Light red wines. Champagne Brut Grande Reserve by Vilmart e Cie France

It is not enough just to have the wine of your choice and his. In order to get all the pleasure that it can give, one must also treat it with tenderness and reckon with its properties.

Serving wine at meals must comply with a set of technical rules and adherence to tradition.

How to arrange wine on the table?

Choice of background or tablecloth color

Being red, pink and white, wines, depending on their origin and age, have a color with very different shades: reflections of green, yellow, golden - for white wines; reflections of purple, purple or brick for reds... This wealth of colors deserves to be appreciated.

A white, pink, or salmon-colored tablecloth would work best.

Therefore, the color of the tablecloth on which glasses of wine are placed is important. A dark tablecloth makes it impossible to correctly perceive the color of the wine. A white, pink, or salmon-colored tablecloth would be more appropriate.

Choice of glasses

As for glasses, they also matter for the aesthetics of the instruments, the requirements of tasting, correct assessment guilt.

There are numerous forms of specific glasses characteristic of a particular wine region or brand of wine.

For wine tasting, a glass must have the following characteristics:

Thin, colorless, transparent walls, allowing you to see the color of the wine. Avoid glasses that are thick, colored, bubbled, etc.
round walls and a slightly tapered top (avoid flared glasses) so that the escaping aroma is concentrated at the top of the dish and can be easily captured by the taster or guest.
Sufficient capacity(10 centilitres) so that a reasonable amount of wine can be served without exceeding 2/3 of the volume of the glass. Usually, one bottle of 0.75 liters is enough for 8 glasses.
A centiliter is a unit of volume used in France. 1 centiliter is equal to 10 milliliters.
Stem glasses 4-5 cm high so that they can be taken by the leg. Thus, there is no heating of the wine, as when taking the body of the glass, and the evaluation of the color continues.

It is preferable not to drink several varieties of wine from one glass, as the smell and traces of one can interfere with the tasting of the next.

It is necessary, if possible, to provide glasses for each type of wine, arranging them in descending height from left to right with a water glass on the left.

What temperature is wine served?

For each wine there is an ideal temperature at which it reveals all its best qualities.

Sweet or dessert white wines, Champagne and sparkling wines served chilled to a temperature of 6-8 °C. A greater decrease in temperature can adversely affect the release of aromatic substances and, accordingly, deprive good feeling taster and guest.
Dry, white and rosé wines served chilled, but to a higher temperature - from 8 to 12 "C. With more high temperature they lose their nervousness and enthusiasm.
Light red wines soft and with fruit flavor served at a temperature of 12-14 °C.
Richer and denser red wines served "room temperature", about 15-18 ° C.

In general, young wines are served more chilled than older wines.

How to chill wine?

The best way to chill wine is to place the bottle in an ice bucket filled with water and ice.

How to bring wine to room temperature?

Previously, bringing wine to room temperature meant bringing it to room temperature, but in the past, housing was heated less than it is now and was cooler. Although the concept of “room temperature” is still used today, it means the temperature of the wine is about 16-18 ° C (and not 20-22 ° C).

The bottle, which was taken from the cellar, has a temperature of 11-14 °C. In order for it to reach room temperature, at 16-18 ° C, it is put in a warmer place and kept there until it warms up to desired temperature while avoiding leaving the bottle near heat sources.

Knowing that wine heats up quickly in a glass, it is better to serve it super-cooled than under-cooled.

In a restaurant, the presence of a daily (on duty) cellar is ideal. It is located near the restaurant hall. Each day, the sommelier, or the person in charge of the wines, puts in the wines that will be served the next day. In such cellars on duty, the temperature is somewhat higher than in a real cellar. Usually, they are equipped with several bottles of white, rosé, champagne or sparkling wines.

This routine allows bottles of wine to be kept close to serving temperature and avoids the inconvenience of chilling red wines that don't reach room temperature (white wines can easily be chilled in a bucket of ice).

bottle opening

This is a delicate operation that requires skill.

Incorrect removal of the cork can damage the aesthetic appearance of the bottle neck. A poorly functioning corkscrew or the wrong uncorking technique can ruin the cork, allowing crumbs to enter the wine or even damage the bottle…

Take, for example, sommeliers who are famous for their ability to uncork bottles.

First of all, he shows the bottle to the person who ordered it. It is very important to be able to read the label - business card guilt.

Then the blade special knife it cuts off the cork cover either in the middle of the height or under the neck ring. At the same time, contact of the wine with the metal cork coating of the bottle is avoided.

Often the neck of the bottle remains a little dirty, especially with long-aged wines. In this case, it must be wiped.

Opening is done with a screw or lever corkscrew to avoid rough handling of the wine at the moment the cork comes out. When the cork is almost out, the sommelier manually removes it, trying to do it silently. At the same time, he should work, if possible, without paying attention to himself. The cork should not be pierced through so that its small crumbs do not get into the wine.

After uncorking, the waiter wipes the neck again with a special napkin, and then runs the cylindrical surface of the cork along the neck to remove the villi. In addition, he must look and smell the cork, the bad view and bad smell which may be signs of a "corky taste" in the wine. In this case, the sommelier discreetly tastes the wine and, if required, opens another bottle.

After all these precautions are taken, the sommelier gives the customer a taste of the wine. If it satisfies him, the waiter can move on to serving other guests, who are poured wine from the right side. During service, the sommelier holds the bottle so that the label is visible.

Do I need to uncork a bottle long before drinking wine?

As a rule, bottles of young wine win if they are opened a few hours before drinking. This is especially true for red wines, which can become lighter. Moreover, from contact with air, the wine opens up and releases its aromatic potential better. As for well-known, for several years, aged wines, it is better to uncork them immediately before use, so that the bouquet retains its maturity and does not “wither”.

How to open sparkling and champagne wines

Effervescent wines often accompany the festive table. They are also appreciated as an aperitif.

In order to properly open a bottle of such a wine, of which Champagne is the king, it is necessary to tilt the bottle about 45 degrees, then carefully holding the cork, remove the braid. By rotating the bottle, holding the cork, slowly remove it without noise and loss of foam. The neck is wiped, then Champagne is poured into glasses with a layer of Champagne in a finger (preferably narrow conical shape) and topped up after the foam settles.

Tulip and egg-shaped glass wine glasses are the most convenient glassware for drinking Champagne wines. They allow you to "assess the stability", that is, the duration of the release of gases and the elegance of the bubbles - the key to the quality of Champagne and all sparkling wines.

Decantation. Decanting old wine into a decanter

If the wine is old, you can see the sediment along the entire length of the bottle (stored horizontally). This sediment consists of tannin and coloring substances that have been released and settled over time.

To remove this sediment from the wine, the sommelier performs decantation. This delicate operation consists in pouring the wine from the bottle into the decanter so that the sediment remains in the bottle. Pumping is carried out over a light source. As soon as particles of sediment approach the neck of the bottle, pumping stops.

In everyday life it is enough to put the selected bottle in a vertical position on the eve of the meal. Solid particles will settle to the bottom of the bottle after a while. Now you can carefully uncork the bottle and pour the wine, but in such a way as not to shake the sediment.

If the wine is very old and fragile, the sommelier performs decanting immediately before drinking the wine to limit its oxidation or does not decant at all so as not to “spoil” the wine.

Pouring wine into a decanter is also a way to aerate a wine that is said to be "suffocated" (giving off a faint aroma) or to soften still hard tannins (oxidation by air leads to chemical changes in the structure of tannins, the wine becomes less astringent, more even).

Interesting article.
The day before yesterday I was shown a trick that I had not yet seen. It turns out that when pouring wine from a bottle into a decanter - which operation is called decanting - not only its taste and aroma changes, but also its color. An amazing discovery for a person who has been involved in wine for the past 10 years!

Finally, in some bottles, a crystalline precipitate of the same color as wine may fall out - these are cream of tartar crystals that formed under the influence of cold. In this case, pumping is not required, since such crystals are quite heavy and remain at the bottom of the bottle themselves.

Features of serving various wines

Natural sweet, dessert and semi-sweet wines

The range of such wines is very extensive. Natural Sweet Wines include Rivesalts, Mori, Banyuls, Rasto and various Muscats. The Charente vineyard also produces a fine dessert wine: Pinot de Charente. Semi-sweet wines include, among others, Jurançon, Monbazillac, Sainte-Croix-du-Mont and, of course, the prestigious Sauternes and Barsac.

Dry white wines

They are also excellent aperitifs, distinguished by originality and individuality. They can be served alone or in combination with blackcurrant liqueur(Kir), crimson, strawberry liqueur etc.

To each white wine corresponds to its own special aroma: linden (Loire Valley), fruit (Bordeaux), flowers (Alsace), vermouth (Languedoc), almonds or hazelnut("Burgundy" and "Macon"). White wines should be served very chilled.

Red wines

When they are light, young and fruity (new and early wines), some red wines are also very pleasant as an aperitif. Among such wines are Beaujolais, Côtes du Rhone Example, Bourgueil, Chinon, etc.

You can also flavor some of these wines with fruit liqueur (Beaujolais with blackcurrant liqueur).

As an aperitif, red wines should be served chilled.

Champagne and sparkling wines

Champagne and vintage sparkling wines (“Samur”, “Blanquette de Limoux”, “Crément de Bourgogne”, “de Loire”, “d’Alsace”, etc.) go well with fruit liqueurs (raspberry, blackcurrant, etc.). Of course, served separately, they are an excellent aperitif.

Champagne and all sparkling wines should be served very chilled.

The right combination of wines and food. Compliance with the order

Just as wines should not interfere with each other during tasting, so wines accompanying food should not interfere with the tasting of dishes. The taste of wine should not dominate the taste of the dishes they are served with, and vice versa.

The choice of wines offered on the menu depends on many elements (cellar options, local traditions, individual tastes, etc.), but in all cases, too many wines should not be served with meals.

The order in which wines are served affects their quality. Therefore, it is necessary to consistently serve light wines first, and then stronger, white wines before red ones, dry wines before sweet ones, young wines before aged ones. It must be remembered that one wine should not cause regrets about the previous one or dull the taste before the next one.

Top wine and food pairings in France

Naturally, in everyday life, only one wine is served with meals. The main thing in this case is the choice of a wine variety that would best suit the main component of the meal (red wine for red meat, red and rose for meat snack, white - to fish, etc.).

You can, of course, show your imagination and bring new options to this scheme. Sometimes unusual combinations can be successful, especially with a combination of French wines and foreign cuisine (Japanese, Chinese, etc.).

If meals are served in wine sauce, it is advisable to accompany them with the same wine that was used to prepare the sauce. It’s bad when low-quality wine is left for the sauce, because. The taste of a dish largely depends on the quality of the wine used to prepare it.

"I'm semi-sweet"

The tradition of buying semi-sweet wines appeared in Soviet times. It was possible to drink only what was produced in our country, and good quality our wines were no different. It was completely impossible to drink dry wines, and semi-sweet ones - still somehow, because sugar drowned out the shortcomings of the wine. Now nothing has changed in the category of semi-sweet wines - sweetness still covers the flaws in production. And although there is now access to excellent dry wines, people out of habit continue to buy semi-sweet ones. In France, in all dessert wines, the sweetness is natural - sugar is, of course, not added there. Everything happens in a natural way: the berry is “dried” on vine under the influence of noble mold, as a result of which a lot of sugars accumulate in it. I recommend these wines for ardent opponents of dry wines. The only negative is that you have to spend money.

“Good wine is expensive”

Cheap wine doesn't have to be bad. There are wonderful, open and light wines for 400 rubles. They bring a lot of pleasure - the main thing is not to expect anything supernatural from them. Most major manufacturers have their own budget lines that you can trust. They do not dump waste there, it's just such a tactic of working with the market. My advice: when choosing a wine worth up to 500 rubles, it is better not to buy French and Italian, but to pay attention to the wines of the New World - Chile, Argentina, South Africa, because there is a chance to find good wine By reasonable prices higher.

"Screw plugs are a sign of a fake"

Many, when they see a screw cap, are frightened and think that the wine is bottled in neighboring Mytishchi. This is absolutely not true. Now such a cork is becoming increasingly popular not only in the countries of the New World, but also in the traditional wine-growing regions of France and Italy. All of the expensive Australian and New Zealand wines you see are likely to come with screw caps. This happens because natural cork stoppers prone to diseases that they pass blame. In fact, apart from aesthetic value, they do not carry anything important in themselves. Different alternatives have been invented for them - plastic, glass, screw caps. Last option- the most budgetary in production, therefore the wine will cost less, and its quality will be no worse.

"Single variety is better"

Quality wine First of all, it is a harmonious, balanced wine. It should not be too sweet, acidic, tannic or alcoholic. Each grape variety has its own characteristics and sometimes lacks certain qualities - dense structure or softness. To balance it, for example, soften the acidity or add aromatics, wine of a different variety is added to it. Each of the components of the blend complements the other, and the result is a harmonious product. Majority perfect combinations have long been known. There are regions, like Bordeaux, where almost no single-varietal wines are produced, only blends, and these are high-quality wines that cost tens of thousands of rubles.

"Wine gets better with age"

It is a mistake to believe that any wine only gets better with age. There are wines that are worth drinking as soon as possible, and there are those that can be stored for many years. If you buy an ordinary wine for every day, it is better to choose the latest harvest - the wine will be more open. The beauty of young wine is in its freshness, juiciness and brightness. After three years, it will lose these properties and it will be unpleasant to drink it. There are other wines, they become softer, more supple, more elegant with age. When choosing them, it is best to contact a professional. If there is no adviser nearby, you can refer to the table of millesims. She will tell you in which year in which region there was a successful harvest and when this wine should be opened.

"Pink is for girls"

Now all over the world, and especially in the USA, there is a real “boom” for rosé wines. All expensive restaurants have in their wine lists more than one position rose wines. They are drunk by young girls, and adult ladies, and even serious men.

But in our country, rosé wine is still for some reason considered frivolous and uninteresting. Someone even believes that it is obtained by mixing red and white. In fact, there are two technologies for the production of rosé wines: "bleeding", in which the grapes release juice under the weight of their own weight, and a short infusion on the pulp, resulting in such a light pink shade. You need to know one thing about these wines - they need to be drunk “here and now”. After all, most rosé wines are light and delicate, and they should not be stored for a long time.

"White - for fish, red - for meat"

The most common myth is that white wine only goes with fish and red wine only with meat. This is a mistake that incredibly limits a person in sensations. There is white wine that goes great with chicken, turkey, and even pork. In general, one of the most important details in the study of wine is how it complements gastronomy. One without the other is simply unthinkable. Any uncomplicated wine can flourish if you choose the right food for it. The main thing is not to be afraid of experiments. The pleasure of wine depends on the time, the situation, the surrounding conditions. For example, I will not drink dense, heavy red wine, sitting on the veranda on a summer day and eating it with fruit. But for the meat, winter evening by the fireplace it will be just right.

"Funny labels are not serious"

Another common prejudice is that wine with funny labels is bound to be of poor quality. Meanwhile, many manufacturers are now moving in this direction - they make bright labels, with humor, with images of cats, chickens and frogs. This is especially true for New World wines. Do not be afraid of them - most likely, it will be a light, fresh wine. And even vice versa: if you see high-profile names and images of castles on budget French wines, take it as a cheap "lure" and do not expect anything good from the wine.

"Sediment means colored"

A small sediment in the wine is not a reason to panic. The reason for this may be the natural precipitation of tannins and coloring substances during the aging process of the wine or the limitation of the use of chemicals by the winemaker. In any case, it's luck - you drink aged or biological wine that has not gone through the filtration process, which means that it has not lost some of the substances that make up the taste of the wine. The main thing is not to forget to pour the wine from the bottle into the decanter to get rid of the sediment.

I avoided this dangerous topic for a long time - after all, the choice of wine is a whole science that needs to be studied for a long time, but in this matter I am guided only by intuition and own experience, not too extensive. Nevertheless, my personal recommendations on how to choose wine for specific dishes may be useful to someone - at least in order to avoid my mistakes. So let's start by praying.

Wine is the most sophisticated and refined drink that mankind has created. Perhaps because the process of making it is not so complicated, but at the same time there are so many little things and various nuances in it that trying to create the perfect wine is akin to searching for the philosopher's stone. What is even more pleasant is that wine is a pleasure available to almost everyone, although our legislators are trying to make it more and more expensive and inaccessible. However, the choice of wine is a responsible process, and in order to get the maximum value for your money, you need to take it seriously. My advice is layman's advice, and it's for those who don't have much experience in choosing wine. If you understand wine, perhaps they will be useless and uninteresting for you. It happens.

Red wine

First, I'll talk about my own preferences when it comes to various red wines. First of all, I note that to accompany lunch or dinner, the wine should be dry or semi-dry, but not sweet at all - it is better to leave it for dessert. It is better to exclude semi-sweet wines altogether - they are not popular almost anywhere except in our country, and producers (both ours and foreign ones) shamelessly use the most unfortunate wine material for them. Red wines are generally characterized by the taste of black berries and a slightly astringent aftertaste, which the wine owes to the tannins contained in it. However, the tannins of wines are very different - less tannic wines are called lighter.

Geography

The leader of the wine industry - France - produces a recognizable red wine with a strong, intense taste, but the wines produced in its various regions are very different. Our most common Bordeaux is more tannic wines, Burgundy, Rhone-Alpes and Provence, as a rule, are distinguished by lighter wines, which are closer to Italian in this sense. However, Italy is another wine superpower, and the wines produced in its different regions are also very different, but the description of differences in wines by their exact origin is not included in our tasks, so we will limit ourselves to indicating the country. In terms of popularity among Old World wines, Spain closes the top three, which also produces wines with a unique character: I would describe it as a kind of balance between power and delicacy, although this, of course, does not end there.

The wines of the New World are, first of all, Chile, Argentina, South Africa, Australia, and finally, they have long won worldwide recognition, but are sparingly presented on our shelves in the United States. On the one hand, these wines tend to have a more powerful, assertive, somewhat rough taste than their European counterparts, while it is believed that good, high-quality wines from the New World are cheaper than from the Old.

This, in general, the wine globe is limited to - if we talk about the wines of the CIS, then most of them can not withstand any competition even with average European wines, and breakthroughs are rare and unexpected. In Russia, not so long ago, attempts began to revive Russian winemaking(First of all, I will name Chateau Tamagne and Chateau Le Grand Vostok) — according to all the rules, with the involvement of foreign specialists, with solid investments in equipment. The first local victories have already been won, but wine is the area where it takes decades to achieve real success. So let's wait and see.

Main Rule

The main rule when choosing wine sounds like this: red wine is served with red meat, white with white meat, fish and seafood. Everything seems to be simple, but there are also pink and sparkling wine, and there are more than enough exceptions in it, as in any rule ... Therefore, we will reason logically.

Wine is served along with the food they drink. This means that the tastes of food and wine should be in harmony with each other, and not pull the blanket over themselves: food with a brighter and stronger taste needs the same wines, powerful, with character, but more delicate dishes require the same light wines. Therefore, for red meat - like stew, roast beef, game - really, fragrant, tannic wines like the same Bordeaux are best suited. By the way, if the wine was involved in the preparation of the dish, it is appropriate to serve a glass or two of the same to it.

From myself I will add one small remark - if the variety (or varieties) of grapes is indicated on the label, this alone can tell you something about the taste of the purchased wine. The most common grape variety used in the production of red wine is Cabernet Sauvignon: wines from it are rich and tart. Wines made from Merlot are slightly lighter and fruitier, while Pinot Noir also produces more subtle flavors and aromas. Keep in mind that, in general, the taste of New World wines is more powerful, full-bodied and straightforward than wines from the same grape variety made in the Old World.

For the rest, be guided by the simple rules outlined above, your intuition and an independent understanding of all the subtleties of wine selection will not keep you waiting.

The second part will focus on white wine.

When laying a festive table for guests, you want to decorate it with fine wine with a delicate, refined aroma. The host of the feast invariably faces the question: how to choose a wine worthy of dear guests? To answer, you must have at least a minimum of knowledge about the classification of wines, their properties, characteristics, compatibility with certain dishes.

The main thing is to follow the rule when setting the table: less is better, but of higher quality.

The entire range of wines is divided into two large parts:

still wines "table and fortified";
rich carbon dioxide"and sparkling".

Calm wine according to the degree of exposure is:

young;
vintage;
collectible.

Young wine is sold in the distribution network immediately after maturation. It has a weak strength and aroma of a bouquet belonging to the grape variety. Young wine has many fans among people of different age categories.

For vintage wine grown special varieties of grapes. The brand of wine depends on the time of maturation of the wine. According to the existing standards of winemaking for wine of this category, aging is required in the range from one to six years. vintage wines stored for more than 6 years are considered collectible.

Table wines are made from natural juice obtained after pressing grapes.

The production of table wine completely eliminates the addition of alcohol. The amount of sugar in wine of this variety varies from complete absence to a certain percentage. sugar in table wine is a product of incomplete fermentation, stopped at a certain stage.

The quantitative residue of sugar in table wine serves as the basis for dividing this variety into the following types:

Dry;
Semi-dry;
Semi-sweet.

The color of the wine is determined by the variety of grape raw materials used for its production. Distinguish between white wine and red wine.

White dry wine differs in a small fortress about 11% vol. Light acidity, pleasant, soft taste goes well with fish dishes, cold appetizers, fruit and cheese.

Dry red wine has shades from pink to rich cherry color, tart taste with a bouquet of grapes ripened in the area where the drink is produced. Compared to white, red wine has less acidity and more strength. Dry red wine is served with hot fried or baked meat.

Semi-sweet and semi-dry wines are obtained by incomplete fermentation of dry wines, leaving a certain amount grape sugar. These drinks are friendly with meat, fish, vegetable dishes. They have a short shelf life in uncorked containers.

Fortified wines are made by fermenting grape must. The fermentation process is stopped and stabilized by the addition of alcohol. Wine contains residual sugar, the percentage of which depends on the stage of stoppage of fermentation. Alcohol additives increase shelf life fortified wine. The name of the wine is associated with an increased strength from 17 to 20% vol.

Fortified wine is usually consumed before dinner in small portions, sweet wines can be served as a dessert.

Notable Representatives strong wines: Madeira, port, sherry. Pairs well with hot first courses.

A large group is dessert wines: Muscat, Cahors, Tokay. Used in the dessert part of the meal. The sweetest of this group are liqueurs.

Champagne wine is obtained by secondary fermentation carbonated and bottled under pressure. Champagne is the wine of holidays and celebrations. It is served in tall transparent wine glasses to highlight the beauty of color and the play of gas bubbles. The wine seems to be playing. Has a light pleasant taste, when poured, forms a lush, beautiful foam. The taste of any wine varies significantly with the serving temperature. For red table and strong wines the best temperature will be 16-18 degrees, The delicate taste of dry white wines will emphasize cooling to 12 degrees, champagne will sparkle at 10 degrees.

The gaze of many scientists and researchers is riveted to wine. From a scientific point of view, its beneficial properties and impact on human life and health are being studied. There are heated debates about which wine is healthier: white or red? Wine, in fact, is a complex organic substance formed as a result of fermentation grape juice. This ancient drink In addition to water, there are a huge number of chemicals and elements: ethanol, grape and fruit sugar, vegetable glycosides "anthocyanins", beneficial acids, tannins, vitamins and microelements.

The only thing that all researchers agree on is that wine has a healing effect on the body only with moderate consumption. If you consume no more than 100 grams of red wine daily, a positive trend is observed in a person’s condition: blood pressure, toxins are removed from the body, cleansed blood vessels reduces the risk of developing diseases such as heart attack, stroke, atherosclerosis. Recently, opinions have been expressed that red and white wine are practically equivalent in terms of usefulness.

Red wine owes its color to grape varieties with dark skins and hearts. The composition of wine includes such useful coloring substances as anthocyanins. They give the wine a noble color, rich taste and delicate fragrance. Red wine has a relaxing effect.

Many health institutions practice the use of moderate doses of red wine in the treatment of diseases. respiratory system and cardiac pathology, removal of a depressive state.

There is an opinion that red wine protects against the effects of radiation and solar radiation.

Which red wine to choose

Which red wine to choose: dry, semi-dry, semi-sweet, fortified?

The listed varieties differ primarily in the content of sugar and alcohol. Dry red wine of a full fermentation cycle contains almost no sugar "0.3%", and alcohol is a product of natural grape fermentation. In semi-dry and semi-sweet wines, residual sugar is present due to the interruption of the fermentation process. Preservatives are added to these wines to extend the shelf life, which does not make them 100% healthy.

Fortified wine contains alcohol - rectified, has a high strength, it is recommended to use it in limited quantities.

Dessert varieties of red wine or liqueurs are preferable to semi-dry and semi-sweet, so special preparations are not used for their preservation. chemical methods. Conventional wisdom dictates that dry red wine is the healthiest and most natural.

Now about the age of red wine and its usefulness in this regard. It has been established that the age of the wine does not affect its healing properties, but only changes its taste. The content of vitamins and useful substances young, unaged wines, healthier than aged vintages.

Dry wines that do not contain sugar are much healthier than semi-sweet and dessert varieties.

Foreign producers of red wine

Dry red wine, which one to choose from imported varieties?

Wines from different countries are made from many local grape varieties. On the shelves of shopping centers in Russia there are a lot of wines from France with a wide range of prices from cheap to expensive.

The Russian buyer is mainly in demand for inexpensive varieties of dry red wine.

France is a leader in the production of wine, but low-quality drinks come across among its products. Therefore, when choosing a French wine, you should carefully study the information on the bottle: there should be information about the manufacturer, harvest date, year of release of the wine. The most famous French red wine varieties are Burgundy, Bordeaux, Rhone.

Italy ranks first in the export of wine. Sunny, warm weather makes it possible to grow grapes all year round. Red wines from the Tuscany wine region, made from the Italian Sangiovese grape variety, have earned worldwide fame. The most popular dry red wines are Chianti Classico, Super Tuscan, Brunello di Montalcino. Chianti is a wine aged no more than 2 years, if the exposure exceeds this value, the wine is called Riserva, it is several times more expensive.

The label will again help in choosing a quality Spanish wine. Wine of different aging has identifying inscriptions:

cheap canteen;
local, improved quality;
vintage;
elite.

suitable Spanish wine for juicy meat steak is the classic "Rioja" with fruity bouquet and bright taste.

When choosing imported dry red wine, one should be guided by the principle that the hotter the climate in the country of origin, the tastier wine. Therefore, wines from Argentina, Chile and other countries of the New World are so popular with us. Drinks from these countries have exotic flavors due to the use of original local grape varieties: shiraz, grenache, zinfandel, malbec. Famous grape varieties grow here: Cabernet and Merlot. The use of cheap labor, sunny climate, rich soils, high yields make the prices of wine from these countries affordable for the entire population.

The collection of traditional Georgian red wines will become wonderful decoration any feast. The first toast is said with glasses filled with the precious moisture of the Georgian semi-sweet wine Khvanchkara. vegetable snacks accompany Georgian red dry wines Saperavi or Mukuzani, smoothly moving on to the main meat dish - shish kebab. For dishes cooked in open fire, semi-sweet red wines based on the Kindzmarauli or Akhasheni saperavi variety are also perfect.

In recent years, a pleasant addition Russian market quality Abkhazian wines.

On the territory of Abkhazia there are several large wineries producing a relatively inexpensive red wine with a wonderful taste and bouquet.

Many private wineries are opening, where wine is made according to their own original or old recipes. Wines from private wineries with a richer taste, but also a higher price. Most popular brands Lykhny, Bouquet of Abkhazia, Chegem, Amra, Apsny.

After choosing a brand, variety and winemaker, it's time to check the originality of the wine and protect yourself from fake. All world wine producers strive to adhere to the design of labels. rule of three colors. Therefore, stay away from multi-colored pieces of paper.

Honest winemakers always indicate the name of the manufacturer and its location.

An important sign of quality wine is the indication of the year of harvest. Quality wine should not have sediment. An important compass is the cork of the bottle, its top should be at the level of the top of the neck and it should sit very firmly, keeping the wine fresh. Currently, some winemakers are replacing corks with screw caps. metal lids, simplifying the way you open bottles.

For the production of dry red wine, grape varieties Merlot, Cabernet, Negrette, Aglianico, Sauvignon and others are used. There are thousands of varieties of red wine in the world. The best of them are Cabernet Sauvignon, Shiraz, Pinot Noir.

Saturated, bright color wine can only be obtained from good grapes. Scarlet, burgundy, ruby, purple, or dark cherry hues indicate the youth of a dry wine. High-quality red wine is packed in massive individually shaped bottles in dark shades of green or brown. When serving wine, it is better to be guided by the principle: the richer, fatter, heavier the dish, the lighter the wine served.

Gastronomic pairings of red wine

There are countless gourmets in the world who experience boundless love for good dry red wine. In Italy, France, Georgia, wine is a traditional national drink, an essential attribute of lunches and dinners of all segments of the population.

Examples of combinations of dry red wine with food:

Tuscan dry wine is perfect for cheese, lasagna, spaghetti.
Semi-sweet Georgian "Kindzmarauli", Latin American "Kaiken Terroir Series" will make friends with barbecue, fried meat: lamb, beef.
The sweet taste of baked vegetables will emphasize the French "Le Cornu"
The taste of the dessert will be enhanced by Burgundy Beaujolais Nouveau

The best red dry wines

Château Fonceche is a French wine made from Cabernet Sauvignon and Merlot grapes. bright aroma ripe fruits and meadow flowers. Alcohol is 10 vol.

Serving temperature for meat dishes is about 18 degrees. Glasses with a ruby-colored drink will become the main decoration of the table.

Chianti is an old Italian dry wine. Strictly red grape varieties are used in its production. Great with Italian food.

Bararesco is another popular dry red wine from Italy. Grapes grown in the highlands give this drink a delicate tart taste and a complex aroma of spices, fruits and flowers.

Saperavi is a Georgian variety of dry red wine made from grapes of the same name.

The strength of the drink is not more than 11 vol. The wine is distinguished by maroon color and velvety taste of Mukuzani - Georgian wine from grape variety Saperavi, languishing for three years in oak containers. Recognized by its beautiful red color, taste with the aroma of berries and oak bark.

It goes well with hot meat and vegetable delicacies.

The best Russian red wines of 2016 are:

"Phantom" "Cabernet Sauvignon" winery Vedernikov, JSC Millerovsky winery;
Lefkadia "Reserve" LLC "Lefkadia", Krasnodar region;
Saperevi. Chateau Taman. Reserve JSC Kuban-Vino, Krasnodar Territory and others

Semi-sweet red wines are classified as table wines, with a strength of 9-14%, with a sufficient sugar content in the finished product.

Red semi-sweet wine, which one to choose?

The best red semi-sweet wines are produced by Georgia. Recipes tested for centuries, ideal weather conditions for the ripening of sweet grapes contribute to the creation divine drinks: Khvanchkara, Alazani Valley, Kindzmarauli, Akhasheni.

Khvanchkara is the most famous semi-sweet wine. The raw material is the berries of the Mujuretuli and Aleksandrouli varieties, grown in the vineyards of the Racha area.

A feature of the dark red drink is a great taste with floral and fruity notes.

Alazani Valley is a semi-sweet wine of red grapes grown in Western and Eastern Georgia.

Great addition to Georgian varieties cheese and sweets. Chilling the wine enhances it taste nuances. It has a pleasant taste and delicate bouquet.

Akhasheni - semi-sweet drink from famous variety Saperavi grapes growing in mountainous Kakheti. The velvety black cherry color is combined with a moderately tart taste.

Kindzmarauli is a famous semi-sweet red made from Saperavi grapes. Bordeaux color, dark pomegranate, pleasant taste and wonderful bouquet.

Summing up, we can say that when choosing wine, preference should be given to dry red wine made on the basis of red grapes. dark varieties. This type of drink occupies a significant niche in the assortment of vintage and single wines. Moderate regular consumption of dry red wine will help improve health, maintain vitality at the proper level, and cheer up. The main thing in achieving health and therapeutic effect regular consumption in small doses. Excessive consumption alcohol can lead to alcohol addiction. As the French say, wine cures everything except alcoholism.

Have you ever heard the expression "light wine"? Of course, they do not use it so often, and certainly not in wide circles, but nevertheless, light wines exist, so let's figure out what it is.

Light wines. The name actually speaks for itself. This is a wine without unnecessary shades, it has absolutely no tannins (the very ones that give the feeling that the wine “knits”), the level of alcohol is minimal. Most often, young wines are light, which have not yet had time to “ripen in the bottle” and gain this entire list of “aggravating” characteristics. By the way, the aftertaste of such wines is not very long. But this does not mean at all that you will not enjoy a glass of light wine.

The aroma of such wines is also usually uncomplicated, without any primary and secondary notes. They say about such wine aromas: clean. Grape, to make it easier to imagine. Or fruity, in some cases. But it's not sickeningly sweet. Light wine you can easily recognize by their indispensable freshness. In everything: both aroma and taste.

Light wines are ideal, as they say, for every day. For a non-special occasion, for a casual conversation with friends, and will also be an excellent accompaniment to a summer picnic.

You can buy red and white light wine at the WineStreet store.