The document discusses different methods of classifying wines, which can include place of origin, production methods, sweetness level, and grape variety used. Classification systems vary between countries and regions, and have changed over time. Some key classification systems mentioned include appellation systems in the European Union and America, as well as systems based on vineyard sites or wine style. Wines can also be classified as sparkling or still, dessert or fortified, and by vintage year or primary grape variety.

2.  The classification of wine can be done
according to various method including place of
origin or appellation, vinification methods and
style, sweetness and vintage, or varietal used.
 Practices vary in different countries and
regions of origin, and many practices have
varied over time.

3. The European union, the term “wine” in English
and translation is reserved exclusively for the
fermented juice of grapes.
The United States, Wine may include the
fermented juice for any fruit or agriculture
product, provided that it is between 7% and
24% alcohol by volume and intended for non-
industrial use

4.  Historical, wines have been known by names
reflecting their origin and some times style:
Bordeaux, Rioja, Mosel and Chianti are all
legally defined names reflecting the traditional
wines produced in the name region.
 The appellation system is strongest in
European Union, but a related system, the
American viticultural Area, restricts the use of
certain regional labels in America, such as Napa
Valley.

5.  Many regional wine classification exist as part of
tradition or appellation law. The most common of these is
based on vineyard sites and include the Bordeaux Wine
Official Classification of 1855, though some regions
classify their wines based on the style like the German
Wine Classification system.

6. a) Classification of Saint - Emilion wine of Bordeaux.
b) Classification of Graves wine of Bordeaux
c) Cru Bourgeois of Bordeaux (Medoc)
d) Classified estates of Provence

7. Sparkling and still wines
Sparkling wine such as champagne, contain carbon
dioxide which is produced naturally from
fermentation or force-injected later. To have this effect,
the wine is fermented twice, once in an open container
to allow the carbon dioxide to escape into the air and a
second time in a sealed container where the gas is
caught and remains in the wine.

8. Dessert and fortified wine
Dessert wine range from slightly sweet to incredibly
sweet wines. Late harvest wine such as “ spatlese are
made from grapes harvested well after they have
reached maximum ripeness. Dried grape wines, such
as Recioto and vin santo from italy, are made from
grapes that have been partially raisined after
harvesting.

9. Vintage or varietal
 A vintage wine is one made from grapes that were all or
primarily, grown in a single specified year and are
accordingly dated as such. Consequently, it is not
uncommon for wine enthusiasts and traders to save
bottles of an especially good vintage wine for future
consumption.