Betekenis van:
wine bar

wine bar
Zelfstandig naamwoord
    • a bar that serves only wine

    Hyperoniemen


    Voorbeeldzinnen

    1. Wine/grape must with fermentation prevented or arrested by the addition of alcohol, put up with pressure of CO2 in solution ≥ 1 bar < 3, at 20 oC (excluding sparkling wine)
    2. For the purposes of subheading 220410, the expression ‘sparkling wine’ means wine which, when kept at a temperature of 20 °C in closed containers, has an excess pressure of not less than 3 bar.
    3. Wine and grape must with fermentation prevented or arrested by the addition of alcohol, put up with pressure of CO2 in solution ≥ 1 bar < 3, at 20 °C (excluding sparkling wine)
    4. Wine and grape must with fermentation prevented or arrested by the addition of alcohol, put up with pressure of CO2 in solution ≥1 bar < 3, at 20 oC (excluding sparkling wine)
    5. Wine, other than that referred to in subheading 220410, in bottles with ‘mushroom’ stoppers held in place by ties or fastenings; wine, otherwise put up, with an excess pressure due to carbon dioxide in solution of not less than 1 bar but less than 3 bar, measured at a temperature of 20 °C
    6. Term reserved for the Ribatejano Regional Wine that has a minimum natural alcohol strength required for the wine growing zone in question, an actual alcoholic strength maximum of 10,5 % vol, a fixed acidity expressed in terms of tartaric acid, equal to, or higher than 4 g/l, a maximum pressure of 1 bar and the remaining analytical parameters being in agreement with the values defined for wine with geographical indication in general.
    7. Term reserved for the Estremadura Regional Wine that has the minimum natural alcoholic strength required for the wine growing zone in question, an actual alcoholic strength maximum of 10 % vol, a fixed acidity expressed in terms of tartaric acid, equal to, or higher than 4,5 g/l, a maximum pressure of 1 bar and the remaining analytical parameters being in agreement with the values defined for wine with geographical indication in general.
    8. In the case of still wines the maximum carbon dioxide content in the wine so treated and placed on the market is 3 g/l, while the excess pressure caused by the carbon dioxide must be less than 1 bar at a temperature of 20 °C