Difference between wines.

"Which country do you prefer wine at this time of day?" - Woland asked the confused and discouraged bartender Sokov and was very disappointed with his answer “I don’t drink...” Despite the irony in relation to his unlucky character, M. Bulgakov was absolutely right: knowing when and what wine to serve is a real art. To be able to determine the variety and quality of wine is the first step to its heights.

According to the production method, sugar and alcohol content, wines are divided into canteens: dry, semi-dry and semi-sweet; fortified, including dessert sweet, liqueur and flavored; special, which include ports, sherries, Madeira and some other wines.

The technology for the production of dry natural wines is based on the complete fermentation of the sugar contained in the must - a wine material consisting of grape juice and pulp. Ripening of dry wine lasts 3-4 months, during which the drink acquires a delicate bouquet and self-clarifies. Dry white wines have a delicate taste and golden straw color; in reds, ruby ​​or garnet shades prevail, they are tart and have a pronounced fruity aroma.

Dry wine

The strength of dry wines does not exceed 11% with a sugar content of 1%. The best varieties are white dry wines Riesling, Rkatsiteli, Aligote, Sauvignon and red Saperavi, Cabernet, Merlot, Pinot-Franc.

Dry white wine goes well with white meat, fish, mushroom dishes and vegetables. Red is served with fried meat.

Semi-dry wine

Semi-dry wines are obtained by partial fermentation of sugars without the addition of alcohol. When the percentage of sugar content reaches 1-2.5, the fermentation process is stopped, reducing the temperature of the wine material to 4-5 degrees. The wine is allowed to mature: in order for the aromatic, tannin and nutrients from the pulp to completely pass into the finished drink, it is left in large closed containers for 30 days. During this time, the strength of the wine does not increase; it contains only 9-14% of the revolutions, which allows it to be used as a pleasant and useful addition to the table at which the whole family gathers every day.

For the production of semi-dry wines, white, red and pink grapes with a sugar content of 20-22% are used. These include, first of all, Cabernet Sauvignon, White Feteasca, Malbec, White Muscat, Isabella and Lydia.

Semisweet wine

Semi-sweet wines are especially popular with connoisseurs of good wines, with a mild pleasant taste, harmonious delicate bouquet and rich vivid color. They contain 3-8% sugar, and in terms of strength they do not exceed 10-12%.

For semi-sweet wines, as well as for semi-dry wines, the optimum sugar content of the grapes should be at least 20%. Such an indicator is given by varieties that ripen by mid-October. Leadership among them is occupied by Muscat and Merlot. Dessert wines are fortified, that is, containing alcohol.

  • The strength of dry wines does not exceed 11% with a sugar content of 1%. Semi-dry and semi-sweet wines contain from 3 to 8% sugar, but their strength is only 12-14%. Dessert wines are sweet. The percentage of sugar in them is from 10 to 20% with a strength of 17-18%.
  • Table wines, which include dry, semi-dry and semi-sweet, are served with main dishes. Dessert - for dessert.
  • Dry, semi-dry and semi-sweet wines do not have a long shelf life. Dessert wines only improve their taste over time.
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