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Liqueur

According to EU spirits legislation, a liqueur (from the Latin liquor for "liquid") is a mostly viscous spirit obtained by flavouring ethanol or a distillate of agricultural origin or spirits. The alcohol content must be at least 15% to 40% and the sugar content labelled as invert sugar must be at least 100 g/l (exceptions are gentian liqueur with 80 g/l and cherry liqueur with 70 g/l).

Liköre - 5 Marken von Gölles

Liqueurs are often served with dessert at the end of a meal, which is why they are categorised as dessert wines. They are also popular as a digestif to aid digestion. In dry wines, liqueur-like notes are generally not intended and are considered negative, with the exception of liqueur wines.

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Dr. Christa Hanten

For my many years of work as an editor with a wine and culinary focus, I always like to inform myself about special questions at Wine lexicon. Spontaneous reading and following links often leads to exciting discoveries in the wide world of wine.

Dr. Christa Hanten
Fachjournalistin, Lektorin und Verkosterin, Wien

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