Ciu fortifikasi

Anggur sing di fortifikasi yaiku salah sawijining jinis anggur sing ditambahake semangat sulingan, biasane brendi . ^[1] Sajrone pirang-pirang abad, ^[2] produsen wain anggur wis ngembangake macem-macem gaya anggur benteng, kalebu pelabuhan, sherry, madeira, Marsala, anggur Commandaria, lan vermouth anggur aromatised . ^[3]

Referensi

↑ Lichine, Alexis (1987). Alexis Lichine's New Encyclopedia of Wines & Spirits (édhisi ka-5th). New York: Alfred A. Knopf. kc. 236. ISBN 0-394-56262-3.
↑ DuBose, Fred; Spingarn, Evan (2004). The Ultimate Wine Lover's Guide 2005. Barnes & Noble. kc. 202. ISBN 9780760758328. Dibukak ing 6 June 2020. Exactly when stronger wines or spirits began to be added to wine to preserve it is lost to history, but it worked — and fortified wine was born. History does record how the fortified wines Port and Madeira came to be.
↑ Robinson, Jancis, èd. (2006). The Oxford Companion to Wine (édhisi ka-3rd). New York: Oxford University Press. kc. 279. ISBN 0-19-860990-6.

[ALE-1] Lichine, Alexis (1987). Alexis Lichine's New Encyclopedia of Wines & Spirits (édhisi ka-5th). New York: Alfred A. Knopf. kc. 236. ISBN 0-394-56262-3.

[2] DuBose, Fred; Spingarn, Evan (2004). The Ultimate Wine Lover's Guide 2005. Barnes & Noble. kc. 202. ISBN 9780760758328. Dibukak ing 6 June 2020. Exactly when stronger wines or spirits began to be added to wine to preserve it is lost to history, but it worked — and fortified wine was born. History does record how the fortified wines Port and Madeira came to be.

[Oxford_pg_279-3] Robinson, Jancis, èd. (2006). The Oxford Companion to Wine (édhisi ka-3rd). New York: Oxford University Press. kc. 279. ISBN 0-19-860990-6.

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