Wine (lat. vinum) is an alcoholic drink (strength: natural - 9-16% vol., fortified - 16-22% vol.), obtained by complete or partial alcoholic fermentation of grape or fruit juice (sometimes with the addition of alcohol and other substances - so-called “fortified wine”). The science that studies wine is oenology. Wines are made both from grape juice (the traditional and historically first product for making wine) and from various fruits and berries (usually cheaper varieties of wine). According to their purpose, wines are divided into table wines (used as a flavorful addition to the table) and dessert wines (served with dessert).
By color, there are white, pink and red types of wines. Sediment is not only not a defect in the wine, but, on the contrary, serves as a guarantee that the wine is natural. It does not affect the taste of the product in any way. Based on quality and aging time, wines are divided into:
young; without endurance; seasoned; vintage (the best, aged wines produced in certain wine-growing regions from the same grape varieties, preserving the taste and aroma); collection (wines with very long aging, sometimes reaching tens or even hundreds of years).
According to Russian standards for the content of ethyl alcohol and sugar, wines are divided into:
1. Dining rooms:
. Dry wines are wines prepared by complete fermentation of the must with a residual sugar content of no more than 0.3%. (alcohol - 9-13% vol., sugar - up to 3 g/l). Wine is called “dry” because sugar is “dry” (completely) fermented in it.
. Dry special (alcohol - 14-16% vol., sugar - up to 3 g/l)
. Semi-dry (alcohol - 9-13% vol., sugar - 5-30 g/l)
. Semi-sweet (alcohol - 9-12% vol., sugar - 30-80 g/l)
2. Special (i.e. fastened):
. Strong (alcohol - 17-21% vol., sugar - 30-120 g/l)
. Sweet (alcohol - 14-20% vol., sugar - up to 150 g/l)
. Semi-dessert (alcohol - 14-16% vol., sugar - 50-120 g/l)
. Dessert (alcohol - 15-17% vol., sugar - 160-200 g/l)
. Liquor (alcohol - 12-16% vol., sugar - 210-300 g/l)
. Flavored (alcohol - 16-18% vol., sugar - up to 6-16%)
3. Sparkling wines- This is wine saturated with carbon dioxide during secondary fermentation. The most famous sparkling wine in the world is champagne, produced using technology discovered and first implemented in the French province of Champagne).
. Brut cuvée (alcohol - 9-13% vol., sugar - 0 g/l)
. Extrabrut (alcohol - 9-13% vol., sugar - 3-6 g/l)
. Brut (alcohol - 9-13% vol., sugar - up to 15 g/l)
4. Honey wine
Natural honey wines of natural fermentation can also be classified as fruit and berry wines. These are moderately sweet wines with pronounced honey and floral tones. The volume fraction of ethyl alcohol is from 11.0 to 15.5% vol. The typically honey bouquet of wine is sometimes complemented by other natural ingredients: spices, medicinal herbs, berries.
Wine etiquette- these are the rules for serving wine, as well as recommendations for pairing wines and dishes. Briefly: 1. Before a meal, to stimulate the appetite, an aperitif is usually drunk: Madeira, sherry, vermouth;
2. White table wines are served with appetizers, light meat and fish dishes;
3. Natural dry, semi-dry and semi-sweet wines go well with vegetable dishes;
4. Dry red wine goes well with lamb, veal, game, poultry, shish kebab, pilaf, boiled pork;
5. Before drinking wine, you should enjoy its aroma;
6. Wine should not be drunk like water, you should take a sip and hold the wine on the back of your tongue for a second, allowing your taste buds to fully experience the taste;
7. Each type of wine is served at a different temperature: rich tannic red wines - at room temperature (18-20 degrees); light red wines - about 14-16 degrees; light white wines - about 12-14 degrees; Champagne should not be cooled below 6-7 degrees.
Choice of glasses
Wine is traditionally served in glasses. It is advisable that the glass be made of thin glass with a high stem. Tall glasses made of clear glass are designed for dry and red wines; For semi-sweet wines, they are designed to be quite wide and open.
For fortified wines, glasses that noticeably taper towards the top are used; for Madeira and sherry - glasses with a narrowed cylindrical rim; Small conical glasses are designed for dessert and liqueur wines.
For sparkling wines and champagne, tall narrow glasses are used, since this shape of the glass slows down the release of bubbles. The glass is filled no more than two-thirds to be able to rotate the wine in the glass, assessing the color and aroma. 
Uncorking a bottle
The older the wine, the more careful handling it requires. To open wine bottles, use a corkscrew, preferably a screw one. According to the rules, you cannot pierce the cork through. It is advisable to uncork white wine immediately before pouring it into glasses. It is better to uncork red wine 30-40 minutes before drinking to allow the wine to be saturated with oxygen.
Even if a person knows the rules of etiquette, but does not know how to choose the right alcoholic drink for a particular dish, then you are left with a feeling of some kind of incompleteness. But how advantageous a connoisseur looks when he knows how to choose the right alcoholic drink that will subtly highlight the taste of a particular dish.
Wines are best stored at home in a cool place and should be kept horizontal. In a bottle that is standing, the cork quickly dries out and begins to let air through - and the wine, especially table wine, becomes worse, loses its bouquet, and acquires an unpleasant smell of rot.
It’s good if you keep several bottles of aged old wines at home: they will always add elegance to the table. In old wines, as a rule, sediment forms, which can fall to the bottom of the bottle or form a kind of coating on the walls, the so-called “shirt”. If the sediment or “shirt” is thick enough, the bottle is placed on the table carefully. If the sediment is easily agitated, it is better to first pour the wine into another bottle and, of course, inform the guests about this, naming the vintage year and brand of the collection wine.
Wine served inopportunely, not with “the right” dish or at the wrong temperature, loses a lot of its merits. Therefore, based on the rules of feasts, all wines can be divided into three categories:
1. Aperitifs- stimulate appetite and usually drink before meals: Madeira, sherry, vermouth.
2. Table wines- consumed during lunch or any meal.
3. Dessert wines- drink with sweet dishes, after dinner.
A snow-white tablecloth, fresh flowers, and crystal wine glasses go perfectly with wines of different colors and shades and with an elegant display of champagne. In such an environment, wine becomes the best decoration for the table, creating festivity and solemnity.
Rules for table setting.
There have long been certain rules for placing glasses, goblets, and wine glasses on the table. It is advisable to have several of them in front of the device, depending on how many and what drinks will be served at the table. The stronger the drinks, the smaller the glasses and glasses should be.
You can place them in a straight line or in a semicircle in front of the plate, starting from the right, in the order in which drinks are served. The first is a small glass, for the strongest drinks. Then more, for strong grape wines - Madeira, port, sherry. Nearby, slightly to the left, is a glass for mineral water. Then - a glass for white table wine, a glass for red table wine and, finally, a glass for champagne. If there is no corresponding complete set of glasses and glasses, transparent, colorless glasses with medium-sized stems are best suited for any wine. You can also pour cognac into them, but not more than a third of the glass.
Vintage wines are served in bottles with the original factory design intact. It is recommended to place the bottles on the table previously opened - so that the wine “takes a breath of air” and better reveals its characteristic taste and bouquet. Ordinary, especially young wines can be served in jugs or decanters. They need to be filled to three-quarters of the volume, otherwise it will be difficult to pour the wine into glasses. Champagne is opened only at the table and immediately poured.
How much wine should I pour into a glass?
Not less than one third and not more than half. Why exactly so much? Because then it is convenient to take the glass in your hand and rotate it slightly for a fuller sensation of the aroma of the drink.
When setting a festive or banquet table, when the choice of wines is wide enough, follow their correct sequence: serve low-alcohol table wines before strong ones, vintage ones after ordinary ones, red ones after white ones. When you pick up a glass and start drinking, do not talk. If you are asked anything at this time, place your glass on the table and then answer.
The wine is poured back into the glass when it is already empty. There is no need to pour into an unfinished glass, as the guest may see this as coercion. The glass of a guest who has temporarily left the table is not refilled. The man makes sure that the lady sitting next to her has the wine she prefers in her glass. Wine is poured from the right hand of the seated person. At the same time, hold the bottle with your whole hand, approximately at the level of the label, trying not to tilt it sharply, so as not to stir up possible sediment, and the neck of the bottle should not rest against the edge of the glass...
All of the above applies only to real good grape wine, which, in fact, has the right to be called wine. It is recommended to avoid drinks of unknown color and composition under any circumstances.
It is customary to drink wine during a gastronomic (in the international sense) dinner. This is the most natural and healthiest drink; food always tastes tastier and healthier with it. At the same time, wine does a certain job in the body, for example, it prepares the taste buds of the mouth for a new piece of food, streamlines digestion, reduces the calorie content of food (a delight for dieters), etc. The meal companions, food and wine must be of the same high level; only under this condition will each of them be able to show their best side. To achieve this, you need to know what you can and cannot combine wine with.
The right wine allows you to feel the subtler flavor nuances of food. The reverse relationship is also true. There are special rules about what can be combined with what. In modern cuisine, the ancient thesis that has been spreading for a long time, that only red wine should be served with dark meat and cheese, and white wine with light meat and fish, has lost its validity. The decisive role is played by the method of preparation, the use of sauces, seasonings, and vegetables. Therefore, all rules should be considered only as an incentive to action, and not as a rigid doctrine. When choosing wines for individual dishes, you need to calmly give room to your desire to experiment, since more and more unexpected combinations appear that from a theoretical point of view seem unthinkable; on the other hand, on paper you can combine something that is absolutely incompatible in language. The choice of dishes is determined by several principles.
Complex tastes require simple wines, complex wines require simple dishes: the finer the wine, the simpler the food. Taste consistency is the main indicator for choosing a drink for a given dish. A less aged, less valuable and expensive wine may turn out to be better, tastier, more enjoyable, if it matches the food, than the oldest, most precious, if the taste of this drink, its aroma, bouquet not only does not emphasize, does not reveal the characteristic features and advantages of the food, but is in sharp contrast to it.
An ordinary, ordinary wine, together with some dish, can form a “flavor ensemble” that is impeccable in its properties. This harmonious combination is the main condition for choosing the right drink for a particular dish.
As a rule, the sweet taste of food will make dry wine taste too sour and turn sour wines tasteless, but a young wine with a sharp fruity tone will go well with sweet and savory dishes, and a slightly sour wine may seem unexpectedly pleasant if drunk with dishes that have pungent taste.
The dessert should be sweeter than the wine with which it is washed down.
The main rule that you need to follow in order to enjoy it is this: life is too short to drink bad wine. The most common “enemies” of wine include:
Tobacco smoke
. spicy culinary odors that do not allow you to enjoy the aroma of good wine,
. vinegar,
. acid of citrus fruits,
. fatty fish that give wine a disgusting metallic taste,
. vanilla, mocha and cinnamon are heavy companions for wine, although shades of their smells are present in the aromas of various wines, the same can be said about pure chocolate and chocolate products (excluding only fortified wines from Muscat varieties and Traminer grapes),
. Dishes seasoned with curry, as well as mint, as a rule, have nothing in common with wine.
. Never serve semi-sweet wine with a vinegar-based hot sauce.
. Never place ketchup next to French wine.
. So, before eating, to stimulate the appetite, we drink an aperitif.
. White table wines - for appetizers, light meat and fish dishes.
. Natural dry, semi-dry and semi-sweet wines go well with vegetable dishes.
. Red table dishes are suitable for lamb, veal, game, poultry, shish kebab, pilaf, and boiled pork.
. Sherry or Madeira is also good served with meat or chicken broth.
. Liquor, dessert wines, sweet brands of champagne are recommended for dessert - confectionery, fruit, coffee, ice cream.
Champagne can also be served with a light snack - cheese, dry unleavened liver. Dry and semi-dry champagne can be drunk both at the beginning and throughout lunch, dinner, and also for dessert. With champagne served outside of lunch or dinner, it is recommended to serve various cheeses (Swiss, Soviet, Altai Mountains, Roquefort), as well as dry cookies, pastries, cakes, sweets, candies, fruits, nuts, pistachios, fried salted almonds.
A glass of strong (but not dessert) red or white vermouth goes well with spicy salads, meat snacks - cold veal, boiled tongue, cold cuts, ham. Despite some sweetness inherent in this drink, its peculiar aroma, bitterish taste, the smell of wormwood, cinchona peel and cloves harmonize well with the taste of many snacks.
Light white wines with a soft taste and delicate aroma without sharp acidity, such as Semillon or semi-dry champagne, are most suitable for oysters, mussels, and shrimp. For the same dishes, you can offer semi-dry wine like "Château-Yquem".
. Strong grape wines are recommended for first courses - Madeira, port, sherry, Marsala; for puree soups and broths - sherry and Madeira.
. For hot fish dishes - steamed, boiled, or brine fish, fish dishes prepared with thin, delicious sauces, fish quenelles and fried fish, you can offer dry white grape wines. Rieslings are especially recommended for these dishes.
. Dry red grape wines are recommended for second meat courses - steak, fillet, languette, entrecote, escalope, a variety of natural and breaded cutlets, schnitzel, rump steak, fried beef, lamb, pork, veal, dishes prepared from liver, kidneys, and brains.
During the hot season, we should recommend those wines that quench your thirst well and have a pleasant “freshness”. Dry white table wines are distinguished by these qualities.
. In winter, they prefer “warm”, well-warming red table and strong grape wines. The especially widespread use of wines of these brands in winter is also explained by the fact that the winter menu contains more hearty and “dense” dishes from meat, pork, and lamb, which go well with both red table wines and strong grape wines.
For a more complete and vivid expression of the taste of the wine, it must also have the appropriate temperature. Dry white wines taste best slightly chilled (up to 10-12°). In summer, these wines can be cooled to 8-10°.
. Dry red wines, on the contrary, are slightly heated. They should have a temperature slightly above room temperature, i.e. 18-20°, in summer 16-18°. Sherry and Madeira are heated 4-5° above room temperature.
. Dessert wines, Muscats, Tokays should be at room temperature (16-18°).
There is a widespread belief that champagne is delicious almost frozen. This opinion is certainly wrong, because the sharp, burning sensation of cold drowns out the pleasant “sparkling” of this drink. Champagne most fully and harmoniously reveals all its advantages when cooled, but not below 6-7 degrees.
A person who knows the rules of wine etiquette follows them in any situation - at a business lunch, at a party, and at an ordinary family dinner. The head of the family, familiar with wine etiquette, can turn any, even the most ordinary family holiday, into an exquisite celebration. 
Wine (from the Latin vinum) is an alcoholic drink with a strength of 9-20% vol., which is obtained as a result of complete or partial fermentation of grape or fruit juice. Sometimes alcohol, yeast and other substances are added to the juice intended for fermentation. The science that studies wine is called oenology.
Wine classifications
The quality of taste and bouquet of various types of wines is influenced by various factors, for example, the characteristics of wine production technologies, the natural conditions in which the raw materials for making the drink were grown, as well as many other factors. Wines have many varieties and can differ in appearance, chemical composition, quality characteristics, and organoleptic properties.
For the most complete orientation in a variety of wine varieties, classification is necessary - a unified system for distributing wines into groups in accordance with their composition, typical properties and production features. Each wine-producing country uses its own wine classification.
By color and aging time
Based on color and aging time, wines are divided into:
young (wines without aging);
seasoned;
vintage (the highest quality aged wines, for the production of which the same grape varieties are used, preserving the taste and aroma of the drink. Such wines are produced in certain wine-growing regions);
collectible.
Depending on the color of the wine, white, red and rose wines are distinguished. Doctors believe that red wines are the most healing, since such wines contain large amounts of antioxidants. White grape wine is often compared to the sun, since such wine retains all the beneficial elements of the grapes, which have collected solar energy. Natural grape wines contain various microelements, enzymes, vitamins and other beneficial substances, which is perhaps why ancient doctors considered wine a healing drink.
By alcohol and sugar content
In Russia, depending on the alcohol and sugar content, wines are divided into:
Natural wines:
Dry - wines obtained as a result of complete fermentation of grape or fruit and berry must with a residual sugar content of no more than 1% (alcohol content - 9-13% vol., sugar - up to 3 g/l);
Dry special (alcohol content - 14-16% vol., sugar - up to 3 g/l);
Semi-dry (alcohol content - 9-13% vol., sugar - 5-30 g/l);
Semi-sweet (alcohol content - 9-12% vol., sugar - 30-80 g/l).
Special wines:
Dry (alcohol content - 14-20% vol., sugar - up to 15 g/l);
Strong (alcohol content - 17-20% vol., sugar - 30-120 g/l);
Semi-dessert (alcohol content - 14-16% vol., sugar - 50–120 g/l);
Dessert (alcohol content - 15-17% vol., sugar - 140–200 g/l);
Liquor (alcohol content - 12-16% vol., sugar - 210-300 g/l).
Flavored wines (alcohol content - 16-18% vol., sugar - up to 6-16%).
When citing various classifications of wines, it is impossible not to mention sparkling wines. A wine is called sparkling if, during its production, the grape or fruit must was saturated with carbon dioxide during repeated fermentation. Naturally, champagne immediately comes to mind. Indeed, champagne is the most famous sparkling wine in the world. However, we should not forget that not any sparkling wine can be called champagne, but only that which is prepared in the French province of Champagne.
Special wines also include natural honey wines obtained through natural fermentation. These are sweet dessert wines with a pronounced honey-floral bouquet. Such wines contain from 13.3 to 15.5% vol. alcohol Natural honey wine is a transparent liquid without sediment or foreign inclusions, having a light yellow or golden honey color. The bouquet of this wine includes only natural ingredients: berries, medicinal herbs, spices.
European classification
The category of wine is something of a quality mark. The general European classification involves only two categories - table wines and quality wines made in a specific region. The French classification distinguishes four such categories:
Table wines (French Vin de table).
Wines of the lands (French Vin de pays) or local wines that are produced in certain wine-growing regions.
Wines produced exclusively in special, relatively small regions, or "premium vintage wines."
Wines of controlled appellations of origin (French: Appellation d'origine controlée). This is the highest category of French wines, considered the most elite, however, wines in this category have the highest cost.
If a wine has the word “Cru” in its name, it means that the grapes used to produce the wine were grown on a historically better plot of land than the surrounding plots.
Wine consumption culture
The culture of wine consumption involves three sensory sensations:
appearance of the wine;
its smell;
its taste.
The appearance of the drink allows you to evaluate such characteristics as color, shine, purity, and fluidity. That is why the appearance of wine should evoke only positive emotions. The smell of wine is determined primarily by its aroma and bouquet. Experts distinguish more than 500 aromatic substances that affect the smell of wine. Such substances include the smell of fruits (black currants, raspberries), the smell of flowers (roses, rose hips), the smell of plants (hay, grass, undergrowth) or empyrematic smell (toasted bread, almonds, coffee).
In order to fully smell the wine, you need to carefully fill a suitable glass one third with wine, then, without shaking the glass, inhale the aroma of the drink. The smell you immediately smell is called the “first smell” smell. After this, you need to splash the wine in a glass in a circular motion and inhale the aroma again. Thus, you will feel the aroma and bouquet of the “second sense”. To know the true taste of wine, you need to taste it as follows: after taking a little wine, hold it in your mouth, passing it between your teeth and lips. This way you can evaluate the sweetness, saltiness, acidity and bitterness of the wine. Only after this you need to take a full sip, which will help determine the smoothness, softness, or, on the contrary, playfulness, pearliness, coolness or warmth of the wine.
It’s not easy to sort through the wide range of wines. They can be classified according to different criteria: method of preparation, materials, alcohol and sugar content. In order not to get confused by the names found on beautiful bottle labels, you need to know the main types of wines. We will talk about them in this article.
Classification by wine material
First of all, wines are distinguished by the juice that is used to make them. On this basis, they are divided into vegetable, raisin, grape, fruit, berry and multi-varietal.
- Grape wines are considered the most noble. Many experts generally believe that drinks made from sunberries have an advantage over all others, and alcohol made from other raw materials is more like a herbal tincture. The classification of grape wines is very diverse. They are allowed to be aged only in oak barrels with strict adherence to the recipe. In addition, nothing other than sugar and grapes should be added to noble wine.
- Fruit wines are made from apple and pear juice. They turn out light, with a characteristic bright aroma and taste. As a rule, they are low-alcohol. There are people who drink only these types of wines and consider them the most delicious.
- Vegetable wines are created from the sap of trees (maple, birch), as well as watermelons, melons, rose petals and even garden plants (parsnips, rhubarb). This exotic alcohol really resembles a herbal tincture, but it contains much less alcohol than other similar drinks. Fans of this alcohol claim that it contains a lot of valuable vitamins and other beneficial substances.
- Berry wines are made from forest and garden berries. They are also made from apricots, cherries, peaches and plums.
- Raisin wine is a rather rare guest on our table. Its name speaks for itself: to make this drink it is used
- Multi-varietal wines are created in a special way: by mixing different grape varieties. Depending on the manufacturing technology, semagne and blended drinks are distinguished. The first ones are made by mixing several varieties of grapes at the processing stage, while creating the second ones, completely finished wine materials are combined.
Classification by color: red wines
There are different types of wines displayed on store shelves. They are often distinguished by color. This is the most common classification of wines, according to which they are divided into white, red and rosé. Let's look at this issue in more detail.
To prepare red wines, pre-crushed berries of scarlet grape varieties are used. With prolonged aging, this drink loses its rich color. Therefore, it is always brighter than aged.
Famous wines are produced from red grapes. The most famous of them are:
- "Bordeaux" is a wine made in Western France. This is one of the most famous noble drinks in the world. It is traditionally served with roast.
- Cabernet Sauvignon is a wine with a thick and complex aroma. It is usually served with chicken or pasta.
- "Chianti" is an Italian wine with a rich aroma. It goes perfectly with steaks and burgers.
- "Beaujolais" is a light young wine.
- "Merlot" is a thick and aromatic drink, consumed with the simplest food.
- "Pinot Noir" is a tart and thick wine that goes well with any dish.
Classification by color: white wines
Many people prefer light ones. In most cases, they are made from white grape varieties. Sometimes red ones are added to them, but then the skin containing the coloring elements is first removed from the berries.
The following wines are prepared from white grapes:
- "Sauvignon Blanc" is a drink with a herbal aroma that goes well with fish dishes.
- Chardonnay is a wine aged in oak barrels, perfect for simple and light food.
- "Chenon Blanc" is a drink with a sweet taste. It is usually served with chicken and vegetables.
- "Riesling" is a wine with a honey aroma. It goes well with veal and oriental dishes.
- "Sauternes" is a thick, sweet dessert wine.
- Gewuztraminer is a refreshing drink suitable for fish and spicy dishes.
Classification by color: rose wines
To obtain a delicate pink color when making these types of wines, the skins of the grapes are removed immediately after fermentation begins. The drinks are made from a mixture of white and red berries. In this case, white wine production technology is used.
Classification by alcohol and sugar content
On this basis, drinks are divided into table, sparkling and fortified.
Everyone knows what types of table wines there are: dry (sugar content - up to 0.3%), semi-dry (sugar - 0.5-3%) and semi-sweet (sugar - 3-8%).
May have different ratios of alcohol and sugar. They differ in that during the fermentation process they are saturated with carbon dioxide. The most famous similar wine in the world is champagne.
Fortified wines, in turn, are divided into flavored, liqueur, sweet, semi-sweet dessert and strong. Such drinks include such famous types of wine as Madeira, port and sherry. They have enjoyed deserved popularity among consumers for decades. For example, in Soviet times, many people drank port wine. Some people still prefer to drink fortified wines.
Classification by manufacturing method
According to the production method, experts distinguish several types of wines: natural, sparkling, alcoholic, diluted, sweetened.
- Natural alcoholic drinks are created exclusively from juice; the addition of other third-party substances is strictly prohibited.
- Sparkling wines are made with the addition of carbon dioxide. These include champagne and cider.
- Alcoholic drinks contain wine alcohol, which increases their strength.
- Diluted wines are made from a mixture of water and fruit juice. Such alcohol is petiot, as well as grape and berry semi-wines.
- Sweetened drinks are made with the addition of honey and sugar. They come in liqueur, dessert and honey varieties.
High quality wines
Among the variety of alcoholic products, high-quality wines stand apart. They are produced exclusively at a time favorable for the ripening of grapes from special varieties growing in certain geographical areas. Depending on the period of production, such wines are divided into collection, vintage and aged.
Collection wines are elite alcoholic drinks. They are aged in oak barrels or metal containers, poured into special bottles and additionally infused in enotecas (wine storage facilities) for at least three years. This is the most expensive product in the world.
Vintage wines are high-quality drinks that are aged for a certain amount of time. Table wines are infused for at least one and a half years, and strong wines - for about two years.
After production, aged wines are aged in stationary containers for at least six months. Time is counted from the first of January of the following year.
Conclusion
This article reviewed all popular types of wines. Now you can go to the store and competently study the assortment presented in it: you can easily figure out the motley variety of wine labels. Choosing a truly good drink can sometimes be difficult. You can hardly find expensive collectible or vintage wines in an ordinary store. However, most ordinary people cannot afford them, and among ordinary alcoholic drinks made from grapes you can find very good examples. Good luck with your choice!
Only sommeliers can have absolute knowledge of the intricacies of wine varieties and their classification. These specialists devote several years to the science of studying wine, and experience comes only with practice. At the same time, many people can have an idea about the types of wine. Of course, for this you need to know the classification of wines at least basicly.
Most people think that dividing drinks into groups is not difficult. That is why, when asked what it is like, a non-specialist answers: red - white, dry - semi-sweet, sparkling - dessert. In professional winemaking, everything is much more complicated and there are many types of wine.
It can be fortified, table and strong, and each of them has its own characteristics. The classification of wines based on sugar content is based on these nuances:
Table varieties
Sugar in dry drink is absent because it turns into alcohol during fermentation. The strength of a dry drink can vary from 10 to 12 degrees. In hot countries with warm summers, the berries have time to accumulate a lot of sugar, and this ensures a strength of up to 16 degrees.
Semi-dry and semi-sweet is obtained when fermentation is stopped by cold. So, about 8% sugar remains in the drink. Such varieties cannot be stored for a long time., and therefore they require pasteurization.
Strong and fortified varieties
This alcohol is distinguished by its strength and sweet taste. The fermentation process is stopped by winemakers at the very beginning by adding alcohol to the wort. Thus, the yeast dies, and the drink retains a maximum of natural sugar. The percentage of its content fluctuates around 17 – 20 degrees. This type of alcohol includes:
- Sherry;
- Port;
- Madera.
When the alcohol level is 13 - 16 degrees, and the sugar percentage is 12 - 30%., the drink is classified as dessert or sweet varieties. Their popular names are:
- Muscat;
- Tokaj;
- Malaga;
- Cahors.
If the sugar level exceeds 20%, the alcoholic drink is considered liqueur and is served after a meal.
Classification of grape wines by color
Wine products are created from various grapes using numerous methods, and therefore it is painted in different colors.
In the process of creating red wine, pre-crushed berries of scarlet grape varieties are used. If kept for a long time, the drink loses its color. That is why the young drink is bright. The most famous types of red wine are:
Most of us give preferences for white wine varieties. Often, in the preparation of this wine product, red varieties are added, from which the skins are first removed.
The following types are obtained from white grapes:
Rose wine
To obtain a beautiful pink color, the skins of the grapes are removed after fermentation. The drink is obtained from a mixture of white and red grape varieties. However, technology is used, as for the white variety.
The first place among rose drinks is occupied by Bandol with its amazing fruit aroma.
Types of wine by carbon dioxide content
Classification of grape wines according to the presence of carbon dioxide allows us to divide alcoholic products into two categories:
- containing carbon dioxide – fortified, table, strong;
- quiet.
The second group includes the following types:
Fizzy alcohol is considered excellent addition to the opening of special events. The most popular drink in this category is Champagne.
What types of wines are there based on aging time?
This class of alcohol consists of three groups: ordinary, collection and vintage types of wine. Uninformed people believe that an ordinary drink is bad, however, this is not true, and many prefer young alcohol.
Ordinary varieties
Made from several grape varieties. They are aged for several months in a barrel. When finished, the product is bottled and sent for sale. Often, one berry variety is required to make a drink.
If the alcohol is aged for less than a year, it is classified as young. When stored in barrels for at least 12 months, the product is called aged.
Vintage varieties
These wines are classified as high quality. They require a specific grape variety grown in a specific location. This type of alcohol has unique organoleptic qualities that remain unchanged for a long time.
A vintage drink must be aged for at least two years, and a strong drink must be aged for at least 3 years.
Collection varieties
The duration of exposure of such drinks reaches several decades and centuries. According to some experts, after 70 years of aging, the taste of wine deteriorates. Others prove the opposite - Bordeaux, collected in 1945 - 1947, is magnificent to this day.
Yellow wine is considered one of the longest-living wines, as its unique bouquet lasts for about a century. Their class includes dry wine from Sauvignon grapes, produced in the French department of Jura.
Depending on the grape variety, the drink can be:
Separation of product based on applied juice
Sommeliers note that not only grape drinks are produced in the world. It is even created from plants and berries. However, most experts believe that it cannot be called wine.
Drink made from fruits and fruits made from the following types of raw materials:
- berries - mainly in demand are cherry, plum, peach, garden and forest berries;
- raisins - from them with sugar a leaven is created that is used to create a drink. The sugar content of this type of wine varies;
- tree sap and plants - maple and birch sap are considered popular. At home, winemakers prefer alcohol made from rose petals, rhubarb, melons, parsnips and watermelons;
- Apple and pear juice are excellent bases for cider.
These drinks are not included in the official classification of wine, however, this does not make alcohol any less popular.
In the end
So we figured it out, according to what criteria wines are divided into categories. Now you can safely go shopping and properly understand the huge assortment of the store. Choosing a good drink is not easy, but if you know the delicious types of grapes and the aging period of the drink, you can find quite decent specimens!
Attention, TODAY only!
Wine – an alcoholic drink obtained from the juice of grapes (or other fruits) by converting (fermenting) the sugar in it into alcohol. The fermentation process occurs under the influence of wine yeast and is called - fermentation. During the fermentation process, in addition to ethyl alcohol, carbon dioxide and heat are released.
The fermentation process must occur without access to air, but with the possibility of removing the released carbon dioxide. For this purpose, the so-called “water seal” (or water seal) – outlet tube lowered into a vessel with water.
Otherwise, if there is access to air, instead of wine, we will most likely get fruit vinegar, and if the removal of carbon dioxide is not ensured, the cork will be knocked out or the bottle will rupture.
The entire process of turning juice into wine is called Vinification.
At the same time, crushed and crushed fruits prepared according to technology are called Mezgoy, and the resulting juice (or a mixture of juice with water and sugar) is called - Wort.
The science of wine (“the study of making wine”) is called Oenology.
Specialist in the preparation of wine, respectively - Oenologist.
A specialist in the selection, proper use, serving and storage of wine is called Sommelier(“a person responsible for serving drinks in a restaurant, giving advice on the choice of wines and drinks, serving them and monitoring their service to the client until the moment he leaves the room”).
Wine can be either natural or fruit-based
Natural wine is a wine made by fermenting grape juice without adding sugar, water or alcohol. Only sweet, ripened grapes have the composition and properties necessary to make natural wine.
Natural wine cannot be stronger than 12-13% vol. (volume fraction of alcohol in %). It is at this strength that natural (wild) wine yeast stops its activity, dies and precipitates.
For reference:
1 (one)% sugar in the wort during fermentation turns into ~ 0.6% ethyl alcohol. Thus, to obtain natural wine with a strength of 12% vol. – the presence of sugar in grape juice must be at least 20%.
Fruit wine- This is wine obtained by fermenting the juice of any fruit or berries with the addition of sugar and water.
Sugar is added to juice due to its low content in the juices of fruits and berries (less than 20%), and water is added due to their high acid content (more than 0.7%).
IMPORTANT: The presence of excess acid content in any wine (more than 0.7%) leads to unpleasant consequences after its consumption - heartburn. The acid content in wine can only be reduced at the stage of its preparation - by adding water to the wort. Using sugar, you can make sour wine taste sweet, but the heartburn will remain.
The presence of acid in wine below 0.7% negatively affects the taste of the wine. It becomes fresh and watery. In addition, this wine is not resistant to diseases.
For reference:
According to the composition and content of wine materials, wines are divided into:
Sepazhnye (varietal)– which are prepared from one type of fruit.
Assembly– which are prepared from a mixture of 2 or more varieties.
Blended– which are prepared from a mixture of different wine materials or wines.
In the blend they highlight Base wine– which makes up at least half of the blend.
There is also Vintage wine.
Title VINTAGE assigned to the highest quality wine made from wine materials obtained from the harvest of a certain year, the conditions for winemaking in which were the most favorable.
Dry- without any noticeable sweetness.
Semi-dry– containing 1-2% sugar.
Semi-sweet– containing 3-5% sugar.
Sweet– containing > 5% sugar.
Liquor– containing > 20% sugar.
There are also fortified wines.
Fortified wine(strength above 16%) is a wine to which ethyl alcohol has been added to increase the strength.
Wines are distinguished by color:
White– from light straw to greenish-yellow, amber or flesh-colored; sometimes the color of weak tea.
Pink– from pale pink to light ruby color with a crimson or yellowish-flesh tint.
Reds– from ruby red to dark garnet color with a violet (in young wines) or brick-red, brownish (in old wines) tint.
Yellow– from dark yellow to the color of strong tea brewing; sometimes with an amber-brown tint.
THE QUALITY OF WINE DEPENDS ON THE TECHNOLOGY OF ITS PREPARATION
One of the most important differences between wine and strong alcoholic drinks is that a strong alcoholic drink is eaten as a snack, while wine washed down food.
Therefore, in order not to at least spoil the taste of food, the wine should be pleasant to drink (a kind of seasoning), and this depends on the following parameters:
1. Appearance of wine, – its color, saturation, transparency, thickness (density), absence of turbidity, flakes, sediment.
2. The smell of wine, – the absence of the smell of yeast, grass, rot, vinegar or other unpleasant odors and the presence of a pleasant aroma or bouquet of aromas.
3. Taste of wine, - the taste of wine, when prepared correctly, as a rule, corresponds to the fruits from which it is made, but it is important that the wine does not “shudder”, so that it is pleasant to drink and you want more.
4. No unpleasant consequences in the form of heartburn, headache, indigestion.
It is desirable that the wine be healthy , and for this you need:
1.During the preparation process, wine should not lose the beneficial properties of the fruits from which it is prepared., and for this you need:
- do not allow the use of oxidizable utensils in cooking technology;
- do not allow food to become too hot;
- do not pasteurize or add preservatives;
- Do not add alcohol to wine.
2.In the process of preparing wine, it is advisable to prevent or limit the presence of processed products: seeds, petioles, bunches and other lignified elements, which during fermentation produce (insignificant amounts, but produce) methyl alcohol, which is the cause of headaches after drinking wine.
3.Wine must be “alive”– made from natural products with natural wine yeast, prepared without the addition of preservatives, alcohol and not pasteurized. This kind of wine is troublesome, as there are certain difficulties in storing it. Even bottled, under certain conditions, it can “ferment” again. Therefore, it is advisable to store the “live wine” drained from the sediment, ready for use, in bottles under a “water seal” and bottle it immediately (1-2 days) before use.
And the most important thing in wine making technology – you need to do it with desire, not skimp on trifles and put your soul into it.
Before you start making wine, it is advisable to familiarize yourself with the properties of the fruits and berries from which we plan to make wine. We will get to know this in the next lesson.
