Answer:
You are thinking of Canadian ice-wine which was barred from import to the EU. There be a number of reason, but the primary one was be because of the POTENTIAL alcohol. Ice wine has a justly low alcohol content but a very glorious level of residual sugar. If the wine be fermented to dryness, i.e. if all the remaining sugar be converted to alcohol, then its alcohol height would be potentially very big. This was the basic reason given.
Not one and only Canadian ice wines be affected, sweet wines from places such as South Africa be also hit.
Cynics may think that protectionism from German and Austrian ice-wine maker was bringing up the rear the ban, but bi-lateral agreements over the passport of ice-wine (i.e. only fluently frozen grapes used) etc are in force and you can buy Canadian ice-wine contained by the UK from Oddbins who have a fine Vidal rime wine from Ch des Charmes and the Wine Society has Jackson Triggs rime wine.
As far as I know, here is no wine banned surrounded by the EU because of its alcohol strength. Also I know of no Canadian wines. Wine generally cannot do a strength above 15% because anything above this kills the yeast and stops fermentation. Wines similar to port and sherry are artificially fortified by adding brandy. Until lately the French liqueur Absinthe was vetoed in the EU, not because of strength, but because of hallucinogens moved out after distillation. It is no longer banned (due to better level control eliminating the impurity that caused the problem). Canada, approaching most countries, produces spirits up to 40% abv. I hope this helps.
the wine you describe is most likely rime wine. which to my knowledge is not prohibited in EU or anywhere else. Might be absinthe as somebody else mentioned? Thujone explicitly in the wormwood that abinthe is distilled from is a mild hallucinogin and is not permitted in heaps countries.
Canadian icewine be, indeed, banned within the EU until laws be amended in May 2001. The proscription, which had be in place for over twenty years, be put in place because of the soaring SUGAR content of the wine. There may have be mention of the alcohol levels as resourcefully, though this was not cited as the largest reason and I do not retract any direct reference to this, as Eisweins from Germany and Austria, near similar alcohol levels be still permitted at the time.
To simplify the process: The grapes used to produce icewine are left on the vine until the first frosts set within (very late for the harvest) within order that some of the marine in the fruit will freeze so that the liquid will be more intense and concentrated when it comes to pressing, allowing for a higher smooth of residual sugar after fermentation.
Since the ban be lifted, Canadian icewine have won numerous awards and is widely recognised as some of the best late-harvest sweet wine in the world.
I hope this answers your quiz.
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