CLASSIFICATION OF WINE

WINE ARE CLASSIFIED IN FOUR DIFFERENT GROUP WHICH ARE GIVEN BELOW:

1.TABLE WINE / STILL WINE (VIN DE TABLE)

2.SPARKLING WINE 3.FORTIFIED WINE 4.AROMATISED

Table wine1.IT IS REFERRED TO AS NATURAL

OR STILL WINE 2.IT HAS NO CARBON DIOXIDE

CONTANING3.THE ALCOHOLIC STRENGTH MAY

RANGE BETWEEN 9%-15% BY VOLUME.

IT MAY BE DRY OR SWEET:

TYPES OF TABLE WINE ARE GIVEN

BELOW1.RED WINE (VIN DE ROUGE)2.WHITE WINE( VIN DE BLANC)3.ROS’E WINE (VIN DE ROS’E)

RED WINE (VIN DE ROUGE)

IT IS MADE FROM BLACK GRAPES.THE RED COLOUR OF WINE COMES FROM THE SKIN OF GRAPES.THE STALKS ARE REMOVED IN THE CRUSHER STEMMER AND THE SKINS OF THE GRAPES ARE BROKEN.THE RESULTING MUST OF GRAPES JUICE AND SKINS ARE PUNPED TO A FERMENTED VAT WITH YEAST.BACTERIA FROM YEAST TRANSFORM THE GRAPE JUICE INTO WINE.RED WINE IS FORMENTED FOR 8-10 DAYS OR MORE. IT IS MATURED IN BARREL FROM SIX MONTHS TO TWO YEARS BEFORE BOTTLING.

WHITE WINE(VIN DE BLANC)

WHITE WINE GENERALLY MADE FROM GREEN GRAPES. FIRST OF ALL GRAPES GO THROUGH CRUSHER STEMMER WHICH REMOVES THE STALK AND THEN TO ANOTHER PRESS WHERE THE GRAPES ARE CRUSHED MORE THROUGHLY AND THE JUICE IS SQUEEZED OUT INTO A CONTAINTER FROM WHERE IT GOES TO THE FERMENTING VAT WITH YEAST. THE BACTERIA IN THE YEAST TRANSFORM THE GRAPE JUICE INTO WINE. WHITE WINE IS FORMENTED FOR 5-14 DAYS OR MORE.

ROSE WINE(VIN DE ROS’E) IT IS KNOWN AS PINK WINE AND ALSO

DESCRIBE AS LIGHT RED WINE. THE DISTINCTIVE COLOUR AND TASTE OF ROS”E WINE ARE A KIND OF RED WINE MADE BY USING BLACK GRAPES AND FERMENTING THE SKINS AS WELL AS THE JUICE OF GRAPES IN THE USUAL WAY.THE FORMENTION WITH SKINS OF GRAPES IS SHORTER THEN FOR RED WINES.

Fortified wineIT IS WINE TO WHICH A DISTILLED BEVERAGE USUALLY BRANDY HAS BEEN ADDED.THIS IS KNOWN FROM WINE SPIRITS MADE IN THAT SPIRITS ARE PRODUCED BY MEANS OF DISTILLATION,WHILE FORTIFIED WINE IS SIMPLY WINE THAT MAY BE EITHER DRY OR SWEET WINE.AN ALCOHOLIC CONTENT RANGING BETWEEN 15%-21% ABV.

THIS WINE IS ALSO KNOWN AS FACT VERSATILE DRINKS. IT CAN ALSO CONSUMED WITH OTHER DRINKS.

THERE ARE SOME POPULAR APERITIF AND DESSRET WINE ARE GIVEN BELOW.

APERIFIFS (DRY WINE)SHERRY( DRY)

PORT( WHITE)MADEIRA

DESSERTSHEERY(SWEET AND CREAM)

MADEIRAMALAGA

PORTMARSALAMUSCAT

SPARKLING WINETHESE WINES RETAINS CO₂ gasTHE CARNON DIOXIDE GAS CAN BE INJECTED UNDER PRESSURE.ALL SPARKLING WINE GET THEIR SPARKLE FROM CO₂ GAS.AN ALCOHOLIC STRENGTH RANGE BETWEEN 9%-14% ABV.IT CAN BE ENJOYED ANY TIME WITH ALL DISHESIT IS MOSTLY TAKEN ON FESTIVE OCCASION.IT IS AVALIABLE IN MOST OF THE COUNTRY ITALY,FRANCE,SPAIN,GERMANY,AUSTRALIA,CALIFORNIA AND MANY MORE COUNTRY.

AROMATIZED WINEAROMATISED WINE IS ALSO KNOWN AS FLAVOURED WINE.IN THIS WINE USED NATURAL SUBSTANCES FOR ADDITIONAL FLAVOURING.THE FLAVOURINGS ARE ADDED TO PROVIDE VARIETY IN TASTE.TYPICAL WINE FLAVOURINGS INCLUDE SPICES,HERBS,HONEY,FLOWERS,NUTS,AND FRESH FRUITS.AN ALCOHOLIC STRENGTH RANGE BETWEEN 9%-17%ABV.THEY ARE TRADITIONALLY SERVED BEFORE MEALS AS AN APERITIF. EXAMPLE IS CAMPARIE, MARTINI. THESE WINE ARE NOT SERVED BELOW 60ML

CARE OF WINE

1. The wine cellar must be clean, free from moisture, strong sun light,vibration,heat and strong cologne.

2. The cellar must maintain suitable temperature 3. The wine should be stored horizontally on rack.4. If wine are removed from carton keep it in bins.5. The rack should be labeled on coded to coincide with wine

list.6. Regularly check all wine bottle whether they are leaking.7. Putting of wine bottle in Ciller short time period is okay but

for a long period of time it cause to cock to stick.8. The best way to put bottle of wine in a wine bucket which

reduced possibility of oxidation.