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classification of wine
The classification of wine can be done according to various methods including place of origin or appellation, vinification methods and style,〔M. Ewing-Mulligan & E. McCarthy ''Wine Style: Using Your Senses To Explore And Enjoy Wine'' Introduction Wiley Publishing 2005 ISBN 0-7645-4453-5〕 sweetness and vintage,〔J. Robinson (ed) ''"The Oxford Companion to Wine"'' Third Edition pg 752 & 753 Oxford University Press 2006 ISBN 0-19-860990-6〕 or varietal〔 used. Practices vary in different countries and regions of origin, and many practices have varied over time. Some classifications enjoy official protection by being part of the wine law in their country of origin, while others have been created by, for example, grower's organizations without such protection.
=="Wine"==
Within the European Union, the term "wine" in English and in translation is reserved exclusively for the fermented juice of grapes.〔Harding, G. ''A Wine Miscellany'', pp. 5-9. Clarkson Potter Publishing (New York), 2005. ISBN 0-307-34635-8.〕
Within the United States, wine may include the fermented juice of any fruit〔(26 U.S.C. §5381: "Natural wine" ). Accessed 9 November 2013.〕 or agricultural product, provided that it is between 7% and 24% alcohol by volume and intended for non-industrial use.〔The Electronic Code of Federal Regulations. Title 27: Alcohol, Tobacco and Firearms. (§4.10: "Meaning of terms: Wine" ). Accessed 9 November 2013.〕 With the exceptions of cider, perry, and sake, such non-grape wines are to label themselves by the word "wine" qualified by a truthful description of the originating product: "honey wine", "dandelion wine", (blended) "fruit wine", etc.〔The Electronic Code of Federal Regulations. Title 27: Alcohol, Tobacco and Firearms. (§4.21: "The standards of identity: Class 5; Fruit wine" & "Class 6; Wine from other agricultural products" ). Accessed 9 November 2013.〕
Other jurisdictions have similar rules dictating the range of products qualifying as "wine".
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