Süssreserve

Grape juice that has been held back from the harvest and unfermented so that it has all of its natural sweetness. In Germany, small amounts of süssreserve may be added to some high ACID wines in order to BALANCE them.

During the French Renaissance, a sommelier’s job involved risking his life.

Answer: True.

During the French Renaissance (a period between the 15th and early 17th centuries), a sommelier (so-mel-YAY) bought the title and paid to become part of the retinue of the king or of a nobleman. The sommelier was responsible for stocking food and wine for journeys in a carriage called a somme. However, simply stocking provisions was not the sommelier’s most important job—keeping his lord alive was. By taking a bite of each dish and a sip from every goblet of wine before it was presented to his lord, the sommelier performed a life-saving service. Needless to say, while being a sommelier isn't easy, modern-day somms do not work in quite such hazardous conditions.

“Water is necessary to live, but wine expresses the abundance of the feast and the joy of the celebration.”

—Pope Francis
in his weekly public address in St. Peter’s Square (6/8/2016), on why weddings should include wine.

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