French term for wines that taste cooked as a result of being made from concentrate or being heated (this practice reduces the volume of the wine, concentrates the flavors and increases the alcoholic content). Not a mark of excellence!
"Vin du Pays" is French for "Wine of the Countryside" and in and of itself has no official meaning.
A French term used to denote the practice of adding alcohol to wine in order to raise its strength. This is not a common practice amongst fine wine producers but can be found in some districts, especially for cheap wines.
One average grape vine yields approximately 18 lbs. of grapes. One vine makes 6 bottles of wine. An average acre has 450 vines on it. One acre yields between 1.5 and 4 tons of grapes. On average, one acre makes 240 cases of wine. One bottle pours five...
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