) Crianza Wines:
They have undergone a minimum of aging between wood and bottle. They are wines that develop, in addition to the varietal characteristics from which they come, other organoleptic characteristics due to this aging period.
Its ideal consumption varies depending on several factors, but it is generally more or much longer term than young wines (normally between 3 and 10 years, although some hold up to 20). Most of the aging wines are red, although there are also many whites, and it is rare to find rosés.
Within the aging wines, according to the regulations of the Spanish appellations of origin, there are three subtypes: Each Regulatory Council of the different appellations of origin (DO) establishes certain periods of time for each category. The approximate periods of the aging move in these margins:
Ageing: A minimum of six months in wood and up to two years in the bottle. Crianza will be both the wine that has a year in wood and another in the bottle and the one that has 18 months in wood and 6 in the bottle.
Reserve: Minimum of one year in wood and up to three years in bottle.
Gran Reserve: Minimum of two years in wood and up to five in the bottle.
3. Classification by degree of sweetness:
a) Dry wines
They are those that contain < 5 grams/litre sugars.
b) Semi-dry wines
They are those that contain 5-15 g/l sugars.
c) Married wines
They are those that contain 15-30 g/l sugars.
d) Semi-Sweet wines
They are those that contain 30-50 g/l sugars.
e) Sweet wines
They are those that contain > 50 g/l sugars.
They are mean values. Each country, region or DO of wines determines exactly in which range each type is located. When you visit different countries frequently and taste wine of that country you better understand the type of wine. Greece is famous for multiple reasons, but their wine stands unique for its taste therefore, people specially join wine tours Greece.
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