What is table wine, how is it produced and consumed? What is table wine

Ordinary wines are prepared mainly from pure grapes with a sugar content of 17%, by fermenting grape must without adding any impurities. Ordinary wines go on sale at the age of up to one year, but not earlier than three months from the date of grape processing, so they clearly feel the aroma of the grape variety from which they are made, and freshness in taste. The most popular in Moldova are ordinary white table wines, which are made from grape varieties: Aligote, Feteasca, Riesling, Rkatsiteli, Muscat.

Below are the characteristics of some ordinary wines.

"Viorica" ​​is an ordinary dry table wine, the release of which has been mastered relatively recently. It is prepared from white European grape varieties growing in different zones of the country: Aligote, Feteaska, Rkatsiteli (it is also allowed to introduce Riesling and other European varieties into the blend or sepage).

Grapes are harvested with a sugar content of at least 17 g/100 ml and a titratable acidity of not more than 9 g/l. It is processed in roller crushers-stemmers and the resulting pulp is sent to stackers. Gravity must and must of the first pressure (obtained after pressing) are combined, and the total amount of must used for the production of Viorica table wine should not exceed 60 decalitres from 1 ton of grapes. Depending on the temperature of the wort during sedimentation, from 50 to 100 mg/l of sulfur dioxide is introduced.

Fermentation of the wort is carried out in fermentation plants or in large tanks on a pure culture of yeast at a temperature not exceeding 25°C. After the completion of fermentation and clarification, the wine materials are removed from the yeast sediments, sulphited at the rate of 25-30 mg/l of sulfur dioxide and blended from the above varieties.

After the second transfusion, carried out after 1-1.5 months with the simultaneous introduction of 25-30 mg/l of sulfur dioxide, the wine material is sent for technological processing.

Table white wine "Viorica" ​​has an elegant color - from light straw with a greenish tint to light golden, delicate floral aroma and harmonious taste.

Finished wine conditions: ethyl alcohol content - 9-13% vol., titratable acidity - 6 g/l.

Muscat. The wine is made by blending method from Muscat white and Muscat ottonel grapes grown in the central regions of Moldova, as well as on the coast of the middle reaches of the Dniester. Vine plantations of Muscat varieties occupy 7,755 hectares in the country, or 3.23%. Muscat white grape variety (synonyms - Muscat Frontignan, Frankincense, Tamayosa) is different high quality wine products. In addition to table wines and champagne wine materials, in the southern regions, well-known vintage dessert muscat wines are made from it.

Muscat white - a variety of medium ripening period, characterized by high sugar accumulation. In some years, in the south of Moldova, the sugar content of the must reaches 25-27%. Its leaves are rounded, medium-sized, funnel-shaped, medium or strongly dissected. The upper side of the leaf is light green. The clusters are medium, cylindrical or cylindrical-conical, sometimes winged; the berries are round, the skin is golden, the flesh is juicy with a strongly pronounced nutmeg aroma.

Table wine made from Muscat attracts with its light golden color, harmonious unique Muscat taste and delicate aroma of tea rose. Winemakers believe that the bouquet of this wine with a hint of citron resembles the unique fragrance of mountain meadows and pastures. Finished wine conditions: alcohol - 9-13% vol., titratable acidity - 6 g / l.

Chinuri. This wine is made from a grape variety with the same name, recently brought to us from Georgia. Grapes grow on an area of ​​480 hectares (0.20%). Table wine Chinuri has a light straw color with a greenish tint, fresh taste, pleasant aroma. Wine conditions: alcohol - 9-13% vol., titratable acidity - 6 g / l.

Alb de Mase No. 2 (dining room No. 2). The wine is made from white European grape varieties in a blending way. Light, harmonious taste, pleasant aroma, in which tones of several grape varieties are felt, ensured a steady demand for wine. At international tastings, the wine received silver and bronze medals.

Wine conditions: alcohol - 9-13% vol., titratable acidity - 6 g / l.

Table red No. 1 and table rose No. 4 are produced with the same conditions.

In the CIS countries, red wines are more popular, while in Europe, preference is given to white. This state of affairs has developed due to the fact that even in the Soviet Union more dark varieties of grapes were grown both on an industrial scale and in personal household plots. We have a misconception that white wine is less healthy than red wine.

The process of winemaking, the main phase of which is considered alcoholic fermentation, is the natural conversion of fructose and glucose into alcohol. In addition to alcohol, during fermentation, secondary substances are formed that affect the quality of wine: tannins, aromatic compounds, organic acids. The fermentation process is considered complete only when the sugar is completely fermented.

White wine differs from red in that it is made not only from white, but also from some dark varieties, and red is made only from dark grapes. The color of the wine depends on the color of the skin of the berries, which contains dyes, so when making white wine from dark-colored grape varieties, they try to avoid prolonged contact of the juice with the colored skin of the berries. Dark varieties are also used to obtain such drinks are sometimes produced by blending, during which white and red wine materials are mixed in certain proportions.

Good white wine is also made at home. The main thing in such production is the use of well-ripened grapes, which have reached a high sugar content. If the berries have a low sugar content, you can resort to adding a certain amount of sugar to the grape must. This technique is called chaptalization.

White wine needs to be stored under certain conditions. Determined that sunlight affects not only the quality of the drink, but also the term it contains and compounds that, under the influence sun rays undergo negative chemical processes. So in the drink there is a process called iron tartrate photochemistry, which has a very negative effect on the quality of the drink. During this process, natural wine preservatives break down, resulting in darkening of the wine.

To save useful properties drink white wine, as a rule, is bottled in dark bottle glass (amber and dark green), which absorbs light from active ultraviolet rays.

Table white wine is considered one of the most delicate and delicate. For the production of such a drink, grapes are used without excessive sugar, since with a large amount of sugar, heavier, alcoholic, wines with low acidity are obtained. Wines with an alcohol content of 9-11% are considered the most harmonious. Such drinks should not have sour tones, which often appear in table wines and reduce their quality.

White wine is made from all white, rosé and most red grape varieties. You can not get such a drink only from varieties of "black" grapes with intensely colored pulp. The color of this drink depends on the type and production technology. It can range from light straw with a greenish or yellowish tint to lemon yellow, gold or deep amber.

The color of wine indicates some of its properties. So, slightly colored varieties do not undergo aging in wooden (oak) barrels. White wine with an intense color with a lemon tint indicates a short time of infusion on the pulp or the production of a drink from overripe grapes. A golden or amber color is indicative of serious age or long oak barrel aging. White wines are less extractive than red wines. They have a light and delicate taste.

White wine, the benefits of which are much greater than the harm from the effects of alcohol, has a positive effect on work of cardio-vascular system due to the content of substances such as polyphenols in it. In addition, daily consumption of 200 ml leads to gradual weight loss. This drink strengthens the immune system, improves lung function, and increases the level of antioxidants.

To truly enjoy the bouquet of wine, you should follow the rules for its use and correctly combine the drink with snacks and hot dishes. Many people do not know what they drink white wine with. Table (semi-dry and dry) is great for an aperitif, fish dishes, poultry dishes (chicken, turkey, game), stewed vegetables, seafood (crabs, shrimp, oysters, mussels). Pairs with a variety of vegetable and seafood dishes. - with desserts, chocolate, fruit, crackers, mild cheese. Table wines are drunk chilled to 10-12 °C, and dessert wines - up to 14-16 °C.

Everything flows, everything changes, but not the boundless love of gourmets for good white and dry red wines. In many countries (particularly in Italy, France, Georgia), wine is a national drink that is consumed by the population, sorry, like compote.
Our compatriots, not accustomed to drinking merlot daily at dinner, want to know: what dry wine good, and actually, what do these French people drink - dry red or white wine?

Why is the best wine dry?

If we like to be sweeter and stronger, then in Europe preference is given to dry wine. High-quality dry wine refers to products whose price segment is always above average.

Today we will talk only about those wines that were prepared by not partial, but complete fermentation of grape must. (The residual sugar content in good dry wine is not more than 0.3%). It is dry wines that make up the main assortment of collection, vintage and ordinary drinks. Only dry wine can rightfully be called a natural drink, pure and healthy.

The term "dry wines" cannot be taken literally, as a wine drink is a liquid. The concept of "dry" in this sense is the opposite of the concept of "sweet", since the sugar contained in grape juice turns into alcohol during the fermentation process of dry wines.

Dry wines, which are obtained by fermentation of grape varieties Merlot, Lambrusco, Cabernet, Negrette, Aglianico, Sauvignon, etc., belong to the group of red dry or table wines.

Dry white wines are made from grapes that have been previously skinned. Winemakers most often use varieties such as Muscat, Chardonnay, Vernacha, Riesling, Greco, Tokay and others.

Good dry white wine

In most cases, white wines are consumed “young”, since the most valuable thing in them is the refined aroma and taste of fresh grapes. At the same time, if a light wine is stored in barrels longer than the allowed norm, it quickly begins to darken and lose its refreshing fruity taste. Plus, it becomes bland and stale.

In a completely different way, white wine "matures" in bottles - the aging period grows, and taste qualities are improving.

What does the color of dry white wine say?

• pallor indicates a light taste;
• transparency and brilliance - characterize high acidity;
• a matte shade indicates the softness of the drink;
• straw-golden hue indicates the maturity of the wine;
• a white-greenish hue, as a rule, is inherent in young drinks;
• amber color indicates maturity;
• disc rim grayish or Brown indicates spoilage of the wine.

The best brands of dry wines - attention to the cork

You will be surprised, but the most expensive element in a bottle of wine is the cork. The longer it is supposed to be and the better it is, the longer and more expensive its cork will be. So the length of the cork in the choice of wine is a reliable guideline.

Natural corks not only reliably protect the wine from the penetration of harmful oxygen, but also carry very important information.

The cork of a good dry white wine will always have:

• crop year;
• the vineyard where the wine was produced;
• the name of the company that carried out the bottling;
• the city in which the farm is located;
• manufacturer's code or brand.

A glass of good white wine for dinner is very beneficial for the human body. The drink helps digest food, fights fatigue and even colds. But at the same time, abuse grape wine completely devalues ​​its nutritional value. The first signs of wine alcoholism are manifested in the desire to drink 200-400 ml not only for dinner, but also at lunch. It is noteworthy that many people are really convinced that wine is useful in any amount and does not carry any potential danger. Of course it isn't. Any alcohol in large quantities clearly affects appearance people and their health in general.

According to medical research, 100 g of dry white wine drunk at dinner does not have a toxic effect on the body, but at the same time it is saturated with biologically important elements.

Snack for dry white wine

The main purpose of dry white wines is to subtly emphasize the exquisite taste of certain dishes. That is why white wine is most often used as an aperitif, warming up the appetite. Below are examples.

Gastronomic pairing of dry white wine with food:

• seafood: lobsters, lobsters, shrimps, oysters, mussels, crayfish, red and black caviar + Portuguese Primus;
• lean fish + Chilean "Amplus" Chardonnay;
• cold meat appetizers (poultry, veal, game) + Italian "Turmhof";
• pâtés + French Clo Floriden;
• ricotta, mozzarella, feta, mascarpone, cantal, parmesan, emmental and many others + Australian Oxford Landing;
• grilled vegetables + German "Scharzhof";
• bread rolls + South African Savannah;
• fruits + Georgian "Tsinandali".

Foods that are incompatible with dry white wine: citrus fruits, tobacco, chocolate, nuts and strongly spicy culinary products and dishes with a taste of vinegar.

4500 - approximately the number of dry red wine varieties in the world. Impressive. Most of them, of course, are not worth spending your money and time on. But without recognizing the taste of red dry Cabernet Sauvignon, Shiraz or Pinot Noir - think about whether regrets will torment you on the slope of the last days of your life?

What should be the color of a good dry red wine?

Let's start with what color of wine should alert.

The turbidity of the drink is the first sign that the wine has either gone bad, or is experiencing an untimely death (and this also happens!), Or the manufacturer used bad grapes, not disdaining even rotten berries.

• deep, bright color guilt testifies to good quality harvest;
• purple, garnet, dark ruby, violet or cherry hue indicates the youth of dry wine;
• lighter drinks, such as orange with an ocher crown, are mature and harmonious (but if a yellowish crown appears in a short-lived wine, this is the first sign that the wine has withered).

If you want to buy a good red dry wine, choose elite brands in “heavy” bottles of Burgundy, Bordeaux or Alsatian “flute” made of dark brown and green glass.

The material was prepared for the site www.site

The benefits and harms of dry red wine

Drinking dry red wine in large quantities is just as harmful as taking pure poison from time to time. In the use of good wine, moderation is important, and then the fermented grape juice will indeed have an exceptionally healing effect. Namely:

• saturate the body with important macro- and microelements;
• have a beneficial effect on the work of the cardiovascular system;
• have a stimulating effect on the gastrointestinal tract;
• reduce antitumor activity;
• prevent premature aging;
• stimulate the work of the endocrine glands;
• tone during the day and improve sleep at night.

The spicier and spicier the dish, the better it will pair with dry wine. But at the same time, the choice of food for wine should be determined by the following principle: the more complex the taste of the dish, the lighter the wine should be, the simpler the appetizer, the richer the drink itself should be.

Gastronomic pairing of dry red wine with food:

• cheese and dishes with it (for example, pasta and lasagne) + Tuscan "Brunello di Montalcino";
• baked game + Georgian Kindzmarauli
• ripe fruits: pears, plums, peaches, apples, mango + Italian Amarone;
• fried red meat: lamb, pork, beef + Argentine "Caiken Terroir Series";
• mushrooms + French Le Cornu
• savory desserts + Burgundy Beaujolais Nouveau

Pickled and pickled vegetables, vanilla, mint, cinnamon are not compatible with dry red wine.

Names of the best red and white dry wines

French dry red wines

• Chateau de Chamirey, Mercurey Rouge Pinot Noir
• "Moet & Chandon Nectar Imperial" Chardonnay, Pinot Noir and Pinot Meunier
• Le "G" de Chateau Guiraud from Sauvignon Blanc and Sémilne grapes

Italian dry red wines

• Poggio all'Oro Brunello di Montalcino Riserva from Brunello grapes
• "Turmhof" Chardonnay from Chardonnay grapes
• Masi, "Costasera" Amarone Classico from Corvina, Molinara and Rondinella grapes

Portuguese dry red wines

• Quinta do Crasto, "Crasto" from Tinta Barroca, Tinta Roriz and Turiga Frances grapes
• Enoforum, "Alente Reserva" from the grapes of Alicante, Trincadeira and Aragones
• Pegoes, Adega de Pegoes from Chardonnay, Antau Vaz and Arinto grapes

Russian dry red wines

• Usadba Divnomorskoe» Chardonnay from Chardonnay grapes;
• Winery Vedernikov, "Sibirkoviy" Oak Aged from Siberian grapes
• Abrau-Durso Gold, Pinot Noir, Riesling and Chardonnay Brut

Dry red wines from Germany

• Burg Ravensburg, Spatburgunder Pinot Noir
• A.Christmann, Konigsbach Riesling trocken from Riesling grapes
• Keller, "Cuvee -f-" Pinot Noir and Dornfelder

• Teliani Valley, Saperavi from Saperavi grapes
• Teliani Valley, "Mukuzani" from Saperavi grapes
• Kindzmarauli Marani from Kisi grapes (red semi-sweet vintage wine)

American dry white and red wines (USA)

• Duckhorn Decoy Red Wine Merlot and Cabernet Sauvignon
• Geyser Peak, Sauvignon Blanc from Sauvignon Blanc grapes
• Cline, "Ancient Vines" Carignane from Carignano grapes

• Adega Eidos, "Veigas de Padrinan" from Albariño grapes
• Muga, Blanco, Fermentado en Barrica from Viura grapes
• Marques de Caceres, Crianza from Tempranillo and Garnacha grapes

Australian dry red wines

• Fox Creek Vixen Shiraz, Cabernet Franc and Cabernet Sauvignon
• "Shadow's Run" Shiraz and Cabernet Sauvignon
• Tyrrell's Wines Semillon Vat 1

White table dry wines are characterized by a very wide variety of organoleptic qualities: from fresh with a hint of grapes and young with carbon dioxide residues to mature aged and sometimes thin old bottled wines; from light - from the northern regions of viticulture to more complete - from the south; from simple in aroma to elegant, complex in bouquet.

This is due not only to the difference in technologies for their production. Here, the influence of the raw materials, the extraordinary variety of grape varieties used, including Muscat and other aromatic varieties, as well as red varieties, largely affects.

The very state of white grape varieties is also varied: their degree of maturity and quality depending on the region, microzone, illumination of the site, and conditions of the year.

At the same time, in all white wines, the slightest flaws are easily detected, hidden in other wines by a high concentration of alcohol, a strong aroma, and phenolic substances. The quality of white wines is especially affected by the agrotechnical factors of grape cultivation, the sanitary condition of the berries, the characteristics of the primary processing of grapes, and the conditions of winemaking.

For white table wines, oxidation tones and roughness in taste are unacceptable. They should have a straw-yellow or straw-greenish color, a well-defined varietal or floral aroma and a delicate taste with pleasant acidity.

These are ordinary white dry wines: Aligote, Riesling, Sauvignon, Feteasca from the same grape varieties; Solar bunch from Rkatsiteli and Borzhavskoe from Müller-Thurgau in Ukraine; Viorica in Moldova and Stremyannoye in Russia from a mixture of white varieties.

Fine wines of this group also have unacceptable oxidation, but in the bouquet and taste, along with varietal qualities, there should be ethereal tones of aging and a special pleasant aftertaste. The standards of such wines are Riesling Abrau and Tsinandali.

Riesling Abrau - the first Russian white table wine, created in the 80s. of the last century in "Abrau-Dyurso" (near Novorossiysk) by E. A. Vedel. His technology has spread to all domestic vintage white dry wines. Riesling Abrau is made from Rhine Riesling grown on sandy and marl soils.

The wine is light golden in color with a greenish tinge and crystal clear with a sheen; has a delicate Riesling bouquet, refreshing taste with tones of aging, sometimes with a slight tarry tint. The wine was awarded one gold, 8 silver and 4 bronze medals.

Tsinandali is one of the best wines. Created in 1926 by A. A. Egorov in the ancient center of Georgian winemaking Tsinandali from Rkatsiteli and Mtsvane varieties. Wine of light straw color with a delicate floral-ethereal bouquet and a full harmonious taste, quite fresh, with a pleasant aftertaste of barrel aging. Tsinandali was awarded 10 gold and 9 silver medals.

Rkatsiteli canteen (Rosglavvino. Abrau-Durso)

Table cabernet (Rosglavvino. Stavropolvino)

Table Cabernet (Rosglavvino. Abrau-Durso)

White table wine (Dagestan Economic Council)