The Vine Family

Only the Vitis genus of plant, belonging to the "Ampelidaceae" Family, is of relevance to wine drinkers, even though four of the other nine genera of Ampelidaceae yield grapes of a sort.

GENERAL WINE CLASSIFICATION

STILL WINES

Red, White and Rose:

A method of vinification that produces wine that is free of carbon dioxide and therefore lacks sparkling and effervescent properties.

SPARKLING WINES

A wine that is naturally carbonated by a second fermentation.

1.- Traditional Method or Method Champenoise

2.- Transfer Method

3.- Charmat Method (tank)

SWEET WINES &

FORTIFIED

Residual Sugar is from natural grape sugars' leftover in a wine after the alcoholic fermentation finishes. It’s measured in grams per liter.

Fortified are produce with a base wine, stopping the fermantion process adding brandy or another distilled spirit.

A wine with 10 grams per liter of residual sugar has 1% sweetness or a total of ~1.8 carbohydrates per serving (5 ounces / 150 ml).

SPECIAL WINES

Aromatized wine: is wine flavored with fruits, spices, and florals.

Most aromatized wines start their lives as simple white wines, then the wine producers add brandy and their chosen botanicals. These flavors steep in the wine for several weeks and before being filtered out.

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