DEFINITIONS

(all definitions are from the Alcoholic Beverage Control Laws and Rules of North Carolina - Chapter 18B - Article 1 - Sec.18B-101 - (7) and (15).)

Fortified Wines are any wines made by fermentation from grapes, fruits, berries, rice, or honey, to which nothing has been added other than pure brandy made from the same type of grape, fruit, berry, rice, or honey that is contained in the base wine, and which have an alcoholic content of not more than twenty-four percent (24%) alcohol by volume.

Unfortified Wines are wines that have an alcoholic content produced only by natural fermentation or by the addition of pure cane, beet, or dextrose sugar.