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Vin Cuit
or cooked wine is an artisanal dessert wine produced in Provence, France. It is made by heating grape juice without boiling it so that the grape juice becomes concentrated and syrupy. It is then fermented in barrels. The alcohol content is around 14%. is not a fortified wine. Its Italian counterpart is the vino cotto. Production of this wine style is limited. It is regularly served on Christmas Eve. Description Vin cuit is a sweet wine that is mainly drunk as a dessert wine. It usually has an alcohol content of around 14 to 15 percent by volume. Because the sweetness was achieved by artificially increasing the sugar content through cooking, the vin cuit is called "vin doux artisanal" (artificial sweet wine) in France, as opposed to the "vin doux naturel" (natural sweet wine, equivalent to the German liqueur wine), in which the fermentation of unthickened grape must is stopped by adding high-percentage drinking alcohol, thereby retaining much of the natural original sweetn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vin Cuit (Switzerland)
Apple butter is a highly concentrated form of apple sauce produced by long, slow cooking of apples with cider or water to a point where the sugar in the apples caramelizes, turning the apple butter a deep brown. The concentration of sugar gives apple butter a much longer shelf life as a preserve than apple sauce. Background The roots of apple butter lie in Limburg (Belgium and the Netherlands) and Rhineland (Germany), conceived during the Middle Ages, when the first monasteries (with large orchards) appeared. The production of the butter was a perfect way to conserve part of the fruit production of the monasteries in that region, at a time when almost every village had its own apple-butter producers. The production of apple butter was also a popular way of using apples in colonial America, well into the 19th century. The product contains no actual dairy butter; the term ''butter'' refers only to the butter-like thick, soft consistency, and apple butter's use as a spread for bread ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vin Cuit De Provence
Vin or VIN may refer to: Arts, entertainment, and media * Vîn TV, a Kurdish language satellite television channel founded in 2007 * ''Vos Iz Neias?'', an American Jewish online news site * Coastal radio station VIN Geraldton (callsign), a station in the former Australian coastal radio service Fictional characters * Vin, a character in the video games ''Jak II'' and ''Jak 3'' * Vin, the primary character in the ''Mistborn'' series by Brandon Sanderson * Vin Gonzales, a Spider-Man/Marvel Comics supporting character * Vin Petrol, a character in the ''Corner Shop Show'' Places * Havryshivka Vinnytsia International Airport (IATA code), Vinnytsia, Ukraine * Vin, California, an unincorporated community in the US * Saint Vincent and the Grenadines (country code) Science and technology * Vehicle identification number, a 17-character unique identifying code for motor vehicles * Voltage input (''Vin''); for example in a voltage divider * Vulvar intraepithelial neoplasia, particular chang ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dessert Wine
Dessert wines, sometimes called pudding wines in the United Kingdom, are sweet wines typically served with dessert. There is no simple definition of a dessert wine. In the UK, a dessert wine is considered to be any sweet wine drunk with a meal, as opposed to the white fortified wines ( fino and amontillado sherry) drunk before the meal and the red fortified wines (port and madeira) drunk after it. Thus, most fortified wines are regarded as distinct from dessert wines, but some of the less-strong fortified white wines, such as Pedro Ximénez sherry and Muscat de Beaumes-de-Venise, are regarded as honorary dessert wines. In the United States, by contrast, a dessert wine is legally defined as any wine over 14% alcohol by volume, which includes all fortified wines—and is taxed more highly as a result. This dates back to when the US wine industry only made dessert wines by fortification, but such a classification is outdated now that modern yeast and viticulture can produce dry wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Provence Wine
Provence (Provençal) wine comes from the French wine-producing region of Provence in southeast France. The Romans called the area ''provincia nostra'' ("our province"), giving the region its name. Just south of the Alps, it was the first Roman province outside Italy. Wine has been made in this region for at least 2,600 years, ever since the ancient Greeks founded the city of Marseille in 600 BC. Throughout the region's history, viticulture and winemaking have been influenced by the cultures that have been present in Provence, which include the Ancient Greeks, Romans, Gauls, Catalans and Savoyards. These diverse groups introduced a large variety of grapes to the region, including grape varieties of Greek and Roman origin as well as Spanish, Italian and traditional French wine grapes.J. Robinson (ed) ''"The Oxford Companion to Wine"'' Third Edition pg 551 Oxford University Press 2006 Today the region is known predominantly for its rosé wine, though wine critics such as Tom St ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grape Must
Must (from the Latin ''vinum mustum'', "young wine") is freshly crushed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. The solid portion of the must is called pomace and typically makes up 7–23% of the total weight of the must. Making must is the first step in winemaking. Because of its high glucose content, typically between 10 and 15%, must is also used as a sweetener in a variety of cuisines. Unlike commercially sold grape juice, which is filtered and pasteurized, must is thick with particulate matter, opaque, and comes in various shades of brown and purple. Winemaking The length of time the pomace stays in the juice is critical for the final character of the wine. When the winemaker judges the time to be right, the juice is drained off the pomace, which is then pressed to extract the juice retained by the matrix. Yeast is added to the juice to begin the fermentation, while the pomace is often returned to the vineyard or orchard for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wine Spectator
''Wine Spectator'' is an American lifestyle magazine that focuses on wine and wine culture, and gives out ratings to certain types of wine. It publishes 15 issues per year with content that includes news, articles, profiles, and general entertainment pieces. Each issue also includes from 400 to more than 1,000 wine reviews, which consist of wine ratings and tasting notes. The publication also awards its 100 chosen top wineries each year with the ''Winery of the Year Awards''. ''Wine Spectator'', like most other major wine publications, rates wine on a 100-point scale. The magazine's policy also states that editors review wines in blind tastings. Wine Spectator's current critics include executive editor Thomas Mathews; editor-at-large Harvey Steiman; senior editors James Laube, Kim Marcus, Bruce Sanderson, Tim Fish, James Molesworth, Alison Napjus and MaryAnn Worobiec; associate editor Gillian Sciaretta and associate tasting coordinator Aleksandar Zecevic. Past critics include for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
François Rozier
Jean-Baptiste François Rozier (23 January 1734 in Saint-Nizier parish, Lyon – 28/29 September 1793 in Lyon) was a French botanist and agronomist. Life Rozier was the son of Antoine Rozier (a squire, king's counselor and provincial controller for war for the department of Touraine) and his wife. He was a 'knight' (i.e. canon) of the primatial church in Lyon, prior commendatory of Nanteuil-le-Haudouin and lord of Chevreville. Rozier studied in the Jesuit college at Villefranche-sur-Saône and entered the Saint-Irénée seminary in Lyon. Refusing to enter a more major seminary, he preferred to devote himself to science. He was ordained priest but lacked a vocation and thus became manager of his elder brother's estate in the Sainte-Colombe district on the banks of the Rhône, near Vienne, after their father's death in 1757. He convinced his friends, including Marc Antoine Louis Claret de La Tourrette (1729–1793) and Jean-Emmanuel Gilibert (1741–1814), into his schemes to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alcohol Content
Alcohol by volume (abbreviated as ABV, abv, or alc/vol) is a standard measure of how much alcohol (ethanol) is contained in a given volume of an alcoholic beverage (expressed as a volume percent). It is defined as the number of millilitres (mL) of pure ethanol present in of solution at . The number of millilitres of pure ethanol is the mass of the ethanol divided by its density at , which is . The ABV standard is used worldwide. The International Organization of Legal Metrology has tables of density of water–ethanol mixtures at different concentrations and temperatures. In some countries, e.g. France, alcohol by volume is often referred to as degrees Gay-Lussac (after the French chemist Joseph Louis Gay-Lussac), although there is a slight difference since the Gay-Lussac convention uses the International Standard Atmosphere value for temperature, . Volume change Mixing two solutions of alcohol of different strengths usually causes a change in volume. Mixing pure water with a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fortified Wine
Fortified wine is a wine to which a distilled spirit, usually brandy, has been added. In the course of some centuries, winemakers have developed many different styles of fortified wine, including port, sherry, madeira, Marsala, Commandaria wine, and the aromatised wine vermouth. Production One reason for fortifying wine was to preserve it, since ethanol is also a natural antiseptic. Even though other preservation methods now exist, fortification continues to be used because the process can add distinct flavors to the finished product. Although grape brandy is most commonly added to produce fortified wines, the additional alcohol may also be neutral spirit that has been made from grapes, grain, sugar beets or sugarcane. Regional appellation laws may dictate the types of spirit that are permitted for fortification. For example, in the U.S. only spirits made from the same fruit as the wine may be added. The source of the additional alcohol and the method of its dist ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vino Cotto
Vino cotto (literally 'cooked wine’, also vi'cotto or vi'cuotte), is a type of wine from the Marche and Abruzzo in Central Italy, made primarily in the hills of the Province of Ascoli Piceno and the Province of Macerata. It is a strong ruby-colored wine, usually semi-sweet, and traditionally drunk in small glasses with puddings and cheese. It is produced from the must of any of the local varieties of grapes, heated in a copper vessel until reduced to a half or third of its original volume, and then fermented. It can be aged for years, barrels being topped up with each harvest. It is mostly made by private individuals for their own use as, under EU rules, it cannot be sold as wine. A few wineries produce and sell it commercially as a foodstuff. This vino cotto should not be confused with the naturally sweet syrup obtained by cooking the grape must, not fermenting it. Although southern Italian regions such as Calabria call the syrup vino cotto or vincotto, the Marche region ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Christmas Eve
Christmas Eve is the evening or entire day before Christmas Day, the festival commemorating the birth of Jesus. Christmas Day is observed around the world, and Christmas Eve is widely observed as a full or partial holiday in anticipation of Christmas Day. Together, both days are considered one of the most culturally significant celebrations in Christendom and Western society. Christmas celebrations in the denominations of Western Christianity have long begun on Christmas Eve, due in part to the Christian liturgical day starting at sunset, a practice inherited from Jewish tradition and based on the story of Creation in the Book of Genesis: "And there was evening, and there was morning – the first day." Many churches still ring their church bells and hold prayers in the evening; for example, the Nordic Lutheran churches. Since tradition holds that Jesus was born at night (based in Luke 2:6-8), Midnight Mass is celebrated on Christmas Eve, traditionally at midnight, in c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mulled Wine
Mulled wine, also known as spiced wine, is an alcoholic drink usually made with red wine, along with various mulling spices and sometimes raisins, served hot or warm. It is a traditional drink during winter, especially around Christmas. It is usually served at Christmas markets in Europe, primarily in Germany. There are non-alcoholic versions of it. Vodka-spiked mulled wine can be found in Polish Christmas markets, where mulled wine is commonly used as a mixer. Origins The first record of wine being spiced and heated can be found in Plautus's play ''Curculio'', written during the 2nd century BC. The Romans travelled across Europe, conquering much of it and trading with the rest. The legions brought wine and viticulture with them up to the Rhine and Danube rivers and to the Scottish border, along with their recipes. The Forme of Cury, a medieval English cookery book from 1390, which mentioned mulled wine, says: "Pur fait Ypocras ..." grinding together cinnamon, ginger, gala ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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