For the millennia of the existence of people I learned to make a set of types and types of wines. Different technologies, variety of raw materials, local climate and gastronomic preferences cause that the made wines can differ strongly from each other.
King Kaberne
The group of Cabernet includes the whole group of the dry red wines which are given rise in the French province of Bordeaux and is divided by a grapes grade on Cabernet Franc and Cabernet Sauvignon. Unpretentious late-ripening grapes of Cabernet Sauvignon willingly take root and fructify in different climatic conditions, and its gustatory qualities are so individual that it is simply impossible to confuse this wine with someone from his fellows. Classical Cabernet Sauvignon differs in very soft tartness of tannins moderated by sourness, obligatory presence of aftertaste of currant and cherry, and the signature aroma of a violet in general is characteristic only of it. In a young wine it is possible to feel an almost inaudible note of morocco which when maturing drink is improved. Expensive looks of Cabernet can infuse up to 10 years, reaching a maximum in development of an organoleptical properties.
Because of the light tartness "Cabernet" is ideal for meat and greasy food, removes radionuclides, has bactericidal effect.
Sorcery of the Sherry
Gourmets of wine claim that the real sherry can be made only in Andalusia. Any country of the world can't reach such dryness of wine, aroma and unusual gustatory qualities with notes of a fresh yeast.
Very unusually the nonsense – the room where wines infuse looks. The old building with very high arches and the improbable number of barrels which stand the friend on the friend. From the lowermost row wines are bottled. After a wine flood, in a bottom plate add a sherry from the second, in the second row – from the third, etc. Barrels here are occupied all the time, participating in infinite process. Barrels make for a sherry only from the American oak, and the term of their service lasts up to 70-80 years, unlike other winemaking where barrels change each 3 years. In barrels always leave the place for air by means of which on a surface the barmy film the flora impacting to drink unique aroma and relish is formed. The endurance a baking plate to florae can last up to 15 years, and then really precious sherry is born.
Variety of Riesling
The main wine of Germany just strikes the German riesling with a huge variety. Dry, semisweet, sweet, айсвайн – all this riesling. More than a century ago white rieslings were considered as the most expensive, having bypassed the well-known Bordeaux at cost. Riesling – the surprising grade of grapes loving a cool. Therefore the lowered temperature is necessary for the majority of technological processes. For freshness retention of future wine, the reaped crop of berries is cooled a little. Process of fermentation and fermentation too happens at low (up to 17 wasps) temperature. Because of such careful processing very fresh wines with saturated aroma of spices, green apple, a citrus, a peach and even a green grass are born. Sweet types of riesling strike with the freshness and the balanced taste too.