HOME
...
...
Wine Styles
Reds - The first of the wine styles that we will address are the Reds. It is pretty obvious we think, but some say that nothing is obvious any more. So to make it clear, Reds are red in color. This color does not come from the grape juice but instead from the grape skin. The color variation and intensity comes from the actual color spectrum of the grape varietal and the pressing and length of time that the skin is allowed to remain in contact with the extracted juice. Even though the grapes are pressed or crushed, the skins stay in contact with the juice during the fermentation process thus allowing the color and tannins to disperse. Reds are described by many color names in the spectrum from near black to purple as well as shades of red. Reds are generally rather solid or deep in color. When we speak of reds, we are typically not referring to those rather translucent rose colored wines - Rosès. The wine styles category of Reds includes over 50 varietals. These can be described as full-bodied, dry, acidic, sweet, light, fruity and many other things. Reds seem to have been the first of the wine styles in our lengthy wine history.

Whites - The second of the wine styles is the whites and this is where obvious takes a detour. Whites are not white. Whites are, in fact, clear or almost clear with a hint of their natural color which is green. You see, whites are the product of green grapes. The process used is the same as for reds. So again, the color of the wine comes from the skin of the grape, the variety of the grape and the length of time that the skin is in contact with the juice during fermentation. Just as with the reds, we get deep color which is usually a darkish yellow-green through to almost totally clear. If this is true, why do we call them whites when we refer to the grapes as green grapes. There is no highly educated answer to this but think about this, often when we talk about things being green, they are old, bad, decaying or running on nature. Now imagine asking for or drinking 'a green wine'. Then, of course, there are our greens (broccoli, spinach, beans, etc.) Imagine the confusion possible now. "Sorry officer, I was just having my government recommended daily dietary requirement of greens". You had best have some other way of distracting this officer if you are going to try that one on him.

 Sexy Lingerie and Intimate Apparel

And what about calling them 'clears'. This just does not seem to conjore up anything at all. So as confusing as you might think that the labeling of wine styles is, whites is here to stay.
Fortifieds - Wine styles are not just classified according to color. Wine styles are also grouped by process as in the case of fortifieds. Fortifieds are wines that have received a boost with additional alcohol, most often in the form of brandy. Included in this style are Port, Vermouth, Marsala, Sherry, Muscat, Madiera and other similar localized favorites. Originally, the addition of the alcohol was as a preservation method for the wine as it killed the yeast and left residual sugars. Other preservation methods have evolved but fortifieds still hold their place today. They can be just the perfect compliment at times. Fortifieds will generally have an alcoholic content higher than a wine but lower than a spirit. This is because fortifieds are not spirits (spirits derive from distillation) but rather they are a blend of wine with some spirits.
Fortifieds are often referred to by different designations in different regions. Legally, any wine that exhibits an alcoholic content in excess of 14% is classified in the United States as a Dessert Wine. Consequently, fortifieds in the US are classified in this category. In the UK and most Commonwealth countries, they are referred to as fortifieds. However, in European Union areas, they are referred to as Liquer Wines.

. Luncheon - Wine styles may also be broken down into categories by way of the daytime meal or phase within a meal with which it is considered best to consume them. For wine styles categorized in this manner, we will start with luncheon wines as most would agree that the consumption of wine with breakfast is not a normal occurence. The term, luncheon wine, is not as commonly used these days but typically refers to wines that are of a lighter nature with reference to their alcoholic content and color. They are more often than not whites and rosès. They are classified because they are an excellent compliment for the lighter fare that would be partaken of in the middle of the day. After all, it is not often that you want to sit down to a full bodied, heavy red and then have to go back to the office or collect the children from child care. Luncheon wines are often described as being crisp and clean.

 Save 20% Off All Sales at All Fresh Seafood. Use Coupon Code AFS20 at Check Out.

Dinner - This is perhaps the most all encompassing of the wine styles. There really are only a small number of wines that would not at some stage fit into this style. In days gone by, the decision for a dinner wine would have been based on the type of fare being served. For instance, we have all heard that you serve reds with red meat and whites with seafood. Times change and tastes change. Today, the playing field is far less rigid and more open to allowing people to savor what their hearts desire rather than what the food and traditions dictate. Having said that, one should always remember that whether it is white or red, it should compliment the meal not overpower it. Therefore, there is still something to be said for those old traditions. We recommend that you should remember the traditions but not feel glued to them. And also remember that sometimes you will have a guest that brings their very special favorite for all to enjoy. Just because you are serving venison, this is no reason to shun their thoughtful jesture; a white will taste great with that venison also.
Dessert - This is probably the writer's favorite member of the wine styles categories. even though it is also not as clearly defined as most others. Its interpretation varies from country to country. For instance, generally speaking in the UK, you will most often find that a dessert wine is a sweet wine drunk with the main course of the meal. They refer to the wines drunk before the meal such as sherry and the wines drunk after the meal such as port as fortifieds. In the US, dessert wine is legally defined as any wine with an alcoholic content in excess of 14%. This makes it difficult to categorize as the definition does not allow for the sweetness factor. In Australia and parts of the European Union, dessert wine is the term used for those delightfully sweet wines often derived from late pickings that have had the benefit of the fungus, botrytis cinerea attaching the grape. The fungus increases the intensity of the sugar concentration, acidity and fruit flavor. t is this later categorization that is actually the most common. Dessert wines are produced from white grapes. They will usually have a rather yellowish color but can even tend towards shades of brown. You will typically find that dessert wines are sweeter to the taste and carrying a higher alcoholic content. But they are without a doubt one of the premier classifications in wine styles.