White dessert wines. Wine Tuesday: vintage dessert white wine Sonyachna Dolina. Wonder what “Dessert wine” is in other dictionaries

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, this warehouse 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:

Sort out the grapes and ferment the berries from the milk.
Place the product in a wide bowl, carefully drain and leave at normal room temperature for 4 days.
The fermented product is vijati.
Add original water to the extracted juice (spread ratio 2:1).
Then add zukor (2.5 kilograms per 10 liters).
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.

White dessert wines, as if they were masterpieces of mystique, were created to be enjoyed by tasters. However, the master takes away the real joy when he presents the drink of light. And nowadays it’s not a problem to search for information – the best recipes can be found on the Internet – it’s time to prepare moist nectar at home. And to add interest, let’s look at the role of a special savory ingredient - dried grapes.

Features of “stained” grapes

Recipes for many noble white dessert wines are called the main warehouse berries of dried grapes or the like, which are coated with noble mold. The average value of such a drink may become 16–17%.

White dessert wines contain little protein or fat; These are carbohydrate products that are characterized by a complex of macro-microelements, vitamins, and minerals.

The most popular countries producing white dessert wines:

France;
Ugorshchina;
Virmenia;
Moldova;
Rumunia

The peculiarity of the technology lies in the fact that fermentation is produced from already dried grapes, whose skin is “attacked” by special microorganisms (fungus, mold). It will infuse a pure wine aroma, and the concentration will be characteristic of a dessert wine. This is explained simply: the mold absorbs the berries through the skin, without affecting the freshness of the berries. In this way, the indicators of succulentity and acidity grow, which beneficially flows into the rich vitrium water.

A little more about dessert wines

White dessert wines, although they want to reach a significant degree, should not be brought to either table or wine groups. Stinks are becoming a special category, famous for their brightly expressed taste and aroma.

White dessert wines are expected to mature at temperatures of 16–22 °C. It is important not to allow the wort to overheat so that it does not rot, but also to avoid overcooling, for the sake of any wine material.

Made from wine from dried grapes:

Among the familiar features are the tins of wine made from dried grapes: Elizabeth Friend and George Washington – the makers of the French dessert drink Sauternes.

While preparing from the dried groins follows one principle, the secret lies in the technology of preparation and harvesting of grapes: some masters collect overripe berries, others dry the fruits under dry conditions. Some recipes do not require the addition of zucchini, the leftover pulp is cured and so concentrated, they stimulate the fermentation of another ingredient. The fort can also be raised with the help of a sourdough starter prepared on its own.

The time has come to prepare the noble drink on your own, so that you can feel like a king!

Sauternes wine recipe

Perhaps it is the most popular of the summer wines of France, which is found in Bordeaux. The history of its creation is connected with the deliberate mercy of the winery: the master of the distillery did not manage to pick the grapes immediately and produced a batch from the dried fruits. This malt drink impressed the taste of the most capricious sommeliers. No wonder Sauternes is the only white wine that represents the summer imperial list.

warehouse workers

overripe berries of Semillon, White Sauvignon or Muscadelle grape varieties - 2.5 kg;
tsukor – 4 kg;
rodzinki – 350 g;
water – 12 l.

Exact algorithm

Pick grapes when the berries on the groves are already a little dry, or dry them at home on your own. Gently sort through and wipe with a wet towel with your hands.
Make fermentation starter: grind the rodzinki, pour into a container of 6 tbsp. l. tsukru, cover the sumish with water; pour three dobis from warm minds.
Crush the grapes in a fermentation container, add zucchini and water. After thoroughly mixing, pour in the prepared starter.
Attach a water seal to the bowl (container). Brodinnya may last a month in dark and cold minds (no higher than 23 °C).
Filter the wine by pouring it through a thin gum or plastic hose without disturbing the sediment accumulated at the bottom of the vessel. The brightening and insightful drink will be clogged at the dance. For at least four months, the cold and recumbent position have been in the minds.

Result

A bottle of such wine, prepared at home, can reach 12–14%, so as to be close to the original with its savory flavors. Sauternes can be served as an aperitif, as well as during dinner or dessert. Golovne – cool it to 7–13 °C. The most deliciously aromatic bouquet of wine is revealed by foie gras, scallops, salmon, migdal frosty, noble siurs, served before.

Recioto di Soave wine recipe

This “titanium” of the world-wide wine grape comes from Venice, having taken away the name from the Italian “soave” (bottom) and the dialect “recie” (ear). The first one clearly conveys the sweet, sweet taste of the wine, while the other clearly conveys the visual similarity of the grape stems that frame the stems of the grapes.

warehouses

Garganega grapes (can be supplemented with Chardonnay or Pinot B'ianko (Biliy)) – 7 kg;
tsukor – 1.5 kg;
water -10 l.

Procedure

Dry the berries on a bed of straw or other natural materials, ready to be harvested from the soil. It is necessary to trim the grapes for two years for the sake of temperate minds. Carefully stitch so that the berries do not rot: to ensure that they do not penetrate into the lumps and saw. Then sort out the berries and wipe them with a soft towel.
Transfer the drying and mincing of the grapes to the fermentation container. Pour in the cherry syrup, cook and cool it later. Apply two tights, covering with gauze. Stir the wort thoroughly.
When the berries are swollen, strain the juice into another bowl and discard the pulp. Mix again in a new container, adding more water to the volume. The wort can ferment for nearly a month in cold minds; It’s important to add water every week.
After fermentation is complete, strain the drink; cork the dance, soaking the cork with wine. Try it for at least 2-3 months before the test!

Tasting

This licorice and sweet dessert wine with its aroma and relish will show you the warmth and calm of the Venetian night. Choose an important reason to live the Recioto de Soave: this wine will transform the special day into a holy one, and the holy one into a special extravaganza!

Based on tradition, it is recommended to eat with Verona pasque (Pandoro), noble syrahs or shortbread pastry.

In the pouch

Now that you learn about new facts about wine growing, experiment at home. Perhaps you yourself were destined to find table, dessert or dry wine, so that you would become the favorite drink of millions of people all over the world! After the story of the dried grapes, there is an obvious conclusion: peace is destined to lead to unprecedented success, don’t give up on what you have achieved and crumble in the future!

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 more so Muscadelle (Muscadelle), which is known for the influx of the so-called “gentry mold” botrytis (Botrytis cinerea) and nothing else . 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 hundredfold - the price for the most good Sauternes starts at $30+ for a splash (375 ml), and for vintage wines from Chateau d'Iquem you can expect to fetch $500 or more (for a copy of 197 6 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 2) 011, 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 type of 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 is 25 hectoliters per 1 hectare of vineyard (a total of 100 liters, and would have been a HECTOLITRE), as well as rhubarb zucchini in ku – 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 (about which this is clearly evident in the upcoming 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 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, .

The skin's solid winery has a wine that they unflinchingly recognize and see among others. Wine is an icon, wine is a symbol of dominion. In such wines, the peculiarities of the terroir, the mastery of the winegrowers and the rich evidence and traditions of the dominion are most clearly revealed. Also wine and the Crimean winery “Sonyachna Dolina”. Licorice, spice, infused with hot aromas of spices and fruits.

If we are talking about those whose minds are unique in the Sonyachnaya Dolina, then we notice that there is no similar locality - a wasteful land of piled-up rocks on the birch of the endless sea, which practically does not flow into the microclimate of this place Yes.

Old vineyards of autochthonous varieties, the berries of which form a complex composition, literally break through important dry and rocky soils with their hard roots. The stinks fight for the skin drops of expensive vologa, so rare in this messy place. It’s hard for the water to survive on small soils. Their berries are so thick that they are concentrated enough to contain a large amount of mineral substances and before the harvesting period the necessary amount of zur can be accumulated.

The grapes are carefully sorted by hand and sent to the winery, where the wine is enjoyed in the cold among the shiny steel. The young wine is ready to be poured into an oak barrel. In the dark cellars, the wine “gains strength” from complete calm, and when artistic descriptions are lost, it becomes richer in the tones of the window. The barrels of wine are held at least three times, but the exact term always means the winemaker, focusing on his evidence and understanding of the unique style that governs the image itself.

Once ready, the wine is poured into a dark bowl with a beautiful label. It is possible that the labels of vintage wines from Sonyachnaya Dolina may be outdated - so be it. But, in my opinion, a wine that preserves style and a symbol of dominion must be preserved in “disguise.” Respect, winegrowers of the old dominions in Bordeaux, Rios and Moselle are also very willing to change the design of their “old” labels. Chantly, no wonder.

Well, let's try this wine at once.

BRANDED DESSERT BILE WINE “SONYACHA VALLEY”

View: amber-yellow, pure. Wine does not avenge the siege or the bubbles of broken gases. The color of the wine reflects the typology and production technology.

Aroma Intense, intense, foldable. The first one is intense and pure. The other one reveals a rich palette of aromas of exotic fruits, spices, fruits, and herbs. The wine develops for a long time in kelihu, demonstrating the nuances of aromas of ivy, medlar, coriander, and candied din. The aroma is extremely persistent and complex.

Gusto: to be in perfect harmony with the aroma. The retronasal aromatics reveal hints of sweet citrus fruits, fruits and honey. The body is thick and the wine is remarkably balanced. There is enough acidity to keep it fresh and balance out the high level of excess zur. Alcohol manifests itself as a distinct warmth in the aftertaste. The finish is delicious – soft and warm.

Important ideas and recommendations: Miraculously, wonderfully, this wine will become a perfect gift for current sweet wine buyers. For its complexity and depth, it cannot be compromised by other sweet “celebrities” from distant lands, but at the same time it has a completely original aroma. Of course, first of all, it’s a meditative wine that you can enjoy on your own, like a dessert, if you plan to try it in pairs with pea and berry desserts, with licorice or syrah with black mold, you can be blamed served and unforgettable reception .

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.

Vyrobniks, to prepare dessert white 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.