French Aperitifs
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Mistelle is sometimes used as an ingredient in fortified wines, particularly Vermouth, Marsala and Sherry, though it is used mainly as a base for apéritifs such as the French Pineau des Charentes. It is produced by adding alcohol to non-fermented or partially fermented grape juice or apple juice to make pommeau. The addition of alcohol stops the fermentation and, as a consequence Mistelle is sweeter than fully fermented grape juice in which the sugars turn to alcohol.
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