Appears in

Oxford Companion to Wine

Oxford Companion to Wine

By Jancis Robinson

Published 2006

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distillation, the separation of the constituents of a liquid mixture by partial vaporization of the mixture and the separate recovery of the vapour and the residue. When applied to wine, or any other fermented liquid, the result is a considerably stronger alcoholic liquid: brandy in the case of wine and other fermented fruit juices, calvados in the case of certain apples from northern France, whisky in the case of fermented barley.