Overview: There are many ways to categorize red wine, either by color, by form or by sugar content. Usually, the industry uses sugar content to differentiate more accurately, and it can be divided into the following types.

1. Dry: Sugar content is less than or equal to 4 grams per liter, and is the most common type on the market today.

2, Semi-Dry (Semi-Dry): sugar content between 4-12 grams / liter.

3, Semi-Sweet: sugar content between 12-45 grams / liter.

4. Sweet: wines containing more than 45 grams of sugar per liter.

Of course it is more common to classify wines according to their color. Generally, the longer the maceration of the skins, the darker the color. Young red wines usually have a deep purplish or ruby red color. As they age, their color lightens to a garnet or masonry red.

The color of red wines is also influenced by the varietal from which they are made. Some varietals are darker and produce darker wines, such as Cabernet Sauvignon and Syrah.

And according to form is whether the wine is sparkling or not, which involves whether the wine contains carbon dioxide. According to this criterion, wines can be categorized into Still Wines and Sparkling Wines.