Classifications

The classification of wine is a regional method used to tier wines in order of quality or type.

The methods used to classify wines by quality are based on, historical price, vinification methods, tasting, the sub division of appellation, or by a committee using a criterion based on any combination of the above.

The classification of wines by type can be used to organise the wines by grape variety, sweetness or style. This may use sub division of appellation, vinification methods, or tasting and testing. 

Classifications vary greatly and can be national, regional or at an appellation level. It is argued that there are draw backs to many of the classifications.

The Medoc classification of 1855 is out of date and the Burgundy classification of vineyards can lead to a great variety of quality based on where the plot is situated on the slope.

The new world fares little better as it is argued that the AVAs of the USA are in many cases irrelevant due to the size of area covered and the geographic and climatological diversity, whereas the Langton’s classification excludes the micro cuvees as the trades are too few and far between to register.

We have listed some of the common classifications that are used in the comparison and search sections of this site.