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Food and Wine Dictionary

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A sensory term used to describe wines with excessive ALCOHOL. Unless balanced with strong FRUIT, a high alcohol content creates a burning, prickly sensation in the mouth and throat. Whereas a "hot" sensation may be desirable in FORTIFIED wines such as PORT and SHERRY, it's not acceptable in most wines.

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Material adapted from the The New Food Lover's Companion

© Copyright Barron's Educational Services, Inc. 1995 based on
THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

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