Wines may be classified by vinification methods and include classifications such as sparkling, still, rose, fortified and blush.

The color of wine is not determined by the juice of the grape, which is almost always clear, but by the presence or absence of the grape skin during fermentation.

For instance, red wine is made from red or black grapes but its red color is bestowed by a process called maceration, whereby the skin is left in contact with the juice during fermentation. White wine can be made from any color of grape as the skin is separated from the juice during fermentation. Rose wines are made with the juice allowed contact with the skins for a short period of time.

Sparkling wines are those with carbon dioxide, either from fermentation or added later and vary from a slight bubbliness to the classic Champagne. And for this, the wine is fermented twice, once in open containers to allow the carbon dioxide to escape and again in sealed containers where the gas is caught and sealed in with the wine.

Fortified wines are often sweeter and generally more alcoholic as wines have their fermentation stopped by the addition of a spirit such as brandy or have had additional spirit added after fermentation.