The most delicious sweet wine. Natural red wines of different brands

There is no better accompaniment to dinner than good wine. Some collectors devote an entire basement to this drink so that it does not spoil there and retains all the taste of the bouquet. However, we are more interested not in collecting, but in the best varieties for a certain price.

A few simple recommendations when choosing wine in a store:
• See manufacturer name. It must be on the front side of the bottle, and in capital letters. Good manufacturers always want their products to be recognized.
• Look for the harvest year. If it is not there, then most likely you will buy a concentrate or some kind of chemical.
• Bottle container. We do not recommend taking it in cardboard bags. As a rule, the wines there are of low quality; such wines are, at best, suitable for cooking. We also recommend taking wines with wooden corks.
• Price. Don't expect a miracle; good wine cannot be very cheap. If the wine costs less than 300 rubles, most likely it contains only chemicals.

Good wines under 400 rubles

Wine of Abkhazia "Lykhny"

This variety has a delicate aroma, with a light strawberry tone, as well as all the richness of Isabella grapes. Due to its low price and high quality, this contender takes first place in the ranking. If you have a modest budget, around 350-400 rubles, then Lykhny wine, due to its quality, may be your best choice.

Vinal AD "Kadarka"

A drink from Bulgaria, created from Kadarka grapes, thanks to the aroma of ripe berries and ripe fruits, will look good with festive table. This wine will go well with hard cheese and cold desserts.

Sauk-Dere "Merlot"

A domestic variety of wine that will delight many lovers, since the taste of this candidate is not sour, but slightly tart. The bottle is designed very stylishly: the label is made in the form of a map of the Krasnodar region.

Chateau Taman "Saperavi Taman"

Another candidate from the Krasnodar region, which is made from selected grapes, but its taste is not as good as the previous wine. The tartness and sourness can be scary at first, but after a while it feels much better.

RUB 5,360

Bright pink color, simple but slightly strong aroma, with a hint of mango and strawberry - these are the signs of a good wine from Portugal. A light aftertaste with a hint of grapefruit makes this drink one of the best in the “budget” category.

Good wines up to 700 rubles

"Tinajas" Carmenere Reserva

This candidate is considered the best in its price category; it perfectly combines lightness and pleasant sourness. The taste has notes of red currant and herbs that go well with meat dishes. We recommend it, quite a good wine.

"Trapiche" Cabernet Sauvignon

This wine has been awarded the title of best more than once. Friendly and mild taste, pleasant spicy aroma goes well with steak, grilled meat, baked goods and cooked vegetables.

"Campo Viejo" Tempranillo

For that amount of money, buy such a simple and aromatic drink- the best deal. Notes of blueberry and marmalade are felt. The bouquet itself is balanced so that it is felt without much acidity.

"Valentin" Parellada, Catalunya DO

The combination of two Italian grape varieties, Garnacha Blanca and Parellada, results in a dry and elegant bouquet, with special notes of ripe fruit. It is recommended to drink only with fish dishes.

"Conti Serristori" Chianti DOCG

This wine is good for everyday use; its history dates back to the 14th century. The pride of its region, it shows an excellent balanced taste with a slight sourness. It goes well with meat snacks and pasta.

Good wines under 1000 rubles

Marlborough Sauvignon Blanc

This is a special wine made from grapes grown in the terroir of the Marlborough region of New Zealand. The wine has a unique fruity taste, which is obtained through a special vinification technology.

Don't judge a wine by its label

Labels vary from country to country. For example, the French style is a very simple label, usually white, very modest. And producers from the New World (Argentina, Chile, New Zealand) often make their labels bright to attract attention. Standing out from the background of more modest European “comrades”, as well as from each other, is a marketing ploy.

How are price and quality related?

How to choose dry white wine

White wines should be drunk “young”. If this wine is older than three years and is sold at a promotion, suspicions arise as to whether it is of high quality. It is better to buy wine from the same vintage or 2 years older.

Of course, there are white wines that last for many years, but most likely they will not be on the general supermarket shelf, but will be sold in a special section for a fairly high price.

How to choose rose wine

Rose wine lasts one year. If very good, then 2-3 years. This is due to the fact that wine must maintain freshness, and rose wine loses this freshness after two years.

This happens because rose has few tannins contained in grape skins, as it is kept on the grape skins for only a short time in order to maintain a beautiful pink hue.

How to choose dry red wine

Price: from 500-700 rubles;
Wine age: 2 – 5 years;

Red can be chosen a few years older than white. Some grape varieties, such as Cabernet Sauvignon or Shiraz, require time to develop in the bottle. Due to the tannins contained in the grape skins, the wine lives longer, but can be too tart when young.

Sweet wine: what are the risks of drinking it?

What kind of cork should a quality wine have?

Cortical cork - to some extent it is considered a sign of elitism. The bark is removed from the cork tree and then dried. Cork plugs are made from either whole bark or crumbled bark. This type of cork has its drawbacks - they are very expensive, and they are treated with chlorine, sometimes not very well. This chlorine can then combine with the wine and cause an unpleasant odor.

Should you refuse to buy wine if there is sediment at the bottom of the bottle?

Taste and smell test

Looking for a decent wine on the shelf of a regular supermarket...

It's no secret that there are wines that are released in limited editions. One bottle of this wine can cost a fortune. And this is all clear.

But, perhaps, choosing a decent wine on the shelf of a regular supermarket is not an easy task. We bring to your attention 50 wines, relatively affordable and reliable, that will not let you down + a small bonus at the end.

USA

Beringer

Founder's Estate Cabernet Sauvignon
This California-based winery has a long history and produces perhaps the most famous collection of wines in the world. Its wine reserve has been a model for Napa Valley Cabernet Sauvignon since 1976. But cheaper examples of Cabernet Sauvignon are no less beautiful: velvety, generous, deep ruby ​​red in color.

La Crema

Sonoma Coast Chardonnay
Winemaker Melissa Stackhouse produces a range of expressive Chardonnay and Pinot Noir wines. Her Sonoma Coast Chardonnay collection is one of the best and most affordable, featuring rich, ripe pear flavors with a hint of caramel and vanilla.

Blackstone Winery

California Merlot
Blackstone Winery has been producing some of California's most luscious Merlot since 1990. She now offers a large selection of wines (including a delicious Riesling, only available at her tasting room in Kenwood, California). However, the staple of Dennis Hill's winery, and a very good one by the way, is still the juicy, smoky Merlot.

Bogle

Old Vine Zinfandel
The Bogle family has been farming in Clarksburg, California since the mid-1800s. But it was only in 1968 that they decided to grow grapes. Ten years later, Warren Bogle and his son Chris founded the winery of the same name. The family business is currently led by Chris' widow, Patty Bogle. The estate has more than 500 hectares of vineyards located in the Sacramento Delta.

Chateau Ste. Michelle

Columbia Valley Merlot
Undoubtedly, the largest wine producer in Washington state is the Château Saint Michel winery. This is one of the most enterprising companies, as it has partnerships with famous European wine producers, for example, Piero Antinori in Tuscany and Ernst Lausen in the German Mosel. Her Columbia Valley Merlot is a delicious wine with rich cherry flavors and subtle notes of smoke - one of the reasons why Washington Merlot is so highly regarded.

Clos Du Bois

Sonoma County Pinot Noir
The Clos Du Bois winery has been producing good wines for many years. Her patented Marlstone wine received acclaim from its first harvest in 1978. In the last few years, new winemaker Eric Olsen (who previously worked at Chateau Saint Michel) has managed to improve the quality of wine production. This is reflected in the latest Marlstone releases from 2003, as well as the Sonoma County Pinot Noir. By the way, Pinot Noir from Clos Du Bois is one of the few wines that costs less than $20. At the same time, it has a wonderfully rich fruity taste and delicate aroma.

Geyser Peak

California Sauvignon Blanc
This wine can turn even the most avid Chardonnay aficionado into a passionate admirer of the zesty white wine. Mick Schröter specifically uses early grape varieties. This allows you to preserve the distinctive feature of this wine - a vigorous and slightly herbaceous taste. Slightly unripe grapes, coupled with ripe ones, give the wine a delightful fruity aroma with notes of lemon and juicy melon.

Hess

Hess Select Cabernet Sauvignon
Most of the world's high-quality and expensive wines are created from grapes grown in a specific vineyard. Despite this, most of the available, but not bad, wines are made from grapes from different areas. One such good wine is the spicy, cherry-hued Cabernet Sauvignon from Hess Winery. It is typically made from grapes harvested from vineyards located from Napa Valley to Paso Robles in the Sierra foothills. The result is a very good and affordable California Cabernet Sauvignon.

Hogue Cellars

Columbia Valley Riesling
This wine helps explain why Riesling has become such a popular variety in the United States (sales rose about 29 percent in 2006). Created using a special technology, it turns out to be slightly sweet and, at the same time, with a slight sourness, as well as a fresh orange aroma. This drink goes well with Asian and Indian dishes.

Kendall Jackson

Vintner's Reserve Chardonnay
More than two million cases of wine are produced each year, and every grape that goes into those bottles was grown in Kendall Jackson-owned vineyards. Despite this volume of production, the quality of the wine always remains high. The Kendall Jackson wine house produces wine with a rich and sophisticated taste, in which fruity notes of ripe mango and pear can be clearly seen.

King Estate

Oregon Pinot Gris
King Estate is one of Oregon's largest and most reliable wine producers. The winery is widely known for its Oregon Pinot Gris. This snow-white wine with a slight aroma of almonds from the seeds is considered very valuable.

Pepperwood Grove

California Merlot
Don Sebastiani & Sons was founded in 2001, but its founders have 3 generations of professional winemakers behind them. It is not surprising that the brands they created quickly gained wild popularity. The wines of their brands are distinguished by high quality and affordable prices. For example, juicy Californian Merlot, full of plum and chocolate notes, is surprisingly easy to drink. And it's not very expensive.

Rancho Zabaco

Heritage Vines Zinfandel
Rancho Zabaco is one of many labels owned by the world's largest wine producer, Ernest and Giulio Gallo. The company also owns vast vineyards, including those planted with that most American grape variety, Zinfandel. Heritage Vines Zinfandel is full-bodied with a fresh raspberry aroma. And, although it is not as expensive as the legendary Gallo Hearty Burgundy was in the 1970s, finding it on a supermarket shelf is a great success.

Ravenswood

Lodi Zinfandel
Not so long ago, the wines produced by Ravenswood were considered not so good due to their high alcohol content. However, today the zinfandels of this winery are in no way inferior in quality to the wines of famous wine empires. That's why they are loved so much. Relatively inexpensive, Lodi Zinfandel has a beautiful dark ruby-violet color and a rich aroma with hints of black currant and blackberries.

Robert Mondavi Winery

Napa Valley Fumé Blanc
Most of Mondavi's wines are made from grapes harvested from its own vineyards in the Napa Valley. The company's founder, Robert Mondavi, is called the “father of California winemaking,” as he was one of the first to reproduce Bordeaux-style Cabernet Sauvignon in the Napa Valley. By the way, he also coined the term “Fumé Blanc” for his Sauvignon Blanc in 1968. The company's chief winemaker, Genevieve Jensens, still uses classic French techniques of partial fermentation of wine in barrels. This gives Mondavi wines a high density and rich fruity taste.

Rodney Strong

Sonoma County Chardonnay
Rodney Strong winery was one of the first in Sonoma to begin producing ultra-premium quality wines. Now its most famous vineyard is Alexander’s Crown Vineyard (Alexander’s Crown Vineyards). It is located predominantly on red soils of volcanic origin. And they are perfect for growing Cabernet Sauvignon grapes. Another pride of the winery is French-style Chardonnay - with a high level of acidity and delicate notes of vanilla.

Australia and New Zealand

Yalumba

Barossa Shiraz Viognier
A large brand that remains family-owned is a rarity today. But in Australia, in the Barrosa Valley, there is a large Yalumba wine company, run by Samuel and Robert Smith - fifth generation winemakers. The wines of this brand have their own distinguishing feature: they combine history, tradition and innovation of each generation. For example, Barossa Shiraz Viognier is very easy to drink and has a pronounced berry flavor.

Banrock Station

Shiraz
Banrock Winery is well known as a strong conservationist, working hard to conserve Australia's endangered wetlands. But Banrock, located on the Murray River in South Australia, is also known for its excellent wines. One of them is Shiraz, which has a rich taste and aroma of ripe fruit with a slight hint of spice and mint.

Brancott

Marlborough Sauvignon Blanc
Brancott vineyards are located on the North Island of New Zealand (Gisborne and Hawke's Bay) and the South Island (Marlborough). Thanks to this, the winery produces a wide range of wines, including the wonderful Sauvignon Blanc.

Jacob's Creek

Shiraz
Jacobs Creek, another of Australia's largest wine empires, has been producing quality wine for over 30 years. Over the past three years, the wines of this brand have won many medals (about 800(!)). Among the affordable and reliable wines of this brand, Shiraz deserves special attention - a wine with a luxurious taste and rich ruby ​​color.

Penfolds

Koonunga Hill Cabernet Sauvignon
Australian winery Penfolds produces excellent white and red wines. They have good storage potential and wonderfully capture the generosity of spirit and beauty of the Australian landscape. One of the most reliable Cabernets is Koonunga Hill Cabernet Sauvignon from Penfolds. This wine has a rich raspberry color, with a well-balanced fruit flavor, a cake aroma with nuts and candied fruits, and a velvety chocolate aftertaste.

Rosemount Estate

Diamond Label Shiraz
The founder of Rosemount Estate made his fortune on the coffee plantations of Papua New Guinea before his attention turned to Australian vineyards in the late 1960s. So he became one of the pioneers of the wine business in the country. Probably the most famous wine of this brand is the Show Reserve Chardonnay, first released in 1982. But it was the affordable, strong Shiraz wine that made Rosemount Estate a household name.

Wolf Blass

Yellow Label Riesling
Wolf Blass, the founder of the wine company of the same name, moved to Australia from Germany in 1961 and brought a dash of impudence to wine production by setting up a winery in an old army depot. The rule by which Blass builds his business is to produce an affordable range of stunning Rieslings and powerful Shiraz and Cabernet Sauvignon. His plant does now produce many well-known red and white wines, including the affordable and wonderful dry Yellow Label Riesling, which has a clean, bright, fresh taste with hints of lemon and lime.

Chile and Argentina

Bodega Norton

Reserva Malbec
Bodega Norton is the fourth largest wine producer in Argentina. Although this company was founded by an Englishman, Sir Edmund Palmer Norton, and is now owned by the Austrian businessman Gernot Langes-Swarovsky, it is imbued with a real Argentine spirit. This becomes clear with one sip of the aromatic Reserva Malbec - a deep red wine with a purple hue and notes of ripe black fruit, violets, spices and tobacco.

Alamos

Mendoza Malbec
Malbec grapes enjoy excellent success in Mendoza and are responsible for the success of Argentine winemaking in recent years. Wine from the Alamos label is surprisingly inexpensive for its quality. You can verify this yourself by tasting Alamos Mendoza Malbec. This wine captivates with its deep dark purple color with purple reflections, complex fruity aroma with a slight hint of spice and violet, as well as bright flavors of ripe fruit, cherries and black currants with notes of pepper and leather.

Casa Lapostolle

Sauvignon Blanc
The Chilean winery Casa Lapostolle, although it was founded relatively recently - in 1994, has already managed to gain worldwide recognition thanks to its high-quality wines. The company is owned by representatives of the Marnier-Lapostole family of French winemakers - Alexandra Marnier-Lapostole and her husband Cyril de Bournay, who at one time appreciated the enormous potential of the Chilean Carmenere and Merlot vines in the Apalta Valley. Now their Sauvignon Blanc - with an expressive fruity taste and aroma, with notes of cocoa and spices - is considered one of the best in Chile.

Concha y Toro

Casillero del Diablo Carmenère
If you drink Chilean wine, there is a good chance that the wine is from the Concha Y Toro label. The fact is that this company is the largest wine producer in Chile, as well as the largest exporter. It accounts for almost a third of all international sales of Chilean wine. The star of Concha Y Toro can be considered the red wine Casillero del Diablo Carmenère. It has a pleasant texture, a long aftertaste and a wonderful aroma with tones of prunes, black currants and chocolate.

Cousiño-Macul

Antiguas Reservas Cabernet Sauvignon
The Cusiño family has been producing wine in Chile for over 150 years. But this does not mean that the winery is stuck in the past: it still produces beautifully made wines. First of all, this is a moderately affordable and reliable Antiguas Reservas Cabernet Sauvignon. This wine has complex flavors of red currants, dried cherries, smoke and cedar, a beautiful purple color and a delicate aroma of currants with eucalyptus notes.

Santa Rita

120 Chardonnay
The company's vineyards are located throughout Chile: in the Maipo, Rapel, Curico, Maule and Casablanca valleys. Santa Rita successfully specializes in the premium segment of Chilean wines. Among the relatively inexpensive wines, the most popular is the “120” line (in memory of the patriots of Chile - General Bernardo O'Higins and his 120 soldiers who defeated the Spanish troops and achieved the independence of Chile), which demonstrates the best price-quality ratio. Among them, we highlight 120 Chardonnay - a soft white wine with a fresh and pleasant citrus aroma, elegant fruity taste and pleasant acidity.

Trapiche

Oak Cask Malbec
The Trapiche winery is located in Mendoza at the foot of the Andes. It is one of Argentina's commercial wine giants. The winery produces several lines of wines that satisfy the wishes of different consumers. For example, the inexpensive Oak Cask Malbec is a rich dark red wine with a purple tint, a wonderful combination of prune and blackberry flavors, with a slight hint of spice and oak.

France

Paul Jaboulet Aîne

Cotes-du-Rhône Parallèle “45″
Paul Jaboulet Anet boasts a wide range of wines: from the stunning Hermitage La Chapelle from the 1961 harvest to the modest Cotes du Rhone Parallel 45″. However, all wines are of exceptional quality. After all, all work at the winery is carried out manually and only organic fertilizers are used.

E. Guigal

Cotes-du-Rhone Rouge
The Guigal wine empire was founded by Etienne Guigal in 1946. It is now managed by Marcel Guigal, who is considered one of the best wine producers in the world. The company strives to ensure that even inexpensive wines are of excellent quality. For example, the dominant grape variety in Côtes-du-Rhône Rouge, Syrah, allows the wine to be stored in the cellar for up to 7 years! However, this wine cannot be called very expensive. Although it has a rich taste and fruity aroma with notes of raspberries, blackberries and cherries.

Georges Duboeuf

Moulin-à-Vent "Flower Label"
The name of George Duboeuf has already become synonymous with Beaujolais. Thanks to him, Bodole wines went far beyond the borders of France, flooding the shores of all continents. One of its most outstanding, yet affordable Beaujolais is the Moulin-à-Vent of the Flower Label. This wine has a refined aroma, with predominant tones of rose, notes of sour cherry and fruit seeds.

Hugel et Fils

Gentil
The venerable wine region of Alsace produces a wide range of white wines. However, even some of its most famous wines can be purchased at affordable prices. Gentil Hugel, according to ancient Alsatian tradition, is a “union of noble grape varieties of Alsace”, which bear the common name “Gentil”. The modern version of this wine was first created in 1992 and includes: Riesling for minerality, Pinot Gris for structure, Gewürztraminer for aroma, Muscat for fruitiness and Sylvaner, which gives the wine elegance. As a result, we have a dry white wine with a floral and fruity aroma with hints of stone minerals.

Langlois-Chateau

Crémant de Loire Brut NV
This is a sparkling (lightly carbonated) wine originally from France. But! Made outside the Champagne region. That's why it has a special name - Crémant. The Langlois-Chateau winery, founded in 1885, produces a wide variety of wines. However, his Crémant, with its promat of shortbread and the fresh taste of apples with honey, stands apart. Aging for 24 months instead of the usual 9 gives it extraordinary richness and depth.

Louis Jadot

Macon-Villages
The wine house of Louis Jadot produces more than a hundred different types of wines and supplies them all over the world. In many ways, the company achieved such success thanks to its managers - Pierre-Henri Gaget and Jacques Lardieu. Even the simplest wines of Louis Jadot, for mass consumption, are not inferior in quality to wines of the highest category Premier and Grand Cru. For example, Louis Jadot Macon-Villages. This is a dry wine with a fresh floral and fruity taste, seducing with its spontaneity and tenderness.

Louis Latour

St-Véran les Deux Moulins
Louis Latour (Louis Latour) since its founding in 1797 has been one of the most respected merchant houses in Burgundy for the production of white and red wines. The exemplary Corton-Charlemagne Grand Cru brought great fame to this wine house. Now the company is managed by Louis-Fabrice Latour, a representative of the 11th generation of the Latour family. Most of the wines from this brand cost more than $20. However, there are pleasant exceptions such as St-Véran les Deux Moulins. This classic white Burgundy wine from the famous Mâcon region is rich and perfectly balanced, with prominent aroma of marzipan and apples.

M. Chapoutier

Cotes-du-Rhône Belleruche Rouge
In 1990, at the age of 26, Michel Chapoutier took over the family business and completely transformed the family's winemaking practices, returning it to the title of one of the Rhône Valley's greatest producers. His basic Côtes-du-Rhône Belleruche Rouge is very impressive. This wine is red garnet in color with brilliant pink reflections, fresh thanks to good acidity, with an elastic taste with hints of raspberry and spices, aromatic with notes of ripe cherries and spices.

Italy

A-Mano

Primitivo
Winemaker from California, Mark Shannon, is one of the few who managed to attract the shelves of all continents with his Primitivo from Puglia. This wine is fermented at low temperatures using its own wild yeast. This method allows you to preserve the cherry aroma and special freshness.

Antinori

Santa Cristina
There is no more famous name in Italian winemaking than Antinori. This family winemaking business has been run for over 600 years by 26 generations, carefully observing traditions. Years go by, but the quality does not change. Affordable red wine Santa Cristina has a soft, fruity, well-balanced taste and a lingering aftertaste. The color of the wine is ruby ​​red with a purple tint. The aroma is intense, with notes of cherry, blackcurrant and blueberry.

Banfi

Centine
Owning 970 hectares of vineyards in Montalcino (Tuscany region), brothers John and Harry Mariani produce excellent Tuscan red wines under the Castello Banfi brand. Reliable and affordable, Centine is a blend of Cabernet Sauvignon, Merlot and Sangiovese. It has a fruity-floral aroma and a fresh taste with tones of black cherry, spice and plum cake.

Folonari

Pinot Grigio
Folonari first became famous for its Soave in the 1970s. But later its reputation deteriorated and for several decades it was believed that this manufacturer produces only mediocre and characterless wine. The only worthwhile specimen from Folonari can be called Pinot Grigio. This wine has a rich, fresh aroma and a crisp, elegant taste, with notes green apples and a clean aftertaste.

Frescobaldi

Castiglioni Chianti
The Frescobaldi winery is popular both in its native Florence and throughout Tuscany almost as much as Antinori. Chianti is a classic Frescobaldi wine, so the family coat of arms is on the bottle. Castiglioni Chianti is an affordable and reliable wine with a spicy taste with a velvety texture and notes of red berries, as well as a pleasant aroma dominated by tones of wild berries.

Mionetto

Prosecco di Valdobbiadene Frizzante
One place in the world that is truly suitable for growing excellent grapes for Prosecco (Italian wine, dry, sparkling) is the small town of Valdobbiadene, north of Venice. The Mionetto family founded a winery there, which now produces good Prosecco di Valdobbiadene Frizzante, a soft sparkling wine with a bright aroma of lime.

Ruffino

Chianti
In 1913, the aged Ruffino brothers were left without heirs and sold the winery to two young winemakers Francesco and Italo Folonari. They, in turn, turned Ruffino into an international leader with a reputation for producing excellent wines. The Folonari brothers make even simple wine for mass production with high quality. One of them is Chianti, a medium-bodied, fresh wine with a rich, earthy aroma.

Spain

Freixenet

Cordon Negro Brut
Frescenette Cordon Negro Brut in the ultra-popular black bottles is perhaps the only sparkling wine in the world that is also known as Moët & Chandon champagne. But it's much cheaper. Which, of course, is good news! Cordon Negro Brut is an elegant wine with charming citrus notes, light sweetness, pleasant shades of grapes, apples and nuts. Its aroma is no less wonderful than its taste: subtle tones of lily of the valley, lemon and zest, green apple, kiwi and beeswax.

Jaume Serra

Cristalino Brut
Not as popular as Frescenette Cordon Negro, but no less delicious sparkling Cristalino Brut, with lemon-lime aromatic notes, a slightly tart taste of green apples, leaving a wonderful freshness in the mouth.

Marqués de Cáceres

Rioja Crianza
This innovative winery was founded in 1970 by Henri Fournier. It was named after his investor friend, the Marquis de Caceres. With the help of the legendary winemaker Emile Paynot, the company managed to conquer the entire Spanish-speaking world with its wines. The winery's pride is still its red wines. Among them there are also affordable ones, for example, Crianza - a wine with dominant notes of black berries, blackberries and cherries, well-defined acidity and soft tannins.

Marqués de Riscal

Rioja Reserva
Marques de Riscal is the oldest bodega ( wine cellar) in Spain and has occupied a leading position in the wine sector there for a century and a half. The wines from the estate have an elegant, fresh taste and are very easy to drink. Among them there is the luxurious Baron de Chirel - the first assemblage of Tempranillo and Cabernet Sauvignon, released only once - in honor of the 150th anniversary of the bodega - Gran Reserva 2001, and the simple Reserva - a classic Rioja with characteristic shades of red berries (strawberries and blackberries) and spices .

Osborne

Solaz Tempranillo Cabernet Sauvignon
Over the past 235 years (!), the Osborne winery has been creating first-class wines, ports, sherries and brandies. The company logo is the famous bull, which has become a symbol of Spain. A few years ago, a line of attractive and inexpensive wines called Solaz was launched. A reliable representative of this line is Solaz Tempranillo Cabernet Sauvignon. This wine has a rich, brilliant cherry color, a powerful aroma of red fruits, vanilla and spices, an incredibly fruity taste with soft tannins and a long finish.

So many wines, so many opinions. If you could buy “delicious” wine, everything would be extremely simple. But, fortunately or unfortunately, wine cannot be called “delicious”. Thousands of experts, cavists and tasters sophisticatedly describe the aroma and taste of wine, and you say: “Delicious.” Don't do that.

At the same time, it is completely unclear how to choose a good wine. There are many more ratings that present the best wines according to certain characteristics. Let's talk about them.

Robert Parker scale

Perhaps the most famous wine rating is the Robert Parker (RP) 100-point scale. The final score consists of the characteristics of color, aroma, taste and aftertaste of the wine. The minimum RP score is 50. This wine will be terrible. But those who score 100 points are already masterpieces.

A lot has been written about this rating, and many are inclined to believe that it has already lost its impartiality. However, the tops discussed below rely on the RP scale. Therefore, we do not undertake to judge this, but simply move on.

Wine Spectator annual ranking

The top wines from Wine Spectator are interesting both in the choice of wines and in prices. There are not only super expensive drinks, but also quite cheap ones.

Since 1988, the magazine has compiled its list of the “Best 100 Wines,” which experts tasted throughout the year. This list also includes famous brands, and unknown new items. What pleases me most about this top is that they are not trying to sell me anything. The authors of the rating themselves state that this is not a shopping list, but a guide to wine producers.

Unfortunately, of the affordable wines in Russia this year, you can buy only three of the top 100. For example, Matua Sauvignon Blanc is an excellent white wine with a bright fruity-floral aroma and tropical notes on the palate. It ranks 40th in the ranking. If you're looking for a good semi-dry white wine, go for it.

100 inexpensive wines from the "Wine Enthusiast"

And here is another interesting rating from the Wine Enthusiast portal. Its peculiarity is that it includes only inexpensive wines. Each bottle costs no more than $15. To compile this rating, experts tasted 1,450 wines and chose the best. The geography of drinks is quite wide - the rating includes drinks from 17 countries.

It was not possible to find specific specimens from the list in Russia, but the general trend is clear. The top ten includes American wines, drinks from Colombia and Australia. Grape varieties in the top 10 include Sauvignon Blanc, Shiraz and Pinot Noir.

How to choose good wine?

The best varieties of red wine have a rich aroma - this is one of the main differences between these drinks and white wines. The astringency is explained high content tannins. They are prepared using a special technology that allows colored plant glycosides to pass directly into the grape must ( this process called maceration).

All varieties of red wine are produced in all wine regions of the world from black, blue and red grape varieties. Depending on aging, tannin content, region of production and many other factors, the color of these drinks can vary from deep pink to brown. There are about 4,500 varieties of red wine.

Features of dry and sweet wines from red grape varieties

Light fruity red wines.

Light wines with a strong aroma of fruits and berries are characterized by a low tannin content, which is compensated by a pleasant acidity. They quench thirst well and have a stable aftertaste. Main grape varieties: cabernet franc, gamay, pinot noir, trousseau.

Shades of taste of red grape wine:

• Sangiovese, Pinot Noir, Nebbiolo, Merlot, Cabernet Franc: red fruits (strawberries, cranberries, cherries, raspberries, red currants, wild strawberries)
• Cabernet Sauvignon, Syrah, Malbec, Nero d'Avola: dark fruits (blackberries, plums, black currants, blueberries, cherries)

Soft red wines with medium body and fruity flavors.

These wines differ from the previous category with greater density and higher tannin content. The fruity flavors are not as pronounced in them. The peculiarity of this type of red wine is that they are dominated by the aromas of red fruits and spices. Main grape varieties: cabernet franc, carignan, grenache, pinot noir, shiraz, sangiovese, merlot.

Fragrant red wines with a complex bouquet.

This category includes wines with a high tannin content and fine, exquisite taste. As a rule, they are very expensive and require a long exposure. When young, these wines may seem overly harsh due to the high levels of tannins. Only over time do they become softer and acquire a noble velvety quality. Typically, these drinks are aged in new oak barrels, which gives them spicy aromas that pair perfectly with the taste of dark fruits. Main grape varieties: cabernet sauvignon, mourvedre, nebbiolo, shiraz.

Red wine depending on climate.

High-tannin, full-bodied wine typically produced from grapes grown in warm climates (California (USA), Argentina, Australia, southern Italy, Greek islands, central and southern Spain, central and southern Portugal, much of the South African Republic, southern France). Lighter varieties are usually made in cool regions (northern France, Washington, Oregon and New York (USA), Chile, Hungary, New Zealand, northern Italy, South Africa, Austria, Germany).

Assortment of sweet and dry red grape wines of the best brands

Amarone.

Amarone is a richly flavored Italian red wine made from dried grapes. Its full name is Amarone della Valpolicella. Today it is one of the names controlled by origin. Amarone can only be produced in the province of Verona, which is located in the vast Veneto region. In its best versions, it is considered one of the greatest wines of Italy.

Fashionable wine.

Amarone gained popularity in the 20th century, when dry red grape wines began to become fashionable, and is in great demand to this day. Over the past decade, no red wine in Italy has shown such upward dynamics in production and sales as Amarone. Many producers claim that demand for their wines sometimes even exceeds supply, which provokes a constant increase in prices for Amarone.

Characteristic:

• Sweetness 3/10
• Acidity 5\10
• Strength 10\10
• Body 7\10
• Fruitiness 6\10
• Tannins 4\10

Serving temperature - 16 °C.

The average cost is $20-50.

Glass for red wine.

Production region:

• Province of Verona, Italy

• Berries and fruits: plum, cherry, red currant, blackberry, grapes, sweet cherry, cranberry
• Plants: licorice, cedar, licorice, mint
• Dried fruits and nuts: prunes, raisins, figs, bitter almonds
• Spices and herbs: vanilla, cinnamon, anise, thyme, black pepper, green peppercorns
• Barrel: cocoa, tobacco, cloves, nutmeg, brown sugar
• Other: gravel dust, chocolate, candied chestnuts, plum sauce, cherry liqueur, toasted bread, coffee, smoked meat, blackcurrant jam

Labeling by subregion of dry red wine Amarone:

• The vineyards are located in the historical Amarone production area
• The vineyards are located in the Valpatena geographical area
• Other subregions of the Province of Verona

There is a legend that the first Amarone wine appeared due to an oversight. The grapes for the production of sweet Recioto were left to ferment too long, and the result was not a dessert wine, as planned, but a dry one. But over time, this style gained recognition and began to be in demand.

Description of the stages of production of dry red wine Amarone:

• The grapes are harvested mainly by hand.
• The bunches are placed in special plastic or wooden boxes in one layer so that the berries have access to air.
• The grapes are kept in dryers at elevated temperatures and low humidity for up to 5 months.
• The berries lose 1/3 of their original weight, and sugar and tannins begin to concentrate in them.
• The grapes are crushed.
• The resulting juice is poured into large containers for further aging.

This one of the best varieties of dry red wines goes well with venison, aged cheeses, chocolate and risotto. In addition, it can be served with game, roasts and deli meats.

Barbera.

Barbera grape variety at the beginning of the 21st century. was in third place among the most common Italian varieties after Sangiovese and Montepulciano. It is grown primarily in the Piedmont region. Here, more than 30% of the planting area is allocated for barbera. The variety is used in the production of kulages, but mainly single-varietal wines are produced from it. Among them, Barbera d'Asti and Barbera d'Alba are especially common.

Features of exposure.

Barbera varietal wines at a young age are refreshing, light and fruity. They are usually drunk like regular table wines. After aging in barrel and several years in the cellar, they acquire a fuller body and velvety structure.

Characteristics of Barbera red wine:

• Sweetness 4/10
• Acidity 10/10
• Strength 7/10
• Body 8/10
• Fruitiness 10/10
• Tannins 3/10

Serving temperature - 16°C.

The average aging period is from 2 years.

The average cost is $20-50.

A glass narrowed at the top for aromatic wines.

Regions of production:

• Italy
• Australia
• Argentina
• Other wine regions

Styles depending on exposure.

• In barrels: low acidity wine with additional flavor notes, especially oak and chocolate
• In steel tanks: wine with aromas of sour cherry, herbs and licorice

Other names.

The Barbera variety is sometimes also called Perricone or Pignatello.

Barbera vineyard in the spring season, Monferrato region, Piedmont, Italy.

"Female soul" of grapes.

It is curious that all the names of grape varieties in Italian are masculine, and only Barbera is feminine. This is how it happened historically. Barbera is often described as a grape with a masculine body and a feminine soul.

Grape characteristics:

• Loves warm climates
• Prefers soils rich in limestone and clay
• Ripens late
• Yields must be limited

Marking by region:

• DOCG Barbera d'Asti - wine from vineyards near the city of Asti in the Piedmont region.
• DOC Barbera d'Alba - wine from vineyards near the city of Alba in the Piedmont region.
• DOC Barbera del Monferrato - wine from vineyards near the town of Casale Monferrato in the Piedmont region.
• DOCG Barbera del Monferrato Superiore is a wine from vineyards near the town of Casale Monferrato, which has undergone a minimum of 12 months aging, including 4 months in oak barrels.

Barbera is an everyday wine with a simple bouquet, suitable for simple dishes with spaghetti, dark meat, mushrooms and aromatic cheeses. High tannin varieties of this wine pair well with root vegetables and steamed vegetables.

Barolo.

Barolo is the most famous and revered wine of the Italian Piedmont region. It is made from nebbiolo grapes and has a rich brick hue. Since July 1980, Barolo has been awarded the DOCG quality mark, meaning that the name of the wine is controlled and guaranteed by origin. The quality of drinks made from nebbiolo varies greatly between regions. Therefore, no other zone in Italy produces a wine similar to Barolo. Its grapes are grown only in the vicinity of the city of the same name in the province of Cuneo in the Piedmont region.

Specifications:

• Sweetness 4\10
• Acidity 10\10
• Strength 7\10
• Body size 8\10
• Fruitiness 8\10
• Tannins 4\10

Serving temperature - 18-20 °C.

The average aging period is from 3 years.

The average cost is $50-100.

Glass for red wine.

Production region:

• Piedmont, Italy

Taste and aroma associations:

• Fruits and berries: tastes and aromas of cherry, plum, mulberry, strawberry, raspberry, cranberry
• Plants: violet, rose, wild garlic, eucalyptus, mint, licorice, licorice, savory, tea leaves
• Spices and herbs: cinnamon, white pepper, cloves, rosemary, anise
• Dried fruits and nuts: raisins, dried cherries, kola nuts
• Barrel: vanilla, toasted bread, oak, leather, caramel, smoked meats, coffee, chocolate, tobacco
• Other: truffle, pine resin, earth, tar, smoke, minerals, orange peels

Types of wine:

• Barolo - aged 38 months, of which 18 months in barrel. Goes on sale on January 1 in the 4th year after harvest.
• Barolo Riserva - aged 62 months, of which 18 months in barrel. Goes on sale on January 1, 6th year after harvest.
• Barolo Chinato is a flavored wine that is complemented with infusions of some herbs and spices: rhubarb, cinnamon, vanilla, gentian root, coriander, mint. The choice of spices depends on the winemaker.

Wine styles depending on production:

• The traditional approach is long maceration, aging in large Slavonian oak barrels. Wines with pronounced aromas of cherry and leather reveal their bouquet with age.
• The modernist approach is short maceration, aging in small French barrels, fermentation at low temperatures. The wines are richer and darker in color, with pronounced aromas of vanilla and coffee, and lower tannin content.

Thanks to its aromatic sophistication and tartness, Barolo goes well with poultry and meat dishes, and with vegetables. The high concentration of tannins makes this wine an excellent pairing for fatty foods. In addition, due to the concentrated aromas of tar and rose, Barolo goes well with truffles. The wine also goes well with aged cheeses.

Dolcetto.

Dolcetto is a soft table wine that is usually drunk during lunch or dinner. It is produced from the grape of the same name, widely grown in Piedmont, where it has DOC status in seven regions.

Grape characteristics:

• Unpretentious to growing conditions
• Ripens early
• Prefers steep slopes with chalky, loose soils

Distinctive features.

The name "dolcetto" is translated from Italian as "small sweet". The grapes are really sweet in taste, but the wines made from them are dry and low in acidity. They have a fairly high alcohol content and an aromatic wine smell. The hue of Dolcetto wine ranges from deep ruby ​​to purple.

Characteristics of dry red wine called Dolcetto:

• Sweetness 2/10
• Acidity 3/10
• Strength 7/10
• Body 5/10
• Fruitiness 8/10
• Tannins 4/10

Serving temperature - 14-16 °C.

The average cost is $10-25.

Glass for red wine.

Regions of production:

• Piedmont, Italy

Taste and aroma associations:

• Fruits: plum, apricot, pomegranate
• Plants: licorice, licorice, grass clippings
• Berries: blueberries, cherries, cherries, raspberries, blackberries, black currants, red currants, strawberries, elderberries, boysenberries, chokeberries, barberries, dogwoods
• Spices and herbs: black pepper, cloves, marjoram, thyme
• Secondary odors: violet, oak, smoke
• Other: almonds, prunes, coffee, chocolate, cherry pits, leather, olives, blackberry jam, cherry jam, wet earth, tobacco, pollen

The styles of the best brands of this dry red wine depending on the region:

• Dolcetto d'Acqui is a strong wine that is slightly sweeter and softer than other varieties of Dolcetto. Can be aged up to 5 years.
• Dolcetto d'Alba is an aromatic wine with pronounced notes of cherry and plum.
• Dolcetto d'Asti is not as aromatic and structured as other wines from this variety.
• Dolcetto delle Langhe Monregalesi is a rich red wine with pronounced notes of cherries and wild berries.
• Dolcetto di Diano d'Alba, or Diano d'Alba, is a sweet and very aromatic wine with notes of red berries.
• Dolcetto di Dogliani - wine with the aroma of blackberries and wild cherries.
• Dolcetto d'Ovada - the wine remains young for a long time, even after 10 years pleasant fruity and aromatic notes are felt in it.

This type of dry red wine goes well with meat dishes, especially lamb and game.

In addition, light snacks with cheese and sausage go well with it. For richer variations of Dolcetto, a good gastronomic pairing is stuffed peppers. Dolcetto is also served with pasta with sun-dried tomatoes and sauces (tomato, meat), for risotto and lasagna.

Zinfandel.

The zinfandel grape is most widespread in the state of California, USA. Here it is used as a dominant component of the blend in high-quality premium wines, as well as as a basis for varietal wines with a complex bouquet. Every year there are more and more fans of zinfandel, largely due to the fact that varietal wines from this grape are very diverse in taste. There are both light fruity and rich strong varieties.

Other names.

Other names for the Zinfandel grape variety: Primitivo, Crljenak Kastelanski, Tribidrag, Pribidrag.

Specifications:

• Sweetness 5\10
• Acidity 6\10
• Strength 10\10
• Body 10\10
• Fruitiness10\10
• Tannins 6\10

Serving temperature - 15-17°C.

The average aging period is 2 years.

The average cost is $10-15.

Glass for red wine.

Regions of production:

• Italy
• Other wine regions

Taste and aroma associations:

• Berries and fruits: plum, apricot, raspberry, blackberry, cherry, cranberry, cherry, strawberry, blueberry, black currant
• Plants: licorice, mint, cedar, juniper
• Spices and herbs: bay leaf, oregano, black pepper, star anise, black cardamom
• Dried fruits and nuts: walnuts, almonds, hazelnuts, raisins
• Barrel: vanilla, tobacco, cinnamon, cloves, coconut, nutmeg, peach yogurt, caramel, dill, fresh sawdust
• Other: champignons, leather, artichoke, earth, cocoa, cream, cranberry jam, smoke flavors and aromas

Origin of the variety.

For a long time it was believed that Zinfandel originated from the Italian variety Primitivo, with which it was found to be incompletely similar at the DNA level. However, modern research has shown that both grapes, Zinfandel and Primitivo, are clones of older Croatian varieties. In 2001, complete genetic matches were found with samples of vines known in Croatia as krljenak kastelanski and pribidrag, or tribidrag.

Long-lived grapes.

Zinfandel is very resistant to diseases and pests, so bushes of this variety are often found that are more than 80 years old. Even though the yield of such old vines is small, the berries ripen more evenly, and the content of extractive substances reaches a maximum. Wines from such grapes are more rich and concentrated.

Symbol of the US wine industry.

The popularity of Zinfandel in the USA is so great that in 1991 an association of its producers and advocates, ZAP (Zinfandel Advocates & Producers), was created in San Francisco. It includes more than 6,000 American consumers and about 300 winemakers. The association researches the variety, conducts tastings, organizes seminars and educational programs, and annually at the end of January organizes a festival in honor of Zinfandel wine, which lasts 3-4 days.

Descriptions of Zinfandel red wine styles by region of California:

• Mendocino: rich color, raspberry-cherry flavor.
• Sierra: high tannin, cherry aroma.
• Sonoma: Spicy aroma and flavor.
• Napa: Raspberry aroma and flavor.
• San Francisco Bay: Aromas of spice, juniper and cedar.

Grape characteristics:

• Prefers poor soils
• Loves a lot of sun
• Intensively accumulates sugar
• Has tall bushes
• Pairs well with other varieties in pots
• Does not require long exposure

Zinfandel is versatile and goes well with a wide variety of dishes. You can safely experiment with this wine. It even goes well with your favorite American food: burgers and tacos. Zinfandel tolerates a wide variety of sauces used in the fast food industry.

Cabernet Sauvignon.

Cabernet Sauvignon is one of the most widespread grape varieties in the world. It is equally successfully used both for the production of varietal red wine and as part of kulages, to which it imparts rich taste and high astringency. Cabernet Sauvignon is synonymous with an elegant red wine that can acquire subtlety and nobility with age. Careful vinification and aging in oak barrels produce an intriguing drink with a rich bouquet.

Specifications:

• Sweetness 4\10
• Acidity 6\10
• Strength 8\10
• Body 7\10
• Fruitiness 8\10
• Tannins 8\10

Serving temperature - 16-18°C.

The average aging period is 8-10 years.

The average cost is $10-30.

Large glass for red wine.

Regions of production:

• France
• Australia
• Argentina
• Other wine regions

Taste and aroma associations:

• Berries and fruits: plum, black currant, blueberry, chokeberry, cherry, blackberry, strawberry, raspberry, sweet cherry, mulberry
• Plants: green olives, beets, green bell peppers, red bell peppers, juniper, violet, asparagus, mint, eucalyptus, licorice, rhubarb
• Spices and spices: black pepper, oregano, ginger, cinnamon
• Dried fruits and nuts: almonds, figs, prunes
• Barrel: tobacco, caramel, vanilla, smoke, leather, cedar, humidor,
• Other: morocco, graphite, earth, chocolate, cherry jam, bread crust, cherry jam foam, pine resin, cherry pit

Shades of taste of wine depending on climate:

• Cool climate (Bordeaux, France; Washington, USA; Chile): black currant, mint, green bell pepper, cedar, oregano.
• Temperate climate (Northern Italy; Northern California, USA): cherries, green olives.
• Warm climate (Australia; South Africa; Spain; Southern California, USA; Argentina; central and southern Italy): cherry jam, eucalyptus, mint, black pepper, cocoa.

Cabernet Sauvignon appeared in the 17th century. in Bordeaux as the result of an accidental crossing of Cabernet Franc and Sauvignon Blanc. For a long time it was the most widespread and cultivated variety in the world, until in the 90s. XX century it was not surpassed by merlot. Today, Cabernet Sauvignon is a key variety in many wine regions of the New World: Napa Valley in California, Coonawarra in Australia, Maipo Valley in Chile, etc.

Grape characteristics:

• Relatively frost-resistant
• Ripens late
• Not afraid of drought
• Lowly susceptible to disease
• Adapts well to different climatic conditions and soil
• Gives high yield

The rich taste of Cabernet Sauvignon can overwhelm light dishes, so it is recommended to combine it with heavy and fatty foods. This wine goes well with grilled meats, hamburgers, mushroom pizza and smoked meats. It is not advisable to serve it with spicy dishes, rice and pasta. They do not highlight tannins well, so you will not be able to fully enjoy the drink. Cabernet Sauvignon from cool regions has distinct herbal notes and pairs well with fresh vegetables and herbs. In addition, you can serve it with dark chocolate. Cabernet Sauvignon wine is also excellent for preparing various sauces and marinades.

Cabernet Franc.

Cabernet Franc is one of the twenty most common grape varieties. It is primarily used to create blending wines in combination with Cabernet Sauvignon and Merlot, where it adds an herbaceous accent with notes of tobacco and spice. In some countries, high-quality single-varietal wines are made from it.

Other names.

Other common names for Cabernet Franc: Bordeaux, Bouchy, Bouchet, Cabernet Franco, Breton.

Distinctive features:

To taste, Cabernet Franc can easily be mistaken for Cabernet Sauvignon, but the former has a lighter body and a less intense bouquet and structure. Single-varietal wines made from Cabernet Franc are quite soft, but much richer than Merlot. They are loved for their sweet peppery flavors and medium acidity.

Characteristics of sweet red wine called Cabernet Franc:

• Sweetness 4/10
• Acidity 5/10
• Strength 6/10
• Body 6/10
• Fruitiness 6/10
• Tannins 8/10

Serving temperature - 15 °C.

The average cost is $15-20.

Glass for red wine.

Regions of production:

• France
• Italy
• Hungary
• Other wine regions

Taste and aroma associations:

• Fruits and berries: raspberries, blackberries, white currants, black currants, strawberries, cherries, plums
• Plants: currant leaves, violet, green beans, dried herbs, olives, green bell pepper, red bell pepper
• Barrel: tobacco, tanned leather, coffee
• Other: gravel, graphite, licorice, pencil shavings, chili pepper, minerals

Bordeaux blend.

Cabernet Franc is known as part of the Bordeaux blend. That's what they call it classic combination five grape varieties typical of Bordeaux red wines: cabernet sauvignon and merlot, cabernet franc, petit verdot and malbec. Bordeaux-style wines are produced all over the world, even in North Africa and the Middle East.

According to the main version, the Cabernet Franc variety appeared in the Libourne region in southwestern France in the 17th century. From here Cardinal Richelieu transported the first vines to the Loire Valley. They were imprisoned in the Abbey of Bourgueil under the tutelage of Abbot Breton. Subsequently, the Cabernet Franc variety began to be associated with the name of this monk. There is also a version that Cabernet Franc was brought to France from Spain by pilgrims returning from Santiago de Compostela. Be that as it may, by the beginning of the 18th century. This grape variety began to be grown throughout France.

Light-bodied Cabernet Franc wine goes well with lean meat dishes, salads and smoked or fried fish. Fuller-bodied varieties pair well with beef, lamb and roast pork dishes with sweet sauces. And old Cabernet Franc wine aged for more than 10 years will be a worthy gastronomic pairing with game and fresh vegetables.

Chianti.

Chianti is a variety of dry red wine from the Italian region of the same name in central Tuscany. Its production is controlled by origin: only wine from the Chianti region, created in compliance with the winemaking rules established for it, can bear this name. Today it is considered a unique business card Italy. Tuscan winemakers produce about 98 million liters of Chianti per year. Taste features and the characteristics of wine vary greatly depending on the method of production, grape varieties, soil and climatic conditions in which it was grown.

Many Chiantis have a specific emblem - a black rooster in a red circle. This symbol is the sign of the Chianti Consortium, that is, evidence that the wine producer is part of a trade association created to promote the product on the market. No logo at all

The best Chianti wine.

Among the variety of styles, the best are considered to be the dry red wines called Chianti, made in the Chianti Classico microzone, where the oldest, historically valuable vineyards are located. Only the Sangiovese variety is grown here, which is considered by local winemakers to be a native Italian grape. Chianti Classico is produced using ancient technology that has not changed for hundreds of years. The wine reaches maturity by 10 years.

Main grape varieties:

• Sangiovese - 75%.
• Other varieties - 25%: cabernet sauvignon, merlot, shiraz, canaiolo, colorino

Specifications:

• Sweetness 4\10
• Acidity 6\10
• Strength 6\10
• Body 6\10
• Fruitiness 5\10
• Tannins 6\10

Serving temperature - 16-18°C.

The average aging period is from 2 years.

The average cost is $15-30.

Glass for red wine.

Production region:

• Chianti, Italy

Taste and aroma associations:

• Dried fruits and nuts: figs, almonds, prunes
• Berries: cherry, blackberry, raspberry, red currant, strawberry, blueberry, plum, wild strawberry
• Plants: violet, rose, licorice, fall foliage, grass clippings, eucalyptus, cyclamen, iris
• Spices and herbs: oregano, rosemary, white pepper, black pepper, green pepper, vanilla, anise, cloves
• Other: honey, fresh bread, salami, flint, milk chocolate, wet stone, plum jam, almond candy, moist earth, graphite
• Barrel: smoke, coffee, tobacco, leather, cedar, cocoa, oak

Main styles:

• Chianti - inexpensive wine with the simplest bouquet compared to other varieties. Generally, it consists of only 75-80% Sangiovese.
• Chianti Superiore is a more complex and rich wine than a simple Chianti, usually containing slightly more alcohol and having mild acidity.
• Chianti Classico Riserva is a premium wine with a rich taste and potential for long aging.
• Gran Selezione - the best wines from the Chianti Classico microzone.
• Experimental Chianti - wines made according to the unique family recipe of the winemaker. For their production, for example, only old vines or grapes exclusively from the sunny side can be used. Quality and taste depend on the manufacturer.

Chianti wines are marketed in standard bottle shapes. But earlier, when medieval winemakers were mostly poor people, it was bottled in cheap pot-bellied vessels made of thin glass, called fiascas. To prevent the bottles from breaking, they were braided with straw and bast. Today, only gift versions of wine are bottled into such vessels.

Chianti is characterized by fairly high acidity and rich tannins, which makes this wine an excellent gastronomic pairing for many dishes. It goes especially well with fatty foods with tomato sauces, such as pizza and pasta. Chianti also goes well with red meats, poultry and cheeses durum varieties. However, it is recommended to enjoy the most expensive varieties without a rich snack, only with white bread or red grapes.

Malbec.

Malbec is a rich red wine made from the grape variety of the same name. The Malbec grape originated in France, but today it is Argentina's flagship variety. He likes the warm climate of this region with plenty of sunny days.

Distinctive features.

Malbec wine stands out with its bright aroma of dark fruits and smoky notes. This is a good alternative to the more expensive Cabernet Sauvignon and Syrah.

Other names.

The Malbec grape has many other names, for example in France it is known as Pied Noir, which translates as “black leg”, as well as Cot, Pressac, Quercy and Auxerrois. ). In total, there are about 400 names of this variety, which are now practically not used.

Specifications:

• Sweetness 4\10
• Acidity 6\10
• Strength 8\10
• Body size 8\10
• Fruitiness 10\10
• Tannins 6\10

Serving temperature - 16-18°C.

The average cost is $5-15.

Glass for red.

Regions of production:

• Argentina
• France
• Australia
• Other wine regions

Taste and aroma associations:

• Berries and fruits: plum, cherry, raspberry, blackberry, blueberry, sweet cherry, strawberry, black currant, blueberry, wild strawberry
• Plants: violet, mint, iris, licorice
• Spices and herbs: black pepper, rosemary, ginger
• Dried fruits and nuts: prunes, figs, walnuts
• Barrel: vanilla, oak, dill, coconut, toffee

Change of aroma depending on climate

Other: marmalade, chocolate, fan, smoke, cocoa, leather, molasses, coffee, earth, charcoal, confiture, tobacco, toasted bread

Malbec's homeland is southwestern France. This grape is the result of crossing the Montpellier and Gaillac varieties. At first it was used only to create blends, but later it became so popular that single-varietal wines began to be produced from it. Over time, due to insufficient resistance to cold and pest resistance, Malbec lost its leading position in France, but took root well in Argentina, where it was brought by French farmer Michel Pouget in 1868. In this country, Malbec acquired its true status and style.

In the 80s XX century Many winemakers in Argentina refused to grow Malbec, considering it an unpromising variety. His vineyards began to be destroyed, so that eventually only 10,000 acres survived. But a few years later, Malbec wines became so popular that it was necessary to urgently plant young vines, which, however, do not have the same potential as the old ones.

• France: leather, ripe plum, currant with tart notes in the aftertaste.
• Argentina: plum, violet, blackberry, cherry, milk chocolate, leather and cocoa, with aging complemented by notes of tobacco in the finish.

Malbec pairs well with foods that have bold flavors and aromas, such as aged cheeses. In addition, this wine will be a worthy gastronomic pairing hearty dishes: steak, kebab, pasta with tomato sauce, stew, etc. Some varieties of Malbec go well with chocolate.

Merlot.

Merlot, along with Cabernet Sauvignon, is the most widespread variety in the world. Not only blends, but also high-quality varietal wines are made from these grapes. They are similar to Cabernet Sauvignon, but softer and lighter. Today, Merlot grapes are grown in every country that declares its ambitions in winemaking.

Distinctive features.

Merlot manifests itself differently in each region. The taste and aroma are influenced by climatic conditions, soil, weather and the skill of the winemaker. One of the main distinguishing features of a good Merlot is the feeling of a pleasant silky aftertaste. It is perfect for those who are just beginning to understand the rich bouquet of dry wines made from red grape varieties. The flavor nuances of this wine are well distinguished even by novice tasters.

The Merlot grape variety has other names: Alicante noir, Crabutet, Langon, Picard, Vidal.

Characteristics of a good dry red wine called Merlot:

• Sweetness 5\10
• Acidity 5\10
• Strength 7\10
• Body size 8\10
• Fruitiness 7\10
• Tannins 8\10

Serving temperature - 16 °C.

The average aging period is from 5 years.

The average cost is $5-20.

Regions of production:

• France
• Italy
• Australia
• Argentina
• Other wine regions

Taste and aroma associations:

• Berries and fruits: cherries, blackberries, raspberries, black currants, cherries, blueberries, mulberries, blueberries, boysenberries, plums
• Plants: olives, mint, cedar, violet, rose
• Spices and herbs: black pepper, cinnamon, cloves, white pepper, fennel, rosemary
• Dried fruits: figs, prunes
• Barrel: leather, tobacco, chocolate, coffee, vanilla, smoke, truffle, licorice, cedar humidor, caramel

Grape variety characteristics for this red wine:

• Resistant to drought, high humidity and frost. Gives high yield.
• Easily adapts to new weather conditions. Grows well in clay soils.
• Ripens early.

Montepulciano.

Montepulciano is one of the most common grape varieties in Italy. It is widely grown in the central part of the country, especially in the regions of Abruzzo, Molise and Marche. The variety is very popular due to the pleasant style of the resulting wine and consistently good yields. These grapes are used to produce both blended and single-varietal dry wines, which are especially valued for their soft aroma and delicate tannins. Montepulciano wine is best enjoyed young and in combination with a good appetizer.

Wine characteristics:

• Sweetness 3/10
• Acidity 7/10
• Strength 7/10
• Body 8/10
• Fruitiness 6/10
• Tannins 8/10

Serving temperature - 16-19 °C.

The average aging period is 3-4 years.

The average cost is $30-40.

Large glass for red wine:

Regions producing red wine called Montepulciano:

• Italy
• Other wine regions

Flavor and aroma styles:

• Berries and fruits: mulberry, cherry, plum, blackberry, cranberry, cherry, rowan, strawberry, pink grapefruit, red currant, peach
• Plants: licorice, grass clippings, licorice, orange blossoms, violet, tea leaves
• Spices and herbs: black pepper, cinnamon, nutmeg, oregano
• Dried fruits and nuts: dried cherries, prunes, hazelnuts, almonds
• Barrel: cocoa, oak, vanilla, coffee
• Other: wet earth, tobacco, resin, chocolate, raspberry jam, truffle, orange peel, smoke, leather, candied fruits

Marking by region name:

• Montepulciano d'Abruzzo DOC - at least 85% Montepulciano;
• Montepulciano d'Abruzzo Colline Teramane DOCG - at least 90% Montepulciano;
• Controguerra Rosso DOC - at least 60% Montepulciano.
• Rosso Conero DOC - at least 85% Montepulciano;
• Rosso Piceno DOC - 30-70% Montepulciano;
• Offida Rosso DOCG - minimum 85% Montepulciano.

Molise:

• Biferno DOC - 60-70% Montepulciano.

Apulia (Puglia):

• San Severo Rosso DOC - at least 70% Montepulciano.

Montepulciano d'Abruzzo.

The most famous Montepulciano wines are produced on the east coast of Italy, in particular in the Abruzzo region. Here they are labeled as Montepulciano d'Abruzzo. The best red wines of this brand are made in the foothills of Colline Teramane.

Negroamaro.

Negroamaro grapes produce red and rosé single-varietal wines with low sugar levels and balanced tannins. In addition, it is used in blends, organically combined with Monte Pulciano, Zinfandel and other varieties.

Distinctive features.

The Negroamaro varietal red wine has a ruby ​​hue, which over the years gives a brick-red tint, as well as an intense spicy aroma and a velvety, harmonious taste. Rosé wine is distinguished by smooth cherry tones, light fruitiness and a pleasant taste, especially at a young age. Negroamaro can be produced by aging both in oak barrels and in steel vats. Wine made from Negroamaro grapes has a dark (black - “negro”) color and a bitterish (“amaro”) aroma.

Other names.

The Negroamaro grape variety from which this good red wine is made is also called: Abruzzese, Albese, Arbese, Jonico, Mangiaverde, Negramaro, Nero Leccese , nigra amaru (Nigra amaru), niuru maru (Niuru tagi), uva kane (Uva Sape).

Specifications:

• Sweetness 2/10
• Acidity 6/10
• Strength 8/10
• Body 7/10
• Fruitiness 9/10
• Tannins 7/10

Serving temperature - 16-19°C.

The average aging period is up to 5 years.

The average cost is $5-20.

Large glass for red.

Regions of production:

• Apulia, Italy
• Other wine regions

Taste and aroma associations:

• Berries and fruits: cherries, plums, blueberries, sweet cherries, blackberries, black currants, raspberries, strawberries, mulberries, pomegranates
• Plants: thyme, licorice root, juniper, boxwood, rhubarb, flower nectar, tea leaves, rose, licorice, violet
• Spices and herbs: cinnamon, black pepper, thyme, anise
• Dried fruits: dried cherries, prunes
• Barrel: chocolate, cloves, tobacco, Cuban cigars, vanilla, oak, cocoa, leather
• Other: coffee, flint, amber, minerals, moist earth, citrus peel, caramel, mushrooms

Marking by region name.

Italian wine Negroamaro is labeled primarily by the name of the area in which the grapes are grown. One of the best is considered to be the wine labeled Salice Salentino DOC.

In addition, there are varieties mainly with the following markings:

• Alezio DOC - at least 85% Negroamaro variety in the wine;
• Nardo (Nardo DOC) - minimum 85%;
• Brindisi DOC - minimum 70%;
• Copertino DOC - minimum 70%;
• Matino DOC - minimum 70%;
• Squinzano DOC - minimum 70%.

Negroamaro goes well with veal, lamb, barbecue chicken, fried mushrooms, vegetables and olives. In addition, the wine goes great with spaghetti and meatballs.

Nero d'Avola.

Nero d'Avola is one of the most important grape varieties on the island of Sicily. It is used to produce both blended and varietal wines. The name "nero d'Avola" translates as "black from Avola" - a city located in the southeast of Sicily.

In Calabria, the Nero d'Avola grape is more commonly called Capabrese. The variety has other names that winemakers use: Calabrese d'Avola, black Calabrese (Calabrese pego), sweet Calabrese (Calabrese dolce).

Distinctive features.

Varietal wines made from Nero d'Avola grapes are full-bodied, have sweet tannins and a medium level of acidity. They have good potential for long aging and at the same time are ready for consumption at a young age.

Specifications:

• Sweetness 5/10
• Acidity 6/10
• Strength 9/10
• Body 10/10
• Fruitiness 10/10
• Tannins 8/10

Serving temperature - 16-20 °C.

The average aging period is from 10 years.

The average cost is $15-20.

Large glass for red wine.

Regions of production:

• Italy
• Other wine regions

Taste and aroma associations:

• Berries and fruits: blueberries, blackberries, cherries, plums, cherries, mulberries, black currants, raspberries, persimmons
• Plants: mint, sage, licorice, licorice, carob, violet, rhubarb, macadamia flowers, tree resin
• Spices and herbs: black pepper, cinnamon, chili pepper, cloves, bay leaf, ginger, coriander
• Dried fruits and nuts: prunes, almonds
• Barrel: smoke, chocolate, vanilla, coffee, tobacco, cocoa, cherry jam
• Other: minerals, toasted bread, earth, ink, flint, leather, graphite, mushrooms

Wine styles by region:

• Western Sicily: Rich and tart wines with high alcohol content, aged in oak barrels.
• Central Sicily: Refreshing wines with bright fruity aromas and high acidity.
• Eastern Sicily: wines with a delicate fruit bouquet and balanced acidity.

Thanks to its bright fruity aromas, balanced acidity and soft tannins, Nero d'Avola is an excellent choice for meat dishes. The wine goes well with oxtail soup, beef stew, hamburgers, fried bacon, chicken salad, pork cutlets, steak and stuffed lamb. The softer the meat, the more noticeable the berry and fruit notes of Nero d’Avola are. Among the spices, anise and sage go especially well with this wine.

Pinot Noir.

Pinot noir is one of the most popular black grape varieties in the world. It is rarely mixed with other varieties to produce still wines; mostly single-varietal varieties are produced. In addition, it is used for the production sparkling wines. Pinot Noir has such a wide range of aromas and flavors that even experienced tasters cannot always fully identify the bouquet. In each wine-growing region, this variety acquires its own characteristics, which are reflected in the wine. This versatility has won him many fans around the world.

Other names.

Other names used for Pinot Noir: Blau Burgunder, Pinot Nero, Pinot Negro, Pinot Fin, Noirien, Spatburgunder.

Specifications:

• Sweetness 5/10
• Acidity 6/10
• Strength 6/10
• Body 6/10
• Fruitiness 8/10
• Tannins 5/10

Serving temperature - 14-15 °C.

The average aging period is 5-10 years.

The average cost is $10-50.

Large glass for red wine.

Regions of production:

• France
• Germany
• New Zealand
• Italy
• Austria
• Argentina
• Other wine regions

Taste and aroma associations:

• Berries and fruits: strawberries, cherries, cranberries, blueberries, mulberries, raspberries, blackcurrants, blackberries, cherries, blueberries, plums
• Plants: violet, rose, wet leaves, licorice, dandelion, licorice, beet
• Spices and herbs: fennel, bay leaf, nutmeg, white pepper
• Barrel: cinnamon, oak, leather, chocolate, cocoa, caramel, vanilla, cloves
• Secondary odors: toasted bread, cream
• Other: black truffle, coffee, minerals, tobacco, earth, roasted nuts, smoke

Taste and aroma depending on the region:

• France: earth, truffle, wet leaves, rose, cherry. Germany: raspberries, cherries, earth.
• Italy: earth, smoke, tobacco, white pepper, cloves. USA: cherry, raspberry, vanilla, cranberry, truffle, dandelion, clove, caramel.
• New Zealand: spices, plum, wet leaves. Australia: blueberries, blackberries, spices.
• South America: violet, vanilla, rose.

Burgundy is considered the birthplace of pinot noir. Back in the 12th century. its potential was appreciated by local monks. They began to plant these grapes in large quantities, and in the 14th century. Pinot noir became the main variety in other regions of France. It was to the taste of noble people, and in 1395 Philip II the Bold ordered to replace the then widespread gamay with pinot noir grapes. French aristocrats promoted the wine made from it for another century as the most perfect in the Christian world, then the Gamay variety began to regain its position, but there were always winemakers who wanted to return Pinot Noir to its former greatness.

Grape characteristics:

• Demanding on soil composition
• Prefers cool climates, but is afraid of frost
• Sensitive to weather conditions
• Has rounded leaves of medium size, small cylindrical clusters
• Gives low yield

Thanks to its high acidity, Pinot Noir goes well with a wide variety of dishes.

The wine makes a particularly successful gastronomic pairing for aromatic game, red meat and poultry. Soft tannins of Pinot Noir harmoniously highlight the taste of fish. And a full-bodied wine goes well with some cheeses and white meat. Chocolate desserts and assorted red fruits will also be an excellent complement to Pinot

Pinotage.

The Pinotage grape variety is considered the gastronomic symbol of South Africa. It is grown in other wine-growing regions, but it is in this country that it is treated with special honor and pride.

Many winemakers do not like this variety because it is difficult to make a quality drink from it. Only a few professionals undertake its production.

Distinctive features.

Pinotage grapes produce a rich and full-bodied varietal wine with a complex bouquet and velvety texture. The best examples of Pinotage have an easily recognizable bouquet with characteristic tones of black berries, banana, baked fruit and spices. The wine can be drunk young, but it only gets better with aging.

The vice of Pinotage.

If the production technology is incorrect, for example when making wine from unripe grapes, an acetone smell appears in the bouquet of Pinotage. Long-term cold fermentation helps to avoid it.

Mainly used for this oak barrels, where wine materials are aged for at least 2 years.

Then the unpleasant odors disappear, and the wine becomes softer and more balanced.

Specifications:

• Sweetness 4\10
• Acidity 5\10
• Strength 9\10
• Body size 9\10
• Fruitiness 8\10
• Tannins 8\10

Serving temperature - 16-18°C.

The average aging period is 3-5 years.

The average cost is $10-20.

Glass for red wine.

Regions of production:

• Other wine regions

Taste and aroma associations:

• Berries and fruits: plum, strawberry, blackberry, banana, cherry, raspberry, mulberry, strawberry, blackcurrant, blueberry
• Plants: pine needles, violet, pine resin, licorice, red bell pepper, cedar
• Spices and herbs: cinnamon, vanilla, black pepper
• Barrel: smoke, oak, tobacco, caramel, milk toffee, leather, raisins
• Secondary odors: coffee, dried leaves, plum sauce, musk
• Other: chocolate, marshmallows, prunes, raw smoked sausage, cocoa, candied fruits, sparklers, bacon, rooibos

Grape characteristics:

• Prefers poor soils
• Resistant to diseases and pests
• Ripe berries contain a high percentage of sugar
• Ripens early
• Small clusters of medium density
• Has low frost resistance

The official creator of the Pinotage variety is Professor Abraham Isaac Perold, who, in an attempt to develop the ideal grape, crossed Pinot Noir and Saint Sault in 1925. At first, Pinotage wine was not popular, but in this case, it was rather not its characteristics that were to blame, but rather an insufficiently developed production technology. Once it was fine-tuned, Pinotage wine eventually entered the world stage and took a strong position among other popular varieties. In 1991, it even won a gold medal at the prestigious London International Wine & Spirits Competition.

Young Pinotage wine goes well with lamb, Japanese cuisine and salmon, while aged Pinotage wine is best served with grilled red meat. The drink perfectly complements the taste of spicy and spicy cuisine, as well as sweet and sour oriental dishes. In addition, a delicious red wine called Pinotage is perhaps the only one that goes well with curry sauce of any level of spiciness.

Recioto.

Recioto is an aromatic red wine made from dried grapes with a high sugar content. The name comes from the word reccia, which means “ear” in the Veronese dialect. It is used not only in relation to a part of the body: winemakers call it the protruding part of the grape cluster, which receives the most sun and contains a high concentration of sugar. It is from these berries that wine is produced, the full name of which is Recioto della Valpolicella. For a long time, it was made only for the nobility of the Venetian Republic, and the lower part of the bunch was used to produce less sweet and cheaper drinks.

Main grape varieties:

• Rondinella
• Molinara
• Corvina
• Corvinona

Specifications:

• Sweetness 10/10
• Acidity 6/10
• Strength 9/10
• Body 7/10
• Fruitiness 6/10
• Tannins 7\10

Serving temperature - 16 -18°C.

The average aging period is 1-2 years.

The average cost is $20-40.

Glass for red wine.

Production region:

• Veneto, Italy

Taste and aroma associations:

• Berries and fruits: blueberries, cherries, blackberries, plums, cherries, raspberries, marasca, chokeberries, black currants
• Plants: violet, iris, rose, cedar, licorice
• Dried fruits and nuts: raisins, prunes, almonds, roasted hazelnuts
• Other: cloves, black pepper, vanilla, tamarind, tobacco, caramel, cocoa, chocolate, blueberry jam

Production stages:

• Picking berries by hand.
• Drying from 3 weeks to 3 months,
• Press processing.
• Fermentation 15-20 days.
• Aging in barrels for 1-2 years.
• Bottling.

Appasimento.

The grapes for making Recioto are collected and dried in whole bunches.

In warm dryers they are laid out in a single layer in small plastic boxes. The appasimento method, that is, drying the grapes, allows you to maintain a high concentration of sugar in the berries.

Recioto della Valpolicella can be enjoyed on its own or as an addition to confectionery products, especially macaroons. In addition, the wine goes well with chocolate, blue cheeses, fresh fruits, berries and dried fruits.

Sangiovese.

The Sangiovese red wine variety is called the grape king of Italy. Here it ranks first in terms of planting area: 11% of the country's vineyards are planted with it. Sangiovese is considered one of the gastronomic symbols of Tuscany. It occupies 75% of the area of ​​all “dark” vineyards in the region. These grapes are used to make rosé and red blended wines, as well as single-varietal varieties.

Other names

Other names for the Sangiovese variety: Brunello, Morellino, Nielluccio, Prugnolo Gentile, Sangiovese Grosso, Sangiovese Piccolo, Sangioveto.

Distinctive features.

Single-varietal Sangiovese wines have rich structure, pronounced fruity aromas and velvety tannin. They often require a long period of aging for the drink to reach its peak.

Grape characteristics:

• Prefers a warm but not hot climate
• Does not tolerate frosts and temperature changes well
• Ripens late
• Gives high yield
• Photophilous
• Has many clones
• Loves calcium soils, does not like sand and clay

Specifications:

• Sweetness 4/10
• Acidity 10/10
• Strength 7/10
• Body 6/10
• Fruitiness 4/10
• Tannins 9/10

Serving temperature - 18°C.

The average aging period is from 4 years.

The average cost is $20-30.

Glass for red wine.

Regions of production:

• Italy
• Argentina
• Romania
• France
• Australia
• Other wine regions

Taste and aroma associations:

• Berries and fruits: strawberries, cherries, sweet cherries, mulberries, red currants, blueberries, blackberries, strawberries
• Plants: violet, juniper, myrtle, rose, tomato, tomato leaves, sage, tea leaves
• Spices and herbs: rosemary, thyme, anise, oregano
• Dried fruits and nuts: prunes, figs, dried cherries, walnuts
• Barrel: oak, tar, raspberry, plum, vanilla, minerals, earth, tobacco leaf, coffee, smoke, chocolate, leather
• Other: roasted peppers, clay, brick, silicon

Marking.

Sangiovese varietal wine can be labeled not only by the name of the variety, but also by the name of the region where the grapes were grown.

The following names can be found on the labels:

• Chianti;
• Carmignano;
• Nobile di Montepulciano;
• Morellino di Scansano;
• Brunello di Montalcino
• Rosso di Montalcino;
• Sangiovese di Romagna;
• Montecucco;
• Montefalco Rosso.

The name Sangiovese comes from the Latin Sanguis Jovis, which means “blood of Jupiter.” Based on this translation, a theory emerged that grapes were cultivated back in the days of Ancient Rome. The first written mention of Sangiovese was recorded in sources in 1590. The variety is referred to as Sangiogheto. It has not been strictly proven that this name is identical to Sangiovese, but most researchers are inclined to this opinion. In the 18th century this variety spread to Tuscany, but the wine made from it was not widely known; it was little exported and was considered a local variety. Only towards the end of the 19th century. The drink has gained real popularity. Italian winemakers decided to bring Sangiovese to the world market, and they succeeded.

A full-bodied Sangiovese red wine with a piquant character that goes well with a wide range of foods. Its fruity notes reveal especially well with herbs and tomatoes. Sangiovese, with its high tannin content, goes well with fried meat, hard cheeses, seafood and smoked sausage. In Italy, this wine is often served with fatty local dishes. The main thing is not to skimp on herbs and olive oil when preparing them.

Syrah.

Syrah is a grape variety used to make red and rosé wines. In New World countries it is usually called shiraz. Single-varietal Syrah wine is velvety, high in tannins and has a complex bouquet dominated by spicy notes. It is produced mainly in Australia, France and the USA. Syrah grapes pair well with other varieties, bringing original flavors of herbs and spices to the blend.

Characteristics of red wine Syrah:

• Sweetness 6\10
• Acidity 6\10
• Strength 7\10
• Body 10\10
• Fruitiness 5\10
• Tannins 6\10

Serving temperature - 18°C.

The average aging period is 5-9 years.

The average cost is $5-15.

Glass for red wine.

Regions of production of natural red wine Syrah:

• France
• Australia
• Spain
• Argentina
• Italy
• Other wine regions

Taste and aroma associations:

• Berries and fruits: blueberries, black currants, red currants, barberries, strawberries, cherries, blackberries, mulberries, plums, raspberries
• Plants: eucalyptus, ivy, licorice, olives, licorice, mint, star anise
• Spices and herbs: black pepper, green peppercorns, white pepper, red peppercorns, anise, rosemary, cinnamon
• Dried fruits and nuts: dates, figs, coconut
• Barrel: chocolate, cigar box, smoke, tobacco, clove, oak, vanilla
• Other: minerals leather, earth, coffee, smoked meat, bacon, marzipan, blackberry jam

Grape Features:

• Tolerates cool and warm climates well.
• Sensitive to frost.
• Resistant to diseases.
• Not picky about soil.
• Gives a harvest in the middle of the season.
• The berries are thick-skinned, dark, almost black.

Shades of taste and aroma depending on the region:

• France: smoke, licorice, eucalyptus, star anise.
• Australia: blackberry jam, minerals, earth, leather, plum, black pepper.
• USA: blackberries, blueberries, tobacco.
• Argentina, Spain, South Africa: chocolate, vanilla, blackberry, tobacco, black pepper.
• Chili: plum, olives, green peppercorns, blackberries, leather.

Low yield is a condition for good wine taste.

Winemakers often say that “Syrah loves a view.” This is because the best vineyards are usually on the hilltops, where the soil is poorer. The vines produce a smaller harvest, but the juice in the berries is more concentrated, which makes it possible to obtain better quality wines.

Syrah is a richly flavored wine that pairs well with aromatic dishes. It can be safely combined with grilled meat, game, salads, pasta, pizza, kebab and aged cheeses. These dishes will help bring out the subtle nuances of the wine's taste. Syrah complements well-spiced food. And if the bouquet of this drink has more berry notes, open pies with berry filling are perfect for it.

Tempranillo.

The Tempranillo grape variety is widespread in Portugal and Spain, where it forms the basis of many high-quality table and fortified wines. For better structural balance, it is often used in blends. Single-varietal Tempranillo wines are produced infrequently in Portugal. They are mainly produced in Spain, where climatic conditions are more suitable for the ripening of grapes of this variety.

Other names.

The Tempranillo grape variety can be found under other names: Aragonez, Arinto Tinto, Ojo de Liebre, Cencibel, Tinta Roriz, Tinta de Santiago , Tinto del Pais, Tinto de Toro, Tinto Madrid, Ull de Liebre.

Distinctive Features

Despite the rich taste, these varietal wines are light and fresh. The best wines called Tempranillo do not have the expected heavy oiliness.

Specifications:

• Sweetness 2\10
• Acidity 5\10
• Strength 7\10
• Body size 8\10
• Fruitiness 5\10
• Tannins 6\10

Serving temperature - 16-18°C.

The average aging period is from 1 year.

The average cost is $15-20.

Glass for red wine.

Regions of production:

• Spain
• Portugal
• Argentina
• France
• Australia

Taste and aroma associations:

• Berries and fruits: raspberries, black currants, red currants, strawberries, plums, cherries, blueberries, wild strawberries, blackberries, cranberries, peach
• Plants: tomato, pine resin, savory, mint, licorice, wood, dill, licorice
• Spices and herbs: cloves, anise, bay leaf, black pepper, rosemary
• Dried fruits and nuts: prunes, raisins, figs, hazelnuts, almonds
• Barrel: tobacco, vanilla, chocolate, coconut, cedar, cocoa, oak, cinnamon
• Other: leather, honey, coffee, tomato sauce, minerals, toasted bread, smoke, caramel, strawberry jam

Exposure marking:

• Vin Joven. Young wine without aging in barrels, not intended for long-term storage and is almost never found outside of Spain.
• Aging for 2 years, 6 months of which in American oak barrels.
• Aging for 3 years, of which 1 year is in oak barrels.

Egri Bikaver.

Egri Bikaver is a red blend wine that can only be produced in the Hungarian wine region of Eger. Its production is strictly regulated and controlled. A quality wine has a medium-dark ruby ​​hue with pronounced notes of spices, red and black berries. Egri Bikaver is also sometimes called "Eger Bull Blood" or simply "Bull Blood".

Grapes used:

• Kekfrankosh
• Portghizer
• Kadarka
• Blauburger
• Turan
• Biborkadarka
• Zweigelt
• Cabernet Franc
• Cabernet Sauvignon
• Merlot
• Pinot noir
• Menoir
• Shiraz

Specifications:

• Sweetness 5\10
• Acidity 7\10
• Strength 9\10
• Body 7\10
• Fruitiness 7\10
• Tannins 7\10

Serving temperature - 16-18°C.

The average aging period is from 1 year.

The average cost is $5-15.

Glass for red wine.

Production region:

• Eger, Hungary

Taste and aroma associations:

• Berries and fruits: cherry, plum, blackberry, pomegranate, raspberry, red currant, strawberry, black currant, apple
• Plants: dried herbs, hibiscus
• Spices and herbs: vanilla, cloves, black pepper
• Other: coffee, strawberry jam, wood, chocolate

Modern wine Egri Bikaver has been produced only for the last 130-150 years. Previously, most of the raw materials for the drink were provided by the Kadarka variety, from which a rich red wine with a spicy aroma was produced. However, in 1886, the phylloxera pest appeared in Eger. Due to insect attacks, most of the vineyards died. Then other varieties began to be added to the Egri Bikaver blend to a greater extent, which is why the composition and character of the wine changed.

Varieties of Egri Bikaver

Classic Egri Bikaver:

• A minimum of 3 grape varieties are used.
• The share of each variety does not exceed 50%.
• The predominant variety in the blend is kekfrankosh.
• The share of the Turan and Biborkadarka varieties together and separately does not exceed 10%.
• Aging in barrels for at least six months.
• Sold in bottles only.

Egri Bikaver Superior:

• A minimum of 5 grape varieties are used.
• The share of each variety does not exceed 30%, with the exception of the Kekfrankosh variety.
• The share of the kekfrankosh variety is 30-50%.
• The share of the Turan variety is no more than 5%.
• The share of Cabernet Franc and Cabernet Sauvignon varieties is more than 30%.

Egri Bikaver goes well with spicy dishes, especially beef and game, such as steak, goulash or roast. Of the spices, paprika goes best with it.

The best dry and sweet red wines are presented in these photos: