To understand more about wine, you'll first want to know the different types of wines.

All types of wine fall into one of these

categories: White Wine, Red Wine, Rose Wine, Sparkling Wine, (including Champagne), Dessert Wine, and Fortified Wine.
Within each of these categories will be several specific grape types. An individual grape type is called a varietal.A wine’s character
and flavor will be determined by the specific grape varietal grown and how those grapes are treated throughout the wine making
process. Reading wine grape descriptions will be very helpful. Tasting the different types of wines is the best way to distinguish one
from the other. Shopping for wine and becoming familiar with wine labels will also help you learn about the different wine types. In
the United States, wines are usually referred to by the type or variety of grape (varietal) grown to produce them. For example, you’ll
see the words “Pinot Noir” or “Chardonnay” written on the label. Many wines are a combination or “blend” of two or more grape
varietals. Legally, the label only has to reveal the name of a single grape varietal if at least 75% of the wine is made from that one
grape type. The other 25% of the wine can be made from one or more other grape varietals and those do not have to be listed.
However, many US wine makers voluntarily list all grape varietals used in a wine blend on their label. Sometimes you will even see
the percentages included. In Europe, wines are generally named for the region (appellation) that a wine's grapes are grown in, not for
the grape. Where a wine is grown, by whom it is grown, and the type of soil it is grown in are just as important as the type of wine
grapes grown. However, this makes it difficult to tell which wine grape(s) are used in the production of that wine.As you begin to
enjoy European wines, become familiar with the various wine growing regions and wine producers. You'll not only learn about the
quality of that region and producer, you’ll learn what type of grapes are grown there and used in the production of their wines. Here
are some you may already know. Burgundy wine from the region of Burgundy (Bourgogne) in France is made with Pinot Noir grapes,
and Chianti from the region of Chianti in Tuscany, Italy is made with Sangiovese grapes. Types of Red WineAll types of red wine are
made by growing and processing red (or black) grapes. The wine that is the end result will vary greatly, depending not only upon the
type of grape grown, but several other factors. These factors include in which country and region the grapes are grown, how the
climate, temperature, rain amount, and soil conditions affect the grapes during their growing season, and how each individual wine
maker treats the grapes once they are harvested (picked). This is the true appeal of wine and wine making.
The best red wine is one in which all these factors come together perfectly to make a beautifully balanced, delicious wine.Red wine
grapes, like white wine grapes, are grown in several regions of the world. In the United States, red wine grapes are primarily grown in
California, New York, Oregon and Washington. In Europe, the majority of red wine grapes will be found in the Beaujolais, Bordeaux,
Bourgognes, Loire and Rhone regions of France. Red wine grapes are also grown in Argentina, Australia, Chile, Italy, and Spain.
Most types of red wine grapes produce a more complex wine than white wines grapes. This is because red wine grapes stay on the
vine longer due to their longer growing seasons in warmer climates. It’s also because the skins of red wine grapes remain in contact
with their juice, giving red wine its color, tannin and flavor. All types of white wine are made by growing and processing white
grapes.

The wine that is the end result will vary greatly depending upon the type of grape grown and several other variables. Those variables
include where in the world the grapes are grown, how the climate, moisture levels and soil conditions affect the grapes during their
growing season, and how each individual wine maker treats the grapes once they are harvested (picked). This is the beauty of wine.
The end result is a confluence of all these factors, for better or for worse. White wine grapes are grown in several regions of the world.
On the continent of Europe, white wine grapes can be found in Austria, France, Germany and Italy. In the continental United States,
white wine grapes are grown in California, New York, Oregon and Washington. White wine grapes are also grown in Australia, Chile,
New Zealand and South Africa. Most types of white wines are lighter (have less body) than red wines.

The most common types of white wine grapes are:

Chardonnay (shar-dun-NAY)

Considered the queen of white wine grapes, Chardonnay is grown widely in many of the regions mentioned above. It is a very
versatile grape whose character reflects its growing region and production process. Of all the white wine types, Chardonnay produces
the most complex wines in the world. Most chardonnays are full, golden and velvety with hints of fruit, nuts, butter, oak, spice or
vanilla and have medium to high acidity.Chenin Blanc (SHEN'N BLAHNK)Chenin Blanc has been cultivated for thousands of years
in the Loire Valley of France. It is grown widely in California where it is the grape used in many jug wines or inexpensive table wines.
Chenin Blanc has higher than average acidity. The character of Chenin Blanc can be difficult to define, but it generally is light and
fruity. Gewurztraminer (geh-VERTS-trah-mee-ner)

Literally translated as "spicy", Gewurztraminer is grown primarily in Germany and in the Alsace region of France where the cooler
climate allows it to ripen fully. It has a light, crisp acidity and a bold flavor. Pinot Gris or Pinot Grigio (PEE-no GREE or GREE-
zho)Known as Pinot Grigio in Italy and the Alsace region of France, and Pinot Gris in the United States, this grape's character will
vary depending upon its growing region. European Pinot Grigio tends to be more acidic with less body than its American counterpart.
All Pinot Grigio/Gris possess a citrus aroma.Riesling (REES-ling)\Riesling, the most notable white wine grape from Germany, is also
grown in France's Alcase region and in New York's Finger Lakes District. It is grown in California and Washington, although with
less frequency. Riesling has medium to high acidity and light to medium body with a distinct flowery, fruity aroma. Sauvignon Blanc
(SO-vin-yon BLAHNK)Sauvignon Blanc, also known as Fumé Blanc, is grown in the Bordeaux and Loire regions of France, and in
California, New Zealand and South Africa. It is characterized by a light, crisp acidity. It will often contain several fruit components
and is frequently blended with Semillion from the Bordeaux region of France. Semillon (SEM-ih-yon)Semillon is one of the more
unique types of white wine. It rarely stand alone and is frequently blended with Sauvignon Blanc. Semillon can also be very rich,
making a favorable dessert wine.Viognier (vee-oh-NYAY])Viognier is grown primarily in the Rhone region of France and in
California. It has low to moderate acidity with hints of peach and apricot, and without the flowery aromas of some other white wines.
Acidic/AcidityOne of the tastes of wine. All wines naturally contain acid, but it should always be in harmony with the fruit and othe
flavors. The presence of acid is necessary for wines to age and gives it a lively, crisp quality. Acid is tasted on the sides of the tongue
and mouth AerateTo allow a wine to “breathe” by exposing the it to oxygen. Aerating a wine helps it to mellow and develop its full
flavors, especially red wines. Decanting is a way to aerate wine.AppellationOne specific geographic area from which a wine is
produced. Most European wines are named by appellation rather than grape varietal.AromaThe smell of wine. There are an unlimited
number of aromas in wine, and just as many descriptive adjectives for those aromas. True wine appreciation will allow you to
decipher and describe those aromas for yourself.Astringent/AstringencyA mouth puckering sensation caused by the acid and tannin
in a wine. Astringency often declines as a wine ages.American Viticultural Area (AVA)Specific grape growing areas in the United
States as defined by the The Alcohol and Tobacco Tax and Trade Bureau (TTB).
Bridlewood Estate Winery in Santa Ynez BalanceHarmony among the wine’s components – a balance of acid, alcohol, fruit and
tannins.BigOne of the wine definitions used to described a “full-bodied” wine. A big wine has a powerful aroma and flavor.
BodyThe texture and weight of a wine. The component in wine that gives it body is glycerine.BouquetAll the aromas in a wine
collectively make up its bouquet. Breath To aerate or to allow air to mix with the wine.CharacterThe features of a wine that
distinguish it from any other wine. A good wine should have characterChewyThis wine term describes a red wine with a thickness and
abundance of tannins.ComplexHaving many different flavors and aromas. A good wine should be complex.CrispUsually associated
with the acidity in wine and more often with white wine, this denotes a fresh, light character.Decant/DecantingPouring wine from its
original bottle into another container (decanter), allowing the wine to “breathe”. DelicateLight texture and subtle flavors. A delicate
wine should not be paired with highly flavored foods.DryOne of the more common wine definitions, a dry wine has little or no
residual sugar left in it after fermentation.EarthyMore often used to describe European wines, these have aromas and flavors
resembling the earth, perhaps even soil or rock.FatOne of the more unusual wine definitions, "fat" refers to a wine with full body and
light acid.FermentatioThe process of adding yeast to crushed grapes to turn their sugar into alcohol. Fermentation processes and
times vary.FinishThe final impression a wine leaves in your mouth. A finish which lingers (long) is good, and one that barely exists
(short) is not so good.FloralAromas found in wine resembling flowers.
ForwardThe dominant component in a wine that gives your mouth its first impression, for example “fruit forward”. Fruit/FruityOne
of the wine descriptions used when a wine imparts prominent fruit flavors and aromas. Full-BodiedA wine which fills the mouth with
flavors and alcohol. A full-bodied wine is also considered “thick”. GlycerineA complex alcohol that gives wine its
thickness.HarshToo much acid or tannin describes these rough, biting wines. They generally lack fruit.LegsThese noticable traces of
oil left running down the inside of your wine glass after it’s been tipped indicate the amounts of alcohol, glycerine and sugar. The
longer the “legs”, the more of alcohol, glycerine and sugar presentMagnum\A wine bottle holding twice the wine (1500 ml) than the
average bottle (750 ml).MellowA way to describe smooth, soft wine with low acidity.MeritageA term used by California wine
producers to describe their wines blended from Bordeaux varieties. It was designed to indicate a wine blend of higher quality than a
“table wine”. MustThe mix of crushed grapes, skins and seeds from which red wine is drawn.NoseOne of the more frequently used
wine definitions, the nose is simply the smell of wine, as in having a “good nose”.NouveaA young wine meant to be consumed right
away. It is French for “new”.OakThe smell, taste and character of a wine imparted by storage in oak wine barrels. Wines are generally
fermenting in oak barrels or stainless steel.Oenology/OenophileThe study of wine or one who studies and appreciates wine. You will
become an oenophile after spending time on this website.OxidationThe exposure of wine to oxygen or air. Some exposure is good
and necessary, but too much will turn wine to vinegar.Palate\How one perceives the taste and flavor of wine in the mouth.PipsThese
are the grape seeds which are a source of tannins in red wine. Pips can also impart a bitter taste, so the amount of contact they have
with a juice must be monitored.PuntThe indentation in the bottom of many wine bottles.ReserveA term with no legal definition in the
United States, it is implied reserve wines are aged longer and made better than regularly bottled wines.RobustOne of the wine
definitions meaning full-bodied, full-flavored and high in alcohol content.SedimenThe non-liquid material at the bottom of a bottle of
wine. Sediment is not detrimental and simply part of the wine.SilkyHaving smooth texture and finish, silky wines lack tannins and
have a fair amount of glycerine.SmoothA wine that feels good in the mouth, generally light in tannin and acid.SommelierThe
restaurant specialist who has considerable wine knowledge and assists guests with their wine selectionSpicyHaving spicy
characteristics, such as mint, clove, cinnamon, vanilla or pepperSweet"Sweet" is one of the wine definitions easily confused with
"fruity". Sweet indicates the presence of residual sugar, left over when the grape juice is converted to alcohol. Some dry wines have an
aroma of sweetness that in reality comes from ripe fruit flavors.TanninAn ingredient found naturally in the skins, seeds and stems of
grapes. Tannins are usually found in red wines and give that dry, lip puckering sensation. Tannins are an important component in red
wine and soften with age.VarietalWine that is made from one dominant grape variety and whose labels states so.VelvetAnother of the
wine definitions for a smooth, silky wine with low acid, low tannin and substantial glycerine.VintageThe year the wine is harvested.
A wine’s vintage will be found on all wine labels.VintnerA wine maker – the person who makes all decisions related to the
production of a wine.YeastThe organism that facilitates the process of fermentation and turns grape juice into alcohol. We hope you
have found these wine descriptions helpful. There are many styles and types of dessert wine. All are sweeter than traditional wine.
Dessert wine is meant to be enjoyed follow the main course of a meal. Dessert wines are too sweet to drink with a main course,
although some people enjoy them before a meal as an aperitif.Like other wine, a dessert wine is defined by the type of grape it's made
from, where it's grown, and how it's produced. The best dessert wine will have all the characteristics that wine lovers look for -
inviting aromas, complex flavors, velvety textures and flavorful, memorable finishes. What makes dessert wine sweet? The earliest
dessert wines were often sweet because they had not completely fermented. The sweetness of today's dessert wines is often a result of
their naturally occurring sugars (glucose and fructose), which increase the longer a grape ripens on the vine.The residual sugars in
dessert wine can also be the result of a freeze late in theharvest (as is the case with ice wine), or a mold infection ("noble
rot").Anothermethod used in the creation of dessert wine is the addition of brandy which stops fermentation.The most well known
dessert wine from Canada and Germany is their ice wine.
France produces many fine dessert wines, their most famous is Sauternes.
Italy also produces a wide variety of fine dessert wines.