Flavoured Wines: Modern variations

Appears in
Oxford Companion to Wine

By Jancis Robinson

Published 2006

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The category has been much expanded in recent years, however, by the emergence of flavoured, often low-alcohol wines—an attempt to persuade those who do not see themselves as wine drinkers to buy wine diluted and disguised as something else. They come in all degrees of alcoholic strength, sweetness, and fizziness and are popularly flavoured with fruits, even nuts, and chocolate. Such products should be distinguished from fruit wines, whose alcohol derives from the sugars of the (non-grape) fruit itself.