1. WINE ARE CLASSIFIED IN FOUR DIFFERENT
GROUP WHICH ARE GIVEN BELOW:
1.TABLE WINE / STILL WINE (VIN DE TABLE)
2.SPARKLING WINE
3.FORTIFIED WINE
4.AROMATISED

2. 1.IT IS REFERRED TO AS NATURAL OR
STILL WINE
2.IT HAS NO CARBON DIOXIDE
CONTANING
3.THE ALCOHOLIC STRENGTH MAY
RANGE BETWEEN 9%-15% BY
VOLUME.
IT MAY BE DRY OR SWEET:

3. 1.RED WINE (VIN DE ROUGE)
2.WHITE WINE( VIN DE BLANC)
3.ROS’E WINE (VIN DE ROS’E)

4. IT IS MADE FROM BLACK GRAPES.
THE RED COLOUR OF WINE COMES FROM THE SKIN OF GRAPES.
THE STALKS ARE REMOVED IN THE CRUSHER STEMMER AND THE
SKINS OF THE GRAPES ARE BROKEN.
THE RESULTING MUST OF GRAPES JUICE AND SKINS ARE PUNPED
TO A FERMENTED VAT WITH YEAST.BACTERIA FROM YEAST
TRANSFORM THE GRAPE JUICE INTO WINE.
RED WINE IS FORMENTED FOR 8-10 DAYS OR MORE. IT IS
MATURED IN BARREL FROM SIX MONTHS TO TWO YEARS BEFORE
BOTTLING.

5. WHITE WINE GENERALLY MADE FROM GREEN GRAPES.
FIRST OF ALL GRAPES GO THROUGH CRUSHER STEMMER
WHICH REMOVES THE STALK AND THEN TO ANOTHER
PRESS WHERE THE GRAPES ARE CRUSHED MORE
THROUGHLY AND THE JUICE IS SQUEEZED OUT INTO A
CONTAINTER FROM WHERE IT GOES TO THE FERMENTING
VAT WITH YEAST. THE BACTERIA IN THE YEAST
TRANSFORM THE GRAPE JUICE INTO WINE. WHITE WINE IS
FORMENTED FOR 5-14 DAYS OR MORE.

6. IT IS KNOWN AS PINK WINE AND ALSO DESCRIBE
AS LIGHT RED WINE. THE DISTINCTIVE COLOUR
AND TASTE OF ROS”E WINE ARE A KIND OF RED
WINE MADE BY USING BLACK GRAPES AND
FERMENTING THE SKINS AS WELL AS THE JUICE
OF GRAPES IN THE USUAL WAY.THE
FORMENTION WITH SKINS OF GRAPES IS
SHORTER THEN FOR RED WINES.

7. IT IS WINE TO WHICH A DISTILLED BEVERAGE USUALLY BRANDY HAS BEEN
ADDED.THIS IS KNOWN FROM WINE SPIRITS MADE IN THAT SPIRITS ARE
PRODUCED BY MEANS OF DISTILLATION,WHILE FORTIFIED WINE IS SIMPLY
WINE THAT MAY BE EITHER DRY OR SWEET WINE.AN ALCOHOLIC CONTENT
RANGING BETWEEN 15%-21% ABV.
THIS WINE IS ALSO KNOWN AS FACT VERSATILE DRINKS. IT CAN ALSO
CONSUMED WITH OTHER DRINKS.
THERE ARE SOME POPULAR APERITIF AND DESSRET WINE ARE GIVEN
BELOW.

8. SHERRY( DRY)
PORT( WHITE)
MADEIRA
SHEERY(SWEET AND CREAM)
MADEIRA
MALAGA
PORT
MARSALA
MUSCAT

9. THESE WINES RETAINS CO₂ gas
THE CARNON DIOXIDE GAS CAN BE INJECTED UNDER
PRESSURE.
ALL SPARKLING WINE GET THEIR SPARKLE FROM CO₂
GAS.
AN ALCOHOLIC STRENGTH RANGE BETWEEN 9%-14%
ABV.
IT CAN BE ENJOYED ANY TIME WITH ALL DISHES
IT IS MOSTLY TAKEN ON FESTIVE OCCASION.IT IS
AVALIABLE IN MOST OF THE COUNTRY
ITALY,FRANCE,SPAIN,GERMANY,AUSTRALIA,CALIFORNIA
AND MANY MORE COUNTRY.

10. AROMATISED WINE IS ALSO KNOWN AS FLAVOURED
WINE.IN THIS WINE USED NATURAL SUBSTANCES FOR
ADDITIONAL FLAVOURING.THE FLAVOURINGS ARE
ADDED TO PROVIDE VARIETY IN TASTE.TYPICAL WINE
FLAVOURINGS INCLUDE
SPICES,HERBS,HONEY,FLOWERS,NUTS,AND FRESH
FRUITS.AN ALCOHOLIC STRENGTH RANGE BETWEEN 9%-
17%ABV.THEY ARE TRADITIONALLY SERVED BEFORE
MEALS AS AN APERITIF. EXAMPLE IS CAMPARIE, MARTINI.
THESE WINE ARE NOT SERVED BELOW 60ML

11. 1. The wine cellar must be clean, free from moisture, strong sun
light,vibration,heat and strong cologne.
2. The cellar must maintain suitable temperature
3. The wine should be stored horizontally on rack.
4. If wine are removed from carton keep it in bins.
5. The rack should be labeled on coded to coincide with wine
list.
6. Regularly check all wine bottle whether they are leaking.
7. Putting of wine bottle in Ciller short time period is okay but
for a long period of time it cause to cock to stick.
8. The best way to put bottle of wine in a wine bucket which
reduced possibility of oxidation.