Wine can be categorized according to the variety of grapes used to make it, red grapes, white wine, rosé; the amount of sugar controlled in the making can be categorized in four ways, dry, semi-dry, sweet, semi-sweet. There are also other types according to the brewing method, fortified, ice wine, sparkling wine, noble rot wine and so on.

Classified according to the color of the wine, it can be divided into:

(a) Red wine: wine whose liquid color is generally purple red, ruby red, garnet red, and brick red.

(b) White wines: wines whose liquid color is generally yellow-green, straw yellow, lemon yellow or golden yellow.

(iii) rosé: wines whose liquid color is between red and white wines, generally orange, pink.

General wines can be categorized into the following four types:

1) Dry: wines with a sugar content of less than or equal to 4g/l, or up to 9.0g/l when the difference between the total sugar and the total acid (in terms of tartaric acid, hereinafter the same) is less than or equal to 2.0g/l. This type is sometimes labeled as "seco".

2) Semi-dry: wines with a sugar content generally between 4 and 12 g/l, or up to 18.0 g/l when the difference between total sugar and total acid is less than or equal to 2.0 g/l. This type is sometimes labeled as "semi-seco".

3) Semi-Sweet: wines with a sugar content of up to 45g/l; note that there is no semi-sweet type for high-sparkling wines.

4) Sweet: wines with a sugar content of more than 45g/l.

Besides the above three criteria, wines can be classified into general wines and wines made in special ways according to the differences in the methods of winemaking, for example, Icewine made by using ice wine, Dessert Wine made by using the Noble Rot infection, and Fortified Wine made by using the fortification method. Wines such as Icewine made from ice wine, Dessert Wine made from Noble Rot-infected wines, and Fortified Wine made from fortified wines.