Classification of wine France. Still wines are wines that have not gone through the sparkling wine methods and have no effervescence. Dessert wines range from slightly sweet (with less than 50 g/L of sugar) to incredibly sweet wines (with over 400 g/L of sugar). Late harvest wines such as Spätlese are made from grapes harvested well after they have reached maximum ripeness. Dried grape wines, such as Recioto and Vin Santo from Italy, are made from grapes that have been partially raisined after harvesting. Botrytized wines are made from grapes infected by the mold Botrytis cinerea or noble rot. These include Sauternes from
Bordeaux Wine Official Classification of 1855 for one: Château Haut-Brion from Graves. The white wines, then of much less importance than red wine, were limited to the sweet varieties of Sauternes and Barsac and were ranked only from superior first growth to second growth. Within each category, the various châteaux are ranked in order of quality and only twice since the 1855 classification has there been a change: first when in 1856 Cantemerle was added as a fifth growth (having either been originally omitted by oversight or added as an afterthought, depending on which of the conflicting accounts is correct) and, more significantly, in 1973, when