Wine vessels kept them fresh and free from a vinegar smell. In medieval Europe, the Roman Catholic Church supported wine because the clergy required it for the Mass. Monks in France made wine for years, aging it in caves. An old English recipe that survived in various forms until the 19th century calls for refining white wine from bastard—bad or tainted "bastardo" wine. The English word "wine" comes from the Proto-Germanic "*winam", an early borrowing from the Latin "vinum", "wine" or "(grape) vine", itself derived from the Proto-Indo-European stem *"win-o-" (cf. , "gini"; Ancient Greek: "oinos"; Aeolic Greek: "woinos"; Hittite: "wiyana";
Late harvest wine they normally hit their peak 10 years after the vintage date. Tokaji wines are produced in the Tokaj regions of Hungary and Slovakia. Wine has been made in these regions since as early as 1650, before the botrytized wines of Sauternes and the Rheingau were produced. The Furmint, Yellow Muscat, and Hárslevelű/Lipovina grapes are the primary grapes used in this wine. In a manner similar to Sherry, the wine is aged in partially filled barrels with a film of yeast on top and stored underground in wine caverns. In Germany, wines are classified according to the ripeness of the grape