Andrea Immer's 60-Second Sommelier/Digestifs: Difference between revisions
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Latest revision as of 16:07, 26 December 2006
- Sipping spirits have been distilled from a fermented product
- Dessert wines in America have 14 percent alcohol or higher
- Late harvesting also deepens the concentration of sugars
- Botrytis wines need very specific natural conditions to age properly
- To fortify a wine, just add a distilled spirit