What are the wine names?

Because the original mbth of gin originated from gin, one of its main flavoring ingredients, it is often called gin. However, there is a rare gin in gin. Because this seasoning in gin is not dominated by gin, it is somewhat misleading to refer to all gin with the translated name of gin. It is best to transliterate Gin directly to avoid unnecessary misunderstanding. 2) Since ancient times, Europeans have been using juniper as a seasoning for cooking meat, as a diuretic, or adding juniper as a bitter source in beer fermentation. Juniper often appears in literary works. China's translator doesn't know the name of this plant. Because it looks like a small pine tree, it is named juniper, and its fruit is called juniper. The wine made with juniper as seasoning is translated as "gin", which is a very popular basic spirit in Europe. Because the French name of gin is "Genévrier", gin is usually abbreviated as "Gen". After it was introduced into China, it was translated into gin (Hongkong and Chinese mainland) or Gin (Taiwan Province Province) by the wine industry, so there are two names at present: GIN is often called in literary works and dictionaries; In bars and bartending, it is called "Jin Jiu" or "gin". Calvados Province (calvados Province) This is a brandy made of apples, which is a local specialty wine in Normandy. This does not mean that all calvados provinces produced here can be called Calva. Because places like cognac, according to the strict provisions of the A.O.C law, have various places of origin and production methods. As for those outside the regulations, they can only be called cider. This place is a cold place, which is not suitable for Portugal to grow grapes, but the cultivation of apples began in the sixteenth century, and it was in the era of Henry IV at the end of the sixteenth century that apples were used to make brandy. Pisco grape is made by fermentation and distillation, and it is distilled liquor produced by Bayrou and CHILLY. The color is very light and the alcohol content is about 40%. Mainly as an aperitif. The name "pisco" seems to come from the name of South American aborigines. Sherry Sherry is produced in Lucia, Amda, in the southwest of Spain. The soil and climate here have created the unique style of Sherry. It first uses raw grapes for drying, and then juices when the water content decreases and the sugar content increases. At the same time, in order to improve the sour taste, add a little gypsum for fermentation, then put it in a barrel for secondary fermentation, and finally add brandy to improve the alcohol concentration. Sherry is usually divided into two categories. One is fino, which is a good aperitif and has no sweetness. The other is Oloroso, which is very sweet and is usually used as an after-dinner wine. Sherry varies in color from transparent to dark yellow and brown. The sweetness of sherry is different because of the different timing of adding brandy in the fermentation process. The earlier it is added, the sweeter it is, and the later it is added, the less sweet it is. The alcohol concentration varies with the amount of brandy added.