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Wine with an added distilled beverage (usually brandy).
A wine with significant levels of carbon dioxide in it making it fizzy.
These wines are fermented alcoholic beverages made from a variety of base ingredients (other than grapes); they may also have additional flavors taken from fruits, flowers, and herbs. This definition is sometimes broadened to include any fermented alcoholic beverage except beer. For historical reasons, mead, cider, and perry are also excluded from the definition of fruit wine.
A Portuguese fortified wine produced exclusively in the Douro Valley in the northern provinces of Portugal. It is typically a sweet, red wine, often served as a dessert wine though it also comes in dry, semi-dry, and white varieties.
A Spanish fortified wine with a distinctive nutty flavor.
A sparkling wine that is named after the Champagne region, a region in France with many vineyards that grow grapes and make wine. Many people call all sparkling wines champagne but according to trade laws, only sparkling wine from the Champagne region can be called champagne.
A wine punch typical of Spain, Portugal and Argentina. It normally consists of wine, chopped fruit, a sweetener, and a small amount of added brandy. Chopped fruit can include orange, lemon, lime, apple, peach, melon, berries, pineapple, grape, kiwifruit and mango. A sweetener such as honey, sugar, syrup, or orange juice is added. Instead of brandy, other liquids such as Seltzer, Sprite or 7 Up may be added.
An aromatized fortified wine flavored with various botanicals (roots, barks, flowers, seeds, herbs, spices).