Categories of wine

General Principles

Individual types of wine are divided into a range of groups. The Czech Republic has traditionally adhered to the system which gives precedence to grape varieties and must-weight levels as measured in the grapes at the time of harvest. The latest amendments to the wine laws, however, also allow wine to be labelled primarily according to the place of origin of the grapes used in the wine’s production.

Categorisation of wines is subject to a variety of principles which are influenced by a number of factors. At the first encounter with a wine we classify it according to our well-known indicators. Knowledge and experience acquired down the years gives us a higher perception of the subject and along with this our ability to give winwe a qualitative rating. From the point of view of consistency and comprehension, however, the terminology and rules as defined by the Wine Act and EU regulations remain in force.

Observation: the following abbreviation "°NM" refers to the degree of the so-called Czecho-Slovak Normalised Must-Weight Scale (NM for short), which indicates how many kilograms of sugar are contained in one hundred litres of grape juice. One degree in the NM scale stands for one kilogram of natural sugar in 100 litres of grape must.

Categorisation of wine type and quality according to the Wine Act of the Czech Republic

Still Wines - Categories for still wines are as follows

Table wine

Table wine is wine which may originate from grapes emanating from any country in the EU, and from grape varieties suited to the production of wine, table grapes and unregistered varieties. This is the lowest wine category. The table wine label can bear neither a vintage nor a grape variety, region, wine commune, individual vineyard or any other indication of geographical origin whatever. The wine is usually light with 7-11 % alcohol content, of low extract, suitable for daily consumption.

Country wine

Country wine is table wine that fulfils the following requirements:

• It may only be produced from grapes grown within the country and harvested in vineyards designated for quality wine produced in a specified wine region or from authorised grape varieties permitted for the production of country wine.
• Yields in the vineyard must not exceed 12 tons/hectare.
• Minimum must-weight levels in the grapes has to be 14 °NM.
• Unlike the labelling for table wine, country wine label may bear the name of the wine region, vintage and grape variety from which it was produced.

Quality wine

Only grapes grown within the country may be used for quality wine from a single wine region. The production of such wine must take place in the wine region in which the grapes were harvested. Yields must not exceed 12 tons/hectare and must-weight levels must reach a minimum 15 °NM. Wine must fulfil quality requirements and be classified by the State Agricultural & Food Inspectorate SZPI, in one of the following two categories:

Quality varietal wine – wine produced from grapes, grape juice or grape must from a maximum of three varieties, which must be on the list of varieties authorised for the production of quality wines.

Quality brand wine - wine produced from a mix of grapes, grape juice, grape must or blend of wines produced from grapes harvested in a vineyard designated for quality wine in a specified wine region or by blending quality wines.

Quality wine with special attributes

The grapes used for the production of quality wine with special attributes must fulfil all the requirements for the production of quality wine. Furthermore the grapes must come from a single wine sub-region and the varieties, their origin, must-weight levels and weight must be verified by the State Agricultural & Food Inspectorate SZPI. Must enrichment (chaptalisation) of wines with special attributes is not permitted.

The wine may be produced from grapes, grape juice or grape must using a maximum of three grape varietes at the most. If the wine contains a minimum of 15 % of any one variety, it is permitted to name the varieties on the label un descending order. Wines with special attributes are divided into individual sub-categories:

Kabinet wine

Quality wine with special attributes – kabinet wines are categorised as wines made from grape must whose must-weight levels have reached 19-21 ° NM. The wines of this style are usually light, dry and pleasantly drinkable.

Late harvest

These are wines for which the grapes were picked later than is the norm, but only once the must-weight levels have reached 21-24 °NM. These are usually wines of high quality and extract, full and round, dry or semi-dry.

Special selection of grapes

This is the name for wines with special attributes made using grapes which have attained must-weight levels at harvest of 24-27 °NM. These wines tend to be full in body and extract, round, with a higher alcohol content, sometimes also with higher residual sugar levels.

Special selection of berries

The name for wines with special attributes made using selected berries which have ripened very long on the vine and whose must-weight levels at harvest have reached at least 27 °NM. They are usually very full in body and extract, semi-sweet or sweet wines.

Special selection of botrytis-affected noble berries

The name for wines with special attributes made using grapes ripened in the vineyard to a minimum of 32 °NM must-weight levels. Thanks to the extreme length of grape ripening on the vine helped by noble rot, such mature berries will have mostly turned into botrytised dry raisins. Such wines are usually high in extract and full-bodied, sweet, rather rare and thus also expensive.

Ice wine

As with other wines with special attributes, ice wine may only be produced once its residual-sugar level has been verified by a inspector from the State Agricultural & Food Inspectorate SZPI. They are made by pressing grapes frozen on the vine at a temperature of at least -7 °C and with a must-weight level of at least 27 °NM . The grapes must not thaw during the pressing process which is why a part of the water remains as ice crystals within the grapes. Ice wines tend to be opulent, rich, very sweet and are comparatively rare and thus very expensive.

Straw wine

This is the name for wines with special attributes which are produced from grapes dried over a period of at least three months after harvest on straw or reed beds, or else have been suspended in well aerated open spaces. By this a part of the water content evaporates thus concentrating the content of extractive material. To produce such wine requires well ripened and undamaged grapes. White grapes are generally used. The must-weight of the grape juice at the time of pressing has to reach a minimum level of 27 °NM. Straw wines are usually of tremendous structure, lusciously sweet and are comparatively rare and thus also very expensive.

The categorisation of still wines by residual-sugar content

Dry

Wine fermented to dryness, i.e. with a lower level of residual sugar, which may contain:

1. 1. max. 4 g/ residual sugar per litre or
   2. max. 9 g/ sugar per litre, where the difference between residual sugar and the amount of total acidity converted into tartaric acid is 2 grams or less.

Semi-dry

Wines with a residual sugar content that is greater than the highest amount permitted for dry wines, but not exceeding 12 grams per litre of wine.

Semi-sweet

The residual sugar content in the wine is greater than the highest amount permitted for semi-dry wines, but not exceeding 45 grams per 1 litre of wine.

Sweet

Wines with a higher unfermented residual-sugar content from the sensoric as well as the analytical point of view. They are usually a special sort of wine, suitable for long maturation. The alcohol content for sweet wines in this country is generally lower (7-11%; this is often the case with regard to straw wines, ice wines or special selection of berries). According to the legislative rules and regulations the wine must have residual sugar content of at least 45 grams per litre.

Sparkling wines - Categories of sparkling wines

Sparkling wine

A product that has undergone a primary or secondary alcoholic fermentation of:

• fresh grapes
• grape must
• wine,

if the stated products are suitable for achieving table wine status,

• from table wine
• from quality wine produced in a specified wine region
• from imported wine approved and contained in the European Union lists and originating from grape varieties and wine regions, which endow them a specific character different from wines from the Union. Upon opening the vessel in which they are contained they release carbon dioxide that has been produced exclusively from fermentation and the pressure in this sealed vessel at a temperature of 20 °C is at least 3 bars.

Sparkling wine made through the addition of carbon dioxide

A product which is produced:

• from table wine,
• wine that upon opening the vessel in which it is contained, releases carbon dioxide which has been wholly or partially added,
• wine for which the pressure in this sealed vessel at temperature of 20 °C is at least 3 bars.

Quality sparkling wine – sekt

For the production of base wines in the assemblage only grapes corresponding to quality table wine standards or else those pertaining to quality wine were used. The wine fulfils the requirements as laid out in the European Union regulations and is classified as quality wine.

Quality sparkling wine from a specified wine region – sekt produced in a specified wine region (sekt s.o.)

For the production of base wines in the assemblage only grapes harvested in the same wine region and from vineyards suitable for making quality wine produced in a specified wine region may be used. Furthermore, the production of wine must have taken place in the same wine region in which the grapes were harvested and the maximum permitted yield per hectare must not have been exceeded. The wine must also fulfil the requirements as laid out by the European Union regulations and have been classified by the State Agricultural & Food Inspectorate SZPI in this category.

Grower‘s sekt

Sparkling wine which has been classified by the State Agriculture & Food Inspectorate SZPI in this category. It fulfils certain specific conditions, e.g. the production of this sekt has taken place on the grower’s premises and from his own grapes.

Aromatic quality sparkling wine

Only a primary fermentation was undergone during the production of this wine. The blend of base wines is carried out according to specific regulations and the wine fulfils the quality requirements.

Aromatic quality sparkling wine from a specified wine region – aromatic sekt produced in a specified wine region (aromatic sekt s.o.)

For the production of base wines in the assemblage only grapes harvested in the same wine region and from vineyards suitable for making quality wine produced in a specified wine region may be used. Furthermore, the production of the wine must have taken place in the same wine region in which the grapes were harvested and the maximum permitted yield per hectare must not have been exceeded. The wine must also fulfil the requirements as laid out by the European Union regulations and have been classified by the State Agricultural & Food Inspectorate SZPI in this category. Only a primary fermentation was undergone during the production of the base wines in the assemblage and only from the stated grape varieties.

Quality sparkling wine from a specified wine region, grower‘s sekt and aromatic quality sparkling wine from a specific region must all bear the name of the wine region in which the wine was produced on the label.

Categorisation of sparkling wine by sugar content

 

Carbonated wines

is a product which has been produced:

• from table wine, quality wine from a specified wine region or from products suitable for the production of table or quality wine from a specified region, as long as these wines or products have an alcohol content of at least 9 % vol.,
• have a real alcohol content of at least 7 % vol.,
• in a sealed vessel at 20 °C the pressure caused by carbon dioxide is of at least 1 bar and not exceeding 2.5 bars,
• comes in a vessel of up to a total of 60 litres in volume.

Carbonated wine made through the addition of carbon dioxide

is produced:

• from table wine, quality wine from a specified wine region or from products suitable for the production of table or quality wine from a specified region,
• has a real alcohol content of at least 7 % vol. and a total alcohol content of at least 9 % vol.,
• in a sealed vessel at 20 °C the pressure caused by carbon dioxide is of at least 1 bar and not exceeding 2.5 bars,
• comes in a vessel of up to a total of 60 litres in volume.

Quality carbonated wine

Produced from grapes harvested in the same wine region and from vineyards suitable for making quality wine produced in a specified wine region in which the grapes were harvested, the maximum permitted yields were not exceeded and the wine fulfilled the quality requirements and was classified by the State Agricultural & Food Inspectorate SZPI in this category. The label bears the name of the wine region.

Categorisation of carbonated wine by quality Categorisation of carbonated wine by sugar content

 

Liqueur wine

Liqueur wine

Is defined in the Supplement I to Decree I of Council (ES) No. 1493/1999 as a product which shows a real alcohol level of 15 to 22% vol. and a total alcohol content of not less than 17.5% vol. It must be obtained in part from partially fermented grape juice and/or from wine with the addition of grape spirit or from a grape product and concentrated grape must.

Quality liqueur wine

Liqueur wine is produced from grapes harvested in the same wine region from vineyards suitable for making quality wine. Furthermore it has to be produced in the same specified wine region in which the grapes were harvested, the maximum permitted yields must not be exceeded, the wine should fulfil the quality requirements and have been classified by the State Agricultural & Food Inspectorate SZPI in this category.

Wines of original certification

Wine of original certification (VOC, V.O.C.) is a new category for wine as laid out in the Wine Act N o. 321/2004 Coll. It must correspond to the minimum requirements for quality wines, but is not subject to the state inspectorate classification as is the case for other quality wines. On the contrary, the classification of these wines is undertaken by a winemakers‘ association, of whom the producer of this wine must be a member. The right to the designation VOC is given to members of winemakers‘ associations by the Ministry of Agriculture under strict conditions

Wines of the original certification are produced only from a certain number of grape varieties that are typical of the given wine region. All wines falling under this designation in a given region should have a similar character and should be typical for the given region and variety.

The wine laws of the Czech Republic define a further range of drinks made from wine, e.g. wine beverage, aromatised wine, aromatised wine beverage, aromatised cocktail and dealcoholised wine.

Universal categorisation of wines

By production method

• Reductive method
• Oxidative method
• Carbonic maceration

Categories of wine by age

• Young wines
• Mature wines
• Archive wines

Categories of wine by sensory perception

• Sight – white, red, rosé
• Smell – fragrant, malodorous, neutral
• dry to sweet, flabby to acidic