Red Made from dark-skinned grapes fermented with their skins, which give colour and tannin. 3669 wines in the rules of 1085 appellations · still, lightly sparkling White Usually pressed off the skins before fermentation, so the juice stays pale. Most white wine comes from pale-skinned grapes. 3497 wines in the rules of 1209 appellations · still, lightly sparkling Rosé Dark-skinned grapes given only brief contact with their skins, enough for a pink colour and little tannin. 1156 wines in the rules of 662 appellations · still, lightly sparkling Sparkling Wine with dissolved carbon dioxide, from a second fermentation in bottle or in tank. The rules often set time on the lees and pressure. 1429 wines in the rules of 440 appellations · sparkling, lightly sparkling, still Sweet Wines that keep natural sugar, often from late-picked, dried or noble-rot grapes. Rules usually set ripeness rather than sugar. 706 wines in the rules of 286 appellations · still, dried-grape, late harvest Fortified Wine strengthened with grape spirit, during or after fermentation. 271 wines in the rules of 146 appellations · fortified, still
More to come
Types with no wines in the records yet, or that cut across colours.