vin de paille
[van duh PAH-yuh]
French for “straw wine,” referring to wines made from grapes that are dried by spreading them out on mats or trays or by hanging them in bunches. The name comes from the original practice of using straw mats during the drying process. The dried grapes are full of sweet, concentrated juice. Once FERMENTATION begins, the sugar content is usually high enough to take the wine to a reasonable alcohol level (see ALCOHOL BY VOLUME) and still retain enough RESIDUAL SUGAR to make these wines fairly sweet.
Related Links:
fermentation,
alcohol by volume,
residual sugar (RS)
© 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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