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geropiga
[zhih-roo-PEE-guh]

Partially fermented grape syrup made by stopping FERMENTATION of grape MUST while it still retains most of the sugar content. It's used in Portugal to sweeten PORT wines during the blending process. It is sometimes spelled jeropiga.
Related Links: fermentation, potential alcohol, port
© Copyright Barron's Educational Services, Inc.
1995 based on THE WINE LOVER'S COMPANION,
by Ron Herbst and Sharon Tyler Herbst.

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