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Varies by region. In the UK, a very sweet, low alcohol wine. In the US by law, any wine containing over 14.1% alcohol. DO 1. The abbreviation for Denominación de Origen, or "place name". This is Spain's designation for wines whose name, origin of grapes, grape varieties and other important factors are regulated by law. 2.
Passum was a raisin wine [1] (wine from semi-dried grapes) apparently developed in ancient Carthage (in now modern Tunisia) and transmitted from there to Italy, where it was popular in the Roman Empire. The earliest surviving instruction constitutes the only known Carthaginian recipe.
Burnt wine Another name for Brandy, a liquor made from distilled wine. It is often the source of additional alcohol in fortified wines. Butt An old English unit of wine casks, equivalent to about 477 liters (126 US gallons/105 imperial gallons). In Sherry production, a butt traditionally holds around 600 litres (160 US gal)
This early version of ice wine would have produced sweet wines without the acidity of wine made from grapes harvested earlier. [30] Virgil's contemporary Horace wrote often of wine, though no single work is devoted entirely to the subject. He espoused an Epicurean view of taking life's pleasures, including wine, in moderation.
Lambrusco (/ l æ m ˈ b r ʊ s k oʊ /, Italian: [lamˈbrusko]) is the name of both an Italian red wine grape and a wine made principally from said grape. The grapes and the wine originate from four zones in Emilia-Romagna and one in Lombardy―principally around the central provinces of Modena, Parma, Reggio-Emilia, and Mantua.
Falernian wine grew in popularity, becoming one of the most highly regarded wines accessible to and consumed by the ancient Romans. In an Epyllion written in c.92 CE, Silius Italicus, a prominent Roman senator, attributed its origin to a chance meeting between a mythic pauper named Falernus, [citation needed] who was said to have lived on Mount Falernus in the late 3rd century BCE, and Liber ...
Greek philosophers praised the healing powers of grapes both whole and in the form of wine. Vitis vinifera cultivation and winemaking in China began during the Han dynasty in the 2nd century [27] with the importation of the species from Ta-Yuan. However, wild vine "mountain grapes" like Vitis thunbergii were being used for wine making before ...
One exception was historically made regarding wine-derived additives to wine. An 1896 directive of the Congregation of the Inquisition stated: To conserve weak and feeble wines, and in order to keep them from souring or spoiling during transportation, a small quantity of spirits of wine (grape brandy or alcohol) may be added, provided the ...