Wines are made using the same basic procedure, but some variations in the process produce different wines and quality. The grapes are harvested when they have reached the required degree of ripeness. They are then crushed and placed in large container, where fermentation begins. The yeast found on the skin of ripe grapes is the one responsible for the fermentation process. Sometimes a special yeast culture is added to hasten the process. In fermentation grape sugar is converted into alcohol and carbon dioxide. Fermentation process can last from few days to several weeks. It stops when the alcohol level reaches about 14%, killing the yeasts.

The wine is then racked or transferred from one barrel (container) to another, leaving heavy sediment called lees behind. It is then aged in barrel for several months to several years. During aging, the wine becomes smooth and mellow and throws off more sediment. Well-made wines are racked at least twice during the aging process.

How these four basic types of wines are made.

• Natural Still Wines like Red wines are made from grapes fermented with their skins. White wines are made from white or green grapes, or from the juice only of red grapes. Rose wines are made from red grapes that have been partly fermented with the skin, releasing only a small portion of color. A rose that has a very pale color sometimes called a "blush" wine.
• Sparkling Wines undergo two fermentation processes. In the Champagne process, the first fermentation is like that of other wines. The second takes place under pressure in bottles. Sugar and yeast are added to start the second fermentation. Because it takes place under pressure, the carbon dioxide remains trapped in the wine. In making pink Champagne, a small amount of red wine is added after the first fermentation. In bulk or Charmat process, a less expensive and faster method of making sparkling wines, the second fermentation takes place in large pressure container. These wines are never as good as those fermented in bottles and must have the words "Bulk process" or "Charmat process" on their labels.
• Fortified Wines. Another alcoholic drink like Brandy is added to the wine during fermentation, when the wine has reached the desired stage of sweetness or dryness. Enough is added to raise the alcohol level to about 20%, which stops fermentation. Madeira, for example, is aged at temperatures varying from 110 to 140°F (43 to 60°C). Sherry is made by the elaborate solera system of blending wines of different years.
• Aromatic Wines are made by blending several neutral flavored, or bland, white or red wines that have been fortified with brandy. Different herbs are added before the wine is aged. Caramel is added to sweet Vermouth to give it its characteristic brown color.