Traduction de «Conseiller en vins » (Français → Anglais) :

recommending wines | suggest wines according to food | recommend a wine | recommend wines

wine consultant

wine

wine cooler | cooler wine | pop wine | cooler

advise on quality improvement of wine | advising on quality improvement of vineyard | advise on quality improvement of vineyard | advise on wine quality improvement

give advice on matching of food and wine | proffer advice on the matching of food with wine | give advice on the matching of food with wine | provide advice on the matching of food with wine

wine of superior quality [ quality wine produced in a specific region | quality wines psr | qwpsr | wine of designated origin ]

fortified wine [ dessert wine | liqueur wine | Madeira wine | port wine | sherry | wine fortified for distillation ]

EUROPA - EU law and publications - EUR-Lex - EUR-Lex - 32009R0606 - EN - Commission Regulation (EC) No 606/2009 of 10 July 2009 laying down certain detailed rules for implementing Council Regulation (EC) No 479/2008 as regards the categories of grapevine products, oenological practices and the applicable restrictions - COMMISSION REGULATION // AUTHORISED OENOLOGICAL PRACTICES AND PROCESSES. // Appendix 1 // Requirements for beta-glucanase // Appendix 2 // L(+) tartaric acid // Appendix 3 // Aleppo pine resin // Appendix 4 // Ion exchange resins // Appendix 5 // Potassium ferrocyanide // Calcium phytate // DL tartaric acid // Appendix 6 / ...[+++]/ Requirements for dimethyldicarbonate // Appendix 7 // Requirements for electrodialysis treatment // Appendix 8 // Requirements for urease // Appendix 9 // Requirements for pieces of oak wood // Appendix 10 // Requirements for the partial dealcoholisation of wine // Appendix 11 // Requirements for treatment with PVI/PVP copolymers // Appendix 12 // Requirements for treatment with cation exchangers to ensure the tartaric stabilisation of the wine // THE MAXIMUM SULPHUR DIOXIDE CONTENT OF WINES // Increase in the maximum total sulphur dioxide content where the climate conditions make this necessary // THE MAXIMUM VOLATILE ACID CONTENT OF WINES // LIMITS AND CONDITIONS FOR THE SWEETENING OF WINES // AUTHORISED OENOLOGICAL PRACTICES AND RESTRICTIONS APPLICABLE TO SPARKLING WINES, QUALITY SPARKLING WINES AND QUALITY AROMATIC SPARKLING WINES // List of vine varieties grapes of which may be used to constitute the cuvée for preparing quality aromatic sparkling wines and quality sparkling wines with a protected designation of origin // AUTHORISED OENOLOGICAL PRACTICES AND RESTRICTIONS APPLICABLE TO LIQUEUR WINES AND LIQUEUR WINES WITH A PROTECTED DESIGNATION OF ORIGIN OR PROTECTED GEOGRAPHICAL INDICATION // The list of liqueur wines with a protected designation of origin whose production involves special rules // List of varieties that may b ...

Unless otherwise decided by the Council in accordance with the international obligations of the Community, coupage of a wine originating in a third country with a Community wine and coupage between wines originating in third countries shall be prohibited in the Community.

Article 59 of Council Regulation (EC) No 1493/1999 (14) (wine),

Unless otherwise decided by the Council in accordance with the international obligations of the Community, coupage of a wine originating in a third country with a Community wine and coupage between wines originating in third countries shall be prohibited in the Community.