In Portugal this term is applied to vintage wine of good quality with an alcohol level at least 0.5% above the minimum for the area.
A chemical found in grape skins (and Japanese knotweed) that lowers the levels of low-density lipoproteins ("bad cholesterol") and increases the levels of "good" cholesterol (high density lipoproteins).
Wine from previous vintages added to a cuvée in order to maintain consistent quality and style.
The unfermented sugar in a wine present after fermentation at bottling. Low levels (dry wines) can be as low as 4 grams per litre (0.04%) or as high as 180 grams/litre (18%) or higher in some German Trockenbeerenauslese wines and Eisweins.