Wine is a product obtained from the fermentation of ordinary grape juice. So say winemakers and oenologists. Historians consider it one of the oldest drinks in the history of mankind. The ability to make wine is one of the first acquisitions of the ancients. When the juice extracted from grape berries fermented in a jug many thousands of years ago, this was the beginning of the era of winemaking.
Today, there are several millions of fans around the world. Among the largest manufacturing countries can be called France, Italy, Spain, Argentina, America, Australia and Chile. Each of them has developed its own unique style of wine, which is a kind of business card in the international arena.
So, France offers an exquisite red and white wine with a delicate taste. The soft and delicate taste of semi-sweet white wines from Germany cannot be confused with anything. In Spain, the best spirits: sherry, madeira, port. Australia is famous for the Syrah grape variety , from which a wonderful drink with a bright taste of fruits and spices is obtained. Italy is loved for its unique chianti and valpolicella. Excellent fruit and berry Sauvignon Blanc brought from New Zealand.
The originality of taste and the quality of the bouquet of various types of wines are due to the variety of natural factors and features of production technologies. The wine is divided into groups of brands and types and differs not only in name and taste, but in quality features and chemical composition.
What is tartar?
Tartar is called crystals of tartaric acid salts that are formed in wine. They comprise two-thirds of potassium bitartrate and one-third of calcium tartrate. The ratio of these components affects the appearance of the sediment. The predominance of calcium leads to the formation of brilliant crystals with a smooth surface, no larger than three millimeters in size. Potassium produces large, dense flakes without glitter.
The precipitation of salts in wine is directly related to its storage conditions. Lowering the temperature provokes the precipitation of potassium bitartrate, and warm pantries lead to the formation of calcium tartrate. Stones may vary in shape. Dry red and white wine has needle crystals in the form of a prism, dessert - in the form of scales, smaller and more uniform.
In ancient collection wines , a precipitate of small crystals is often present - this is calcium oxalate. In this case, the precipitate in wine takes an uncharacteristic form. The reason is the inclusion of additional components in the chemical composition of the drink.
Botritized wines (dessert and semi-sweet) in large quantities contain mucic and sugar acids of organic origin. They are secreted by the mold Botrytis cinerea. In this case, insoluble calcium salts are often formed in wine, and tartar resembles semolina light yellow in color.
The precipitate in wine, regardless of chemical composition and color, is absolutely harmless. It has no taste or smell. Natural, non-toxic. In no case does it spoil the quality of the wine.
Unfortunately, tartar is often perceived by the consumer as a defect. In order not to spoil the reputation and improve the quality of sales, manufacturers use the method of stabilization of wines: they stimulate the process of sediment formation even before bottling. The wine is aged chilled to a temperature slightly above zero for 7-21 days, and then filtered from unnecessary impurities.
The main disadvantage of this procedure is that the drink loses most of its unique flavor. Therefore, the sediment confirms that before you is a natural wine of high quality.
How to save wine and not spoil the taste?
Finished products from barrels or vats are bottled in which it can be stored for more than one year. The drink continues to change its physical characteristics, “ripen”. During this period, storage conditions are very important: constant temperature and humidity, darkness in the room, the position of the bottles. The ideal place is a deep cellar with good air circulation. When storing glass containers horizontally, the wine comes into contact with the cork, which helps the wine “breathe” - this avoids drying of the crust and oxidation of the wine.
With long-term storage, natural wine only improves its quality. But there are certain rules.
The temperature should be low and constant. Sunlight, heat and shaking are not permitted.
Wine “breathes” through the cork and absorbs odors, so good air circulation is very important.
During long-term storage, a precipitate forms in wine and the so-called “shirt” - a layer of coloring substances that settle on the walls from the inside. This is a natural process, the quality of the wine does not deteriorate. Many varieties of wines from long aging only benefit. This wine should not be shaken. A few days before tasting, the bottle is carefully moved vertically, the tartar sinks to the bottom, it remains only to carefully pour the wine into the glasses.
Red wine storage
Low temperature is considered optimal, approximately +10, +14 degrees. For strong dessert wines, a slight increase to +16 is allowed.
Saturated red shades are perfectly preserved at room temperature. But if the room is too hot, the wine will ripen much faster and lose its quality. A sharp temperature change, dry air, air conditioning and central heating, bright lighting and odors that easily penetrate the cork also harm him. Too cold air makes the wine sour, too hot can confuse aromas, change the bouquet and spoil the quality of the drink.
The statement that the wine is perfectly kept in the cold is wrong. Very cold air makes the cork hard, deprives it of elasticity and tightness, air attacks the wine, and the drink quickly deteriorates.
Which cork is better?
Many people think that a screw cap is a sign of cheap and low-quality wine, and a cork cap is a premium sign. Not certainly in that way. The screw cover is more practical and easy to remove, for example during a picnic. And in some cases it is more hygienic. Often, for lack of a corkscrew, many push the cork into the bottle. Together with the crust, bacteria that are on the outside of the cork get into the wine.
How to choose a good wine
In order to choose a quality drink, one should take into account many factors on which the taste and properties of the wine depend. Among them are spring frosts, and summer drought, and floods, and vine diseases, and much more. You can not be guided only by the name of the brand or the country of manufacture. Very often, wine collected in the same region at the same time is notable for its quality and composition. In this case, more important is the information from the Table of Milesim. Here the wine rating is determined and the most favorable harvest dates in various regions are indicated.
When buying, avoid big names and too elegant labels. If you do not want unpleasant surprises, buy wine from trusted brands. Not all advertised products are quality. First of all, this is a marketing move to attract customers. Testimonials from real users will help to form a presentation and avoid unnecessary expenses. Pay attention to the price. Choose in the middle range. Do not rush too expensive: often in their cost there is a high tax on alcohol, which does not improve the quality of the drink.
And one more secret. In every country that produces wine, there is at least one stellar example of winemaking that demonstrates mastery of the use of native fruits. Just as it is impossible to find the best Italian pizza in the world in Germany or the Mexican enchiladas in the UK, so the wine produced in South Africa cannot accurately convey the character and sophistication of the aroma of French wines. To each his own, as they say.
You can remember the following for yourself: France perfectly combines aged red wines. If you prefer dry white wines, pay attention to Portugal and Alsace. Excellent pink is produced in California, good fruit reds are from Australia and Chile, go to central Europe for sweet and dry wines, and there is nothing more beautiful than Italian from light reds.
Trust but check
Some unscrupulous manufacturers, in order to save and speed up the process of wine production, change its chemical composition, use unnatural components, which spoil not only the taste of the drink, but also our well-being. There are some simple secrets to discover fake.
- The presence of tartar confirms the naturalness of the wine, suggests that the drink is obtained naturally.
- A little red wine can be dripped in a saucer with baking soda. From natural, it will turn blue or become gray; from a surrogate, the red color will not change.
- A little wine can be left open in a glass. Midges will flock to the natural, and after a while, mold will appear on the surface.
- The addition of glycerol also helps identify chemical dyes. If he sank to the bottom and did not stain, the wine is natural. If the color has changed, feel free to pour: you bought a fake.
Well and the main rule: to truly evaluate the quality of a drink is possible only after tasting. Natural wine should not be intoxicated after the first sips. You get pleasure and pleasant memories from such a drink. Surrogates are poor in aromas; there is no aftertaste in them. Do not forget about the price - good wine cannot be cheap.
That's all for today. Have a nice weekend and only quality drinks!