The difference between dry wine and semi-dry wine. How is dry wine different from semi-dry wine?

It will be useful for every wine lover to understand the theory of this ancient drink: study the classification and production methods, read about wine-growing regions and grape varieties. Deep knowledge of the drink will help you choose better wines and find the perfect gastronomic combinations. Today we will try to delve into the subtleties and find out how semi-dry wine differs from dry wine.

The main difference between semi-dry and dry wine is the concentration of sugar. If the fermentation process of grape juice takes place without the intervention of the winemaker, the residual sugar is completely fermented, and dry wine is obtained - it contains no more than 0.3% sugar (up to 4 grams per liter, according to Russian standards). When the winemaker deliberately stops the fermentation process at a certain stage, the resulting semi-dry wine contains 4-18 grams of sugar per liter. To stop fermentation, heating or cooling the wort is used, and less often, adding alcohol. Sometimes winemakers use some high-sugar grape varieties, dried and botrytised grapes to produce wine with residual sugar. Next, semi-dry wines are also aged in barrels or bottles before reaching the buyer’s table.

Labeling of semi-dry wines

The differences between dry wine and semi-dry wine are clearly indicated on the label: if it is in English, you will see the words semi dry or medium dry, and in the case of dry wine, only the word dry. French semi-dry ones are labeled as vin demi-sec, Italian - semi-secco, Spanish - semi-seco. You can also find a line with sugar content, which is always present on the label.

Taste of semi-dry wines

You can also distinguish wine by taste: dry wine is often tart, tannic and rather aggressive in taste. Taking a sip of dry wine, you will feel how it astringently and literally dries out your mouth a couple of moments after taking a sip. Semi-dry wine tastes more harmonious, its acidity and tannin are lower. If you are used to drinking semi-sweet wines, like many Russians, semi-dry wine will be a good transition option for getting used to the taste of dry wine.

What to drink with?

How to find a good gastronomic pairing for semi-dry wines? Red semi-dry goes well with meat, hard and sharp cheeses. White - with fish, seafood, medium-aged cheeses.

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

The main thing is to follow the rule when setting the table: less is better, but more High Quality.

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

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

Still wine, according to the degree of aging, can be:

• young;
• vintage;
• collectible.

Young wine is sold in retail chains immediately after ripening. It is characterized by a weak strength and bouquet aroma belonging to the grape variety. Young wine has many fans among people of different age categories.

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

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

The production of table wine completely eliminates the addition of alcohol. The amount of sugar in a wine of a given 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 sugar residue 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 type of grape raw materials used for its production. There is a distinction between white and red wine.

Dry white wine has a low strength of about 11% vol. Light sourness, pleasant, soft taste go well with fish dishes, cold appetizers, fruits 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 wine, red wine has less acidity and greater strength. Dry red wine is served with hot fried or baked meat.

Semi-sweet and semi-dry wines are produced by incomplete fermentation of dry wines, leaving a certain amount of grape sugar. These drinks go well with meat, fish, and vegetable dishes. They have a short shelf life in an unopened container.

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

Strong wine is usually consumed before dinner in small portions; sweet wines can be served as dessert.

Famous representatives of strong wines: Madeira, port, sherry. Pairs well with first hot dishes.

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

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

Wine has attracted the attention of many scientists and researchers. WITH scientific point his view is studied beneficial features and impact on human life and health. There are heated debates about which wine is more healing: white or red? Wine, in fact, is a complex organic substance formed as a result of the fermentation of grape juice. In addition to water, this ancient drink contains a huge amount chemical substances and elements: ethyl alcohol, grape and fruit sugar, plant 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 person’s condition shows positive dynamics: it decreases blood pressure, toxins are removed from the body, blood vessels are cleansed, and the risk of developing diseases such as heart attack, stroke, and atherosclerosis is reduced. Recently, opinions have been expressed that red and white wine are almost equivalent in terms of health benefits.

Red wine owes its color to grape varieties with dark skins and cores. Wine contains useful coloring substances such as anthocyanins. They give the wine a noble color, rich taste and delicate aroma. Red wine has a relaxing effect.

Many health institutions practice the use of moderate doses of red wine in the treatment of diseases of the respiratory system and cardiac pathology, and in relieving depression.

It is believed that red wine protects against the effects of radiation and solar radiation.

Which red wine to choose

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

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

Fortified wine contains rectified alcohol, has a high strength, and is recommended to be consumed in limited quantities.

Dessert varieties of red wine or liqueurs are preferable to semi-dry and semi-sweet ones, since special chemical methods are not used for their preservation. The generally accepted opinion 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 a wine does not affect its healing properties, but only changes its taste characteristics. According to the content of vitamins and useful substances Young, unaged wines are healthier than aged vintage ones.

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

Foreign red wine producers

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

Guilt different countries made from many local grape varieties. On the shelves of Russian shopping centers there is a lot of wine from France with a wide range of prices from cheap to expensive.

Russian buyers are mainly in demand for inexpensive varieties of dry red wine.

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

Italy ranks first in wine exports. Solar, warm weather allows you 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, Supertuscan, Brunello di Montalcino. Chianti is a wine aged for no more than 2 years; if the aging exceeds this value, the wine is called Riserva, it is several times more expensive.

The label will again help you choose a quality Spanish wine. Wine of different ages has identifying inscriptions:

• cheap dining;
• local, improved quality;
• vintage;
• elite.

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

When choosing imported dry red wine, you should be guided by the principle that the hotter the climate in the producing country, the tastier the wine. That’s why wines from Argentina, Chile and other New World countries are so popular in our country. 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, and high yields make prices for wine from these countries affordable for the entire population.

A collection of traditional Georgian red wines will be a wonderful decoration for any feast. The first toast is made with glasses filled with the precious moisture of Georgian semi-sweet wine “Khvanchkara”. Vegetable appetizers are accompanied by Georgian red dry wines “Saperavi” or “Mukuzani”, smoothly moving on to the main meat dish - shish kebab. Semi-sweet red wines based on the Kindzmarauli or Akhasheni saperavi variety are also perfect for dishes cooked over an open fire.

IN last years High-quality Abkhazian wines have become a pleasant addition to the Russian market.

There are several large wineries operating on the territory of Abkhazia, producing relatively inexpensive red wine, distinguished by its wonderful taste and bouquet.

Many private wineries are opening, where wine is made according to their own original or ancient recipes. Wines from private wineries with a richer taste, but also a higher price. The most popular brands are 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 counterfeiting. All the world's wine producers strive to adhere to the three-color rule when designing labels. 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. High-quality wine should not have sediment. An important compass is the bottle cap; its top should be level with the top of the neck and it should sit very firmly, preserving the freshness of the wine. Some winemakers are now replacing corks with screw-on metal caps, making it easier to open bottles.

To produce dry red wine, the 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.

A rich, bright color of wine can only be obtained from good grapes. Scarlet, burgundy, ruby, violet, or dark cherry shades indicate the youth of dry wine. High-quality red wine is packaged 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, fattier, heavier the dish, the lighter the wine served.

Gastronomic combinations of red wine

There are countless gourmets in the world who have a boundless love for good dry red wine. In Italy, France, and Georgia, wine is a traditional national drink, an integral 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 with cheese, lasagna, and spaghetti.
• Semi-sweet Georgian “Kindzmarauli”, Latin-American “Kaiken Terroir Series” will make friends with barbecue and fried meat: lamb, beef.
• The sweet taste of baked vegetables will be emphasized by the French “Le Cornu”
• The taste of the dessert will be enhanced by Burgundy Beaujolais Nouveau.

The best dry red wines

Chateau Fonches is a French wine made from Cabernet Sauvignon and Merlot grape varieties with a bright aroma of ripe fruit and meadow flowers. Alcohol is 10 vol.

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

Chianti is an ancient Italian dry wine. Strictly red grape varieties are used in its production. Goes great with Italian food.

Bararesco is another popular dry red wine from Italy. Grapes grown in the mountains give this drink a subtle 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 no more than 11 vol. The wine is distinguished by its dark burgundy color and velvety taste. Mukuzani is a Georgian wine made from Saperavi grapes, languishing for three years in oak containers. Recognized by its beautiful red color, taste with the aroma of berries and oak bark.

Perfect for hot meat and vegetable delicacies.

The best Russian red wines of 2016 were recognized:

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

Semi-sweet red wines are table wines, with an alcohol content of 9-14%, with 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, proven over centuries, perfect weather for the ripening of sweet grapes they contribute to the creation of divine drinks: Khvanchkara, Alazani Valley, Kindzmarauli, Akhasheni.

Khvanchkara is the most famous semi-sweet wine. The raw materials are berries of the mujuretuli and alexandrouli varieties, growing in the vineyards of the Racha area.

The peculiarity of the dark red drink is its excellent taste with floral and fruity notes.

Alazani Valley is a semi-sweet wine from red grape varieties growing in Western and Eastern Georgia.

An excellent addition to Georgian cheeses and sweet dishes. Cooling wine enhances its flavor nuances. It has a pleasant taste and delicate bouquet.

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

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

To summarize, when choosing wine, you should give preference to dry red wine made from dark red grape 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 lift your spirits. The main thing in achieving a healing and therapeutic effect is regular consumption in small doses. Excessive alcohol consumption can lead to alcohol addiction. As the French say, wine cures everything except alcoholism.

Red semi-dry wine is one of the most popular alcoholic drinks. It contains a lot of different minerals and vitamins, therefore, when consumed adequately, it has a beneficial effect on human health and well-being. This wine goes well with different dishes, allowing them to more fully reveal their taste.

Peculiarities

A good red semi-dry wine is a natural alcoholic drink based on grapes. It is characterized by the presence of alcohol from 9 to 13% and a sugar content of 5-25 g/dm³.

The drink is usually divided into two subspecies. The first is called natural semi-dry wine. This option is obtained with incomplete fermentation or pulp. The second type is table red semi-dry wine. This drink is made by adding grape must or its concentrate.

The drink has an attractive color - from light red to dark burgundy. In addition, it perfectly preserves the unique varietal aroma and reveals additional fruity and floral tones. This unique feature, which red semi-dry wine has. Consumer reviews also indicate that the drink has a very harmonious and fresh taste without oxidation, but with a slight astringency.

Preparation method

This drink is made in the same way as red. To do this, the fermentation process stops when the mixture reaches a certain sugar concentration. Most often, it is red semi-dry wine that is the basis from which the semi-sweet drink is produced.

Since all table wines are rather unstable products, the basis of their production process is the need to ensure biological stabilization. This is understood as a set of processing procedures aimed at eliminating cloudiness that appears due to the presence of microorganisms in the wine. On this moment There are three ways to stabilize.

• Biological nitrogen reduction involves the removal of various nutrients, which are necessary for the life of bacteria. This option allows you to obtain high-quality wines, but does not guarantee the complete absence of microorganisms.
• Physical stabilization anticipates heat treatment, wine filtration, as well as its ultrasonic treatment. These processes allow you to destroy microorganisms and stop the fermentation process.
• Chemical stabilization involves the use of a variety of preservatives that are approved for use in the food industry, including sorbic and

Each option has its positive and negative sides, so there is no ideal method. The taste and appearance of the wine depends on the type of fermentation stop.

Benefit

In addition to its unique gastronomic characteristics, red semi-dry wine also has a positive effect on human body. This is due to the fact that the drink contains antioxidants, minerals and vitamins. That is why the semi-dry version is not inferior in quality to the dry one.

According to scientific research, 150-300 grams of the drink have a positive effect on the cerebral cortex and also have a good effect on the cardiovascular system. In addition, this product also acts as an aphrodisiac. The wine acquires a similar effect due to the presence of rhodium and lithium in its composition.

In addition to this, the drink has other benefits:

• Prevents the development of atherosclerosis and reduces cholesterol levels.
• It also removes toxins from the body due to the presence of tannins.
• Wine is good for anemia because it contains iron and B vitamins.
• Restores vitality.
• Helps slow down cell aging.
• Maintains normal stomach acidity.
• Increases the secretion of endocrine glands.
• Improves sleep.
• Prevents the formation of tartar and caries.

However, it must be remembered that positive effect present only with moderate consumption of wine. If you have kidney problems, nervous system, as well as the digestive system, it is better to avoid wine. It should also be remembered that wine should not be consumed by children and adolescents, as it can disrupt their normal development, as well as by pregnant and lactating women.

Energy value

The drink has the following energy value per 100 grams of product:

In accordance with this, the energy percentage is as follows: proteins/fats/carbohydrates - 2/0/13. Safety for the waist is another advantage that semi-dry red wine has. The calorie content of the product is only 78 kcal.

Popular wines

As for wines, the most popular semi-dry options in our country are:

• "Merlot."
• "Chianti".
• "Bear's Blood"
• "Monastery Hut" and others.

Foreign options are also in demand, but their price is slightly higher.

What to drink with?

Not everyone prefers semi-dry wine. This is due to tartness and sourness. Properly selected food, however, can reveal the unique taste and aroma that semi-dry red wine has. What should you drink this product with? The choice must be made towards the following:

For guests, you can prepare a special mix, combining cheese, pieces of meat and fruit. Such food removes excess acid in the wine and makes the taste harmonious and rich.

It is very difficult to choose a really good and high-quality wine. The supermarket display cases are overflowing with beautiful bottles with non-standard names, and the prices can be either very low or inflated. The vast majority of our citizens only know about wine that it can be red, white, sweet, semi-sweet and dry. It is believed that only professionals (sommeliers) can correctly determine the quality of wine, while the average person cannot do this. In fact, wine is an ordinary product with simple characteristics that everyone can understand.

Red wine: characteristics

Typically, red wine is classified according to several criteria: the ratio of sugar and alcohol, as well as the method of making the drink.

In the first case, wine can be divided into:

• Dining rooms. They come in dry, semi-dry and semi-sweet varieties.
• Fastened. There are strong, sweet, dessert, liqueur.
• Flavored.
• Sparkling. This includes wines such as brut and champagne.

According to the method of making wine, the classification is slightly different:

• Varietal. Such wines are made only from selected grapes of a certain variety.
• Sepazhnye. Drinks in this category are blended from several grape varieties.
• Blended. Mixing takes place of ready-made wine, and not grapes, as in the previous case.

Wines also differ in the aging of the finished product:

• Single wines are very common in trade and are budget option. Such bottles do not age for a long time and usually go on sale the following year after the grape harvest.
• Vintage wines are characterized by longer aging (at least eighteen months). In addition, each drink in this category has its own production technology, which, in fact, is what distinguishes each vintage wine.
• Collection wines are a derivative of vintage wines that have been aged in bottle for at least three years. For connoisseurs, the correct age for a collectible drink is about ten to fifteen years.

Wine selection in the store

When buying wine, you need to focus on signs of quality:

• The wine must be either sweet or dry. The advantage of dry wine is that it does not contain sugar. And the lack of sweet wine is in preservation, and preservation occurs due to the presence of sugar. All this complicates the secondary fermentation of the drink. Dry and sweet wine does not undergo additional sulfation, which greatly affects the health of the person who drinks the wine. Semi-sweet wine is prohibited in all countries because it is very harmful, but for Russia, of course, it is available. It is made from low-quality raw materials, or, more simply, from waste.
• Indication of the year of harvest. If the vintage year is not written on the label, this means that the wine is unnatural and most likely chemical or concentrated.

• Grape varieties on the label. Almost every bottle says the same thing - “Made from the best grapes” or “Made from fresh and healthy grapes”, but why don’t they indicate the grape variety? Could it be that the raw materials used are not the best? If they don’t write the variety, try to use reviews of the wine as a guide. Of course, if the legislation does not allow specifying varieties, no one will do this, for example - French wines do not write down the composition, because this cannot be done. But in France they also make terrible wines, which also do not indicate the composition, but they sell them in other countries. Therefore, try to choose a wine with an informative composition that indicates the grape variety.
• Indication of aging period (in bottle and barrel). Wine Low quality never stored in barrels, although oak can smooth out some problems, the cost of such storage does not pay off. It is much easier to do the following - pour the drink into Plastic container volume of 10 tons and send to Russia. Here they will “process” it and “improve it” with the help of dyes and sugar, and then even sell it. Remember that only the highest quality wine is aged in barrels, which pays for the aging costs.

• Bottle price! Good wine cannot be cheap. Don’t believe anyone who tells you that a natural product can cost 100 rubles. In European countries you cannot find quality wine for less than seven euros per bottle. Inexpensive alcohol is made, at best, from waste. It often contains additives that enhance taste, dyes, and preservatives. This alcoholic drink can cause:

1. severe allergies;
2. poisoning
3. stomach upsets.

• What does the label tell you? The label will help you choose the right drink. The manufacturer must indicate the following information on it:

1. year of harvest;
2. manufacturer;
3. holding period;
4. alcohol content.

It’s worth passing by a bottle if its label contains poetic phrases like: “wine from the best varieties,” “wine from selected grapes.” This alcoholic drink is made from wine production waste.

Producing countries Wines

France - first place in world winemaking

Indeed, this country has long and firmly occupied a leading position in wine production. Every year, about a quarter of the world's volume of this alcoholic drink is produced here, which is exported in large quantities. But such volumes do not at all indicate the quality of each bottle, especially for those countries whose residents have little knowledge of quality wine. So, let's figure out how to choose the right dry red wine from France so as not to make a mistake.

Label on French wines

• The best quality wines have rather modest labels.
• High-end drinks are labeled with the words appellation (wine community) or chateau (castle) with the name.
• The best French-made wines have the word “control” or Grand Cru classification.

Types of French alcoholic drinks

The most famous are Bordeaux (they are much more expensive and are considered more prestigious) and Burgundy.

The best Bordeaux wines

• Chateau Latour;
• Chateau Lafite Rotschild;
• Chateau Haut Brion;
• Chateau Mouton Rotschild;
• Chateau Margaux.

The best wines of Burgundy

• Ramonet;
• Leroy.

Wines of Italy

This country produces slightly less wine than France. The most common type of this drink is Chianti. If you choose the right producer, then such a dry red wine may well become a regular on your table, captivating you with its extraordinary taste. Chianti Classico is considered the best brand. On the label of this wine you can find the high quality mark D.O.C.G., which is a guarantee of authenticity. Also on real Chianti you can find an emblem - a black rooster. Chianti is drunk young, but if you age it for about 27 months, the taste will become much better. This drink has the additional name Riserva and its price is three to four times higher than the classic one. It should be noted that the serving of these two types of wines is different. If young wine is served chilled to a temperature of 16-18 degrees in medium glasses, then Riserva is drunk at room temperature in large pot-bellied glasses.

Ukraine

In Ukraine, more than 300 thousand tons of grapes are harvested per year, so approximately 15 million deciliters of wine are produced. The strangest thing is that they produce much more wine than they should. It is for this reason that people do not trust Ukrainian wine; everyone has the idea of ​​diluting the wine big amount water or adding chemicals. Almost all Ukrainian semi-dry and semi-sweet wines have chemical impurities in their composition. Not grape alcohol, but ethyl alcohol is added to the wine, and then sweetened with standard sugar. Of course, it is difficult to prove this without an examination, but you can just look at the cost of Ukrainian wine. But in Ukraine, just like in Russia, they pass off low-quality goods as high-quality ones. To earn a lot of money from gullible people. But it is quite possible that Ukrainian wine can be of high quality, for example, dry. Although most restaurants do not include Ukrainian wine on the menu, they openly say that their wine is of low quality, and dry wine is made from spoiled raw materials. Before buying Ukrainian wine, look at the manufacturer’s address; if it states that grapes are grown near Kiev, most likely the wine is of low quality. But now Ukraine is trying to correct the situation, technologies are improving, and the number of vineyards is growing. But why buy wine from a dubious producer when there are producers who have proven themselves in the market?

Moldova and Georgia

In any store you will find wines from Georgia and Moldova, but for some inexplicable reasons people think that these are very high-quality wines with a low price. Of course, the cost of such wines is the main advantage, because it is much lower than that of Ukrainian producers. Most wines from these countries are semi-sweet and dry. The choice of wine depends on your preferences, if you need a light wine, buy Moldavian, if strong, buy Georgian. Wines are made from Georgian and Moldavian grape varieties, and therefore their taste is significantly different from European wines. Experts say that these wines are of dubious quality, that is, the wine can be either of high quality or not. But often high-quality Georgian and Moldavian wines can be found on restaurant menus. How to choose quality wine from these producers? This is very complex issue, because store shelves are overflowing with different wines, both cheap and incredibly expensive. You need to start from the reviews of friends who have already tried several wines from these manufacturers. Don't forget that you can't buy wine in a ceramic bottle, despite the wonderful appearance of the bottle and label. During corking, the wine overheats greatly, and this affects the quality, and very negatively.

Hungary

Hungary lost a lot when it tried to get used to the taste of different wines from other producers. Any Hungarian wine has a spicy taste, even white and amber-golden ones. Wine from Hungary has an incredibly rich taste that can satisfy any person. Spicy wine is ideal for spicy and fatty foods. Tokaj is the most delicious and high-quality Hungarian wine, you can be 100% sure of its quality.

Germany

At the moment, it is believed that the best white wines are made in Germany. Their taste is rich and refined. The wines are of such high quality that they can be stored for decades without spoiling. But red wines from Germany are not of high quality. The point is also that the vineyards are very small, and the large ones are under the control of the church. Germany does not focus on wine production, so imports are approximately 5 times higher than exports.

Important little things

When choosing wine, you need to pay attention to what container it is poured into. Give preference to glass bottles. This is both the most environmentally friendly storage method and a guarantee of wine quality. Look at the appearance of the label; it cannot be sloppy, with traces of glue. When opening a bottle, it is important to look at the cork - it should be clean, dry, not dried out, without visible traces of wine. The sommelier, after opening the bottle, also sniffs the cork. Any bad smell means a poor quality product or improper storage of the bottle. Today, plastic corks are also allowed for good wine; winemaking technologies also do not stand still. When choosing a drink, pay attention to the sugar content. A good wine is either sweet or dry. Semi-sweet wines are most often low-grade wines made from waste. Knowing the basics of choosing wines, you can further focus on your own taste, financial capabilities and format of the upcoming event. Some will prefer dry wines, others - fortified ones. For fish, seafood and white meat - white wine. For steak - red.

But this is no longer a dogma; many famous winemakers and sommeliers are trying to reveal in a new way the tastes of wines with radically opposite dishes. If you are going to visit and do not know the upcoming theme on the menu, then it is better to bring two types of wine. Just in case. Which particular good wine you choose from the variety presented is not so important. The main understanding is that wine is a sophisticated drink that will only add pleasure to a pleasant company, significant event, loved ones.

“Which country’s wine do you prefer at this time of day?” - Woland asked the confused and discouraged barman Sokov and was very disappointed with his answer “I don’t drink...” Despite the irony towards his unlucky character, M. Bulgakov was absolutely right: knowing when and what kind of wine to serve is a real art. Being 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 table wines: dry, semi-dry and semi-sweet; fortified, which includes dessert sweets, liqueurs and flavored ones; special ones, which include ports, sherry, Madeira and some other types of wine.

The technology for the production of dry natural wines is based on the complete fermentation of sugar contained in the must - wine material consisting of grape juice and pulp. The maturation 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; Reds are dominated by ruby ​​or garnet shades; 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 dry white 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 to fried meat.

Semi-dry wine

Semi-dry wines are produced by partial fermentation of sugars without the addition of alcohol. When the percentage of sugar 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 ripen: in order for the aromatic, tannin and nutrients from the pulp to completely transfer into the finished drink, it is left for 30 days in large closed containers. During this time, the strength of the wine does not increase; it contains only 9-14% of revolutions, which allows it to be used as a pleasant and healthy addition to the table where the whole family gathers every day.

To produce semi-dry wines, white, red and rose grape varieties with a sugar content of 20-22% are used. These primarily include Cabernet Sauvignon, White Feteasca, Malbec, White Muscat, Isabella and Lydia.

Semi-sweet wine

Particularly popular among connoisseurs of good wines are semi-sweet wines, which have a soft, pleasant taste, a harmonious, delicate bouquet and a rich, vibrant color. They contain 3-8% sugar, and their strength does not exceed 10-12%.

For semi-sweet wines, as well as for semi-dry ones, the optimal sugar content of grapes should be at least 20%. This indicator is given by varieties that ripen by mid-October. The leaders among them are Muscat and Merlot.

Semi-sweet wines are capricious, and the process of their preparation is quite labor-intensive. It is very important to stop fermentation in time to obtain sugar and alcohol content appropriate for the type of wine. It is equally important to stabilize the composition of the wine material for fermentation during technological processing and storage.

To stop fermentation, its temperature is reduced to 0 degrees or, conversely, increased to 65-70 degrees. By introducing sulfur dioxide into the semi-finished wine product, the yeast component is separated from the fermenting wort, then the drink is filtered and left for natural clarification.

Semi-sweet dry wines are stored in glass bottles, after pasteurizing the finished product.

A wine bottle is not just a container. Its shape, color, and volume are not chosen by chance. In France, the length of the neck and the size of the bottle determine the eliteness of the drink. The richer its history, the higher the neck. But even more important is the length of the cork, made from the bark of the cork tree. The longer it is, the more expensive the wine. The name of the abbey, castle or famous area where this type of wine is produced, as well as the year of its release, must be indicated on the cork.

Among the wines that can compete with French are the best brands produced by winemakers from Georgia, Moldova and Crimea. Crimean dessert wines are especially famous. For their production, grapes with a high sugar content are used. These are the famous varieties Muscat white, Muscat pink, Muscat red, grown in the Red Stone Valley with its unique microclimate, as well as Aleatico and Muscatel, Italian and French varieties, perfectly adapted to the Crimean conditions. Their sugar content is 25-40%.

Dessert wine

To obtain high-quality dessert wine, producers use special techniques due to which the normal course of fermentation slows down at a certain stage. This allows you to maintain the desired percentage of sugar in the wine. In dessert wines it should be between 10 and 20%. The main way to stop fermentation is to introduce alcohol into the fermented wort. The drink acquires sufficient strength while maintaining sweetness, aroma, excellent taste and expressive color.

When making dessert wines, the technique of infusing the wort on pulp is also used. At a certain stage of fermentation, the pulp is heated and alcoholized. Wines obtained in this way have a rich bouquet and delicate velvety taste. They are aged in oak barrels for 2-3 years - and the wine becomes a truly divine drink.

The strength of dessert wines is 17-18%. Among the best varieties are “Black Doctor”, “White Muscat of Red Stone”, “White Muscat Livadia”, “Cahors”. These wines do not age: their taste only improves with age.

The Kuban blend brands “Old Nectar”, “Sun in a Glass”, “Sunny Valley” are not inferior to them. They are called blended because they are made from different varieties grapes taken in a certain proportion.

Conclusions website

1. Dry, semi-dry and semi-sweet wines are produced without the introduction of alcohol. Dessert wines are fortified, that is, containing alcohol.
2. 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%.
3. Table wines, which include dry, semi-dry and semi-sweet, are served with main courses. Dessert - for dessert.
4. Dry, semi-dry and semi-sweet wines do not have a long shelf life. Dessert wines only improve with time taste qualities.

Compared to sweet wine, semi-dry wine has about half as much sugar. There is almost no sugar in dry wine; it seems to have “dried up”. There are wines that are completely devoid of sugar, for example, “super-dry” brut champagne.

In this case, only the sugar that was contained in the grapes to prepare the must, the initial substance of fermentation, is taken into account.

Winemaking technologies make it possible to produce drinks with a greater or lesser concentration of natural sugar. They are characterized by astringency, sourness, a pleasant aroma and aftertaste.

Light wines (red, white, rose) with a low percentage of alcohol to liquid volume (up to 11%) are often defined as “table wines”.

How to drink wine?

There is a fundamental and gastronomic difference in the consumption of wines and spirits. It’s hard to imagine drinking a pickled cucumber with vodka. On the contrary, strong drinks that take your breath away are usually taken as a snack. But they definitely wash down their food with wine. Drinking a glass in one gulp is considered bad manners.

By the way, the ancient Greeks, who cultivated the vine for thousands of years, considered the eastern nomads barbarians not only because of differences in language and faith. The ancient inhabitants of Greece watched with surprise and contempt as the barbarians drank wine undiluted and drained the cup in one gulp.

They drink wine without any food, enjoying small sips. Connoisseurs believe that when tasting wine, food prevents the taste buds from “telling” all the nuances of the aromatic contents of the glass. Many gourmets are content with only small pieces of unleavened biscuits or nuts for wine.

What are the wines served with?

• Semi-dry wines are characterized by a sweetish fruity aftertaste. They seem to “hint” that fruits and dessert sweets would go well with them.
• The sourness of dry white wines complements the taste of vegetables, fish, mushrooms well, and goes well with white poultry (chicken, turkey).
• Red dry can be served with fried meat (game, lamb, beef, pork).

Features of wine glasses

The variety of wine glasses can be confusing. But this diversity of glasses that decorates the table setting is not at all a whim of designers or an invention of snobs.

For table wines, a glass shape resembling a bud has been invented spring tulip. Such a glass, tapering towards the mouth, helps concentrate the aroma emitted by the drink.

This form is so successful that it retains the smell for a long time even in an empty glass.

The long stem by which you need to hold the glass prevents your palm from touching its walls. This way the wine maintains the ideal temperature (+12 °C) for longer. full disclosure bouquet.

Red semi-dry wine is one of the most popular alcoholic drinks. It contains a lot of different minerals and vitamins, therefore, when consumed adequately, it has a beneficial effect on human health and well-being. This wine goes well with different dishes, allowing them to more fully reveal their taste.

Peculiarities

A good red semi-dry wine is a natural alcoholic drink based on grapes. It is characterized by the presence of alcohol from 9 to 13% and a sugar content of 5-25 g/dm³.

The drink is usually divided into two subspecies. The first is called natural semi-dry wine. This option is obtained by incomplete fermentation of grape must or pulp. The second type is table red semi-dry wine. This drink is made by adding grape must or its concentrate.

The drink has an attractive color - from light red to dark burgundy. In addition, it perfectly preserves the unique varietal aroma and reveals additional fruity and floral tones. This is a unique feature that semi-dry red wine has. Consumer reviews also indicate that the drink has a very harmonious and fresh taste without oxidation, but with a slight astringency.

Preparation method

This drink is made in the same way as red. To do this, the fermentation process stops when the mixture reaches a certain sugar concentration. Most often, it is red semi-dry wine that is the basis from which the semi-sweet drink is produced.

Since all table wines are rather unstable products, the basis of their production process is the need to ensure biological stabilization. This is understood as a set of processing procedures aimed at eliminating cloudiness that appears due to the presence of microorganisms in the wine. There are currently three methods of stabilization.

• Biological nitrogen reduction involves the removal from grape juice of various nutrients that are necessary for the life of bacteria. This option allows you to obtain high-quality wines, but does not guarantee the complete absence of microorganisms.
• Physical stabilization involves heat treatment, filtration of wine, as well as its ultrasonic treatment. These processes allow you to destroy microorganisms and stop the fermentation process.
• Chemical stabilization involves the use of a variety of preservatives that are approved for use in the food industry, including sorbic and

Each option has its positive and negative sides, so there is no ideal method. The taste and appearance of the wine depends on the type of fermentation stop.

Benefit

In addition to its unique gastronomic characteristics, red semi-dry wine also has a positive effect on the human body. This is due to the fact that the drink contains antioxidants, minerals and vitamins. That is why the semi-dry version is not inferior in quality to the dry one.

According to scientific research, 150-300 grams of the drink have a positive effect on the cerebral cortex and also have a good effect on. In addition, this product also acts as an aphrodisiac. The wine acquires a similar effect due to the presence of rhodium and lithium in its composition.

In addition to this, the drink has other benefits:

• Prevents the development of atherosclerosis and reduces cholesterol levels.
• It also removes toxins from the body due to the presence of tannins.
• Wine is good for anemia because it contains iron and B vitamins.
• Restores vitality.
• Helps slow down cell aging.
• Maintains normal stomach acidity.
• Increases the secretion of endocrine glands.
• Improves sleep.
• Prevents the formation of tartar and caries.

However, it must be remembered that the positive effect is present only with moderate consumption of wine. If you have problems with the kidneys, nervous system, or digestive system, it is better to avoid wine. It should also be remembered that wine should not be consumed by children and adolescents, as it can disrupt their normal development, as well as by pregnant and lactating women.

Energy value

The drink has the following energy value per 100 grams of product:

In accordance with this, the energy percentage is as follows: proteins/fats/carbohydrates - 2/0/13. Safety for the waist is another advantage that semi-dry red wine has. The calorie content of the product is only 78 kcal.

Popular wines

As for wines, the most popular semi-dry options in our country are:

• "Merlot."
• "Chianti".
• "Bear's Blood"
• "Monastery Hut" and others.

Foreign options are also in demand, but their price is slightly higher.

What to drink with?

Not everyone prefers semi-dry wine. This is due to tartness and sourness. Properly selected food, however, can reveal the unique taste and aroma that a red semi-dry product has? The choice must be made towards the following:

For guests, you can prepare a special mix, combining cheese, pieces of meat and fruit. Such food removes excess acid in the wine and makes the taste harmonious and rich.

Table wines with a slight sweetness represent a separate group of high-quality natural grape wines. They are characterized by moderate alcohol content (mainly 8-12% vol.) and a low content of residual sugars: semi-dry 0.5-2.5 g per 100 ml, semi-sweet - from 3.0 to 5.0 g per 100 ml. In some areas, semi-sweet wines are prepared with a strength of 13-14% vol., and a sugar content of up to 6.0-8.0 g per 100 ml. Usually these are varietal or blended still wines of traditional, classic or modern methods cooking. There may be wines with residual natural carbon dioxide.

Table semi-dry and semi-sweet wines are valued for their soft, harmonious taste, moderate acidity, wide variety of varietal qualities and colors (there are white, rose and red wines), as well as for their moderate alcohol content.

Consumers like “sweetened” wines—semi-dry wines with a trace of natural carbon dioxide that slightly “tingles the tongue.” In Italy, such wines are called “frisanti” (tingling). They produce up to 30 million bottles per year.

The production of table wines with a slight sweetness is now widely developed in countries Western Europe: Austria, Hungary, Bulgaria, Czechoslovakia, Germany, France, Yugoslavia, Romania. For example, in Germany specific gravity These wines in the total production volume reached 90%.

The best semi-sweet wines in the world are Khvanchka ra, Ojaleshi, Chkhaveri, Chateau-Iquem and Barzak (France), Auslese and Spätlese (Germany), Tokaj Samo native (Hungary).

In the southern wine-growing regions, similar wines have been produced since ancient times. The “sweet as honey” drinks of Colchis are mentioned in Homer’s Odyssey. The testimonies of medieval travelers noted that in the Crimea, in the Sudak, Kachin and Belbek valleys, excellent wines were prepared, “having a sweet and sparkling taste.” Peasant wine-growing farms in Armenia, Georgia, Moldova, and the Old Roman regions of the Don have long been famous for their low-quality wines.

Semi-sweet and semi-dry table wines are characterized by a beautiful, elegant color: white - from light straw to dark golden; pink - from light pink to light red; red - from light red to dark red. The bouquet retains the varietal aroma well and develops floral and fruity tones. The taste is harmonious, fresh, without tones of oxidation; in white and rose wines it is light, in red wines it has a noticeable but not prominent astringency. The presence of palpable carbon dioxide dissolved in wine is allowed.

The value of the extract given for white and rosé wines should be above 16 g/l, for red wines - above 18 g/l.

Semi-sweet and semi-dry wines, depending on the production method, are divided into 2 groups:

1- wines produced using traditional classical technology from inferior wine materials;

2- wines of blending technology - from a blend of dry wine materials with canned or concentrated must.

In the first group, semi-sweet wines of Georgia stand out. In the practice of world winemaking, they are unsurpassed in terms of tasting (organoleptic) characteristics:

White wines - Akhmeta, Psou, Tvishi, Tetra - are characterized by a straw-yellow color, delicate fruit bouquet, pleasant harmonious sweetness, moderate alcoholicity and freshness;

Reds - Akhasheni, Kindzmarauli, Ojaleshi, Usakhelouri, Khvanchkara - are distinguished by a thick dark ruby ​​or dark garnet color, a developed varietal bouquet, a full velvety taste of red wine with moderate sweetness and hints of local grape varieties. They are among the most exquisite wines.

In terms of quality and preparation technology, the best semi-sweet table wines of Moldova - Norok, Floaravi, Primevara and Ukraine - Tavrichesky semi-sweet, Ruby semi-sweet are close to Georgian wines.

Table semi-dry wines are prepared mainly according to a blending scheme. These are Victoria, Izvorash (Moldova), Mountain Spring, Golden Gate, Wedding, Yalta (Ukraine), Kumekaya Valley, Silvaner, Rubin Crimea, Masis white, Masis rose (Armenia), and many other wines. Izumrudnoye and Starokazache (Ukraine), Tbilisuri and Pirosmani (Georgia), Issykskoye (Kazakhstan) are prepared using classical technology.

Wine is an alcoholic drink with different degrees of strength. Winemaking originated many millennia ago and is actively developing to this day. Initially, wine was produced in small quantities and intended for noble people. At the moment, there is no state where vineyards are not grown and wines of various varieties are not produced.
There are two categories of wines:

1. Vintage. Wines that belong to a specific geographical area of ​​​​origin have a history and their own methods of production.
2. Dining rooms. There is no history, no territory of origin, no specific methods of production. As a rule – low cost and quality of the drink.

Based on the raw materials used, they are divided into:

• Grape.
• Fruit.
• Berry.
• Vegetable.
• Raisin.
• Multi-grade.

According to the fermentation time and the type of raw materials from which the wines are made, they are divided into:

1. White.
2. Reds.
3. Pink.

• Dry.
• Semi-dry.
• Semi-sweet.
• Sweet.
• Dessert.
• Liquor.

To understand the difference between one or another wine, you should clarify the methods of their production, as well as the grape variety that served as the raw material for the future drink. The article will give two examples and discuss each of them in detail. So, semi-dry and semi-sweet wines.

Semi-dry and semi-sweet wines are classified as table wines.

To produce this wine, red, white or pink grape varieties are used, the percentage of sugar in which is 20-22.

The juice is partially fermented without adding alcohol. When 1–2.5 percent sugar is reached, fermentation is stopped. Then the temperature of the semi-finished product is lowered to 4 - 5 degrees and left to ripen in large containers that do not allow light to pass through. During ripening, all nutritional, aromatic and tannin substances from the still raw materials must pass into the finished wine. Typically, the ripening time for wine is thirty days. Moreover, the alcohol strength does not increase during ripening and remains at the same level: from 9 to 11 percent.

It should be clarified that with natural fermentation it is impossible to obtain more than 11 percent wine strength. Therefore, this drink is not drunk for the purpose of alcohol intoxication, but for the sake of pleasure.

To produce this wine, white, pink and red grape varieties with a sugar content of at least 20 are also used. As a rule, varieties with such sugar content ripen late - in October. The process of producing semi-sweet wines is quite labor-intensive; it is very important to stop fermentation in time to obtain the required alcohol and sugar levels.

In order to stop fermentation, the temperature of the material is lowered to 0 degrees or increased to 70 degrees. After which carbon dioxide is introduced into it, with the help of which the yeast component is separated from the fermenting wort. After this, the drink is filtered and then left to clarify under natural conditions.

Semi-sweet wine is stored in sterile glass bottles. So, the two types of wines considered have their similarities. Both semi-dry and semi-sweet are obtained using a timely stopped fermentation process. For their production, grapes with a sugar content of at least 20 percent are used. These wines are not suitable for long-term storage. They fit perfectly into family feasts and are drunk for pleasure.

The difference between semi-dry wine and semi-sweet wine

There are not many differences between semi-sweet and semi-dry wines:

• If we take the percentage of sugar and alcohol: the strength of the wines is the same, but there is more sugar in semi-sweet wine. If the sugar content in semi-dry is 30 g per liter, then in semi-sweet it is from 50 to 80 g per liter.
• There are also many similarities in production technology, but it must be clarified that semi-sweet wines are the most capricious, and the process of their preparation itself is quite labor-intensive.
• Well, the taste - semi-dry wine is sour, and semi-sweet wine is characterized by increased sugar content, and there is also a taste of carbon dioxide dissolved in the wine - it is given out by a characteristic tingling sensation on the tongue.
• Yes, and semi-dry wines are usually served as an aperitif. They promote appetite.

Now that the details of the production of popular types of wine are known, all that remains is to read the labels carefully and drink the drink in reasonable quantities, without denigrating it with banal drunkenness.