This drink, of course, is familiar to all men over forty. There are legends about his taste and truly cult significance for Soviet youth of the 60s, 70s, 80s, and probably the beginning of the 90s. Poems were composed about him and songs were composed (for example, “The Watchman of Sergeyev”, which refers to “port liter” or “Mom - anarchy, dad - a glass of port”). We can say that "777" (port) firmly entered the life of entire generations of the former Soviet Union.
Remember all
Now, of course, everyone knows that port is a Portuguese special fortified wine with a very limited production area. According to the law, it can be produced only in this country, and even then in the northeast (we will talk about what a real port should be a bit later). But in the USSR they also did it, and even called it that way. “777” (port), “three axes” (due to the similarity of sevens with axes), “porteshchik” - as it was not lovingly called. And each self-respecting “right” kid simply had to, according to household concepts, at least a couple of times to get drunk with friends of this potion.
Cheapness, affordability, strength
These three characteristics, as they say today, “made the popularity” of the drink “777” (port). The thing is that during the years of manual regulation of the economy and the total shortage of products (including alcoholic beverages), Soviet winemakers most likely intuitively guessed and ensured compliance: cheap-affordable-strong. In addition, the “777” port wine had virtually no competition on the shelves in the wine and vodka departments: fruit and berry options and “crackers” (sour dry wine) were also offered. Naturally, it was easier, and tastier, to be honest, to drink port, which was called a "fire extinguisher" (because of a special bottle, like from champagne, into which it was bottled), than to take two or three bottles of dry wine. Therefore, “777” (port) was probably such a hit.
Main characteristics
A drink was produced in the USSR. “777” is a well-known brand of ordinary wine, that is, unsustainable (as a result, inexpensive). As a rule, it was obtained by a surrogate method.
Fortress - up to 19% (fortified with ordinary ethyl alcohol), sugar - up to 10%. Most often white, but port red and pink were also produced.
Some more facts
According to statistics, during the USSR, more than 200 decalitres of drink were produced each year (only 150 decalitres accounted for the rest of the wine production). This is how the Soviet people loved him!
People richer could afford the vintage port “Massandra”, which was much more expensive and had a pretty decent taste.
And the usual "Three Sevens" cost only one ruble! This made the drink attractive to literally all segments of the population. Usually “hatchets” were taken for three and drank somewhere in a “suitable” place: a gateway, a kindergarten, on a bench. Romance, and more!
For some reason, some ports were produced in republics where the bulk of the population (Muslims) did not drink alcohol, for example, in Uzbekistan and Turkmenistan.
How to make a drink in the USSR
The so-called port in the days of the Union produced a rather original way. The technology was developed and patented by Russian winemakers, scientists and was called "port wine". The bottom line was that the wine, in order to accelerate its maturation, was heated to a temperature of 50-70 degrees for a rather long time (from three to thirty days). Under such conditions, the wine material was in contact with oxygen; certain chemical reactions occurred. After that, they were fixed to the desired degree (usually 17-19) with ethyl, and not cognac alcohol.
But all this concerned only good, vintage port. As for the ordinary, grape juice and alcohol were often mixed, dyes and sugar were added. In the best case, the mixture was aged for some time in tanks with sawdust and shavings. Of course, it was impossible to call such a "chatter" not just port wine, but generally wine. As a rule, it tasted like hot sugar, sometimes there were notes of jam and dried fruit. And, of course, a real alcoholic taste, which a real wine should not have! So, what was the “777” port like: the degrees are murderous, the taste and color are similar. Literally three axes in the liver. The next morning - a guaranteed severe hangover. But either we were younger, or some other reasons, but for some reason many liked him at that time. Probably, there was simply no decent and affordable alternative. Although a few words in a positive context should be said about Crimean drinks of this kind.
Port "Massandra"
"South Coast" red. Sugar - 11%, strength - 18%. It was made from red grape varieties grown in the Crimea. The color of the ruby, the taste with fruity notes. Usually aged for three years. Awarded with several medals. The taste is quite decent. The only drawback is the fixation with ethyl alcohol, not grape.
Port Livadia. The wine is three years old. Slightly less sugar (8%). It was made from Cabernet Sauvignon. Also awarded with several medals.
So the alternative was actually, however, it was more expensive.
By the way, by international standards, Massandra fortified wines are not wines per se. Rather, it’s liquors or liquors. But the taste of some Crimean drinks is not inferior, in our opinion, to colleagues from Europe.
Real port
This word can be translated as “wine from Porto”, which clearly indicates its origin. Wine is produced in the Douro Valley, a river in Portugal. The technology consists in interrupting the fermentation of the wort in order to preserve the remnants of the non-fermented sugar in wine. Port wine has a unique aroma and cognac color, due to further aging in oak barrels. Alcohol content - up to 21%.
White wines of this kind are dry and semi-dry, as well as semi-sweet. Reds are semi-dry, semi-sweet and sweet. Sugar content is different: from three to sixteen percent. When fixing, cognac grape distillate is used. Real Portuguese wine is aged in oak barrels and optionally in bottles. It has a characteristic fruity and slightly tart taste, alcohol is not felt.
How to use port
Drink good port from special thin-walled glasses, most often wide tulip-shaped (for long-term preservation of the bouquet). Pour 50-70 ml. White is cooled, red is drunk at room temperature. Cheese is often used as a snack. Port wine goes well with desserts and fruits. Interestingly, under Nicholas ll, at the royal table, port was served immediately after the soup.
So drinking port wine actually turns out to be a whole art. But we did not know this in the era of socialism, and port was not quite the same. And it was supposed to have a snack with melted cheese "Friendship", smoked capelin and seeds.