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Red wines are fermented with the grape skins and seeds at warm temperatures and commonly aged in oak barrels for about one to two years.

Rosé wines, often referred to as Blush wines, are wines which are not truly red, but have enough of a reddish tinge to make them assuredly not white.

White wine is made from pale grapes or grapes which are skinned before the fermentation process begins, and as a result it is pale in color rather than dark.

Grapes for dessert wines are harvested at slightly higher sugar levels than those for table wines. Fermentation is stopped before all the sugar can be converted to alcohol by the addition of brandy. The wines are often aged in oak or stainless steel.