2204.29.81.00 - Of an alcoholic strength by volume over 14 percent vol

This HTS classification, 2204.29.81.00, specifically covers wines of fresh grapes, including fortified wines and grape must where fermentation has been prevented or arrested by the addition of alcohol, with a specific characteristic: an alcoholic strength by volume *over* 14 percent vol. This category captures a significant portion of wines that undergo fortification or possess naturally higher alcohol content derived from the grape fermentation process.

This category is distinguished from its sibling, 2204.29.61.00, by its alcohol content. While both fall under "Other wine; grape must with fermentation prevented or arrested by the addition of alcohol," the defining factor here is exceeding 14 percent alcohol by volume, whereas the sibling category encompasses wines at or below that threshold. This distinction is crucial for tariff purposes and often reflects different production methods or wine styles.

As a leaf node within the HTS structure, this category does not have further subcategories. Therefore, classification at this level is definitive based on the product meeting the criteria of being wine of fresh grapes (or fortified grape must) and having an alcoholic strength exceeding 14 percent by volume. Examples of products that would fall under this classification include many Port wines, Sherry wines, Madeira wines, and certain styles of dessert wines that naturally ferment to a higher alcohol content.