vin de liqueur
[van duh lee-KEWR]
Similar to a VIN DOUX NATUREL in that FERMENTATION is stopped by the addition of BRANDY (a vin doux naturel must be stopped by a neutral alcohol). The brandy is usually added to the grape juice before fermentation has begun, but it can be added during the process. The resulting FORTIFIED WINE is sweet and high in ALCOHOL, generally ranging between 16 and 22 percent. FLOC DE GASCOGNE, PINEAU DES CHARENTES, and RATAFIA are all vins de liqueur.
Related Links:
vin doux naturel (VDN),
fermentation,
brandy
© 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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