White dessert wines. Dessert wine red and white, licorice, fortified, grape. Dessert wines: name. The finest white dessert wines

Dessert wine should contain at least 12-17% alcohol, and cucumber 16-20%. This wine, as the name suggests, is recommended before dessert. The stench is wonderful to eat with various fruits, ice cream, butter and other malts. This is the kind of wine the Countess serves. Drink these special glasses, which are called Maderna. Before imbibing, white dessert wines should be cooled to 10 - 16 degrees.

Dessert wine can be used as a component for various cold and tonic drinks, such as punch, shot glass, mulled wine.

Dessert wines are distinguished by the method of preparation, aroma and taste, among them are: Muscat, Cahors and Tokay wine. And they are also separated instead of zucchini on licorice, licorice and liqueur dessert wine.

How to sip dessert wines

To extract high-acid dessert wine, winemakers use special techniques to allow the fermentation stage to increase the fermentation process. This manipulation saves the wine the required amount of zucchini, which in dessert wines must be in the range of 10-20%. To ferment the fermentation, add alcohol to the wort that is fermenting. After this drink it becomes possible to drink it without losing its malt, with a wonderful aroma, pleasant taste and color.

When making dessert wine, use a method in which the wort is poured onto the mezze. When the fermentation stage reaches the desired point, the pulp heats up and becomes alcoholic. Wines that are distilled this way have a rich bouquet and a subtle oxamite flavor. This way, go through the window for 2 - 3 rocks near oak barrels. This drink gives you a unique aroma and relish.

Dessert wine has a volume of 17 to 18%. These wines have such a miraculous peculiarity - their stench does not age with time, but their savory fruits noticeably diminish.

More dessert

This wine is a variety of sweet sweet wines. The strength of the alcohol in our warehouse is 17%. There is more tsukriste, nizh mitsne wine. This is taken from the Ancient Gathering, which confirms the richness of the ancient manuscripts, tablets and traditions.

Winemakers, in order to prepare white dessert wine, vicorize the most malted grape varieties. The basis for this drink is grape juice and alcohol. By fermenting these simplest components, white dessert wine is created. For preparation, dried grapes are often roasted. White dessert wine is made with licorice, licorice or liqueur.

Technology for the production of dessert white wine

Wine can be distilled from different grape varieties: red, white, rye. The berries are to blame for their high acidity and medium acidity.

Stages of production of white dessert wine:

• From the beginning, choose good, undamaged berries without rot.
• People love them.
• It takes an hour while the grape juice sits.
• Inject sulfur dioxide with a solution of 1 g per 10 liters.
• He's drunk.
• After the fermentation has finished, the wine is fortified with yeast.
• Wine and siege are carried out.

This is how dessert white wine is spun, and the winemaking company keeps its secrets, which they won’t reveal to anyone.

The finest white dessert wines

France is the country where the best white dessert wine is produced. Aren't there only people out there singing good things? Excellent wine is produced in Rumunia, Moldova and Ugorsk region, and Virmenia is especially famous for the production of white dessert wine.

Sauternes (Sauternes, France) - the grapes used for this wine are Semillon and Sauvignon Blanc. To prepare this, I water the berries often, so that the wine develops a distinct aroma. In the Sauternes appellation region, grape berries are often covered with moldy botrytis, which provokes the germination of berries.

This is a very expensive French wine. For vibrancy, the most important thing is the grape variety. The wine itself imparts a unique relish, and always develops the required acidity. Sauternes wine is considered one of the most famous wines in the world.

Famous wines produced in Ugorshchina - Tokayski. This is the name they gave to the Girsky massif Tokaji, the main part of which is under the jurisdiction of the Ugorshchina, and a smaller part - Slovaccini. The tradition of wine glassing has been preserved since 1600.

Tokay wine is considered an ancient dessert flavor. Grapes, from which one is selected, of light varieties. For the purpose of vibrating, the wine must be preserved if the wine is still on the bottles. I'll drink the licorice taste with an impressive honey tone, but not boring, just a touch of sourness. After taking the drink, the presence of alcohol in the wine is not noticeable.

Crimean whites and Kuban blended dessert wines

Crimean dessert white wines are becoming very popular. One of the most popular white Muscats, Livadia, is a dessert wine made from Muscat grape varieties. It grows well in a peaceful, warm climate.

The finest creamy, muscat, white dessert wine is the white muscat of Chervonogo Kamen. It was created at the Massandra winery in 1953. And also “Black Doctor” to the “Sonyachna Dolina” winery.

Not worse for the brilliance of these brands and Kuban blended dessert wines, called so many of them: “Old Nectar”, “Sonyachna Dolina”, “Sontse v Kelikha”. They are called blends because different grape varieties are mixed together to make these wines.

Chervone dessert wine

Dessert red wine tastes different from others with its rich taste and astringency. For their production, grape varieties are grown, so that they stain black and red skins. The most popular ones are: Saperavi, Mattress, Cabernet.

Even in the old days, red dessert wine was enjoyed with a calm spirit. Red wines have always been respected by the kings of wines. This was already loved by the monarchs and centuries. The stench has always been attributed to the red dessert wine of the massacre of the ruling authorities.

Vibration technology

How to distill red dessert wine has been known for a long time. You need to add more juice to the grape must. The drink comes out thick and fragrant. Wine yeast is added to the pulp, after which the liquor is left to ferment. for 1 l. add 50 g of wort to the wort. When drinking wine, add alcohol. If there is a vikine, the taste may become dry. This wine lasts for 2 months. After this, a little bit of it will lighten up. To add strength to the malt, add some zukor. Red dessert wine is aged in oak barrels for 2-3 years.

Cahors. Dessert wine

The most popular and popular red wine is Cahors. Vіn is respected by the church hymn. Cahors is the name given to red wine that is distilled in the town of Cahors (France). This wine was found in France due to the new method in which grapes are harvested. We drink Malbec grapes, which is used to prepare it, with a yield of 70%. The aroma and taste of wines, which vibrate from the grapes, have dried fruit, chocolate tones, and you can smell spices in them. Cahors has a very dark color, so in ancient times it was called black wine. It’s easy to choose Soperavi and Cabernet grape varieties.

Popular red dessert wine

The popular red dessert wines are the Crimean ones, which are produced by the Massandra winery.

Bastardo. The grape variety of this production is called Bastardo Magarachsky. Harvest harvesting is carried out at such an hour, if the grape pulp contains less than 25%. The taste of the wine is pleasant, with hints of top chocolate.

Ay-Serez. For this purpose, the grapes of Cabernet Sauvignon and Bastardo Magarach are selected. The virility of yogo bіl Sudak. The drink has the original taste and red color.

Cahors "Pivdennoberezhny" - this variety of dessert wine is bottled in 3 barrels of barrels. It's vibrating, starting from 1933. The grape variety from which it is prepared is called Saperavi. This special winemaking technology gives the wine a dark garnet color and a pleasant relish. This Cahors is one of the most respected.

The most popular brands are: “Uzbekeston” (found in Uzbekistan), “Chorniy Likar” (Crimea), “Chumai” (Moldova), “Shemakha” (Azeybardzhan).

Why is it important to produce dessert wine?

The vibrancy of natural sweet wine - that pot on the right is even more foldable. Titanic zusillas report to your creation. The wine-growers suffer greatly, and the profit, as compared with the wine-growers, which produce dry and red table wine, dessert, one might say, should not be brought. It is important to note that the best dessert wines are expensive, but we cannot recoup the labor and investment that goes into their production and the risk that affects winegrowers.

Among the German gentry, high-quality wines are created not for high profits, but for greater satisfaction and to support the high status, as well as the reputation of the state. In fact, the winegrowers are already in danger, depriving the grape vines of the most beautiful crowns, and the vines can easily waste them, as if there is bad weather in the fall of leaves, or the crows will peck the surplus grapes.

White dessert wine- A variety of fortified sweet wines, instead of alcohol the content reaches 17%. These wines are more respected for their sweetness, but for their lesser wines. The wine came to us right away, which is confirmed by ancient times, as seen on Egyptian papyruses, souvenirs and slabs. Ancient Jews called this drink “zhain”, Persians called it “angur”, ancient times called it “gin”.

To make white dessert wine, use the most malted grape varieties. Yogo viroblyaet way of fermenting alcohol with grape juice. White dessert wines are most often made from dried grapes. They are divided into licorice drinks, licorice and liqueur wines.

Dessert wines are enjoyed only to satisfy their taste. The stench does not enter the warehouse far, nor fortified wines. According to the international classification, there are no such names for dessert wines.

It is customary to drink such wines after drinking in order not to interrupt their delicate taste and aroma of the most delicious wine. The peculiarity of such wines is that they survive in much smaller quantities, for example, dry. It is important to consider how valuable the dessert wine is, so that you drink as little as possible so that the taste and aroma can be fully revealed. As a rule, 100 g of wine is enough to say something about your enemy. White dessert wine has always been an attribute of the culinary table.

Vidomi brands

The finest dessert wines are produced in France. There are also good wines in Ugorshchina, Rumunia, and Moldova. Our favorite dessert wines are Virmenskie.

Sauternes (Sauternes) – This is a white dessert wine, for its production the Semillon and Sauvignon blanc grapes are used. The production of this wine includes partial release of berries, which results in the wine becoming more concentrated and with a more pronounced aroma. The Sauternes appellation is a region where berries are often covered with mold botrytis, or, as they are scientifically called, Botrytis cinerea. This mold itself calls forth the generation of grapes. The vibrancy of such wine is taken into account even with difficulty, since the characteristics of the final product are stored in the harvest. Such wines are very expensive due to the high costs of their production. The grape variety from which the wine is produced also plays an important role. So, the most suitable variety is Semillon, whose berries have a thin skin, which is why mold botrytis is absorbed from these berries earlier than others. Basically, in Sauternes wines, instead of semillon, the content ranges from 75% to 90%. White Bordeaux wines are typically paired with Sauvignon Blanc, which itself allows the necessary acidity to be eliminated.

Sauternes wines owe their popularity largely to the fungus (flowers) of Botrytis Cinerea, which would otherwise be simply dry wines.

The aristocratic mold only attacks the skin of the grapes, drains the water from it, and the pulp becomes unfinished. The bunches of grapes on the vine begin to look unattractive: the stinks of the sky are covered with Irzhey. The concentration of peel in the grapes increases, and the acidity also increases, so such wines can be preserved for decades.

Popularity is gained creamy white dessert wine. White Muscat “Livadia” is made from Muscat grape varieties. This grape variety was conceived by the elder Pliny. The first muscat grapes were brought to Crimea by Greek colonists. Thanks to the good growth in the minds of the peaceful climate from the dry and warm spring.

The standard of Muscat dessert wines of the Crimean winemaking industry is the white Muscat of Chervonogo Kamenyu. Created in 1953 by the Massandri winegrowers. This wine has repeatedly become a winner in wine competitions. Muscat grows near the vineyards of the Gurzuf amphitheater, the village of Krasnokamyanka.

Tokay wines– white dessert wines, distilled in Ugorshchina. They took their name from the name of the Girsky massif Tokaji, most of it belonged to Ugorshchina, and a minority - Slovakchini. The first mysteries about this wine-growing region lie until the 13th century. In the royal courts of Europe, Tokaj was called “the king of wines and the wine of queens.” Just like Fatherland’s legendary wines, they were included in the UNESCO List of World Heritage Sites.

Tokaj wines are considered the most popular dessert wines. They are selected from light grape varieties, which are dried directly on the stems. The relish of Tokay wines is dominated by honey tones, licorice aroma, but not boring, with slight sourness. The wine deprives itself of its pleasant taste; the presence of alcohol in it is not felt at all. The savory flavors of Tokaj wines will be less intense (if properly preserved). The worldwide popularity of Tokay wines is due to their delicious taste. The noble mold flows beneficially into the chemical warehouse of these wines. The harmonious addition of cherries and acids, as well as a light touch of rodinki, transforms them into dessert herbs.

Tokay wines smell not only of miraculous savory fruitiness, but also of jubilant power. Pharmacies in Budapest sell Vinum Tokayes, which is indicated for use in chronic voma.

The high vigor of wine reaches ever-singing minds. Thus, climate, grape variety, as well as fine wine production and their preservation play a great role. The vibrancy of the grapes is also infused with the vitality of Botrytis Cinerea. Wine grapes in the Tokaj Valley were awakened approximately 700 years ago, and from that time on they maintain a constant temperature. The walls of the fox trees are covered with a mold called Cladosporium cellare, which consumes alcohol, which, with its blackberries, is evaporated from wine barrels. This fungus itself creates a special microclimate in wine grapes, which gives Tokay wines a special aroma.

Korisni vlastivostі

The brown power of dessert white wine is combined with its tonic effect on the body. This wine is extremely rich in carbohydrates, which are primarily represented by glucose and fructose. The elements that are present in the drink help to tone the body and reduce arterial pressure. Not surprisingly, the French, who respect the true prices of wine, are the least likely to have a stroke. On the right is the one who in France customarily drinks a kelikh of wine per day. Drinking it carefully in minimal quantities (just 1 glass) helps to enhance the antioxidant effect of flavonoids, which determines the effectiveness of wine in fighting free radicals.

The calorie content of white dessert wine is 172 kilocalories per 100 g.

Wikostannaya in cooking

Dessert wines are most often added when preparing cold drinks, such as punches and cruchons.

White dessert wine goes wonderfully with fresh fruit and frost.

Serve this wine before dessert. Drink it from Madeira glasses, cooling the drink to 10-16 degrees Celsius.

Before the table, white dessert wine is served by the countess. The wine can enhance the taste of the herb. It is especially good to eat light fruit salads.

The barkiness of white dessert wine and relish

The bark of whose drink is filled with a tonic infusion into the body. Thus, wine tones the blood vessels, in small quantities it will be brown in cases of illness of the cardiovascular system.

The infused wine flows pleasantly into the etching system: the acidity of the slug juice is normalized, and the work of the endocrine glands is also strengthened, which normalizes metabolic processes. White dessert wine stimulates the appetite, but it is difficult to drink when it is not finished.

Wine pleasantly infuses the leg, and the shards improve the tone of the bronchi. This drink also reduces the level of bad cholesterol.

Skoda white dessert wine is contraindicated

Wine can be given to the body in case of individual intolerance. It is also not safe to drink unclear wines; alcohol is a risk factor. Drinking wine near the surface can cause combustion of the piping vessel through the flow of visible acids from the piston to the piping vessel. Drinking wine can also lead to immune deficiency and the development of cancerous diseases. The acids present in white dessert wine also damage tooth enamel. The components of this wine drink aggressively remove calcium and phosphorus from tooth enamel. In order to protect your teeth, you must drink white wine and cheese.

This drink is contraindicated for pregnant mothers who are breastfeeding women and children, as well as people who may have an allergic reaction to wine.

Sauternes is a white dessert wine from the Graves region of Bordeaux. The production of wines from the famous wine-growing region of Sauternes uses a unique vibrating technology. It is prepared inclusively from the grape varieties Semillon (70-80%), Sauvignon Blanc (20-30%) and even Muscadelle (Muscadelle), which is known for the influx of the so-called “gentry mold” botrytis (Botrytis cinerea) and nothing else kshe. Botrytis is to bring the berries to “watering” and they are gradually generated, which, in its turn, is to bring to the concentration of the fruit and aromatic substances in them. The climate of the winegrowing region, where Sauternes vibrates, does not allow the development of other microflora (foggy nights, sunshine in France). The result is a dessert drink with a distinct aroma. Minimal alcohol content – ​​13% alcohol, too much sugar – 120-220 g/l.

No problem. Can you be more detailed?

Why is it not possible, it is possible. Flower botrytis works selectively, so the grains ripen unevenly and the harvesters have to pick the crop literally by the egg. People are obsessed. True, this obsession pays off a hundred times over - the price for the most good Sauternes starts at $30+ per bottle (375 ml), and for vintage wines from Chateau d'Iquem you can expect to pay $500 or more (for 1 copy 976 rock to ask for over $2000). Sauternes is the most expensive wine in Bordeaux. The situation will continue to intensify and the unstable growth of botrytis will soon become inevitable, so good Sauternes will not be ready for ever. The 80s had a total of 4 “new” rocks (1983, 1986, 1988 and 1988), the 90s had 3 (1990, 1996 and 1997), and almost zero years away (2001, 2003, 2005, 2005 2011, 2013 -2016).

Chantly, there are folding words with classification, they are French.

Not so much. The AOC (certificate, appellation, well, you understand) states that wine and grapes can be called Sauternes for any cultivation in the territory of more than 5 designated communes: Sauternes, Barsac, Bomm, Farg and Pregnac. It’s noteworthy that Barsac’s wines can be considered not only “Sauternes”, but also “Appellation Barsac”. Farg, before speech, was brought to the Sauternes communes only in 1921. There are no other rules for Sauternes in the AOC, although the maximum volume of wine that can be produced per 1 hectare of vineyard is 25 hectoliters (a total of 100 liters, but it would have been HECTOLITRE), as well as rhubarb peel in juice – 221 g/l.

In 1855, Napoleon III entrusted winegrowers from Bordeaux with the task of providing a classification for their wines before the World Exhibition (this is clearly evident in the subsequent articles of this cycle). So, after evaluation, all the white wines of Médoc were divided into three divisions: Premier Cru Supérieur (“top cru”), Premiers Crus (“top cru”) and Deuxièmes Crus (“other cru”). Only the Château d'Iquem (wine kingdom in the territory of the commune of Sauternes) from all the Sauternes kingdoms, which, until now, were valued side by side with the decision of Bordeaux, took the greatest rave. The Barsac commune has the largest number of classified crus.

So, from this it became clear. And what, is it delicious?

Another yak. You can smell intense notes of honey apricot, peach, caramel, butterscotch, coconut, mango, ginger, marmalade, citrus line from Sauternes. The light Sauternes of Barsac are more aromatic, and the wines of the Sauternes commune have a greater concentration of flavor. The taste changes depending on the display, so you can vary from 5 to 30+ rocks. Vitrimani Sauternes change the color - from dry straw to old gold, which better resembles sherry tones. The taste begins to overwhelm the whiskey and add chocolate. And, understandably, Sauternes are stronger than licorice, often malted for Koli. Paying more than 30 bucks for a drink is not such a bad idea - you can savor the wine throughout the day, leaving it with its unique relish.

Well, licorious. How should you drink Sauternes?

First of all, Sauternes is chilled in its purest form, to about 11 o C. Vintage vintage specimens are cooled not so much, to about 15 o C. In other words, compared to other dessert wines that are usually used to accompany desserts, Sauternes n Even a sweet drink and it’s best to accompany it with foods other than malt itself, but rather with salty and spicy cuisine. The most classic herb near Sauternes is, of course, foie gras. It’s even simpler: black siurs, fruit and licorice desserts, cheesecakes without chocolate, shellfish, poultry pate, that same bird, herb baked goods. It’s not too bad to come to the sour-spicy Asian cuisine. You can eat pork or cowhide cooked in sour-spicy sauce.

It sounds good, but it’s expensive. Possibly, is there an alternative?

Of course, it is also alcohol. First of all, the eel industry prepares Tokay wines using a similar technology (perhaps they are older than Sauternes). In another way, botrytis helps winegrowers in other regions of France. For example, next to Bordeaux, there is the Monbazillac AOC region, where less familiar and inexpensive white dessert wines are produced. But Bordeaux itself is not so bad with its sweet wines. You can happily watch the dances on which are written: Bordeaux, Bordeaux Superieur, Cadillac, Cerons, Cotes de Bergerac, Graves Superieurs, Haut Benauge, Loupiac, Premieres Cotes de Bordeaux, Sainte Croix du Mont, Sainte Foy and Saint Macaire. Stinks are much cheaper for Sauternes.

Cool, really, why don’t I read on Romovoy?

At the very least, for a few times you have become three times brighter. I, of course, do not have any anointings, which is more than the juice of the confessions about, and, and, I assure you, you were not very forced. And together with Sauternes they are preparing a soothing infusion, the recipe for which you learn from the next state. Intrigued? No big deal, .

Dessert wine is a drink that brings directness to the song. About this we speak about its name.

Zastosuvannya rules

In everyday life there are often no products with names, what to say. This is especially true for two reasons. First of all, first of all it became clear what was going on. Otherwise, there is a guarantee of the ability to have mercy on the choice. In fact, dessert wine is not confirmed by any international classification. This concept is less clear in Russia. Proceeding from its name, it is usually enjoyed as a dessert or after any kind of condiment, such as it is. Many people appreciate that the prefix “dessert” conveys the serving of a product together with dessert (fruit, malt, etc.). Everything is completely out of whack. It is necessary to clearly remember that dessert wine cannot always be served with any other type of wine. This is absolutely unacceptable. Well, on its own, it’s a waste of time, because you can’t tolerate liquid additives. Before getting used to it, it is necessary:

1) Cool the head to 10-15 degrees.

2) Then pour into a special decanter.

3) And only the last serving to the table, complete with a set of small (madera) glasses.

Drink this wine in a small quantity (no more than 150 milliliters), generously, and enjoy with a lump of skin.

Product characteristics

Behind its warehouse, dessert wine is a product with distinct characteristics. This can be brought up either naturally or in any way:

• tsukru - from 2 to 35 hundred;
• alcohol - 12 to 17 hundred parts.

Since the beginning of the SRSR, such wines of this category have been produced.

Common classification of dessert wines in the USSR:

For such wines, call for special vicors, and select them only when the berries reach their maximum firmness. At this time, the potency of the zukru is even greater, which is especially important for enjoying the delicious drink. In addition, to enhance the aroma of vicor, winegrowers use various methods of first curing the cheese (pulp). As a rule, they warm up, add flavor, or slightly ferment. All this allows you to create more harmonious flavor, color and aroma.

Red wines

Depending on the type of grapes that are fermented, dessert wines are divided into white and red. Their skin is unique in its own way. Red dessert wine is usually prepared from dark grape varieties. These include: Saperavi, Isabella, Cabernet and black Muscat. The finished drink has a rich red color and a pleasant characteristic aroma. The wine is so thick that it tastes good with licorice. The technology of its preparation plays an important role here. Ripe grapes (sometimes containing rotten bits) are harvested on the cob in winter. After the first frost, the water in the middle of the berries turns into ice and one fraction is deprived of juice. Then we will refine the cheese. The extracted wort (strained juice) is fermented and served on mezzi (berry skin) for three or four days. Sometimes, in order to achieve the best taste and color, heat the pulp for a short time to 75 degrees. Then they are cooled again and passed through a press, and the wort is left to simmer for 20-30 days. After this, you no longer need to add alcohol and you can pour the product into barrels. The wine is left to rest for at least three rounds, after which it is packaged in bottles and sent for storage and then for sale. Among the most famous dessert red wines you can see "Cahors". The wine is best known as a church drink and is produced at the largest factories in Crimea, Azerbaijan, Uzbekistan and Virmenia.

White rare dessert

By analogy, desserts are made from light grape varieties. In another technology, the process is no longer unchanged. Passing through all the intermediate stages, the milk is gradually transformed into an aromatic amber-golden color. The specific taste and aroma is infused with sweet grape varieties (Tokay, Muscat). Many such wines are vibrated using the forward blending method. The way of mixing different wine materials is the ability to extract a unique taste, rich tone and unique bouquet. This is where wines of this category are classified as either extreme or dry. In SND, one of the largest enterprises in the production of such products is the joint venture “Massandra”. White wine is produced there: “Kokur”, “Pino-gri”, “Muscat”, “Old Nectar”, “Tokay” and others. They are distinguished by a soft, harmonious relish, a characteristic aroma and a delicate, bright expression of the aftertaste. Wines mature in oak barrels for at least two years. When is it enough to achieve the required characteristics?

Name what to say

Dessert wines themselves are gaining great popularity throughout the world. The name indicates the appearance of silicity or mistiness, where the same product vibrates. For example, Muscat is talking about those for the preparation of a special variety of grapes called White Muscat. The wines “Bastardo”, “Kokur” and “Pedro” tell the same story. And the axis of the “Golden Field” wine is known to the state, on the territory of which there are cultivated vineyards, where among others the famous Alicante variety grows. The wine itself is known as the milk for this wonderful drink with a pleasant velvety aroma and a slight hint of chocolate and relish. Among them, Tokay is not just a grape variety, but a place in Ugorshchina, as well as a region where wines of white varieties are produced.

Besides, I can name it, but I’ll give it a drink. For example, fortified dessert products from winemaking include sherry, port, Marsala and Madeira. Stars and names of many wines: Krimsky Sherry, White Port, Madera Massandra. When purchasing such a product in a store, it immediately becomes clear what kind of product you are talking about.

The middle of gold

Among the rich selection, dessert wines with licorice are served in a special place. The stench itself in the established classification occupies an intermediate place between liqueur and dessert wines. This is an energy-intensive product, 100 g of which contains approximately 160.2 kilocalories. It has almost daily fats (0%), and proteins (0.2%) and vitamins in such a small quantity that it can be avoided. At the same time, it contains a lot of macro- and microelements, as well as vitamins of group B. Together with the high cholesterol and low sodium content, everything can be brought to the positive properties of the product. There are also negative consequences, such as the presence of alcohol and the effects of sugar. There is no point in talking about the exchange of goods. Many categories of people (patients with diabetes and various scholastic disorders) are obliged to use it with caution and rarely introduce it into their diet. People also believe that drinking wine can prevent the development of cancer in a person’s body.

Alcohol is a product that is used to vibrate not only sourdough, whiskey, cognac, but also various infusions and liqueurs. Wine is also one of the components that is distilled by winegrowers all over the world to produce and fortify dessert wines. This is a popular type of product. Apparently, all fortified wines are divided into meat and dessert drinks. So, whether it’s dessert wine (licorice, licorice or liqueur), we essentially fortify it. This is confirmed by the technology of fermentation and the presence of alcohol in the warehouse. In Russia, such wines began to be produced only until the end of the 19th century. Its appearance on the market became a true revolution in the history of ham winemaking. What does alcohol do to a product? It appears that its introduction at the wort fermentation stage will slow down the process. As a result, a lot of the zukru becomes unfermentable. Fahivtsi have learned to control this phenomenon and remove wine from the past by replacing the fruit and alcohol in the finished product.

With your own hands

It turns out that you can’t prepare dessert yourself. For this you need grapes, zukor, and also some terpene. The technology for completing the process is simple:

1. Sort out the grapes and ferment the berries from the milk.
2. Place the product in a wide bowl, carefully drain and leave at normal room temperature for 4 days.
3. The fermented product is vijati.
4. Add original water to the extracted juice (spread ratio 2:1).
5. Then add zukor (2.5 kilograms per 10 liters).
6. Pour the mixture into bowls and apply it to the humic skin, causing it to inflate. It is important to prepare the product when the mitten itself falls off. Now the wine can be processed and stewed. If the tsukru is not enough, it is necessary to find it in an immediate way:

1) Place part of the finished product in a small bowl.

2) Lightly heat it and add the zukor.

3) Stir until completely mixed.

4) Add the goods to the warehouse until the end of the day.

Now the prepared wine needs to be poured into clean bowls, closed tightly and left for another 1 month. The finished product is immediately well received by the home wine grower.

They are best eaten with fruits, pastries, ice cream and other sweet herbs. They are served to the table, poured from a decanter in advance. Drink dessert wines from the so-called. Madernih glasses. White dessert wines should be cooled to 10-16°C before drinking.

Dessert wines are widely used as a component of tonic and cold mixed drinks, punches and cruchons. And you absolutely cannot do without them when preparing mulled wine.

Behind the method of preparation, the taste and aroma of dessert wines are seen muscat wines, Cahors, Malaga and Tokay wines, and instead of zucru - licorice, licorice and liqueur dessert wines.

Div. also

Wikimedia Foundation. 2010.

• Desailles Marcel
• Landing ship project 12322 "Zubr"

Wonder what “Dessert wine” is in other dictionaries:

Cahors (dessert wine)- Cahors, a dessert wine made from red grape varieties (Cabernet, Saperavi, etc.). The name was taken from the French town of Cahors, because in the area of ​​this town the wines of great importance are produced. Particularity of technology… … Great Radyanska Encyclopedia

Cahors (dessert wine)- Cahors (from the French Cahors) is a special wine made from the Malbec grape variety (local name Auxerrois), cultivated on the outskirts of the Cahors region of France (Sud Ouest), using the method of thermal processing (heating the must and pulp to 65 degrees).

WINE Vinogradne- drink that is removed as a result of alcoholic fermentation of grape juice (must); remove organic acids, mineral salts, vitamins, phosphorus, pectin; deyaki wine revenge is also tsukor. Disperse tableware (dry and licorice), fastenings. A short encyclopedia of domestic dominion

WINE- Finally, we will consolidate the legislative order in the main regions of wine producers, wine from fermented grape juice. This legal understanding is avoided with expanded meanings, so that the name of the wine is taken up to... Collier's Encyclopedia

wine- A/; pl. guilt; por. div. etc. wine, vino, vino a) Alcoholic drink, which is distilled as a result of continuous or partial fermentation of grapes or fruit juice (including those added to alcohol and other substances) White, red wine/... Dictionary of rich expressions

Wine Malaga- Malaga is a dessert wine that is produced in the Spanish province of the same name, found on the outskirts of the town of Malaga and on the adjacent hills. Place 1 Varieties 2 Grape varieties 3 Houses ... Wikipedia

wine- Isn., s., up. very often Morphology: (no) what? wine, why? wine, (bachu) what? wine, tea? wine, about what? about wine; pl. what? wine, (no) what? wine, why? wines, (bachu) what? wine, why? wines, about what? about wine Wine is an alcoholic drink, which... Tlumachny Dictionary of Dmitriev

wine- A; pl. guilt; por. An alcoholic drink that is distilled as a result of continuous or partial fermentation of grapes or fruit juice (including those added to alcohol and other substances). Bile, chervone v. Dry, stronger Art. Dining room, dessert station Encyclopedic dictionary

wine- arable land (Ogariv); green (Meln. Pechersky); sparklingly (Fet, Frug); amber vision (Minaev) Epithet of Russian literary language. M: Postachalnik yard Yogo Velichnostі partnership Skorodrukarni A. A. Levenson. A. L. Zelenetsky. 1913. wine... ... Dictionary of epithet

Bastardo dessert Alushta- (Borstardo dessert Alushta) formerly “Vladika Chatir Dag”, “Bastardo Chatir Dag” ordinary red dessert wine. Single vibrator of NPAT “Masandra” near Krimu. Place 1 History… Wikipedia