Wine
In "methode champenoise", how many times is the wine fermented?
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What is the term for how white wines with a high acid level taste?
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What term refers to the impression of the wine's size and weight?
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Though present in all, the acid level is most important in which wines?
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What is a French word that is used to describe a sweet wine?
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Grapes are left on the vine and harvested late to create what kind of wine?
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With the exception of sparkling wines, a "dry" wine has very little what?
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