Spanish term for a grape must whose fermentation has been prevented, usually completely, or stopped very early by adding spirit of wine or a similar distillate. This produces a drink with a very high content of residual sugar and an alcohol content of 20% vol. and more. There are also variants where the must is first thickened to a syrup-like consistency by boiling (see concentrated grape must). The product is used for spriting, but is also drunk as an aperitif. Mistela was probably first developed by the Dutch and used to be taken on ships because of its shelf life. In Spain, it is used for spriting or sweetening malaga, rancio and sherry. In France, the mixture known as mistletoe or mistelle is used in vin de liqueurs and vin doux naturels. In Italy, the mixture or process used in the production of Marsala is called sifone. See also under winemaking.
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Andreas Essl
Autor, Modena