All favourite red wines are obvious favourites at gourmets. In the millennia semi-sweet red wine haunts physicians and poets. Still in wine laboratories experiments which results confirm indisputable advantage of red wine again and again are made.
From a rod to a glass
All semisweet red wines enter into group of table wines, with a capacity of alcohol of 9-14% and with a sugar content of 3-7 g / 100 cubic cm in a ready-made product. As ideal raw materials for production of quality red wines serve red, pink and black-blue grades of grapes.
For preparation of initial wine material take mix or one grade of grapes and press its berries together with stones and a peel. At fermentation, tannins (tannic components) and the natural painting pigment, wines, necessary for receiving, are formed of the crushed stones and a thin skin. At this initial stage the majority of properties of future drink is also put. According to regulations the coloring of semi-sweet red wine can vary from dense-pink to saturated-red at light tartness and fruit and flower aroma. In the name of ready wines also grades of the used grapes — Kokur, the Muscat, Saperavi, Riesling, Isabella, Fetyask, Merlot and so forth flash.
Divine nectar
The best semi-sweet red wines in the former Soviet Union are produced by Georgia. Century traditions, ideal climatic conditions for ripening of grapes and the raised sugar content in berries, literally provoke local wine makers to creation of unearthly drinks. Hvanchkara, the Alazani valley, Kindmarauli, Akhasheni will adequately decorate any feast.· of Hvanchkar, year of the first flood — 1932. The most known natural semisweet wine is made only from the grades of a mudzhuretula and an aleksandroula growing on mountain vineyards of Rach. A characteristic highlight of saturated dark red wine is the surprising delicate taste with a magnificent flower and fruit note and a subtle shade of raspberry. • The Alazani valley, year of the first flood – 1977. It is made from the grapes of red grades of an odzhapesha, an aleksandroula and a saperava growing in the Western and East Georgia. This semisweet Georgian wine is served slightly cooled to cheeses and desserts. Possesses refreshingly - a gentle flower note and a delicate pleasant flavor.· of Akhasheni, year of the first flood — 1958. It is made only from one grade of the grapes of a saperava growing in Kakheti. It is characterized by moderate tartness and dense dark cherry color. In its aftertaste are felt velvety and chocolate tone, ideal for fruit and Kindzmarauli cheeses.·, year of the first flood – 1942. Well-known natural and semisweet red of saperava grapes. Saturated burgundy red wine, colors of overripe pomegranate, with a special high-quality bouquet and strong pleasant aroma.