In Spain, which is one of the three largest wine producers in Europe, there are more than 60 wine regions where an excellent wine has been made for centuries. Castilla la Mancha has a wide variety of wineries and a long tradition, there are a large number of wine classifications. These wines are classified according to different criteria such as: wine material, colour, ageing period, sugar content in wine and alcohol. <\/p>\n\n\n\n
For the color<\/strong> a distinction is made between: white, red and ros\u00e9 wines. <\/p>\n\n\n\n According to your graduation,<\/strong> Normally white and sparkling wines are between 8 and 10 degrees of alcohol, ros\u00e9 wines between 10 and 12 degrees of alcohol and red wines between 12 and 16 degrees of alcohol.\u00a0<\/p>\n\n\n\n According to your\u00a0aging<\/strong>, the wine is classified as: Young, Crianza, Reserva and Gran Reserva.<\/p>\n\n\n\n The wines are also distinguished by the amount of carbon dioxide<\/strong>, what we see as bubbles. It is used for wines other than sparkling wines, and we distinguish between: Calm down.\u00a0<\/p>\n\n\n\n You can also distinguish the wines by the production method<\/strong>. For example, carbonic maceration is about introducing whole grape grain into a reservoir, and filling it with carbonic gas to maintain an oxygen-free atmosphere. Alcoholic fermentation occurs within the grain.<\/p>\n\n\n\n Wines made through the late harvest, a rather complicated method, are usually sweet, since the grape is dehydrated and the concentration of sugar is very high.\u00a0The wines produced by the selected harvest can be several: ros\u00e9s, reds, whites, sweets, etc. The grapes are usually very well cared for, in special plots and with an exhaustive control regarding the strain.<\/p>\n\n\n\n An equally important characteristic for the classification of wines is the content of sugar in wine<\/strong>. To differentiate the types of wine according to sugar, it is necessary to take into account the residual sugar content of the bottled product. Depending on the sugar content, the following types of wines are divided:<\/p>\n\n\n\n The dry wine<\/strong>, also known as table wine, is one of the most consumed in Spain and Europe in general. According to the digital magazine \u201cVinetur<\/a>\u2019 , there are two ways in which the term \u2018dry\u2019 is commonly used to describe wine. <\/p>\n\n\n\n A wine is considered dry when the sugar from the grape is completely (or almost completely) converted into alcohol in the fermentation process. Most still, non-sparkling wines are technically dry, so this term is used to describe how the wine feels in the mouth. This second way in which the term dry is used is especially used in reds when it comes to tannins. Tannins, found in the skins and seeds of grapes, are responsible for the feeling of dryness that occurs in the mouth, tongue and gums after drinking a sip of wine.<\/p>\n\n\n\n There are different types of dry wines<\/strong> according to the grape variety. Usually, the\u00a0dry white wines<\/strong>\u00a0They respond to the small amount of sugar in your body. Dry wine is made from grape varieties, whose sweetness is initially relatively low. The red <\/strong>Merlot, Cabernet and Pinot Franc more used, Chardonnay white, Sauvignon and Moscatel.<\/p>\n\n\n\n The red wines<\/strong> dried<\/strong> They are an excellent accompaniment for the most refined dishes, give off a delicate aroma and transmit a whole range of taste sensations. Such as for example Bobal Icon 2018 by Vega Tolosa<\/a>. Made with 100 grapes% Bobal, abundant in the region of La Manchuela, the wine was bred for 6 months in French oak barrels. In the mouth in soft and wide, with a soft acidity and aftertaste of bitter cherry jam, plum and blackcurrant.<\/p>\n\n\n\n Not always, but most of the time, dry white wine is more acidic than red, but dry red wine is more astringent. Consequently, dry white should be chosen by lovers of a drink with a strong acidity, and red should be chosen by connoisseurs of a sour taste and a pronounced fruity aroma; It is usually he who is inherent in dry red wines.<\/p>\n\n\n\n If when the fermentation is finished, there is still some residual sugar, the wine is called \u201csemi-sweet<\/strong>\u201d or simply \u201csweet<\/strong>\u201c, depending on the amount of sugar remaining. Semi-sweet wines are rich, with an unsurpassed aroma. They are made of Malbec, Pink Muscat and a few others.<\/p>\n\n\n\n The alcoholic strength of the semi-sweet finished wine is usually, like that of the dry, from 8.5 to 11-15 degrees, but the sugar content can range between 0.5 and 2.5%. The taste is less sour and acidic than that of dry wine, but not sweet, so those who do not like sweets drink it easily.<\/p>\n\n\n\n Semi-sweet are excellent with soft cheeses, vegetables, sausages. Sometimes served with prawns or mussels, preferably with spicy sauce. Semi-sweet wine with fruits and desserts is an excellent pair. Semi-sweet wines also have a lot of magic.<\/p>\n\n\n\nClassification according to the amount of sugar in wine<\/strong><\/h2>\n\n\n\n
Sugar in wine: dry and semi-dry wine<\/strong> <\/h2>\n\n\n\n
Sugar in wine: semi-sweet and sweet wine<\/strong> <\/h2>\n\n\n\n