Vietnamese
Still Wine
Wine without visible bubbles. It is usually around 8% - 15% ABV and includes most white, red, and rose wines.
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After this chapter, you will be able to recognize the primary styles/types of wine, their definitions, and their key characteristics.
Definition: Wine is an alcoholic beverage made with the fermented juice of grapes.
The first customer-friendly question is not only "red or white?" but also whether the wine is still, sparkling, sweet, or fortified.
Wine without visible bubbles. It is usually around 8% - 15% ABV and includes most white, red, and rose wines.
Wine with carbon dioxide bubbles, commonly created by a second fermentation in bottle or tank.
A base wine strengthened with grape spirit, usually finishing around 15% - 22% ABV.
Definition: A wine with bubbles made from fermentation, often a second fermentation.
Color: White, rose, or even red sparkling wine.
Flavor: Citrus and green fruits; high-quality examples can show vanilla, toast, and pastry notes.
Examples: Champagne, Cremant d'Alsace, Cava, Prosecco, Moscato.
Definition: Made from white-flesh grapes, including white grapes or black grape juice fermented without skin contact.
Color: Pale lemon to deep lemon, gold, and amber.
Flavor: Green fruit, citrus, stone fruit, tropical fruit, or oak notes such as vanilla and butter.
Body: Light Sauvignon Blanc, medium Viognier, full-bodied Chardonnay.
Definition: Made from dark-colored grapes and fermented with the skins.
Color: Pale to deep purple, ruby, garnet, or tawny.
Flavor: Red fruit, black fruit, herbaceous notes, spice, oak smoke, leather, or wet leaves in long-aged wines.
Body: Light Pinot Noir, medium Merlot, full-bodied Cabernet Sauvignon.
Definition: Color is extracted from black grape skins, then the juice ferments without the skins.
Color: Pale to deep pink, pink-orange, or orange.
Flavor: Mainly red fruits such as red currant and red cherry, with almost no tannin.
Body: Light, medium, or fuller rose styles such as Tavel rose.
Definition: Wine that keeps natural residual sugar through one of several production methods.
Color: Depends on grape variety and style.
Flavor: Always sweet on the palate, with fruit, floral, honeyed, or dried-fruit notes depending on the style.
Examples: Moscato d'Asti, Sauternes, Recioto della Valpolicella, Port.
Definition: Base wine with grape brandy added before, during, or after fermentation.
Color: Depends on type and aging style.
Flavor: Can be dry or sweet, often with richer alcohol warmth.
Examples: Sherry, Madeira, Port, Vins Doux Naturels.
| Style | Production Cue | Color / Flavor Cue | Typical Examples |
|---|---|---|---|
| Sparkling | CO2 bubbles from fermentation. | White, rose, or red; citrus, green fruit, and toast in premium styles. | Champagne, Cava, Prosecco. |
| White | Fermented without grape skins. | Pale lemon to amber; citrus, stone fruit, tropical fruit, or oak. | Sauvignon Blanc, Viognier, Chardonnay. |
| Red | Fermented with dark grape skins. | Purple, ruby, garnet, tawny; red fruit, black fruit, spice, oak. | Pinot Noir, Merlot, Cabernet Sauvignon. |
| Rose | Brief black-skin contact, then fermented without skins. | Pink to orange; red-fruit notes and low tannin. | Tavel rose, Provence rose. |
| Sweet | Natural residual sugar remains in the wine. | Depends on style; clearly sweet on taste. | Moscato d'Asti, Sauternes, Port. |
| Fortified | Grape spirit is added to strengthen the wine. | Dry or sweet; usually 15% - 22% ABV. | Sherry, Madeira, Port. |
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