oldskeptic
commented
10 months ago I think that Wine be modeled as a top-level Class from which all instances are derived from.
I would argue that colour should be both a property and a subClass primarily because of its use by distributors as a classification even if the physically measurable colour isn't the same across the wines within colour subClasses.
We should recycle abv from GS1 webvoc, Beer ontology and schema.org since it represents a property that is pretty much standardized commercially, even if the subClasses such as "FortifiedWine" have a wide variation in the actual alcohol content.
Protected Appellation #5 is likely the one subclass that we can document properly for this.
Is there a measurable scale for wine sweetness?
One way to model Wine is to set up SubClasses based on color such as RedWine, WhiteWine, RoseWine, Orange Wine. There are other classifications that are about presence and size of bubbles, level of Alcohol, sweetness, geography, organic designation, appellation rule making organization. Should Wine be modeled as a Class that is the bottom of the model where all the instances of Wine are linked in order to accommodate factors other than only color?