1. Despite their name, VDNs are not naturally sweet. They are fortified mid-ferment (at about 15-18% abv) to arrest the fermentation process, as is port, a technique known as mutage.
2. VDNs are generally either Muscat- or Grenache-based.
3. The most common Muscat grapes are Muscat Blanc a Petits Grains (used for Muscat de Beaumes de Venise from the Rhone and Muscat de Saint-Jean de Minervois from Languedoc-Rousillon) and Muscat of Alexandria (used in Muscat de Rivesaltes, also from L-R).
4. Grenache (or sometimes Grenache Blanc) is used to make Rasteau from the Rhone and Banyuls and Rivesaltes from L-R.
5. Grenache-based VDNs can be aged oxidatively. The terms Rancio, Ambre and Tuile all indicate oxidatively-aged VDNs. Hors d'age indicates a wine that has been aged for at least 5 years.
A contrasting style is vin de liqueur or mistelles, made by adding grape spirit to grape must (the process known as mutage). Fortification occurs pre-ferment, meaning there are no secondary fermentation products and the final product tastes more sprirt dominated than VDNs. E.g. Pineau des Charentes.
Rivesaltes(L-R, French Catalonia, near Perpignan)
Banyuls-sur-Mer(L-R, French Catalonia, near Perpignan)
Beaumes de Venise(Rhone, near Carpentras)
Vaison la Romaine(Rhone, near Rasteau)
