The process
Mild wines -the so called vinos tranquilos- are different from special-category ones such as liqueur wines, fullbodied ones, sparkling wine and chacolis, among others, because of the way they are made. During the alcoholic fermentation, the yeast -the  micro-organisms needed to make wine- turn the sugar in the grape juice into alcohol.

In order to make a mild wine, before the fermentation the skins of the grapes may be separated from the grapes. Whether or not the skin is kept during this process depends on the kind of wine being processed. The alcohol content of these wines is usually around 9 percent and does not go above 14.5

The following are classes of mild wines:
- Young whites: Made with white grapes, although red grapes with colorless pulp is also used sometimes, from which the skin is removed. These are light wines, with a straw or bright greenish color, with an aroma that is fruity, flowery and dry. They are acidic and should be drunk at a temperature of between 6 and 10 degrees centigrade.
- Young reds: Made with red grapes from which the skin is not removed. Color is reddish-violet or purple, fruity, mild and tasty.
- Aged reds: In this case the skin is also left on the grapes. This wine tends to be ruby or rust-red in color and is woody; complex, with body and taste that are pleasant to the palate.
- Ros�s: Made from red grapes from which the skin has been partially separated. Can also be made from a mix of white and red grapes. 

Varieties of wines
Mild wines include the following:
- Pirazinas: with an aroma that recalls green pepper, typical of Cabernet Sauvignon.
- Ethylcaprilate: smells of pineapple and is made with Chardonnay grapes.
- Terpenes: Brings together delicate, intense smells in varieties such as Moscatel, Riesling and Pedro Xim�nez.
- Vanilla aldehyde: Smells of vanilla, typical of oak used in casks.
- Benzoic aldehyde: a bouquet like bitter almond, typical of many white wines.
- Cumarinas: smell like cut hay.

What to serve
Mild wines go with any menu, although they are best with pasta and rice, soup, all kinds of vegetables, white meta, some stews and non-aged cheeses.