• Apéritifs
  Apéritifs (or better known as "appetizer wines") include dry sherry, Madeira, Vermouth, and other flavored wines, made to be consumed before eating a meal.
  
  
• Red Wines
  Red wines are usually dry and go well with such main-course dishes as red meats, spaghetti, and highly-seasoned foods.
  
  
• Rosé Wines
  Rosé wines (also called "pink wines") can be served with almost any dish, but are considered best with seafood, salads, cold cuts, pork, and curries.
  
  
• White Wines
  White wines can be very dry to rather sweet, these wines should be served chilled, and go well with white meats, seafood, and fowl.
  
  
• Sparkling Wines
  Sparkling wines are frequently served at banquets, formal dinners and weddings. They can be white, pink (rosé), or red. The best known sparkling wines come from the Champagne region in France. Sparkling wines from Spain are called Cava, and in Germany they are called Sekt. Although often served throughout a meal, sparkling wines do not generally pair well with main meals, and should be served as an apéritif or with certain entrées. Some examples of sparkling wines are: Blanc de Noir, Blanc de Blanc, Champagne, and Spumante.
  
  
• Fortified Wines
  A wine is considered "fortified" when alcohol is added during the production process, increasing the alcohol content generally 6-8%. This additional alcohol comes from a grape Brandy produced separately with the same grapes as the original wine.
  
  The point in wine production when the Brandy is added also affects the style of fortified wine that is produced. If the Brandy is added after fermentation then a dry wine is produced. If fortified before fermentation, the result is a sweet wine with a high sugar content. The four types of fortified wines that exist in today's market are: Port, Sherry, Madeira and Marsala. Although Madeira and Marsala are typically cooking wines, several wineries produce bottles of each that are suitable for drinking.
  
  
• Dessert Wines
  Dessert wines range from medium-sweet to very sweet. These wines are classified under dessert wines only because they are sometimes served with desserts. Among these are port wine, sweet sherry, Tokaji (Tokay), Sauternes and muscatel.
  
  
• Ice Wines
  Ice wine (or icewine or Eiswein in German) is a type of dessert wine produced from grapes that have been frozen. The sugars and other dissolved solids do not freeze, but the water does, so the result is a concentrated, often very sweet wine. Unlike other dessert wines (such as Sauternes, Beerenauslese, or Trockenbeerenauslese), grapes for ice wine tend not to be affected by Botrytis cinerea or Noble rot. This gives ice wine its characteristic of refreshing sweetness balanced by high acidity. When the grapes are free of Botrytis, they are said to come in "clean."
  
  
• Country (Fruit) Wines
  Country wines are fermented alcoholic beverages made from a variety of ingredients other than grapes (the base of "ordinary" wine) and having a variety of flavors. Country wines are always called something wines (e.g., plum wine), since the word wine alone is often legally defined as a beverage made only from grapes. Country wine can be made from any fruit or, with addition of sugar or honey, from many plant sources. This term is utilized more commonly in Great Britain than elsewhere. The other ingredients that give the wine its flavor and character can be fruits, flowers, herbs, etc.
  
  Some country wines that resemble grape wines are: elderberry, blackcurrant, plum, blackberry, and apple. Other country wines made from fruits are: apricot, banana, blueberry, cherry, gooseberry, pear, raspberry, redcurrant, rowan, persimmon, pineapple, rose hip, strawberry, watermelon, mangosteen, mango, and sweetsop.
  
  
• Rice Wine
  Rice wine refers to alcoholic beverages made from rice. However, unlike true wine, which is made by fermenting grapes and sometimes other fruit, rice "wine" is more akin to beer, in that it is brewed from grain. Rice brew typically has a higher alcohol content (18-25%) than wine (10-14%), which in turn has a higher alcohol content than beer (4-8%).
  
  
• Cooking Wines
  Cooking wines typically contain a significant quantity of salt. It is a wine of such poor quality, that it is unpalatable by itself and intended for use only in cooking. (Note, however, that most cooking authorities advise against cooking with any wine one would find unacceptable to drink.)
  
  
• Vegan Wines
  Vegan wine is wine made without animal products. As such it can be part of a vegan diet. Wineries might use animal-derived products as finings. To remove proteins, yeasts, and other organic particles which are in suspension during the making of the wine, a fining agent is added to the top of the vat. As it sinks down, the particles adhere to the agent, and are carried out of suspension. None of the fining agent remains in the finished product sold in the bottle, and not all wines are fined.
  
  
• Kosher Wines
  Kosher wine (yayin kashèr) results only when wine is produced according to Judaism's religious law, specifically, the Jewish dietary laws of (kashrut), and then is known as "kosher wine".
  
  
• Table Wines
  Table wine is not bubbly, although some have a very slight carbonation, the amount of which is not enough to disqualify them as table wines. According to U.S. standards of identity, table wines may have an alcohol content that is no higher than 14%. In Europe, light wine must be within 8.5% and 14% alcohol by volume. As such, unless a wine has more than 14% alcohol, or it has bubbles, it is a table wine or a light wine. In reality, in those regions where grapes ripen fully, such as California's hot Central Valley, a large portion of New World red wines have between 14 and 15.5% alcohol, yet are still certainly 'table wines' in the practical sense.
  
  

• Bum Wines
  A bum wine is a colloquial reference to any of a class of inexpensive fortified wines that are popular among the poor and homeless for the quick inebriation they deliver. The most popular beverages typically included in this category are Thunderbird, MD (Mogen David) 20/20, Cisco, Night Train, and Wild Irish Rose. Buckfast Tonic Wine, Boone's Farm and formerly Ripple have similar reputations, though Ripple is no longer produced. These wines typically have an alcohol content of between 15 and 20% abv. Other characteristics invariably include added sugars, artificial colorings and flavorings. In contrast to table wine, which may be enjoyed as an accompaniment to a modest meal, bum wines are generally not considered suitable for any purposes besides intoxication.

Classification by Other Factors
Wine may also be categorized according to other factors:

• By Vinification Methods
  These include classifications such as sparkling, still, fortified, rosé, and blush. The color of wine is not determined by the juice of the grape, which is almost always clear, but rather by the presence or absence of the grape skin during fermentation.
  
  
• By Taste
  Wines may be also classified by their primary impression on the drinker's palate. They are made up of chemical compounds which are similar to those in fruits, vegetables, and spices. Different grape varieties are associated with the aromas and tastes of different compounds. Generally an experienced taster will distinguish between the aromas that the natural grape produces--called primary qualities--and the bouquet that is imparted by secondary effects such as winemaking practices or aging.
  
  
• By Vintage
  Wines may be classified by the year in which the grapes are harvested, known as the "vintage". "Vintage wines" are made from grapes of a single year's harvest, and are accordingly dated. Some wines can improve in flavor as they age, and wine enthusiasts will occasionally save bottles of an especially good vintage wine for future consumption.
  
  
• By Wine Style
  This category attempts to classify wines by style, which is difficult to define. Subjectively, it is a combination of the color, taste, alcoholic strength and several other factors. These are influenced by the grape variety or varieties used, the climate and soil conditions in the region of production, and the method of vinification.
  
  
• By Quality
  At the highest end, rare, super-premium wines are amongst the most expensive of all foodstuffs, and outstanding vintages from the best vineyards may sell for thousands of dollars per bottle. Red wines, at least partly because of their ability to form more complex subtleties, are typically more expensive. Some wines, produced to mark significant events in a country or region, can also become collectible because of labelling design. At the lower end of the quality spectrum, bulk wine or cooking wine is usually sold cheaply and in large quantities.