I. If wines are categorized by color, they can be divided into: red wine, white wine, and rosé wine (pink wine). The vast majority of red wines are made from red grapes (there are also a few red wines mixed with a small amount of white grapes), and the color of red wines mainly comes from the skins of black and red grapes. White wine is made from white grapes or red grapes, although the raw material has white grapes and red grapes, but red and white grapes need to be pressed and then fermented, only the white grapes will be low-temperature maceration of the skin, the pigment in the skin has not been released into the wine, so white wine does not show a red color, but the original color of the grape juice. Rosé wines (also known as pink wines) are generally made from peeled red grapes (e.g., Bellevue Pinot Nior, Zinfandel Zinfandel), which are macerated for a short time prior to fermentation, so there is a pinkish color left behind after brewing is completed. Difference between red and white wines \x0d\red wine White wine \x0d\grape varieties Red, black White, red \x0d\whether the skins are removed during fermentation No Yes \x0d\color Purple-red when young, ruby-red when ripe, and finally brownish-red Flushed greenish when young, golden when ripe, and finally brown \x0d\drinking vessels Larger wine glass Smaller wine glass \x0d\drinking Temperature 15℃-18℃ 7℃-12℃ \x0d\Flavor Characteristics Ripe fruity aroma dominant Fresh floral and fruity aroma dominant \x0d\Tannin Content Richer, more complex No. 2. If wines are classified according to sugar content, they can be classified as follows: Dry, Semi-dry, Semi-sweet, and Sweet wines.　Dry wines are usually referred to as dry red and dry white wines, with a sugar content of no more than 4 g/l. Semi-dry wines are between dry and dry wines. Semi-dry wines are between dry and sweet wines, with a sugar content of 4-12 grams per liter, and a faint sweetness that can be recognized when tasting. Semi-sweet The sweet type can be divided into semi-sweet and extra-sweet types. Semi-sweet wines generally have a sugar content of 12-45 grams/liter. Wines with a sugar content of 45 grams per liter or more are truly sweet, and many young women or people who are new to wine prefer sweet wines. Ice wine and noble rot wines are sweet wines. Ice Wine Ice wine originated in Germany. As early as 1765, there was a heavy early snowfall in Germany, and the weather got cold so early that the snow turned to ice and accumulated on the grape bunches. The winemakers thought that the harvest for that year was over, but the bunches of grapes were still hanging on the trees well into November. Because of the late harvest, the grapes ripened much more than normal and the sugar content increased. Under the influence of the cold climate, most of the water in the grapes froze, while the sugar did not freeze as easily, so after the juice was pressed, the juice had a high sugar content, thus accidentally producing the world-famous ice wine. The Pfalz is Germany's most famous icewine and noble dessert wine region. The ice wines produced here are sweet but not cloying, pure and icy, with rich aromas of fresh and dried fruits, flowers and honey. In addition to Germany, a number of New World countries have also started to produce icewine due to their unique climatic characteristics, such as the United States and Canada. Canada has excellent climatic conditions, and the area around Lake Ontario has the natural conditions for icewine production almost every year. In Germany, on the other hand, icewine is not produced every year, but with its rigorous production process, Germany still produces icewine of the highest quality in the world. Noble rot wine is made from white grapes infested with noble rot mold. As the noble rot mold attaches itself to the ripe grapes, it sucks up the water in the grapes' grains, leaving behind a very strong sugar content and fragrance, just like raisins, and the wine made from such grapes is very high in sugar content, and the "participation" of the noble rot mold adds some mysterious aroma to the wine. Aroma. Because the growth of noble rot mold is restricted by the climate, this kind of wine is also very precious. Sauternes in Bordeaux, France is the most famous noble rot wine producing area in the world, and there are also noble rot wines produced in Germany and Hungary. If wine is categorized according to the brewing process, it can be divided into: static wine, sparkling wine and fortified wine. Static Wine Most of the wines we drink every day are static wines, which means that the carbon dioxide produced is let go in the process of wine fermentation, thus obtaining static wines. Sparkling Wine Sparkling wine is made by retaining the carbon dioxide produced during fermentation, also known as sparkling wine. It has an alcohol content of 8-14% and is available in red (rarely), white and pink colors. Sparkling wines from Old World countries are generally made by blending wines of different varieties, vintages, and appellations to maintain a certain level of quality, so the labels do not indicate the vintage or grape variety. Unless there is a particularly good vintage, all the grapes of the year are used to make the wine and the vintage is marked on the label. New World sparkling wines are simpler and usually have a vintage on the label. Champagne The most famous sparkling wines are produced in the Champagne region of France, which is located about 150 kilometers northeast of Paris and is the most northerly vineyard in France, with a unique soil structure and climate that allows the grapes to ripen in perfect conditions. Champagne was also the first French Appellation d'Origine Contr?lée, and became the favorite of many royals due to the outstanding quality of its wines. To protect its reputation, they registered the Champagne trademark. Only sparkling wines made in Champagne with grapes from Champagne, according to French law, and using the traditional legal process, can be called Champagne, and the label will be marked with the Champagne symbol. If one of these conditions is not met, it can only be called Sparkling Wine. Sparkling wines produced elsewhere, even if they are good, cannot be labeled as "Champagne". The French have fought several time-consuming lawsuits in the International Court of Justice in The Hague over the name "Champagne", which has made people around the world respect Champagne. Whether Champagne is the earliest sparkling wine, this point has not been confirmed, but almost every Frenchman is certain that Champagne is the ancestor of sparkling wine, but no matter where the roots of the sparkling wine, Champagne's status is still unshakeable, its unique geographical conditions, rigorous brewing process also makes it different from the general sparkling wine. There are some differences between Champagne and general sparkling wine. There are three main grape varieties used to make Champagne: the white grape Chardonnay, the red grape Pérouix (Piont Noir) and Pérouix Mannier. The color of the skins of the red grapes does not enter the juice, so Champagne is usually an attractive golden yellow color, with a few showing a romantic pink color. Sparkling wines, on the other hand, are not as limited by the variety of wine they are made from, and even grapes used to make red wines can be used to make sparkling wines. Champagne is made by adding sugar and yeast to the liquid and utilizing a secondary fermentation to produce carbon dioxide, whereas sparkling wine is made by pumping carbon dioxide directly into the wine. As a result, the process of making Champagne is much slower and more complex than that of sparkling wine, and the legal ageing time for secondary bottle fermentation in Champagne is three years or more. This is why Champagne is sold at a much higher price than sparkling wine. Fortified wines Fortified wines are made by adding alcohol during the fermentation process, which terminates the operation of the yeast and increases the alcohol content to 15-22%, while retaining a high level of sugar. Examples include Sherry from Spain and Port from Portugal. Sherry (Sherry) produced in Spain, with sun-dried grapes brewed in the brewing process to add brandy (Brandy), in the process of Sherry brewing, it is loaded in oak casks, exposed to the sun, three months after the collection of frozen storage. This special brewing method gives Sherry a special flavor, so it not only has a high alcohol content, but also has a sweet taste. There are two different types of sherry, one is the unsweetened Fino, which has a fresher flavor, and the other is the sweeter Oloroso, which has a stronger flavor. Port is produced in Portugal. Although it is a fortified wine like Sherry, the alcohol is added during the fermentation of the grape juice, and the fermentation of the grape juice stops before it has a chance to ferment completely because of the addition of high-temperature alcohol, so the sugar in the wine is retained, and the Port is also sweet. The creation of port and sherry is attributed to the British in the late 17th and early 18th centuries, who transported wines from Spain and Portugal to the United Kingdom in the process of glass cork and cork had not yet been invented, all the wines were loaded in oak barrels for transportation, the long distance, the wine is prone to deterioration, so wine merchants added grape distilled alcohol in the wine to protect the wine from deteriorating easily. Inadvertently, the English merchants created fortified wines. Inadvertently, the British merchants created fortified wine. Nowadays, this kind of port wine from Portugal is still seen everywhere in Macau.