jaideviné

Jaideviné is a term of French origin that generally refers to a type of wine or spirit that has been infused with a particular flavor or ingredient. It is not a formal classification of wine like a varietal or appellation, but rather a descriptive term for a beverage that has undergone an additional flavoring process.

Historically, infusions of fruits, herbs, and spices into wine and spirits have been common for centuries, often for medicinal or preservative purposes, as well as for enhancing taste. The term jaideviné would have been used to denote such a flavored beverage. Modern examples can range from fruit-infused wines, such as raspberry or strawberry wine, to spirits like gin, which is itself a type of flavored neutral spirit.

The process of creating a jaideviné typically involves steeping the flavoring agent, such as fruit pieces, herbs, or spices, in the base liquid (wine or spirit) for a period of time. The duration and method of infusion can significantly impact the final flavor profile. The intention is to extract the desired aromas and tastes from the added ingredients into the beverage.

While not a widely used term in contemporary commercial winemaking or distilling, "jaideviné" encapsulates the broad concept of adding secondary flavors to alcoholic beverages. It highlights a tradition of creative flavoring that predates modern distillation and enological techniques, emphasizing the addition of complementary or contrasting tastes to a base alcohol.