Do You Know the Categories of Wine Based on Color, Sugar Content and Carbon Dioxide?
The types of wines are defined by certain specific criteria.
1. Their color
2. Their sugar content
3. Their carbon dioxide content
Color
White
White wines are produced using the classic white winemaking method, whose main characteristics are the absence of extraction and the immediate separation of the must. In addition to the classic vinification method, there is also the technique of pre-fermentation maceration of the grape pulp at low temperature for a few hours, aiming to maximize the extraction of aromas from the grape skins.
White wines are usually paired with white meats, poultry, seafood and pasta dishes, as well as certain cheeses and cured meats.
Rosé
Rosé wines are an intermediate category between white and red wines. They come from the same grape varieties as red wines. However, the production of rosé wines involves maceration that lasts only a few hours.
Rosé wines pair well with all kinds of dishes, several cheeses and cured meats.
Red
An important distinguishing characteristic of any wine is its color. Red wines are naturally made from red grape varieties and follow the red winemaking process. Since the coloring substances (anthocyanins) are found almost exclusively in the skins of red grapes, in order to obtain red wine, both the skins and the juice must remain in contact in the tank for a certain period. The duration of maceration is a decisive factor for the quality and character of the red wine. For wines intended to be consumed young, maceration is short. Wines meant for ageing require longer maceration periods. Red wines are usually paired with red meats, grilled dishes, game, cured meats, yellow cheeses and smoked foods.
See Douloufakis Red Wines
Sugar Content
Dry Wines
Dry wines, according to Regulation EC 753/2002, are distinguished by their residual sugar content, which does not exceed the upper limit of 4 gr/lt.
Semi-Dry Wines
Semi-dry wines, according to Regulation EC 753/2002, are distinguished by their residual sugar content, which does not exceed the upper limit of 12 g/l.
Semi-Sweet Wines
Semi-sweet wines, according to Regulation EC 753/2002, are distinguished by their residual sugar content, which does not exceed the upper limit of 45 g/l.
Sweet Wines
Sweet wines, according to Regulation EC 753/2002, are distinguished by their residual sugar content, which is at least 45 g/l.
Carbon Dioxide Content
Still
According to Regulation EC 1493/99, still wines do not contain any carbon dioxide.
Semi-Sparkling
According to Regulation EC 1493/99, semi-sparkling wines are those in which the pressure due to carbon dioxide inside the bottle at 20°C ranges from 1 bar to 2.5 bar.
Sparkling
According to Regulation EC 1493/99, sparkling wines are those in which the pressure due to carbon dioxide inside the bottle at 20°C is at least 3 bar.