Appears in

Oxford Companion to Wine

Oxford Companion to Wine

By Jancis Robinson

Published 2006

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raisins, alternative generic name for drying grapes, from its direct French translation raisins secs, but also used specifically for relatively large, dark, dried grapes, particularly in California, where raisins are as important a viticultural crop as grapes for wine.

Grapes which have dried either on the vine or have been dried after picking, to produce either dried fruit or dried-grape wines, are often described as fully or partially raisined, one result of extended hang time.