Avin de liqueur (French) ormistela (Spanish) is asweetfortified style ofFrench wine andSpanish wine that is fortified withbrandy to unfermentedgrape must. The termvin de liqueur is also used by theEuropean Union to refer to allfortified wines.
These wines are similar tovins doux naturels but are sweeter and have more flavor influence from the added brandy.[1] Avin de liqueur is usually served as anapéritif.
The unfermentedgrape must is fortified with brandy until the solution reaches analcohol level of 16%–22%. The resulting wine is left with a high level ofresidual sugar because most strains ofyeast cannotreproduce at such a high alcohol level.[1]
Vins de liqueur are available in many regional styles andvarieties of grape. Grapes from theChampagne region are used for the production ofratafia. TheRhône region makes a wine known asrinquinquin, and theLanguedoc region produces a localvin de liqueur that is calledcartagène.[1] TheJura wine region produces avin de liqueur calledMacvin du Jura.
Most regions that have characteristic brandies also produce related fortified wines: thePineau des Charentes is fortified withcognac, and theFloc de Gascogne witharmagnac.