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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). The term "cream" preceded by the name of the fruit, such as "grape cream liqueur" or "apricot cream liqueur", is reserved for liqueurs with a minimum sugar content of 250 g/l and cassis (crème de cassis) for liqueurs made from blackcurrants with at least 400 g/l. Liqueur wine, on the other hand, refers to various wines whose fermentation process has been interrupted by enriching them with alcohol(fortified). These are particularly popular in southern countries, for example Liquoroso in Italy.

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Dominik Trick
Technischer Lehrer, staatl. geprüfter Sommelier, Hotelfachschule Heidelberg

The world's largest Lexicon of wine terms.

26,408 Keywords · 47,043 Synonyms · 5,323 Translations · 31,742 Pronunciations · 205,461 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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