Published 2006
In the classical world this winemaking style may well have evolved because of problems of wine conservation, particularly for wines traded and consumed outside their area of origin, semi-dried grapes naturally resulting in sweeter, stronger and therefore more stable wines. (botrytized wines and the technique of fortification were developed many centuries later.) The dried grape tradition has proved particularly resilient close to its origins, notably in Italy.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement