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In the market, there are many types of wines, including red wine, white wine, rose wine, sparkling wine, sweet white…
These different types of wines are dazzling, how are they classified? 

Allowing the grape skins to soak in the extracted juice gives red wine its color and flavor (particularly tannins). Red wine is prepared from grapes that are dark in color. The color of the wine can range from violet, which is indicative of young wines, to red, which is representative of mature wines, and brown, which is typical of elder red wines. Most red grape juice is actually greenish-white; the red color originates from anthocyanins found in the grape's skin. The family of uncommon teinturier vaieties, which have red flesh and generate crimson juice, is an unique exception. 


Grapes are pressed swiftly and the liquid is promptly drained away from the grape skins to make white wine. Red grapes can be utilized if the winemaker is careful not to let the skin colour the wort during the pulp-juice separation. Pinot noir (a red grape) is a typical ingredient in champagne.

The most frequent type of white wine is dry (low sugar), which is formed by fermenting the juice completely, but sweet white wines, such as Moscato d'Asti, are also produced.


Red grape skins add color to rosé wine, but not enough to make it as a red wine. It's possible that it's the oldest known sort of wine, as it's the easiest to produce using the skin contact method.

Depending on the varietals used and winemaking procedures, the color can range from pale orange to a vivid near-purple. Skin contact (allowing dark grape skins to stain the wort), saignée (removing juice from the must early in fermentation and continuing fermentation of the juice separately), and combining a red and white wine are the three main methods for making rosé wine (uncommon and discouraged in most wine growing regions).

From dry Provençal rosé to sweet White Zinfandels and blushes, rosé wines come in a variety of sweetness levels.

Around the world, rosé wines are manufactured from a diverse range of grapes.


The combination of various elements, including the amount of sugar in the wine, but also the relative levels of alcohol, acids, and tannins, determines the subjective sweetness  (or dryness) of a wine. The sweetness of a wine is enhanced by sugars and alcohol, while acids (sourness) and bitter tannins counteract it. The Taste of Wine, written by Émile Peynaud in 1987, outlines these ideas.

Below is an easy-to-read wine sweetness chart that shows the most popular red and white wine kinds, as well as how sweet or dry they taste. Keep in mind that particular wine varieties can differ amongst producers, thus this chart should only be used as a guide to help you choose a wine that suits your preferences.

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