I knew chaptalisation was the process of adding sugar to unfermented grape must. I didn’t know that it is named after French chemist, Jean-Antoine-Claude Chaptal who advocated the technique as a means of strengthening and preserving wine.
Wikipedia tells me that chaptalisation is permitted in:
- Canada
- Chile
- China
- France: Alsace, Bordeaux, Burgundy, Champagne
- Germany: Tafelwein, Landwein
- Japan
- New Zealand
- Switzerland
- United Kingdom
- United States: Long Island and Oregon
Countries and regions where chaptalization is not permitted
- Australia
- Austria
- California
- Germany for Prädikatswein
- Italy
- South Africa
