General term (also herb wine) for a wine that has been flavoured or its taste changed by the addition of seasoning substances. However, the term has no legal meaning in wine law. In the past, such wines were not only produced to improve the taste, but also to extend the shelf life. Examples are the Piperatum (pepper wine), which was already known in Roman antiquity, the Hypocras from the Middle Ages, the Italian Marsala, the Greek Retsina (resin) and the Vermouth (plant extracts). See also flavouring and special wines.
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Restaurantleiter, Sommelier, Weindozent und Autor; Dresden