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2. The 12 Best Non-Alcoholic Wines of 2023, Taste-Tested

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   The Best Non-Alcoholic White Wines 5. Luminara Alcohol-Removed Chardonnay ... Maybe it’s the oak-barrel aging process, but Luminara consistently had less of a sweet grape juice taste than other ...

3. Clarification and stabilization of wine - Wikipedia

   en.wikipedia.org/wiki/Clarification_and...

   Natural clarification takes place as wine ages in barrel, its suspended particles gradually falling to the bottom. In wine tasting, a wine is considered "clear" when there are no visible particles suspended in the liquid and, especially in the case of white wines, when there is some degree of transparency. A wine with too much suspended matter ...

4. A Non-Alcoholic Wine Guide to Prepare for Dry January and Beyond

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   Plus, 10 non-alcoholic wines to buy! Skip to main content. 24/7 Help. For premium support please call: 800-290-4726 more ways to reach us. Sign in. Mail. 24/7 Help. For premium support please call ...

5. Barrel-aged beer - Wikipedia

   en.wikipedia.org/wiki/Barrel-aged_beer

   In 1997, brewmaster Vinnie Cilurzo began making a series of heavily wine-influenced beers, like Temptation (chardonnay barrels), Supplication (pinot noir) and Consecration (cabernet sauvignon). [32] In another wine region in Virginia, Brian Nelson, the head brewer at Hardywood Park Craft Brewery said: "Our goal with our wine barrel-aged beer is ...

6. Fortified wine - Wikipedia

   en.wikipedia.org/wiki/Fortified_wine

   If fermentation is allowed to run to completion, the resulting wine is (in most cases) low in sugar and is considered a dry wine. Adding alcohol earlier in the fermentation process results in a sweeter wine. For drier fortified wine styles, such as sherry, the alcohol is added shortly before or after the end of the fermentation.

7. History of French wine - Wikipedia

   en.wikipedia.org/wiki/History_of_French_wine

   One problem that plagued the French wine trade was the perishability of wine which rarely survived longer than the next vintage. French wine during this period was often unbalanced and unstable, being not properly clarified during wine making and lacking the alcohol needed to preserve the wine. [16]