In our country for many years there is a wonderful tradition. No New Year celebration is complete without a glass of champagne. However, few people know that Russian wine can also be of high quality, and it’s not worth paying extra money for a French brand. However, one must be very careful with the choice.
Grape region of Russia
“Abrau-Durso” champagne, which is made in the south of Russia, is very popular today. The area has a wonderful tradition of winemaking. Products of the Krasnodar Territory have always been famous among domestic consumers. But the Abrau-Durso brand has gained particular popularity among champagne wines .
This company has existed for 136 years. And in its history, it was able to prove that we, too, are capable of producing a sufficiently high-quality product. Previously, everyone was convinced that only the French could do this. However, it should be noted that they began to found this brand. In 1898, they helped produce a batch of 25,000 bottles. Then the wine was called "Abrau."
At the end of the 19th century, the head of the Black Sea District was engaged in the development of the vine industry. But biologists did not advise him to do this. They suggested that he take up the cultivation of an apple orchard. The general nevertheless decided to try his luck and planted grapes with trees. And he began to produce beautiful fruits. Over time, the territory became larger, and the garden slowly began to die.
The secret of the recipe
Later, by decree of the emperor, Prince L. Golitsyn built a basement in his estate with the same name. This room could accommodate about 10,000 buckets of wine. In 1897, there were already five such cellars. French experts were invited here to tell their Russian colleagues about their secrets. But they were engaged in the production of wine on their own and did not even let anyone into the process itself. Soon, locals were involved in the rough work. When one of them became interested in the secret recipe “Abrau-Durso” (champagne of this brand was quite different from the rest), he was arrested and sent to prison.
However, during the 1917 revolution, the French themselves left this place and abandoned production. Locals looted the basements. And in 1920, winemaking resumed. And it was the previously arrested worker who headed it. Under his leadership, the company began to flourish. It was able to produce tens of thousands of bottles per year. And it should be noted that "Abrau-Durso" - champagne, which was not inferior to French in quality. During the Soviet Union, the company earned with new capacity and in the 80s was able to produce 3 million bottles per year. This trademark was awarded medals for participating in various exhibitions of both the All-Union and the international format.
Modern production
Today, Abrau-Durso CJSC is the largest producer of sparkling wines in Russia. Here, as in France, both acratophore and classical methods of production are used. The first differs from the last in that the wine is made not in bottles, but in acrotophores - special containers. Here, the fermentation mixture itself is naturally filled at a certain temperature with carbon dioxide. The entire technological cycle lasts about a month. This is how Abrau-Durso is made - champagne, the price of which is not very high. In this case, one should not rely on very high palatability.
How much does Abrau-Durso champagne cost?
Real gourmets will be able to truly appreciate the wine, which was prepared in a classic way. Its production requires more than three years. And the procedure itself is quite complicated. In the storage facilities of the enterprise are bottles that have a 20- and 30-year exposure. An example is the 1870 Abrau-Durso champagne, which costs thousands of dollars per bottle. For so many years, the wine could be saturated with carbon dioxide, and its taste became harmonious, and the bouquet was quite thin. At the bottom of the bottle, of course, a precipitate of yeast appears. In order for it not to be compacted, the bottles must be thoroughly shaken and transferred every year.
What to do with sediment?
This problem is also easily solved by the manufacturers of this drink. The container is folded so that the sediment is reduced to a cork of wine. There is a special technology for such a process. From stacks of bottles are transferred to special stands, which are called "music stands". There they are installed with the neck downward at an angle. After that, for two months with the help of rapid oscillatory movements, the bottles are thoroughly shaken every day. And gradually they begin to spread them almost vertically. Thus, the sediment begins to move to the cork itself.
In order to completely get rid of it, the neck must be frozen. After such a procedure, the specialist very carefully removes the bracket, thereby opening the bottle. Together with the sediment, the cork very quickly flies out of the container. Then it is installed on the conveyor and transferred to a special liquor-dispensing apparatus. It is already determined whether this wine will be brut, which contains less than 1.5% sugar, dry - with a sugar content of 2%, or with 4% sugar - semi-dry. "Abrau-Durso" - champagne, which has a strength of 10.5 to 12.5 degrees.
Final stage
At the final stage, a special machine clogs the bottles with a stopper, and a wire bridle is mounted on top. Next up is the decor. The bottle is decorated with various accessories. This is a label, tint, metallized cap. After it is placed in a special box. Another advantage of Abrau-Durso is the price. Today, a bottle can be purchased for 250-350 rubles. This quality is much more expensive.
A few words about taste
Semi-sweet wine, in addition to its warm, sugary taste, also has a clear bitterness. To drink it softer, it must be cooled. It is perfect for dessert. Bitterness is very bright in it, so this drink is indispensable for various mousses and desserts. It is great as a basic champagne for a wedding. And people will like it, and no one will feel a headache in the morning.
Pink champagne "Abrau-Durso" has a very delicate taste. It contains neither bitterness nor acid. It goes well with various types of cheese, seafood and marmalade. Such a drink will be an excellent component for pasta and risotto. It must also be cooled before serving. Peer to him, perhaps, does not exist in the entire line of rosé wines.
What is fashionable today?
Pink champagne produced under this brand is very popular among modern consumers. However, light straw wine will never go out of style. It has a beautiful greenish tint and a delicate floral bouquet. The latter gently harmonizes with a persistent game that can persist for a long time. This champagne is popular not only in Russia, but throughout the world. Millions of reviews of satisfied customers are an additional confirmation of this fact. And our country can rightfully be proud that it was able to maintain the long tradition of making such a wonderful drink as Abrau-Durso champagne.