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.
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reserve wine
Wine from previous vintages added to a cuvée in order to maintain consistent quality and style.-
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