• Defined under EU regulations as Liqueur wines. • Wines to which distilled alcohol has been added to increase strength. • Before fermentation is complete to preserve natural sugars in the wine • After fermentation is complete to stabilise wine & prevent spoilage by yeasts particularly if the wine is to be sweetened Sherry Port Madeira Marsala Malaga Vins Doux Naturels Aromatised Wines Vermouth Dubonnet • Not a true wine but a Mistelle . • Produced by the addition of alcohol to grape must • No natural fermentation of the grape juice • Pineau de Charente • Floc de Gascogne • Ratafia de Champagne • Produced in France. Neutral grape spirit is added to fermenting must to mute fermentation (ratio 1:10) to produce a wine with an alcohol level of between 15 - 18% + 110 gr ltr residual sugar • Wine is then matured in cask or vat for 12 - 30 months (Muscats sold younger to preserve freshness) • Rancio wines are matured in cask or glass with ullage to allow for oxidation to take place

• Produced south of Lisbon from Moscatel do Douro & Moscatel Roxel grapes • Fermentation arrested by grape spirit at 16 -20%ABV • Aged in wood for considerable time • Grape skins soaked in wine to increase Muscat aroma • Three types : 6 yr old - Vintage dated • 20 yr old - not normally vintage dated • 50 yr old Setubal Apoteka • (All ages indicate time spent in wood) • Grapes Moscatel & PX - Wine matured in Soleras • Types - Dulce - Dark medium bodied. Sweetened with Arrope • Lagrima - Free run juice - Rich style • Moscatel - Medium full style • Old Solera - Wine with most finesse Dry finish • Pajarette - Dark less sweet but with higher alcohol • PX. - Dark rich sweet, • Seco - Pale & Dry

• Produced in Rutherglen, Milawa/ Glenrowan districts of Victoria, from the Muscat a petits grains rouge grape. • Long cask ageing develops colour & helps acidity levels • Rutherglen Muscat = 2 - 5yrs wood • Rutherglen Classic Muscat = 5-10 yrs wood • Rutherglen Grand = 10 - 15 yrs in wood • Rutherglen rare = 20+ yrs • Young wines are occasionally added to finished blend to add fresh fruit characteristics • A wine flavoured with herbs, spices, barks & flowers (Aromatised) • Name from German - Wermut - Wormwood (Artemisia Absinthium) • Centres of production : Marseilles, Chamberey, Turin, Milan • Base wine may be an EU product with no specific quality designation. • Herbal flavourings are transferred to the spirit by maceration, infusion, distillation or by ultra sound maceration. • Finished by the addition of sugar & caramel if required to colour • Traditionally French Vermouth may be aged up to 2 yrs. 1 yr in the sun in small oak casks