| Although there are many
classes of wines, they are all used under six specific classes. Theses main classes of
wines include aperitif (or better known as appetizer wines), red dinner wines, white
dinner wines, sparkling wines, table wine and dessert wines. The most popular dinner wines
are the red, white and sparkling wines. These wines are very popular because they are made
to be drunk with food. They are also known as light wines because they only contain
approximately 10-14% alcohol. The other aperitif and dessert wines are richer and sweeter
than the light wines and also contain 14-20% alcohol. These wines have been fortified to
make them stronger.
Aperitif (Appetizer Wines):
These wines include Dry sherry, Madeira, vermouth and other
flavored wines made to be drunk before eating a meal.
Red Dinner Wines:
These wines are usually dry, meaning they are without sugar. These
go extremely well with main-course dishes. LCBO wine experts recommend these with red
meats, spaghetti, and highly seasoned foods. For full effect, red wines should be served
at a cool room temperature to bring out their aroma. The most popular red dinner wines are
claret, Burgundy, and Chianti. Some red dinner wines are named for a certain variety of
grapes, such as Cabernet Sauvignon.
Another classification of red wines is the rose wines. These are
also better known as the pink dinner wines. They are to be served with almost any dish,
but they are considered the best with cold meats, pork, and curries.
White Dinner Wines:
These wines are usually either very dry or rather sweet. White
meats, seafood, and fowl go well with this extremely delicate flavor. As recommended, the
white wines should be served chilled. These wines include Rhine wines, Chablis, sauterne,
and wine made from different grape varieties such as Chardonnay and White Riesling.
Sparkling Wines:
These wines are totally different from other types of wine. Unlike
the others, they contain bubble of carbon dioxide, as do the soft drinks. To have this
effect, the wine ferments in an open container. The carbon dioxide then escapes into the
air. These sparkling wines are fermented twice. The second fermentation would take place
in a second container where the carbon dioxide gases would mix with the liquids since the
container is sealed. The bubbles are caught and remain in the wine. Champagne (white) and
sparkling Burgundy (red) are the most common sparkling wines. These are usually served at
any meal with any course. These are most frequently served at banquets, formal dinners and
weddings.
Table Wines:
Light wine is fermented grape juice whose alcohol content falls
within a certain range defined by law. Furthermore, table wine is not bubbly. (Although
some table wines have a very slight carbonation, the amount is not enough to disqualify
them as table wines.) According to US standards of identity, table wines may have an
alcohol content that is no higher than 14 percent. In Europe, light wine must be within
8.5 percent and 14 percent alcohol by volume. So unless a wine has more than 14 percent
alcohol, which usually means that extra alcohol has been added, or it has bubbles, it is a
table wine or a light wine.
Dessert Wines:
These wines are only classified under Dessert wines because they
are sometimes served with desserts. Among these wines are port, sweet sherry, Tokay, and
muscatel. They range from medium-sweet to sweet. |
