How is Vin de Liqueur produced?

• A. By adding distillate to an unfermented must.
• B. By adding distillate to a fermenting must.
• C. By removing yeast from must.
• D. By aging in oak for sweetness.

Answer: (A)

Fortification of must before fermentation is complete gives Vin de Liqueur its sweetness and higher alcohol. By adding distillate to unfermented must, fermentation is halted early, leaving sugar behind and producing a sweet, fortified wine. If distillate were added to a fermenting must, the point at which fermentation stops—and thus the final sweetness—would differ, producing a different style. Removing yeast isn’t how this wine is made, and aging in oak isn’t what creates the liqueur style.