Le 2012-09-26 13:41, Stephen a écrit :
> On 26/09/2012 3:18 PM, Francois Labreque wrote:
>>
>> It depends.
>>
>
> It does indeed.
>
>
>> Fortified wines (such as port and sherry) have 97%
>
> That is percentage proof, I believe. Not by volume.
>
>>
>> Dessert wines have so much sugar in them to begin with that the yeast
>> can not convert it all to alcohol, so the wine remains sweet after
>> fermentation.
>
> In America fortified wines were called dessert wines to make them sound
> less obviously alcoholic.
>
>
Right.  I was talking about ice wines, late harvest wines, etc... that 
have higher sugar contents due to the water evaporating or freezing.

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