Types of Wine: Red, White, Rose, Sparkling, Dessert, Fortified

Wine is an alcoholic beverage generally made from the fermentation of unmodified grape juice. and it is made from other fruits and vegetables as well. Here in this article, we have explained the various types of wine and their examples with names and pairing food and serving tips.

► What is Wine?

wine is made of fermented juice of any fruit or vegetable. You can make wine from almost any organic substance that contains sugar and water typically found in fruits and vegetables.

◉ Wine Meaning

Wine simply means a red liquid containing alcohol that is usually found in the cabinet in a glass bottle. Once indulged. One might do things he might normally not do, and have a great time doing it.

Definition of Wine

  • Wine has been defined as an alcoholic fermented juice of fresh grapes used as a beverage and it is mostly used in Christian communion services.
  • The alcoholic properties are present usually in fermented juice of fruits and plants and are used as a beverage.
  • There are various types of wine that are Red Wine, White Wine, Rose Wine, Sparkling Wine (Carbonated), and Fortified Wine (High alcohol content).

Let’s know more about all these different types of wine in more detail.

► Types of Wine

There are mainly 6 different types of wine that are as follows;

  1. Red Wine
  2. White Wine
  3. Rose Wine
  4. Sparkling Wine
  5. Dessert Wine
  6. Fortified Wine

1. Red Wine

Red wine is the type of wine produced using dark grapes, and it gets its tint (which can go from light ruby to a profound oxblood) from maturing with the grape skins. This additionally gives tannins, which you can thank for that dry, astringent mouthfeel when you taste an especially striking red wine.

Examples of Red Wine:

  • Lighter-bodied reds, which have lower liquor, fewer tannins, higher causticity, and red organic product flavors (like pinot noir and Gamay)
  • Medium-bodied reds, which have moderate liquor and tannins, and a mix of red and dull organic product flavors (like grenache, Côtes du Rhône, and merlot)
  • Full-bodied reds have higher liquor, intense tannins, and dark leafy foods flavors (like cabernet sauvignon and syrah)

Food Pairings of Red Wine:

Matching red wine (and all wine, besides) is generally an issue of inclination, however, there are a couple of rules to observe if you’re simply beginning. Striking, full-bodied reds pair well with generous food varieties (like red meat or slow-cooked, rich dishes). Lighter reds are adaptable and can combine with pasta, pizza, and even poultry.

◉ Red Wine Serving Tips:

Once more, how you serve the wine relies upon its points of interest, however, as a rule, you should serve a glass of red wine just beneath room temperature, around 62 to 68 degrees Fahrenheit, particularly assuming it’s a high-tannin bottle (if not it could fall off severe).

Be that as it may, lighter, higher sharpness reds can be delectable with a chill. The professionals (and home stores) will let you know that you want “red wine” glasses for serving, however as we would like to think, any wine glass will do.

2. White Wine (Types of Wine)

White wine is the type of wine that can be produced using both white and dark grapes-befuddling, correct? The key here is that white wine is aged without the skins, which is the reason it’s pale in shading and low in tannins. It can go from fresh to rich, contingent upon the wine.

Examples of White Wine:

  • Light-bodied white wine, which is fresh and acidic and can go from citrusy to herbaceous (like pinot grigio, albariño, and Vinho Verde)
  • Full-bodied white wine, which is creamier and bolder in flavor and typically matured in oak sémillon

Food Pairings of White Wine:

Very much like red wine, you can match white wine with anything you please, however, it loans itself well to fish and fish, poultry, pungent bites, or zesty dishes.

◉ White Wine Serving Tips:

White wine will taste best with a chill, around 49 to 55 degrees Fahrenheit. That is because, as wine instructor and creator of The Wine Bible Karen MacNeil clarifies, cool (not freezing) temperatures feature white wine’s sharpness and make it taste new and light.

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3. Rose Wine (Types of Wine)

Rosé begins like red wine with dark grape squeeze and skins, however, the skins are taken out after a brief timeframe. The outcome? A blush tone, low tannins, and a group satisfying, simple to match the flavor. Rosé can be produced using any sort of dark grape, and its definite flavor will rely upon the varietal and where it was made.

Examples of Rose Wine:

  • Provence-style rosés, which are ordinarily extremely pale pink with a fruity, fiery flavor profile
  • Rosado, which is a Spanish style of rosé that is generally more profound pink with a light, new flavor
  • Rosato, an Italian rosé that reaches from light and sensitive to striking, contingent upon the locale it’s made in

Food Pairings of Rose Wine:

Rosé can combine with a wide scope of food varieties relying on its style. Light, fresh rosés get along with pungent or fiery food, cheddar, and fish, while juicier rosés can hold their own when matched with pizza, pasta, and poultry.

◉ Rose Wine Serving Tips:

Like white wine, rosé is best presented with a chill to upgrade its invigorating element.

4. Sparkling Wine

Sparkling wine is a type of wine that contains carbonation. It tends to be white, rosé, or even red, and the air pockets are (typically) a normally happening aftereffect of aging.

Examples of Sparkling Wine:

  • Champagne, a shining white wine from the Champagne district of France,
  • Cava, a Spanish shining white,
  • Prosecco, an Italian shining white, Lambrusco.

Food Pairings of Sparkling Wine:

Cheddar, fish, and new products of the soil are normal sets for effervescent, as well as fiery and greasy food since the air pockets clean your sense of taste.

◉ Sparkling Wine Serving Tips:

Shining wine ought to constantly be served cold, halfway because it upgrades the impact of the carbonation and incompletely since, in such a case that you attempt to open a warm jug of shimmering wine, it’s nearly ensured to detonate. (Cool science example: It’s because, as the University of California, Santa Barbara Science Line clarifies, cold fluid can clutch more carbon dioxide.)

5. Dessert Wine

Here’s the place where the lines begin to obscure: Dessert wines and invigorated wines (inclining further toward those in a moment) are regularly lumped together because they’re both on the sweet side. Dessert wines are extensively characterized as any new wine, normally served after supper.

Examples of Dessert Wine:

  • Moscato
  • Sauternes, a French new wine produced using white grapes impacted by respectable decay, an organism that thinks the grape sugars
  • Tokaji, a Hungarian new wine produced using grapes impacted by honorable decay Ice wine.

Food Pairings of Dessert Wine:

These dessert wines pair best with other sweet food varieties, thus their name.

◉ Dessert Wine Serving Tips:

Since they’re seriously sweet and higher in liquor, dessert wines are typically served in more modest wine glasses. White sweet wines are commonly served all around chilled, while red treat wines are served nearer to room temp.

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6. Fortified Wine

Fortified wine is any wine that is sustained with an expansion of a refined soul (normally cognac). It’s high in liquor and generally sugar, and generally ordinarily served toward the finish of a feast.

Examples of Fortified Wine:

  • Madeira, a Portuguese invigorated wine that goes through an oxidizing interaction during the creation
  • Marsala, an invigorated wine delivered in the Italian city of Marsala, Sicily
  • Vermouth is a Fortified wine enhanced with botanicals (like barks, blossoms, spices, roots, and flavors) and filled in as an apértif or mixed drink fixing

Food Pairings of Fortified Wine:

Braced wines don’t need to be combined with food, yet since they’re sweet, they’re ordinarily presented with chocolate, cheddar, nuts, and other pastry food varieties.

◉ Fortified Wine Serving Tips:

A few strengthened wines, similar to Sherry, ought to be served marginally colder, while others, similar to port, can be served nearer to room temperature. It regularly relies upon whether it’s red or white.

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