from The Century Dictionary and Cyclopedia

  • n. A process, much used in France (where it was devised by Pétiot, a Burgundian landowner) for producing a sort of secondary wine by adding to the marc, or residue from the expression of the juice of the grapes, a solution of sugar in water and submitting the mixture to fermentation. The added sugar supplies the material for the production of alcohol, and the various flavoring substances, tartar, tannin, coloring-matter, etc., are furnished by the marc.


Sorry, no etymologies found.


    Sorry, no example sentences found.


Log in or sign up to get involved in the conversation. It's quick and easy.