How is wine typically classified?

Wine is typically classified by several different criteria, and one common method is by color. This classification divides wines into three primary categories: red, white, and rosé. The color of the wine is determined by the grape skins that are used in the winemaking process, and each type of wine exhibits distinct characteristics based on its color. For example, red wines are often fuller-bodied and have tannins from the skins, while white wines can range from crisp and light to rich and full-bodied, depending on the grape variety and winemaking methods.

Additionally, while taste is a subjective experience that varies from person to person, and region refers to the geographical origin of the wine—both of which are important factors in the overall appreciation and understanding of wine—the foundational classification based solely on color is widely recognized in the wine industry and is fundamental for servers and wine enthusiasts. Price can vary widely and is influenced by many factors, but it is not a primary classification method for wine itself.