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What's a 'partially fermented must'?
Bisso Atanassov, Moscow: Thanks a lot for the answers about the Zin and the borscht. I have another question that I was not able to find an answer for. In France there's a separate category marked on wine labels which states " moût de raisins partiellement fermentés ". What is the core difference between that must and a sweet wine produced using the same techniques and why can this " moût " not be called wine? Thank you in advance! me: As I understand it, the most suitable term for these wines would be Vendange Tardive (late harvest): wines made from generally late-picked grapes very high in sugar that are only partially...
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