Covering festive table for guests, I 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";
- saturated with 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 the wine of this variety is different: 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 sourness, pleasant, mild taste goes 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, 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 of 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 the shelf life of 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 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 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 be emphasized by 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 is a heated debate about which wine is healthier: white or red? Wine, in fact, is complex organic matter resulting from the fermentation of grape juice. This ancient drink In addition to water, it includes great amount 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 decreases, 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 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 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, relieving depression.
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 rectified alcohol, 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 chemical methods are not used for their preservation. 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 characteristics. 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?
Guilt different countries 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 among its products there are low quality drinks. 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. Most famous french varieties red wines 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 Italian variety Sangiovese grapes. 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.
A suitable Spanish wine for a juicy meat steak is the classic Rioja with a fruity bouquet and bright taste.
When choosing imported red dry wine, one should be guided by the principle that the hotter the climate in the country of origin, the tastier the 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.
A collection of traditional Georgian red wines will be a wonderful decoration for 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. Semi-sweet red wines based on the Kindzmarauli or Akhasheni saperavi varieties are also perfect for dishes cooked on an open fire.
AT last years Quality Abkhazian wines have become a pleasant addition to the Russian market.
Several large wineries operate on the territory of Abkhazia, producing relatively inexpensive red wine, which has 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. The most popular brands are Lykhna, 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 rule of three colors in the design of 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. 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. Nowadays, some winemakers are replacing corks with metal screw caps, simplifying the way bottles are opened.
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.
Intense, bright color of 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 grape varieties with a bright aroma of ripe fruits 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 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 Mukuzani - 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.
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 Territory;
- 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 varieties of grapes contribute to the creation of 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. 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 grown in the mountainous Kakheti region. 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 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 cheer up. The main thing in achieving a healing and therapeutic effect is regular consumption in small doses. Excessive alcohol consumption can lead to alcohol dependence. As the French say, wine cures everything except alcoholism.
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. Light summer a white wine with an alcohol content of 9 to 12 degrees is considered. 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.
A higher degree is obtained when making wine from selected grapes, which have a higher sugar content. 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. For their designation, the French term "Millesime" and the English word "Vintage" are used. 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:
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 the glasses, they are also important for the aesthetics of the devices, the requirements of tasting, the correct assessment of wine.
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 slightly narrowed top part(avoid flared glasses) so that the aroma that stands out 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 the taster and guest of the pleasant sensation.
- Dry, white and rosé wines served chilled, but to a higher temperature - from 8 to 12 "C. At higher temperatures, they lose their nervousness and enthusiasm.
- Light red wines soft and fruity flavors are served at a temperature of 12-14 °C.
- Richer and denser red wines served " room temperature”, about 15-18 ° С.
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 placed in a warmer place and kept there until it reaches the 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 give the opportunity to read the label - the business card of the wine.
Then, with the blade of a special knife, he 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 (preferably narrow cone-shaped) with a layer of Champagne in a finger 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 matter, which stood out 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.
AT 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), raspberry liqueur, strawberry liqueur, etc.
To each white wine corresponds to its own special aroma: lindens (“Loire Valley”), fruits (“Bordeaux”), flowers (“Alsace”), vermouth (“Languedoc”), almonds or hazelnuts (“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 should not be served too much with meals. a large number of wines
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.
It's nice to get together with friends or family and chat over a glass of wine. This is one of the most popular alcoholic beverages, which in moderation is beneficial to the human body.
So, for example, wine improves performance of cardio-vascular system, reduces the level of cholesterol in the blood, prevents the development of cancer. And this is by no means an exhaustive list. useful properties noble drink. By the way, preference should be given to dry or semi-dry wine. It is considered the most useful.
wine happens different varieties. It is very easy to get lost in the variety of assortment that is presented in any wine shop, restaurant or cafe.
We have collected extremely useful information about 9 varieties of the most popular wines - it will help you learn how to choose wine, almost like a real sommelier.
1. Pinot noir
Peculiarities
Pinot noir is a piercing, complex, bright taste and aroma. At first glance, there is nothing remarkable about this wine. Outwardly, it is pale, and in some variations it is completely transparent. But the highlight of this wine is not its color. The aroma is something that firmly binds fans to Pinot Noir. The wine is revealed gradually and according to a complex scheme: from berry, for example, cherry or blueberry notes to a whole group of smells of the autumn forest. Such wines perfectly complement delicious food.
What food goes with
Pinot noir is exactly the kind of wine that goes well with food and helps lunch or dinner acquire notes of sophistication and completeness. The ideal company for this type of wine will be meat with a rich taste and aroma, dense poultry (this type includes game birds) and dense fish (for example, tuna). Pinot noir goes well with Italian cuisine, and especially with pasta.
2. Sauvignon blanc
Peculiarities
Sauvignon Blanc has clear and bright fruit flavors. There are 2 main bouquets of flavors and aromas. The first gives more peaches, apricots, exotic fruits, and the second - citrus fruits (lemon, lime, grapefruit) and their zest. Both bouquets also include grassy aromas: lemongrass, freshly cut grass, meadow smells.
Sauvignon blanc is great for summer and is easy to drink and drink a lot, especially chilled. The French Loire is rightfully considered the world center for the production of Sauvignon Blanc. By the way, as for wine from the Loire, its aroma is characterized by the tone of cat urine. In the conservative wine world, there are many jokes about this topic, which, however, does not in the least prevent Sauvignon Blanc from remaining one of the most popular wine varieties.
What food goes with
This wine has an amazing gastronomic compatibility. It is ideal for any seafood and fish. Try also Sauvignon Blanc with French cheeses - you will definitely be impressed. And this white wine perfectly complements vegetable and fruit salads, especially with the addition of exotic fruits.
3. Shiraz
Peculiarities
Thus, European variants may seem heavier than American ones, but their fruit and berry component is more balanced and less intrusive due to notes of smoke, flowers and more pronounced minerality. The main berries, the aroma of which can be easily caught in shiraz, are blackberries and blueberries. Rarely does a business do without fragrant black pepper.
What food goes with
If you decide to drink a couple of glasses of shiraz on the weekend, then you should take a responsible approach to the choice of dishes for it. This is a rather picky wine. It opens up well with meat. It will be even better if it is grilled. Wines dominated by berry aromas will perfectly complement berry pies.
In general, the main rule that should be followed when choosing food for shiraz is that food should have a rich and powerful taste. Add more spices and spices. Experiment with chocolate that contains more than 70% cocoa.
4. Riesling
Peculiarities
This wine has enough complex taste and aroma, but at the same time appears before the fans in the form of a paradoxical and multifaceted drink. This variety is by no means thermophilic, therefore it is not produced in hot countries. The palm in the manufacture of this wine is shared by Germany and Austria.
Rieslings vary markedly in the amount of sugar they contain. The key highlight is the acidity of this wine. Thus, the Riesling will definitely not be cloying. The composition of the wine is considered balanced and fluctuates on the verge of sweetness and freshness.
What food goes with
Dry versions of Riesling, in which the sugar content tends to zero, go well with vegetables, mushrooms, chicken, turkey, tender veal and seafood, and also complement all kinds of spices and spices.
Sweet versions are more self-sufficient and do not require any food supplement. If you really want to chew something, then preference should be given to the most light and unobtrusive snacks.
5. Cabernet
Peculiarities
Cabernet is the most popular wine variety in the world. Not surprisingly, there are many variations of it, and everyone has their own point of view on the taste, aroma and main characteristics of Cabernet. The French region of Bordeaux is considered the leader in the manufacture of Cabernet. It was the local winemakers who managed to make a sensual, powerful and exciting drink. In general, Cabernet is an unpretentious variety of wine that is grown in many countries. The Californian Cabernet stands apart - the Americans position their wines as pure and varietal.
The age of the wine significantly affects the taste and aroma. In a young cabernet, it is difficult to distinguish notes. Most likely, it will simply give off a berry-fruity bouquet and hit the receptors with tannins, creating a tart and astringent sensation in the mouth. An older wine reveals itself much more effectively. It is already possible to separate the aromas of blackcurrant, blackberry, raspberry, plum and even catch the smells of leather, earth and spices.
What food goes with
Cabernet goes well with almost any red meat. You can not spare spices and herbs. The combination of Cabernet with lamb, venison, goose or duck meat will turn out to be the most delicious. It also makes a great accompaniment to all dishes. Italian cuisine: pasta, lasagna, pizza and salads.
6. Chardonnay
Peculiarities
Chardonnay is the most versatile, multifaceted and versatile wine in the world. Sometimes it doesn't even look like itself. An uncomplicated fruity bouquet with vanilla flavor, a rich standard of tart white wine - it's all chardonnay. This wine is very whimsical. Here luck is especially important and mistakes are catastrophic. Burgundy vineyards and California are the most popular locations for making Chardonnay.
By the way, in the case of chardonnay, a lot depends on the exposure. If the wine was aged in a barrel, then it should have a rich, refined and rich taste and aroma. There is another way. It is more economical in terms of time and resources. Some winemakers pass the drink through vats of oak chips. This gives the drink a pronounced vanilla flavor. This method has already lost its popularity and relevance, but if you come across just such an instance, then just cool it better. Chardonnay is also used to make a delicious blanc de blancs champagne with a rich fruity taste.
What food goes with
Due to the fact that chardonnay flavors often vary significantly within the same variety, there is no universal list of dishes that it successfully complements. It all depends on the taste and aroma. So, the Burgundy version, which is famous for its minerality and creaminess, is perfect for cream sauce, tender veal and even smoked fish. And lighter, fruity versions can be drunk with fruit pies and dishes with Asian spices. Listen to what your taste buds are telling you.
7. Grüner Veltliner
Peculiarities
Gruner is found in all sorts of variations. It can either have a viscous, powerful, rich taste, or be a light dessert wine. Among the main and most memorable tones in Gruner are white stone fruits (peach, nectarine, apricot), citrus fruits and spices (white and pink pepper, ginger).
As for the place of its production, this variety is firmly associated with only one region on the planet - this is Austria. Grüner Veltliner does not have impressive ratings and a striking background, but it is the hallmark of Austrian winemaking, which means it deserves attention.
What food goes with
The spicy-fruity flavor and aroma make Grüner Veltliner an excellent accompaniment to meat. In general, this wine goes well with all national Austrian meat dishes. But its gastronomic compatibility is not limited to this. This wine can be served with turkey, chicken, omelettes, grilled fish and almost any vegetable. Spices are not a hindrance to him at all, so you should not feel sorry for them.
