Billets 

Red dessert vine wine. Noble dessert wine

The best wines This group is prepared in France. This is Chateau-Ikam, Barzak, Fargue, etc. There are similar wines in small quantities in Germany, Hungary and Romania, in Armenia - Zvartnots (white) from a mixture of varieties, anush and called (red) from the varieties of Arena, kahet; In Russia - smile; In Moldova - Margeritar from Muscat and Aligote and Floare from a mixture of white varieties.

The basis of their manufacturer is the generally accepted techniques - the insisting and fiction of the wort on the mezage (for white) and fermentation on the mezg (for red), then alcohol. In some cases, these wines are obtained by separate preparation of dry and sweet wine materials, followed by their swimming.

Semi-sweet dessert wines of biologically unstable and they apply to all rules for storing, processing and issuing to the implementation adopted in the production of semi-sweet canteens.

Sweet dessert wines.

Sweet dessert wines are so diverse that they are conveniently divided into three independent and unlike each other. Tokay type wines, nutmeg wine and red dessert wines. They differ in origin, chemical composition, cooking technologies and organoleptic characteristics.

Tokay type fault is the wines for which the prototype is a Tokai - a unique wine created by almost millennial experience of Hungarian winemaking. It received its name from the Tokai area located in the south-western foothill Karpat. This is one of the most famous and highly resistant wines of the world.

What are the special advantages of the current? First, it is historically the most ancient, dessert wine preserved to our days. Secondly, it has a unique and attractive force of its bouquet and taste: wine is thick, full, dark amber color; In taste, it has obvious honey tones and a taste bread crust; The sweetness of wine is not a fitful, soft, with pleasant sourness; The presence of alcohol is not felt at all - the wine melts in the mouth, leaving a long one, with nothing comparable to the aftertaste. Thirdly, Tokay is a wine that can develop its qualities during domestic storage in barrels of decades, and when stored in bottles - hundreds of years.

Zoltan Halas in the book "Journey to Wine Renovation of Hungary" describes an amazingly developed bouquet and taste of turkey wines found in the closed niche. In 328 bottles there were Tokay's yields 1606, 1668, 1682, 1737 and other years. "Hungarian, crossed herbs, Job to open a bottle of age-old, and in a corner dying together, a fragrant current, a jet, like fat, thick," - offers Mnishek Vishnesetsky in the tragedy A. S. Pushkin "Boris Godunov".

Wine Tokai is written to the National State Anthem of the Hungarian Republic, is mentioned in hundreds of therapeutic books up to the modern Hungarian medicinal encyclopedia, and in the old pharmacies of Budapest and now you can still see four-gamped bottles with glass corks and a gothic inscription: blame for Tokayes. For centuries, Tokaysky guilt attributed medical properties Assigning it to sick and tired people.

The peculiar qualities of Tokay wines are formed under the influence of several factors: the soil-climatic conditions of growing grapes that contribute to partially fiction and even blurring berries affected by the Botrytis Cinerea mushroom, the sepped composition of the three Turkey varieties - Furmint, Harsh Level and Muscat White, giving sweets, and Finally, many years of aging of these wine materials in incomplete barrels at a relatively low temperature (8-12 ° C) and a humidity of 80-90% in cellars with round vaults of 1.8-2.0 m, covered with a thick layer of CladoSporium Cellea mold.

"Noble" Botritic rot, developing on berries, has a great influence on chemical composition Tokay wines: In the juice of berries, not only sugar, but also dextrans, gluconic acids, glycerin are accumulated, and deep conversion of the composition of acids and essential oils of grapes are accumulated.

ASSU is a typical and most common turkey wine. The classic cooking technology is as follows. Grapes of three turkey varieties grown on chestnut-mergoleous soils of the southern slopes of Mount Jegual at a height of 100 to 400 m above sea level, they are collected in late October - early November. Part of the covers are faded, and in favorable years they develop "noble" rotting and berries appear. When cleaning, grapes carefully sort.

Binding berries chosen at the late collection are processed with the part of the ridges on the graters or small-sized roll crushers and are poured with young turkey dry wine obtained from the grapes of ordinary maturity, but not less than 21% of sucrosiness. The wine insists on the raism of 2-3 days with periodic thorough mixing, which leads to the transition to the wine of sugars, aromatic and other valuable substances of berries.

By the number of flooded berries measured by a special measure - Putton (Putton), equal to 28 kg, and added to 130-140 liters of wine in special open oak chhanks - Personnel (Kadka), distinguish 2-3-4-5-6-push ASSU (i.e. 56-84- 112-140-168 kg blurred berries). As a result, the original high-extractive wines of the following condition are obtained for 2-6-stranded assuations: 3-6-9-12-15 g per 100 ml sukram; according to the above extract 25-30-35-40-45 g / l; alcohol 12-14% about.; According to titratable acidity, 6.1-6.5 g / l.

Wine materials ripen in small barrels for 4-8 years (depending on the number of push plus 2 years). During ripening, natural evaporation of wine occurs and the so-called "oxidation mirror" opens - the surface of wine in the barrel in contact with air. Valley wines do not produce. Cellare Cellar Mold regulates the humidity and purity of air, contributes to the process of aging wine.

Before the package of ACSU in the bottle, it is subjected to tyondylization - double heating at temperatures of 40 and 70 ° C in order to provoke and destroy bacterial microflora. Fasuine Tokay wines in special turkey bottles of white glass with a capacity of 0.5 liters.

In favorable years, in the area of \u200b\u200bthe current produces up to 700 thousand gave Assu. By agreement with Hungary, similar wines for classical technology Cooked in the Tokay region Czechoslovakia.

Last century, the south coast of the Crimea was delivered by the grade Furmint, Harsh Level, Pinot Gray, Muscat White, and others. Of these, through natural dumping, slow wait, and then spertrocks, many years have prepared sweet and liquery dessert wines. The original technology of South Coast Tokay wines was gradually formed, which were a prototype of all dessert wines of our country.

The best microdistrict for these wines was the so-called Gurzuf Amphitheater, which is a slope depression, facing the sea. Here, in the place protected from the Northern and Oriental winds, the grapes speak well, part of the covers are faded, and individual berries are silent and weighted average sucrapers reaches 24-33%. Botritic rot here usually does not get development.

Tokay South Coast - the most typical Tokay wine - prepares from a mixture of grades Furmint and Harsh Level in a 2: 1 ratio. top scores It gives manual processing of clouds on the graters from oak rails, but usually use rolling-type crushers. (Centrifugal crushers are not suitable, since together with the ridges, all the berries are drawn.) The resulting mezuge insists in small chains within 24-48 hours before the start of waiver.

It is recommended that 2-3 times a day to mix the mezdu, passing it through the grater, but so that the seeds do not flush. Then the ezg is pressed and the first portion of the rectified alcohol is made - up to 4-6% of. After saving 3-4 g of sugars per 100 ml, the total content of alcohol is adjusted to the necessary upper limits and the young wine is left on the puffy sediment for clarification within 2-4 weeks. After two open overflows with good ventilation, the wine is kept in the basements of 2-3 years in incomplete barrels with 2 l seal for ripening and forming specific current tones.

South Coast Tokay is distinguished by a beautiful dark golden color, thin and at the same time an extremely developed complex bouquet with cortex of freshly baked bread and fragrant herbal. In taste, the wine is soft, gentle, with special oiliness and pleasant aftertaste. At the international competition of wines in Budapest in 1958, this wine was awarded a large gold medal.

The experience of dessert winemaking on the southern coast of Crimea, and then in other areas convincingly showed that we have all the conditions for the production of high-quality current-type wines. At the same time, you can use both classic turkey and local grapes growing in the Crimea in Georgia, in Central Asian republics. Thus, since 1924, the Tokaysky Wine Simonal Wine of the Tokay type began to prepare from the Georgian variety of Hichvi, in the technology of the preliminary ripening of wine in incomplete barrels on the open-air sites.

Scientists prof. V. I. Neilov, I. M. Skurikhin and K. K. Almashi showed that the formation of the quality of the Tokai wines is sugaramine reactions and aldehyd formation due to the oxidative decay of amino acids. A. K. Rhodopulo found that in the occurrence of the tone of the crust rye bread Oxid terpene compounds are involved.

The biochemical processes of the formation of the turkey tone in wine resemble madeerization, but pass in a medium with a high content of sugars and under reduced temperatures. As for maders, the source of the bouquet of turkey wines is nitrogenous substances. A short-term insignificant increase in temperature with limited oxygen flow accelerates wines.

As an addition to food, Tokay type fault, thanks to the perfect harmony of sugars and acids, it is recommended to serve for dessert, to cake, fruit, cheese and after coffee.

Muscate wines are prepared from aromatic nutmens (from Lat. Muscus - in Russian incense, in French - Muscat) grape varieties: Muscat white (synonym incented), Muscat Pink, Muscat black (synonym for an alicante), Muscat Hungarian, Muscat Red (Synonym Muscat violet), Aleakiko, etc.

Through the southern coast of the Crimea, which made all the Muscats of the Mediterranean, the muscat varieties of grapes spread to Ukraine and in Armenia, to the Don and to Moldova, in the foothills of the Caucasus and in all Midha-Asian republics. Muscata wines received the largest number of awards of international competitions. According to prof. A. A. Preobrazhensky, "Full Solar Energy and unique flavors, they give birth to the beauty of the beauty of their native nature. " Muscats - truly pride of Russian viticulture and winemaking.

The culture of Muscats has several millennia of their history. Muscat grape varieties, according to prof. A. M. Negrul, arose as kindic mutation in ancient Syria, Egypt, Arabia. About this grapes mentioned Columnla and Pliny Senior (I century. N. E.), comparing it with Honey Flower, i.e. with bees producing honey.

In the Middle Ages, the Muscats were distributed in the countries of Southern Europe, especially in Greece, Italy and in the south of France, from where the grapes come to Russia. It is assumed that the first muscats brought with them the Greek, and then the Genoese colonists. Under various names, the Muscates are grown in Bulgaria, Yugoslavia, Hungary and on the American continent.

Muscat grapes are grown in a temperately roast climate with a dry warm and long autumn on lightweight lungs or humid-carbonate soils with a large content of stony inclusions: gravel, crushed stone, cartilage. These soils are well heated per day and contribute to sugar accumulation, rapid ripening of muscats.

The greatest ecological and geographical plasticity and spread is the variety of Muscat White (Frontignan). From it and preparing the most outstanding nutmeg wines.

The first nutmeg wine was obtained in 1828-1830. In the Crimea near Gurzuf, in the Artek microdistrict. After 140-150 years, he became the generally accepted center of muscat winemaking, which was preceded by many decades of work of scientists "Magaracha" and specialists of the Vinogradara and Wine School "Massandra".

Currently, there are two technologies for the production of nutmeg wine: Western European (French) and Soviet (South Bank).

By french technologyused in the countries of the Mediterranean basin, grapes are collected during sugar, 25-40%. The mezu after insistence is pressed 5-6 times with shocking and the assembled wort is directed to fermentation. After saving from 8 to 15 g per 100 ml of sugars and accumulates of alcohol of their own fermentation of at least 5-10% vol. Well purified grape alcohol.

After 2-3 years old excerpts in barrels, nutmeg wine fault in the bottle. Muscates of France are most famous, Muscat de Frontignan, Muscat de Lüneel, Muscat de Mirwal. Moskato di Sirakuza, Moskato di Cagliari, Moskato di Triyani, Muscati, Muscati Rhodes, Samos and Kefalia are preparing in Italy; In Portugal - Moskatel de Netyubal, etc. Due to the intensive fermentation of the wort, these muscats do not have a pronounced varietal fragrance; At the same time, this is soft, velvety in taste, moderately sweet wines with a delicate nutmeg tone.

In the past 30 years, scientists of various countries studied the composition of the essential oils of a nutmeg berry and revealed the patterns of transition and turn them in fault. IN different timeScientists have shown that a nutmeg aroma provide terpenoids (linalolol, nerve, α-tolenene, geraniol, lemon) and their derivatives.

These substances are accumulated in compatible berries with sugar, 20-24% compatible berries. As sugars are fermented, the number of these components in the wort is reduced and new substances of the fragrance of the non-tone tone appear: Farnesol, 2-phenylethylon, esters and other connections.

The production technology of Soviet muscat dessert wines, considered the best in the world, is built on the maximum accumulation and protection against the oxidation of the essential oils of grapes. For this, small doses of sulfuric acid are used, the highest quality alcohol-rectification is introduced at the very beginning of fermentation, the ripening of nutmeg wine occurs in conditions of limited air oxygen flow. These techniques allowed to prepare nutmeg wines in almost all southern areas of viticulture.

Muscat white red stone - a generally accepted standard of nutmeg dessert wines, a brand created by the Massandra wine model team under the leadership of A. A. Egorov in 1953. For a relatively short period of its history, this wine has become a winner of international wines contests, leaving behind the famous Muscates of France. , Cyprus, Greece, Italy.

Muscat white red stone is obtained on the Gurzuf amphitheater vineyards in the microdistrict of the village of Krasnokamenka from grapes with sugarity not lower than 29%. This is a liquor dessert wine containing alcohol 13% about., Sahars 23 g per 100 ml with a sufficiently high titratable acidity - up to 6 g / l.

Thoroughly sorted, linked without swaying grapes are processed on grakers or crushers-comb separators of the roll type. The resulting mezdu is immediately sulfted to the total content of H2SO3 100 mg / kg. Sulfuric acid, made in moderate doses, contributes to the extraction of essential oils and at the same time protects them from irreversible oxidation.

The mezu insist from 18 to 36 hours in small, but tightly closed tanks, with stirring every 3-4 h bladed type mixers. With the first signs of picking mezgi, it is pressed and the resulting wort is fissulated and alcohol on the technology of Wine Tokay South Coast. It is recommended to withstand young wine on the puffy sediment within 1-2 months in the top tanks filled.

Wine ripens 2 years in full barrels at 10 ° C and regular tanning. In the first year they make 1-2 open overflows, on the second - closed overflow and pasting.

Muscat White red stone in finished form has an intense-golden color, a thin nutmeg aroma with characteristic tones of citron, fresh, gentle, oily taste with a long time to remember the aftertaste.

After many years of excerpts (20-30 years) in bottles, this wine darkens, acquiring coniferous-resinous with a nutmeg tone bouquet; In taste it becomes thick, pull, very oily, with pleasant sourness, reminding the old Hungarian Tokai.

In contrast to the Tokay wines, dessert muscats are not laid on many years of exposure, as the oxidative processes and time destroy the gentle varietal quality of muscates. They are usually consumed at younger age: from 1 to 3 years.

South Coast Muscats discharged by unified technology differ in flavoring and aromatic gamut. Thus, in the sweetest wine, the White Livadia Muscat, manufactured since 1936, the aroma of the petals of tea rose prevails in the aroma; In the Muscat of white dessert, raisins are felt; In the best samples of the White South Bank Muscat, a bright nutmetic aroma and aroma of the Alpine meadows of Crimean Yayla are celebrated.

Muscat pink, like a variety of Muscat white, for the resistance of the fragrance also refers to short-lived wines. It retains his expressiveness for 5-8 years. South Coast dessert wines from this variety have a high-grade aroma of the petals of Kazanlyak rose.

High quality, close to South Coast Muscats are prepared in Armenia and in the south of Kazakhstan. To achieve better aromaticity and extractiveness of dessert muscats, the mezgu is partially alcohol - up to 4% vol. In the technology of white and pink muscats, Magarachas uses techniques developed by N. S. Oskenko and A. A. Preobrazhensky: a gradual (2-3-speed) spirit of muscat wort alcohol to 40-45% of. Muscat wine material and short-term (for 10-20 days) processing of wine at a temperature of 30-35 ° C without air access.

Other white nutmeg wine - Koktebel, Moldavian, Praskovoy, Tavrichesky, etc. - easy addition. They are obtained in less favorable conditions for foothill and plain seaside-steppe areas from grapes with sugar content of 22-23%. These wines are implemented in the first year of life or withstand up to 2 years in bottles and enamel tanks with limited air access.

From the varieties of Alastic and Muscat, black is preparing original red dessert wines.

White Muscat Technologies are processed on high-quality varietal dessert wines Fragrant variety tramner pink. The best of these is Trojanda Transcarpathia and Auriu. From the Muskalo variety (Synonym, the Crimean Pedro) prepare delicate and fragrant, thin in the taste of Vintage dessert wines of Taman in the Krasnodar Territory and Pedro Crimean in the Crimea. In the dessert winemaking, the country is now mastered by new varieties of Soviet breeding: Muscat Armenian, Muscat dessert, Muscat Susanna, etc.

Red dessert wines - red sweet wines like Kagora and Curdamir. The demand for such faults contributed to church rituals, therapeutic purposes and the widespread taste of people to the wines of this type. Even in the Middle Ages to Russia through the mouth r. Dvina delivered from the coast of the Mediterranean Sea very expensive, the so-called "overseas" wines: Fryazhskoye, San Rafael, Benicaro et al.

At a later time, the monopoly of the supply to Russia of red wines passed to France, from where from the city of Cagor took out mass parties of the red, sweet and quite strong wine, which was called Koror. Its constant falsification forced Russian winemakers to develop (1902) its South Coast technology to obtain high-quality kagors. It is based on the heating of the mezgi of the core varieties of grapes and the subsequent spirit of the densely wandering wort. This technique gives wine a specific taste and contributes to a more complete transition to the color of coloring and extractive substances.

Intensively painted Saperavi varieties, Cabernet-Sauvignon, Ruby Magaracha, Moorlake, Odessa black and others are used to generate.

Grapes are collected during sugar, 22-26% so that the finished wine was 15-16 g of sugars per 100 ml. The resulting mezdu after the separation of the ridges is sulphy at the rate of 100-150 mg / l and heated to a temperature of 55-75 ° C with thorough stirring to avoid caramelization of sugars.

At a temperature of 55-60 ° C, the mezu is left for self-attachment, and at 65-75 ° C after 1,5-2 hours, it is artificially cooled to a temperature of 25-30 ° C and transferred to the drain press for the wort separation. The resulting wort is made by a clean culture of yeast and after fermentation of at least 2-3 g of sugars per 100 ml - alcohol-rectification of the highest cleaning. Vintage kagoras are withstanding 3 years in barrels and bottles, conducting batting, pasting and corresponding open and closed overflows.

Separate names of the Kagorov (Chumai) are prepared with the fiction and partial alcoholing of the mezgi; Sometimes sugar sugariness increases by 2-5 g per 100 ml with Vacuum-Susla (Uzbekistan, Ukrainian, etc.).

Cahors South Coast has an intense color of dark ruby-colored; In a typical bouquet, the aroma of shaken cream and light shades of vanilla are combined; The taste is complete, velvety, thick, harmoniously connected to pleasant acidity.

Cahors Uzbekiston - Liquor-type wine, manufactured since 1936, in its taste addition closer to the prototype of the Kagora - dense Spanish Benicarlo.

According to the technology of insisters of mezgi with heating to 45-55 degrees or insteading with the fusion of wort on the mezage in our country, the original high-quality varietal red dessert wines Aleakiko, Muscat black Massandra, Bastardo Magarachi, Ukrainian night, Cabernet Liquor, Width, Wassarga, Saperava Beshtau and Dr.

The method of alcoholing the ezgi of red grape varieties was developed in "Magarache" from 1907. First was applied in Azerbaijan in the Curdamir zone with winery Z.T. Dubinin in 1927. The shirvan Shahi received from the variety of Shirvan Shahi red dessert wine got the name "Medical Wine type San Rafael". Subsequently, he was renamed Curdir, and the new reception of winemaking was called Kurdir. Curdamir has a thick dark red, nice bouquet, velvety taste with chocolate tones.

According to the Curdamir method, up to 23 names of vintage wines are prepared, many of whom are unique. For example, Shemach, Black Doctor, Golden Field, Kazakhstan, Naktar, Chumai, etc.

The technology of these wines is very originally. Grapes are assembled with sugar vehicles higher than the condition of wine on sugars by 5-6 g per 100 ml, and crushed with the part of the ridge. The mezu is sulphy at the rate of 75-100 mg of sulfuric acid per 1 kg of mezgi. After the fifty of at least 2 g per 100 ml of sugars, alcohol-rectifies are introduced into the mesu to the necessary condition. The first 3 days of alcohol mezga is thoroughly mixed; Then the tanks are sealed and the mezga insists for wines: Shemach, black doctor - 10-15 days, Kazakhstan, Chumai -20-30; Curdir, nectar - 45-60 days.

The spirited wine material is separated from mezgi, clarify and maintain for 2-3 years in oak containers.

Wine Black Doctor has a unique taste. Prepare it from Sepazh Aboriginal Sudak Vintage Vintage: Ekov Kara, Javat Kara, Kefaimia, etc. The color of this wine is dark garnet with a brown tint, an original bouquet, complicated, with cocoa tones and smoked prunes; The taste reveals the specificity of varieties, emphasizing velvety, piquant chocolate mustard and variety of shades of prunes, cocoa, vanilla, surprisingly and harmoniously connected.

Description

Red dessert wine - grape drink, which is distinguished by the tartness and saturation of taste.

Dessert wines are very fragrant and sweet, because they produce sweet varieties from grapes.

In order to increase the content of sugar in berries, they often have them. Mostly use grape varieties with black and red skin. The most famous are Saperavi, Cabernet, Mattress. The taste of wine depends on the grape variety, climatic conditions, production and storage technology. In the world there are more than 4000 varieties of red wine.

As a medicinal product, the wine was used in ancient Egypt, Mesopotamia. Hippocrates considered red wine with a good sedative, as well as an antiseptic and diuretic. It was in ancient Greece that the culture of the use of wine drinks was formed. Red wines were always considered wine kings. They loved the monarchs and monks that were attributed to them therapeutic properties.

The technology of obtaining red dessert wines is well known since antiquity. Such wine can be obtained by adding grape wort to juice. The drink should turn out to be fragrant and thick. Wine yeast add to the mezage and leave to wander. About 50 g of sugar are laying at 1 l. After the wine chooses, it should be dry taste. Wine defended over 2 months. Now it should clarify a little. To enhance sweets, add sugar.

Popular varieties

Red wine was always considered the gift of Dionysus, as well as the blood of Christ. It was used not only in Christianity, but also in pagan rituals.

The most famous and popular red dessert vine blade, of course, is the koror, considered to be a church drink.

Kahore is customary to call the Red Wine, which was produced in the area of \u200b\u200bthe city of Kaor (France). Koror invented in France through the use of a new processing method of grapes. Such wine at least 70% consists of Malbeck grapes. At the beginning of the twentieth century, this variety was considered one of the most common in Europe, but in 1956 about 75% of the vines died. Today, in large quantities, it is cultivated in France in the Caan Acelas. In the aroma and taste of wines that produce from Malbek, there are tones of dried fruits, chocolate, spices. Due to the very dark color of Koror in Starin called "black wine".

Very often, the korgers also produce from grapes of Saperavi varieties, Cabernet. A feature of the technology of receiving the Kagora is to warm the mezgi to 45-50 degrees. Sometimes heated with dry steam whole clusters. All these methods are aimed at increasing the concentration of sugar in grapes. The best "kagoras" are considered: "South Coast" (Crimea), Uzbekeston (Uzbekestan), "Black Doctor" (Crimea), "Chumai" (Moldova). During the Great Patriotic War, Kahore was singing fighters in hospitals.

As a wine for the communion of Koror, Peter I churches, who admired this drink. Up to the 17th century in Russia own production It was not, for church needs, he was brought from Greece and France. Therefore, the locals are accustomed to the church wine should be sweet, red. The most accurately under this description was approached by the French Cauror. Rubic Color Breakers also resembled blood. This was the reason that it was the Koror who consider the "blood of Christ".

Crimean wines of Massandra wine enterprises are also considered very popular. Famous red dessert wines produced by Massandra are Bastardo, Ai-Serez, Kahors "South Coast".

Bastardo - red dessert wine, which is produced in the Crimea from the grape variety called Bastardo Magarachi. Grapes are collected at a time when the sugar content in it is at least 25%. Wine Bastardo has a pleasant taste with cream chocolate tones.

Ai-Serez - Cabernet-Sauvignon and Bastardo Magarachi are produced from Vintage. Grapes are grown near the city of Sudak at special plantations. The technology of its production as a whole is similar to the technology of receiving the Kagora. This grape drink has a red color as well as the original bouquet.

Koror "South Coast" - Red Dessert Wine, aged in barrels for 3 years. It has been produced since 1933, using Saperavi grade. Due to the special technology, the wine acquires dark garnet.

Manufacture

To get a red dessert wine of high quality fermentation process slow down when the wine material reaches a certain stage (assessed including the amount of sugar). Most often, alcohol add to the wort. This allows you to purchase the desired fortress, retaining the flavor, sweetness and rich color. Red dessert wine withstand for 2-3 years in oak barrels.

Calorie

Calorie: 172 kcal.

Food value in 100 grams:

  • Proteins: 0.5 g
  • Fat: 0
  • Carbohydrates: 20 g

Minerals.

  • Calcium, CA 8 mg
  • Iron, Fe 0.46 mg
  • Magnesium, MG 12 mg
  • Phosphorus, p 23 mg
  • Potassium, k 127 mg
  • Sodium, na 4 mg
  • Zinc, Zn 0.14 mg
  • Copper, Cu 0,011 mg
  • Manganese, Mn 0.132 mg
  • Selenium, SE 0.2 μg
  • Fluorine, F 104.6 μg

Vitamins

  • Tiamine 0.005 mg
  • Riboflavin 0.031 MG.
  • Nicotine Acid 0,224 mg
  • Pantothenic acid 0.03 mg
  • Vitamin B-6 0.057 mg
  • Folates, just 1 μg
  • Folic acid, food 1 μg
  • Folic acid, DFE 1 μg
  • Choline, just 5.7 mg
  • Betaine 0.3 mg
  • Carotene, beta-1 μg
  • Vitamin A, IU 2
  • Lutein + Zeaxanthin 6 μg
  • Vitamin K (Fillaxinone) 0.4 μg

Beneficial features

The beneficial properties of red dessert wine are due to its composition. This drink contains a large amount of vitamins and minerals. So, he is rich in vitamin RR, as well as Mineral Rubidium, which is known for helping to remove radionuclide from the human body. Wine has a positive effect on the digestive system, it helps with intestinal disorders.

Red wine contains amino acids that are necessary for the body for normal vital activity. It also discovered flavonoids and quartznutr, which impede the premature aging of the body, are powerful antioxidants. Quartzetin also suppresses the development of oncological diseases.

Scientists for a long time thought over the so-called "French paradox": why the level of cancer in France is much lower than in other countries? They came to the conclusion that the whole thing is that the French are big lovers of wines. The red grape varieties contain resveratrol, which is a powerful antioxidant. In the process of fermentation, the level of resveratrol increases in fault. This substance is an excellent prevention of atherosclerosis, thrombosis. Resveratrol favorably affects the hormonal background, as well as to work the cardiovascular system. Polyphenols purify blood and increase immunity.

Use in cooking

In cooking, red dessert wine is used to prepare desserts, as well as meat dishes. Such wine is served to the table to desserts. It is perfect for chocolate, coffee, candy.

Dessert wines are combined with fruit and fruit salads, nuts, cookies, cakes and other sweets. But the dessert should be sweeter than wine itself.

According to the culture of consumption of wines, this drink is drunk according to the degree of intensity. So, first take strong, then - canteens and, only at the end - dessert wines. Before drinking a little dessert wine, you can eat a piece of cheese: it will be better revealed so wine.

The benefits of red dessert wine and treatment

The benefits of red wine have long been known to traditional medicine. It has an anti-stress and a fitting effect. It was also used as bactericidal and antimicrobial agents.

Red wine contains tannins that have a beneficial effect on the gastrointestinal tract.

Wine is simply indispensable for a small-class, especially useful in this disease is Cahors.

Hot red dessert wine will help the body faster to cope with the cold, bronchitis. In order to restore the forces after a long disease, doctors recommend drinking a glass of wine daily. It has a positive effect on the state of patients during stomatitis, gingivitis, passionate. In order to strengthen the effect, you must rinse purph cavity Wine.

Harm of red dessert wine and contraindications

Harm the body product can apply under individual intolerance, as well as excessive use. Eukulus wrote: "I have to mix three cups: one in health, the second for love and pleasure, the third - for a good sleep. Drinking three cups, wise guests go home. The fourth cup is not ours, it belongs to violence. "

How to drink?

Drink dessert wines need at the very end. Before use of a bottle of red wine, it is scolded and leave "Raise" from 15 minutes to 1 hour.

Optimal feed temperature 14-16 °

What is it swinging?

Red wines are perfectly combined with meat dishes and mushrooms, semi-sweet varieties with vegetable dishes, and dry with fatty fish. Sparkling dry and semi-dry wine are suitable for any dishes, the only thing that can be excluded from the list is pickled dishes and herring. Sweet dessert and semi-sweet sparkling wine Stant perfect addition To non-footing varieties of cheese, fruit, ice cream and desserts.

How to make yourself at home

It turns out that dessert grape wine can be prepared by himself. To do this, you will need grapes, sugar, as well as a little time and patience. The process technology is quite simple:

  • Breaks of grapes to go through and separate the berries from the branches.
  • Place the product in a wide bowl, it is carefully disposed of it and leave in such a state with usual room temperature For 4 days. Raid product squeeze.
  • To the resulting juice, add ordinary water (2: 1 ratio).
  • There are sugar (2.5 kilograms per 10 liters).

Fluid pour into bottles and put on each of them a rubber shopping glove. First she inflates very much. The product is considered ready when the glove itself will fall. Now the wine can be filtered and try. If sugar is not enough, then it will be necessary as follows:
1) Pull the finished product into a separate dishes.
2) Steightly heat it and add sugar.
3) stir up to complete dissolution.
4) Add the resulting composition to the source mixture.

Now the cooked wine needs only to pure bottles, close them tightly and leave another 1 month. The finished product will certainly be pleasantly surprised by home winemakers.

But the question arises: what to file to the guilt to fully enjoy the taste and aroma of this drink?

Wine people drink millenniums, and during this time the set of rules and tabups have been formed in relation to its use. To begin with, we define that it is categorically impossible to combine with wine:

  • salads with acetic dressing. Vinegar strongly dulls the sensitivity of taste receptors;
  • nuts. They have a pronounced taste, and the receptors simply won't notice a bouquet of wine;
  • tobacco. If you want to feel the taste and aroma of wine, refrain from smoking.

Each type of wine (dry, semi-sweet, dessert, fastened) perfectly combined with specified species Products, but there are several universal: they do not change the taste of wine, and you are not mistaken, feeding them to the table. These products include:

  • white bread;
  • fruits;

What are the red semi-sweet wine drink?


First of all, to the Red Sevenweck, it is customary to serve a game and a bird (chicken or duck, goose is also not bad). Regarding the fish, opinions were divided: some cooks and sommelier categorically opposed, others argue that fatty fish varieties, like salmon or catfish, fit perfectly. As light snacks You can offer guests sausage and cheese slices, Spanish Hamon.

What are the red dry wine drink?


A list of dishes suitable for this type of wine is great. The peculiarity of dry wine is its ideal compatibility with sharp dishes, including spicy smoked smokedels. Usually with this wine served:

  • paste;
  • pizza;
  • grilled vegetables;
  • issirs japanese cuisine (sushi, sashimi);
  • roasted meat in any manifestations.

What do the red dessert wine drink?


The answer lies in the title. These are all sorts of desserts: from ice cream to sweet baking and fruit.

What are the red fastener wine drink?


For wine, a fortress is more than 12% as a snack it is worth choosing dishes based on oily meat (skewers, pilaf) or fatty fish (salmon, trout, sazan). Due to its high content of alcohol, such wines strongly excite appetite, and there is no cheese cutting. Although there is an opinion that the fastened wine is not worth the harness at all so as not to kill the taste.

But whatever wine you have chosen, always remember: in everything you need a measure, it concerns both wines and snacks to it.

Dessert wine is a drink that has a strictly defined orientation. This is said even his name.

Terms of application

There are often products with speaking names. It is very convenient for two reasons. First, it is always clear what we are talking about. And secondly, there is a guarantee from the possibility of mistaken in the choice. In fact, dessert wine is not confirmed by any international Classification. Such a concept exists only in Russia. Based on the name, it is customary to use as a dessert or after any dish, which is. Some people mistakenly believe that the prefix "dessert" provides for the supply of this product along with any dessert (fruits, sweets and so on). Everything is quite the opposite. It is necessary to clearly remember that the dessert wine in no case cannot be served with any other dish. This is completely unacceptable. It in itself is a separate dish that does not tolerate any additives. Before use, it is necessary:

1) First cool, preferably up to 10-15 degrees.

2) then pour into a special decanter.

3) And only after that, to apply to the table in a set with a set of small ("maddy") glass.

Drinking such wine is taken in small amounts (no more than 150 milliliters), slowly, enjoying every sip.

Product Characteristics

In its composition, dessert wine is a product with certain characteristics. It can be attributed to any natural or which contains:

  • sugar - from 2 to 35 percent;
  • alcohol - from 12 to 17 percent.

At one time, the following wines of this category were produced in the former USSR.

Conditional classification of dessert wines in the USSR:

For such wines, special and collect it only when the berry reaches its maximum ripeness. At this time, the amount of sugar is extremely great, which is especially important for obtaining indeed delicious drink. In addition, winemakers for improving fragrance use various methods of pre-processing of raw materials (mezgi). It, as a rule, heated, insist or slightly fissure. All this allows you to make a more harmonious combination of taste, colors and aroma

Red wines

Depending on the type of grapes used, dessert wines are divided into white and red. Each of them in its own way is unique. Red dessert wine is usually prepared from dark grape varieties. They can be attributed to: Saperevi, Isabella, Cabernet and Black Muscat. The finished drink has a rich red color and a pleasant characteristic flavor. Such wine is a bit thick and quite sweet taste. Here, the technology of its preparation plays an important role. Mature grapes (sometimes even slightly fallen) are collected at the beginning of winter. After the first frosts, the water inside the berry turns into ice and juice remains as the only liquid fraction. Then the raw materials are crushed. The resulting wort (extracted juice) is fermented and insisted on the mezgie (berry peel) three to four days. Sometimes to achieve best taste And colors, use short-term heated mezgi to 75 degrees. Then it is cooled again and passed through the press, and the wort is left to wander for 20-30 days. After that, it remains only to add alcohol and you can spill the product on the barrels. In them, wine is raised at least three years, after which it is fusing in the bottle and goes on storage, and then for implementation. Among the most famous dessert red wines can be allocated "Kahors". It is more famous as a church drink and is produced on the best plants of Crimea, Azerbaijan, Uzbekistan and Armenia.

White liquid dessert

By analogy, desserts produce from bright grape varieties. The rest of the process remains the same. Passing through all intermediate stages, raw materials gradually turns into fragrant drink Amber-golden color. The specific taste and aroma of the beverage is due to certain varieties of grapes (Tokai, Muscat). Many of these wines are made by preliminary blending. By mixing completely different wine materials, it appears the possibility of obtaining a unique taste, desired tone and a unique bouquet. This is distinguished by the fault of such a category from ordinary canteens or dry. In the CIS, one of the largest enterprises for the production of such products is considered to combine Massandra. There are white wine: "Kokur", "Pinota Gri", "Muscat", "Old Nectar", "Tokay" and others. They are distinguished by a soft harmonious taste, characteristic flavor and gentle, pronounced aftertaste. Wines are kept in oak barrels of at least two years. This time is enough to achieve the desired characteristics.

Speaking Names

Recently, dessert wines are very popular around the world. The names, as a rule, indicate the type of raw materials or the locality where one or another product is produced. For example, "Muscat" suggests that a special grape variety called Muscat white was used to prepare a drink. Wine "Bastarto", "Kokur" and "Pedro" have the same story. But the wine "The Golden Field" is called the Council of State, on the territory of which the vineyards are located, where the famous alicant variety is growing among others. It is it that is used as a raw material for this wonderful drink with a pleasant velvety aroma and a slight note of chocolate in taste. Unlike them, Tokay is not only grape variety, but also the city in Hungary, as well as the region where white varieties are produced.

In addition, the name may be a type of drink. For example, Hersala, Portwine, Marsala and Madera belong to the fastened dessert products of wine production. Hence the names of many wines: "Jerez Crimean", "Portwine White", "Mader Massandra". When buying such a product in the store immediately becomes clear what particular product is about.

Golden middle

Among the rich selection, the dessert sweet wines are occupied by a special place. It is they who in the approved classification occupy an intermediate place between the liqueur and semi-sweet wines of dessert quality. This is a fairly energy-intensive product, 100 grams of which contains about 160.2 kilocalories. It practically lacks fat (0%), and proteins (0.2%) and vitamins in such a small quantity, which can not even be taken into account. At the same time, it includes many macro- and microelements, as well as vitamins of Group V. Together with the lack of cholesterol and low sodium content, all this can be attributed to the positive properties of the product. But there are negative qualities, such as the presence of alcohol and increased sugar. All this indicates the restriction of consumption this product. Many categories of people (patients with diabetes and various gastric disorders) should use it with caution and extremely rarely introduced into their diet. Some scientists also believe that wine can generally contribute to the development of cancer in the human body.

Alcohol is a product with which there is not only vodka, whiskey, brandy, as well as various kinds of tincture and liqueurs. It is also one of the components that use winemakers of the whole world to make and fastened dessert wines. This is a fairly popular type of product. As you know, all the fastened wines are divided into strong and dessert drinks. Therefore, any dessert (semi-sweet, sweet or liqueur) wine is essentially fastened. This is confirmed by the production technology and the mandatory presence of alcohol. In Russia, such wines began to be made only by the end of the nineteenth century. Their appearance on the market has become a real revolution in the history of domestic winemaking. What gives the product alcohol? It turns out that its introduction at the stage of wort is able to suspend the course of the process. As a result, some sugar remains unoccupied. Experts have learned to control this phenomenon and get wines with a predetermined sugar and alcohol content in the finished product.

Do it yourself

It turns out that dessert can be prepared. To do this, you will need grapes, sugar, as well as a little time and patience. The process technology is quite simple:

  1. Breaks of grapes to go through and separate the berries from the branches.
  2. Place the product into a wide bowl, it is thoroughly untreated and left in such a regular room temperature for 4 days.
  3. Raid product squeeze.
  4. To the resulting juice, add ordinary water (2: 1 ratio).
  5. There are sugar (2.5 kilograms per 10 liters).
  6. Fluid pour into bottles and put on each of them rubber first she inflates very much. The product is considered ready when the glove itself will fall. Now the wine can be filtered and try. If sugar is not enough, then it will be necessary as follows:

1) Pull the finished product into a separate dishes.

2) Steightly heat it and add sugar.

3) stir up to complete dissolution.

4) Add the resulting composition to the source mixture.

Now the cooked wine needs only to pure bottles, close them tightly and leave another 1 month. The finished product will certainly be pleasantly surprised by home winemakers.

Red wine can with confidence to call the best medicine when combating cholera, according to the opinion of the 19th century doctors. They can even improve the body during smoking. On average, the glass of this miraculous drink with a tile of bitter chocolate, according to scientists, is able to extend human life for six to seven years. And the very name on Sanskrit is derived from the word "love", "love". Ancient Greeks came up to cover the capacitance of the plug, but the corkscrew for opening the bottles was invented only in the 18th century. The lack of refrigerators for storage of food contributed to the introduction of wine into the diet. It easily muffled the unpleasant taste meat productsso food was rushed precisely a drink from the grape vines, and not herbal tea Or coffee. Red wines from antiquity were considered drug To calm the nerves, flushing wents, cleaning the kidneys. It was the ancient Greeks that introduced the culture of wing of wine. In this hierarchy, the highest level of red drinks. They used particularly popular with monarchs and clergy. Especially in church use red dessert wine.

Dessert wine

Undoubtedly, this is a drink with a rich saturation of taste and an excellent aroma. The raw materials for him serve sweet berries of grapes, pre-imported in the sun almost to the state of raisins. Thus, the sugar content increases in ready-made fault. In the manufacture of such a drink, the vine-berries should be black or red, as they give a greater amount of fluid pigment. Most often used Cabernet or Saperavi. In many ways, the taste of the most dessert wine depends on the climate, the varieties of raw materials, the technology of manufacturing and the excerpt of the most finished drink.

Manufacturing technology

The wort is added to the grape juice. This affects the structure of the beverage, making it more thick. After that, a small amount is added. wine yeast. Sugar is added: 20-3 tablespoons of sugar are taken to one liter of wort. Having reached the peak of fermentation, the drink should remind the taste dry wine. It should be slightly losing in color. The second time we add sugar into dessert wine.

The most popular variety of this category is the Cahors, which can rightfully be called church wine. The French may be proud of his invention, which came up with a new technology for treating raw materials for drink. Its base is Malbek's grade, which was considered one of the most common in Europe until 1956. Kahvo carries the notes of dried fruits, cocoa and fragrant spices. Due to the dark pigment, it was koror called " black wine" Cagora manufacturing technology: Mezga is heated to fifty degrees. Occasionally, according to the technology, grape clusters can be warmed with hot steam, it gives a drink with increased sugar. Quality kagoras are produced on the territory of Crimea, Uzbekistan and Moldova. Interesting fact From the history of Kagora is the treatment of wounded fighters in Lazareta in 1941-1945. In the church life, the drink was in the time of Peter the first. The wine in Russia was not produced, but carried from distant countries (Greece and France). People are accustomed to the fastened sweet taste of the church drink, so France producing Cahors became the next supplier.
Basterto - this kind of dessert drink made from the same variety of grapes in the territory of the Crimea Peninsula. Raw materials for wine is going at the moment when the sugar content in grape berries is maximally. He has a drink delicate taste Cocoa cream.

"South Coast" Kahors - drinks having a three-year exposure in oak tanks. Raw materials for him is the grapes of the Saperavi. This drink began to produce in the forties of the 20th century. Color it resembles a dark grenade.
Dessert Wine is truly unique in its composition. It is rich in vitamins and minerals that contribute to the withdrawal of toxins and radionuclides. Such wine improves the composition of the blood, prevents the development of anemia, improves the work of the intestine and the stomach. This drink is an effective preventive tool for oncological diseases. The French as lovers and connoisseurs of wines, according to scientists, much less often prone cancer and benign tumors. Despite the traditionally abundant and calorie food, the French by a third less than other nationalities are sick of cardiovascular diseases. Yes, and a snack to the guilt, unlike beer, less calorie and healthier. If salted snacks and fat sausages are served to the beer table, then dishes from poultry meat, olives, cheeses are used. fresh vegetables and fruit. Especially since the connection between the acquisition of excess weight and the use of wines is not scientifically proven.