How is Vin Doux Naturel produced?

• A. By adding distillate to a fermenting must, which kills the yeast and results in a sweet wine.
• B. By adding water to a fermenting must
• C. By aging wine in oak barrels
• D. By blending wine with grape juice

Answer: (A)

Fortification during fermentation is the concept being tested. Vin Doux Naturel is produced by mutage: a neutral grape spirit is added to the fermenting must, which raises the alcohol level and stops fermentation while sugar is still present. The yeast is halted, leaving residual sugar and creating a sweet, fortified wine. The other methods wouldn’t achieve this combination of arrested fermentation and sweetness: adding water would dilute and not increase sweetness; aging in oak changes flavor but doesn’t stop fermentation; blending with grape juice isn’t how VDNs are produced and wouldn’t yield the same fortified style.