Questionnaire for Le Grand Livre des Vins Français

Select Fermented grapes (fresh grape juice or must) Boiled grape juice with sugar Water with grape aroma Dried grapes mixed with water

Select Yeast (la levure) Vine leaves Salt Sugar crystals

Select Red usually ferments with skins; white separates skins early White always ferments hotter than red Red is always sweet and white is always dry White can only be made in clay jars