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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

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