The simplest recipe for making homemade wine. Champagne Brut Rose Reserve Des Grandes Annees by J.Lassalle France

Hello Angelica! Unfortunately, it is quite difficult to pick up just a light and weak wine, not knowing what event it is intended for and who will drink it.

But let's try to figure it out together with you, without focusing on any specific brands and names of wines, but using only general information.

Light wine means weak and young. A light summer wine is white wine with an alcohol content of 9 to 12 degrees. Wines with a strength of 13-14.5 degrees are heavier, with their own specific aromas, they are more complex and are not always unambiguously perceived, since they are best consumed with solid food.

More high degree is obtained when making wine from selected grapes, in which more than high content Sahara. Such a wine has such a bright individual aroma that the glass “holds” it, preserving the bouquet for several hours, and even while the glass is on the table, the aromas can change and acquire new shades. If the wine is light, simple, then after twenty minutes the aroma disappears. That is, the rule applies: light wine poured into glasses should be drunk immediately.

Red wine in summer is recommended to drink only in the evening and with a good hearty dinner, because a glass of red wine requires the use of serious dishes - such as roast. Red wine contains substances that promote faster breakdown of fats. And in white, such substances are much less. Dry white wines are good on their own, before serving main courses. They are low-calorie, light, pleasant. No one argues about the usefulness of red wine, but white wines, according to nutritionists, have a beneficial effect on the lungs and have antioxidant activity, as well as lower blood pressure.

To make it easier to remember, according to tradition, white wines are bought with fish and chicken, as well as vegetarian dishes. Red - to beef, pork, game and fatty poultry (goose, turkey). Or - white to white meat, red - to red. There are also exceptions for light red wines, which are often loved by ladies - if you know for sure that your lady loves red wine, but you are going to have a light dinner, dry red is fine. Sweet wines are recommended for spicy food.

Like cognac, some wines become more valuable with age. However, this is by no means the rule for everyone. Most wines have an expiration date - quite specific and indicated on the bottle. With age, they become better, only vintage wines and only reds become more mature. Remember this. The French term "Millesime" is used to designate them. English word Vintage. The better the harvest year, the better the wine will be.

French wines have not only a delicate taste, but also a rich, persistent smell, which is especially loved by women.

There is also a lot of information on this link:

Wine is like a living organism that is born, matures and dies. The soil on which the vine grows, the grape variety, the weather conditions during the harvest season - all these factors contribute to the flavor of the wine, making it either better or worse. The French term terroir refers to conditions that directly affect the quality of wine, including the climatic and soil conditions of the area. For example, famous variety Cabernet Sauvignon grapes grow in many places: the Loire Valley, Bordeaux, New Zealand, California, Crimea, but wine from it is obtained everywhere with its own bouquet, so it is equally important to know how to choose French, Italian wines, and other producers.

Features of production and raw materials for white wine

To make a good white wine, grapes are taken that contain 20% glucose. Among the winemakers the most popular are the following varieties:

• Sauvignon.
• Chardonnay.
• Riesling.
• Pinot blanc.
• Semillon.
• Chenin blanc.

Wines often take their names from the grape variety from which they were made. White wine can be made from almost any grape: white, pink and even red, just before squeezing the juice, the skin is removed from the latter, which almost always contains dyes.

White wines can be classified according to their sugar content into:

• Dry with no or minimum content glucose as it is converted to ethanol.
• Semi-sweet and semi-dry, in which residual sugar is present after fermentation stops, and the addition of alcohol turns such wines into fortified ones.
• Sweet (dessert) wines can contain up to 80 g of sugar per liter. Such sweetness can be obtained different ways: harvest later, dry berries, infect with noble mold.

The most popular brands of white wines

White wine is usually lighter than rosé and especially red, has mild taste and less intense aroma. The sugar content and the variety of the original grapes give each drink a unique character.

• Riesling has great acidity and a complex bouquet containing aromas of peach, green apple, melon and lime. Gourmets in aged wines especially appreciate the kerosene note. The German "Riesling" is traditionally famous (this is for those who care what kind of white dry wine choose), although it also works well in Austria, New Zealand and Australia.
• "Chardonnay" has light, refreshing citrus and fruit notes, and vanilla and honey can be caught in the aftertaste. The best samples of this wine are produced in the homeland of this variety - in Burgundy. But good wines from it are also obtained from Italian, Chilean, Argentinean and Australian producers.
• "Sauvignon Blanc" is a tart and bright bouquet, where gooseberries, currants and greens are guessed. The taste is very delicate, enriched with hints of tropical fruits. This is the main wine of New Zealand producers. "Sauvignon" is considered a fairly versatile wine, as it goes well with both meat and fish dishes.

When deciding which white semi-sweet or dry wine to choose, it is better to go to specialized stores where bottles are stored in special conditions. On the label you need to look for the grape variety, the country of origin and the year of harvest.

Moreover, the relationship between the quality of wine and its value is not always direct. You can buy a frank swill for a lot of money. If the buyer has any difficulties with which white semi-sweet wine to choose by name, then it is better to seek advice from a sommelier, he will tell you how to choose the right wine in the store.

Selection of white wine for dinner

Impossible to imagine romantic dinner without a glass of wine. But pick up suitable drink not so easy.

If we talk about an aperitif, then Vermouth, Campari and cocktails based on them remain the best options, although you can use any juice or white wine. Sparkling lovers can start with Italian Prosecco, a slightly acidic, fruity, refreshing and delicate wine that can whet your appetite and quench your thirst. From "still" wines, it is best to choose light, dry young drinks, such as Sauvignon Blanc from New Zealand, a fresh, mineral sour taste, or Italian Soave wine.

More often, wine accompanies the dish itself during dinner, and for a warm-up, as an aperitif, they drink pure or diluted Vermouth or some kind of cocktail, for example, a mixture of one part Prosecco with seven parts Campari, sparkling water and ice.

Next, there is a choice: what will dominate the dinner - food or wine? If you prefer food, you can not worry too much about wine by choosing an ordinary light drink. But if the main thing is wine, then you have to rack your brains over how to choose a dry white wine and part with a decent amount of money. It should be taken into account that for spiced wine with a rich bouquet, the same bright kitchen is required.

Video about which dry wine to choose

steamed or stewed fish must accompany wines with an unsaturated aroma (Italian Gavi or Bordeaux Sauvignon Blanc). For fried fish Mineral light wines with noticeable acidity from the Loire Valley (Pouilly-Fumé and Sancerre Blanc) are better suited.

If the fish is generously seasoned with strong spices or herbs, then it is better to drink it. Spanish wines varieties "Albariño" and "Verdejo". They have an increased density and viscosity, the taste has sourness and bitterness, but the refreshing properties of the drink are preserved. spicy fish a good addition to the "Gewurztraminer" from Alsace.

Meat dishes, poured cream sauce, will taste better with white Bordeaux and Burgundy wines. Oily Chardonnay, aged in a barrel with a minimum of acid, will go well, but its young specimens are best served with seafood.

White wines for dessert

When it comes time to serve dessert, the next question is how to choose a white semi-sweet wine. Late harvest wines (vendangetardive) from dried grapes (Italian Vinsanto or Richetto) or grapes specially infected with noble mold (Sauterne) are best suited at this moment. You can also indulge in fortified "Port" or "Sherry". Late-harvested Gewürztraminer can be paired with peach or pear drizzled with caramel. Can be used classic combination Sauternes with spicy French Roquefort. However, last wine perfect for also home baking, and its combination with fresh fruit will cause an "explosion" of the summer flavor palette in your mouth.

Sherry is an ideal partner for dried fruits, but it goes a little worse with the fragrant Swiss cheese "Tete de Moine" with a washed rind.

When choosing a combination of wines with dishes, you need to use the main principles, and each of them should not contradict the others:

• The national or geographical principle indicates that the wine of the country is more often combined with local cuisine. For example, Alsatian dishes that differ from French dishes are best served with dry white Alsatian wine. Our Russian cuisine goes well with Georgian and Crimean wines.
• The next principle is called cooking or sauce. In cooking, wines are used very often - they are used to make decoctions, marinades and bases for sauces. In this case, this dish should be accompanied by the same wine that is in the sauce, or similar. If the barbecue was marinated in dry white wine, then red wines should not be served with it.
• The dominant or power principle says that the strength of the dish and the wine should match each other. Since red wines are stronger than whites, they are best paired with fat, heavy and spicy dishes. An underdone beef steak cannot be combined with light white wine, as well as red Bordeaux wine with boiled pike perch.
• The most famous principle is the color principle, according to which red wine is served with red meat, and white with white.

There is no such versatile wine that could match all the changes in the meal from an aperitif to a dessert. If the whole company is having dinner, then the solution is much simpler - a few bottles of different wines will solve all problems. If two people dine, then overpower a couple colorful bottles it will be difficult, so you can limit yourself to a bottle of white wine beloved by both, which can accompany the entire dinner well until it is completed.

By what criteria do you choose white wine, and what is the best for you? Tell about it in

You can’t call it light, acidic, filled with tannins, they most often become companions of autumn and winter evenings, quite heavy meat dishes. In other words, you can't just deal with them. But we will dare to convince you of this by proving that not only white wines can be light. Let's start with the fact that often young red wines that have not yet gained courage, viscosity and viscosity are quite easy to drink even in summer.

There are also some grape varieties that consistently produce excellent red wines that do not weigh down your taste buds at all. Most often these are local, autochthonous varieties, so you still need to try to find them. But among them, the well-known Pinot Noir is “lost”. However, it definitely should not be a representative of Burgundy, and France as a whole, since French Pinot Noir, European Pinot Noir can hardly be called light. But among the wines of the New World it is quite possible to find the very freshness of red wines. Especially if it is wine from the northern regions of South Africa. Or, say, from New Zealand.

However, gamay is also not such a rare wine in Russia. And here, on the contrary, French wines, beloved by many Beaujolais, come forward. Wines that should not be aged for a long time: after three years they completely lose their appeal.

Now rare specimens

Zweigelt

This grape is a special pride of Austria. This grape is named after its "creator", who crossed two more grape varieties, also not the most famous. The grapes turned out good: unpretentious, frost-resistant, early ripening. True, the Austrians are in no hurry to make serious wines out of it. Young, fresh, that's why we recommend them here. A must try when visiting Austria.

nerello mascalese

This variety in Russia is even more difficult to find. It grows on the island of Sicily. This variety will definitely appeal to lovers of such a popular grape as nero d'Avola. By the way, Nerello Mascalese is a very serious competition for the latter in Sicily. The volcanic soil actually robs these wines of fruitiness, while still making them very mineral and refined. By the way, white wines are usually called mineral.

Agiorgitiko

This wine can only be found in Greece. Unfortunately, they are trying to export here, but for some reason the Greeks are not very good at it. But tourists in Greece praise local wines, love them, but, unfortunately, often forget about their love, as soon as they cross the border.

If you remember Greek mythology, then you definitely know the myth of Heracles and the Nemean lion. So, it is believed that the blood of a lion was shed on the ground and the soil became fertile. It was on it that this wonderful Agioritiko grape grew.

Wines are really powerful. More powerful than all the ones we talked about above. What do you want from wines made from grapes grown on the blood of a lion? But still they are not devoid of fruitiness and some lightness. And they definitely remind you of hot Greece.

Well, those who love red wines drink them regardless of the season, lightness and buy them at the WineStreet store.

Spring is finally coming into its own, bringing with it bright sunshine, the first flowers, dreams of a summer vacation and, of course, light seasonal dishes. So, now is the time to put aside thick, full-bodied winter wine and opt for fresher drinks - pink, white, young fruity reds. The best wines for spring are in the hit list from Fragrant World.

The French call the perfect spring wine vin de soif, thirst-quenching wine. It's refreshing light drink with low alcohol content, low tannins and pronounced acidity. It is recommended to serve "spring" wines chilled.

subtle pink

Fragrant and fresh rose wine - a win-win for spring. The choice is truly limitless, from the strawberry notes of Bordeaux merlot to the cherry nuances of Spanish rosado, from the rich, slightly peppery bouquet of Rhone Valley rosé to the refreshing taste of trendy New Zealand wines.

For spring, a young rosé wine - 2015 or 2016 is suitable. You should not store it for a long time so that the drink does not lose its expressiveness and freshness - drink wine within a few weeks after purchase. For the same reason, it should not be stored for a long time. open bottle, the wine will lose a lot of taste and aroma after three to four days in the refrigerator. Strong cooling prevents delicate flavors from revealing, so it is better to serve rose wine at a temperature of 10 - 12 °.

Bleu de Mer Rose 2016

Refined and elegant wine from Languedoc. The rich aroma refreshes with hints of watermelon and cherry, berry nuances, notes of citrus and herbs. It goes well with mussels and other seafood, as well as any fish from salmon to flounder.

Côtes de Provence Irresistible 2016

Wine of luxurious pale Pink colour from the Côtes de Provence appellation, which has long been famous for its rosé wines. The grapes for this wine are harvested at night to keep it fresh. Notes of white peach and grapefruit sound in the noble aroma, the refreshing taste captivates with silky freshness. The wine is expressive enough for a party and light enough to drink a glass or two at lunchtime as an accompaniment to appetizers, fish, salads, fruits.

Crucillon Rosado 2016

An interesting strawberry-pink wine from the Spanish province of Aragon. The intense fruity aroma reveals nuances of spices and fried bread. In soft, deep taste shades of ripe fruits are intertwined with soft tannins and balsamic notes. Wine that goes well with roast lamb, and with red fish (salmon, tuna), will be the best choice for barbecue.

Zweigelt Rose Gottweiger Berg 2016

Very light, pleasant and fresh spring wine of bright pink color from the Krems Valley in eastern Austria, awarded a gold medal at the Weinprämierung competition. The aroma is dominated by characteristic strawberry notes, the taste is well structured, harmonious, with berry shade. The wine is suitable for any snacks and poultry dishes, smoked meats. However, on long bright spring evenings it “plays” beautifully even without any accompaniment.

Spy Valley Pinot Noir

The wine of exquisite pale pink color has a delicate bouquet, in which fruity shades of plum, red berries and pomegranate are combined with an earthy tone characteristic of Pinot grapes. The taste of wine is dominated by fruits, which are set off by notes of spices and citrus. The wine goes well with salmon and trout, roast turkey, Asian Cuisine.

fresh whites

Traditionally, white wines are considered summer wines, but we have some worthy options for you that are ideal for the transition period between the cold of winter and summer heat. Spring white wines are bright, with a charming floral and fruity aroma, which is in perfect harmony with the awakening and flowering of nature. Delicate rieslings, cheerful sauvignons, fresh albariños, invigorating sparkling wines - this is the choice of this spring. White wines reveal their taste at a temperature of 8 - 12 ° C, champagne is best served chilled to 7 ° C.

Camino del Vino Pazo cilleiro Albarino Rias Baixas

Albariño, originating in Galicia in northwestern Spain, remains one of the most fashionable white wines. Golden yellow with greenish highlights, Pazo Cilleiro has a clean, balanced bouquet with a distinct citrus hue, notes of white fruits and flowers. The palate is round, fresh and elegant, with hints of pineapple and melon, and a long, fresh aftertaste. The wine gracefully sets off dishes from fish, shellfish and seafood, perfectly harmonizes with vegetable salads, light spring and summer soups.

Muller Grossmann Riesling Steiner Point

Think sweet Rieslings are cloying and dry Rieslings are too tart? This elegant dry wine of pale golden color is able to destroy any prejudice. IN fresh aroma Aromas of cool white fruits, lime and bergamot are deliciously combined, benzene notes characteristic of dry Rieslings are barely noticeable. On the palate there are shades of lime, apples, orange peel. Riesling perfectly accompanies smoked fish and poultry, trout, crab, salads and Asian dishes.

Prosecco Erfo Brut Veneto Sartori

Italian Prosecco - the best choice to mark the welcome arrival of spring. Pale straw, with a slight green tint brut by Erfo has a delicate bouquet with notes of wild apples and acacia flowers. Thanks to its exquisite dry taste with fruity and nutty undertones, this a sparkling wine will be a great aperitif, a harmonious addition to juicy fruit or fresh baked goods.

Chablis La Marguerite

Due to the lack of barrel aging, Chablis and other young wines from Chardonnay retain their freshness and delicacy of taste, so they are ideal for spring salads, oysters, poultry with cream sauce and other dishes with a delicate taste. The bouquet of Chablis La Marguerite is refreshing with notes of citrus and acacia. In a clean, invigorating taste, nuances of flowers, lemon and freshly baked bread are noticeable.

Sauvignon Blanc Family Selection Gran Reserva

Wines "Sauvignon Blanc" do not need a special introduction. If you are already familiar with the products of France and Italy, we recommend that you refresh your impressions with New World wines, in particular, Sauvignon Blanc from the manufacturer, awarded the title of the best winemaker in Chile. Wine with fresh and bright aroma caresses the palate with hints of lime, gooseberry, grapefruit with a spicy pepper note. The wine is ideal with fish and white meat. goat cheese, spicy food, tomato-based dishes.

Light red

Of course, no one will forbid you to while away spring evening with a glass of your favorite winter wine - powerful, seasoned, spicy. And yet, spring frivolity predisposes to young, light and dizzying drinks. In the perfect spring red, there is no place for serious oak tannins, but sweet aromas of red berries soar. It is better to choose fresh wines with a strength of no more than 12-13 degrees - otherwise, excessive sweetness may appear in the taste. Whether or not to cool spring red is your choice. However, on the eve of warm days, it would be wiser to focus on wines whose taste will not suffer from cooling to 16–18 °C.

Pinot Noir Sol Calcer

In spring Pinot Noir, the characteristic “animal” aroma is balanced by brighter and more intense fruit tones. In the bouquet of this ruby-red wine, notes are clearly distinguishable strawberry jam, juicy blackberries and roses, with which shades are interestingly combined autumn leaves And white pepper. The characteristic taste, in which fruity freshness is intertwined with light mineral tones, makes this wine the best accompaniment for grilled meats, game, cheeses.

Nebbiolo D'Alba Patrizi

Wines made from Nebbiolo grapes are known for the predominance of fruity and floral nuances in the bouquet and taste. In the aroma of this pleasant pomegranate red wine you will feel notes of cranberry, raspberry, cherry and violet. The taste is well structured, velvety, with hints of white flowers and ripe berries. The wine goes well with steaks, grilled meats and vegetables, cheeses.

Beaujolais-Villages

Wines "Beaujolais-Village" are made from Gamay grapes, which gives Beaujolais its famous character - bright, bold, mischievous. Wine from Labaume Aine & Fils is very light, with delicate aroma, in which berries, herbs and violet are felt. Pleasant taste continues the fruity theme, which ends with a pleasant sourness and notes of greenery. Suitable for almost any appetizers and hot meat dishes.

Chateau Des Annereaux

An elegant wine with a very fruity character. Nuances of red and black berries with a touch of fried bread sound in a lively expressive bouquet. The taste is dominated sweet and sour berries– red currant and raspberry, which are balanced by soft melting tannins. Wine perfectly accompanies meat, game, cheeses.

Montepulciano d'Abruzzo Riparosso

Montepulciano - excellent wine for spring: rich and fruity, but not heavy, it will become great choice for changeable April and May weather, when sunny heat and cloudy coolness replace each other several times a day. The bouquet of this ruby ​​Montepulciano captivates with pleasant and persistent aromas of red berries. The taste is silky, deep, rounded, with a slight hint of licorice in the aftertaste. Suitable for roasts, game and noble poultry dishes, lamb, aged cheeses.

Of course, in a short list it is impossible to cover all the wines that can create a truly spring mood. From young Portuguese Vinho Verde to sparkling Italian Lambrusco, from pure and delicate Muscadet from the banks of the Loire to intensely fruity Zinfandel from California, the choice is truly endless. Try it, experiment: the assortment of Aromatny Mir stores has everything to create your own hit list for spring or, of course, any other time of the year.

Always yours, Fragrant World

"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 natural sweetness - sugar is, of course, not added there. Everything happens natural way: the berry is “drying” on vine under influence noble mold, resulting in a lot of sugars accumulating 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 is, first of all, harmonious and 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 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 easy, fresh wine. And even vice versa: if you see loud names and images of castles on budget French wines, take it as a cheap “lure” and don’t 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.