Mistella

From Wikipedia, the free encyclopedia

Mistella (mistelle in French, sifone in Italian, mistela in Spanish) is a type of base wine, which is produced by adding alcohol to non-fermented or partially fermented must. In this way it becomes possible to increase the alcohol percentage and to make it sweeter.

The addition of alcohol stops the fermentation and, as a consequence, only small amounts of the grape sugars are converted to alcohol, which explains its sweet taste.

Mistella is used mainly as a base for apéritifs and fortified wines, particularly for Vermouth, Marsala and Sherry.

[edit] External links

• The Wine Lover's companion from Epicurious.com on Mistella
• DiWineTaste on Mistella