How to choose quality wine: expert advice. Sweet wine: how to choose and where to buy

There is a lot of controversy about the benefits and harms of alcoholic beverages. But even the most zealous opponents of alcohol will not refuse a glass of good wine. Wine - means truth, revelation, also called the moisture of life. To know the depth of the drink, to enjoy drinking, you need to know how to choose a good wine.

Which wine is better to choose

The diverse classification of the drink can be divided into: taste, aroma, the presence of alcohol. According to the alcohol content, they distinguish:

1. Fortified (sherry, port, Cahors) - have a high rate of 16% to 21%.
2. Sparkling (champagne) - they contain up to 14% alcohol, contain carbon dioxide.
3. Canteens, quiet non-sparkling (Bordeaux, Cabernet, Chardonnay) - the alcohol component is also up to 14%.
4. Flavored (vermouth) - up to 20%.

By color, wines are divided into:

• Reds, their palette is extensive, from rich garnet to terracotta brown (aged varieties), from ruby ​​​​to purple (young).
• Pink, softer colors from pastel, light ruby ​​to the whole spectrum of pink.
• White varieties, have straw, greenish tones (young dry varieties), amber (fortified, dessert).

Almost all brands change their shade over time, fortified and dessert wines acquire amber colors, dry ones darken. When eating food, they determine which wines are best suited for what by its color and content. Canteens are best used as a flavoring addition to the table, and desserts for the final dishes. Restaurateurs recommend taking into account that the more refined the drink, the simpler the dish, and vice versa.

Read also: good Abkhazian wine

Examples of successful menu combinations:

• Sparkling, effervescent wines can practically be drunk with any food, if it is not borscht or herring with onions. Drink chilled (up to 8°C) in narrow glasses.
• Red varieties are served with meat dishes, fried and spicy, with any kind of cheese, various fruits, they go well with pasta, pizza, etc. Recently, restaurants have been offering popular flavor variations for fish products: salmon, trout, sushi. Room temperature is optimal for them (18 ° C), served in wide glasses.
• Dry white brands "love" the first dishes (soups, stews, mashed potatoes), all kinds of salads with mayonnaise, but without vinegar. Low-fat sausages and veal, poultry, of course, fish are classics of the genre. Drink chilled (up to 12°C).
• Pink - considered universal, served with hot dishes, seafood, desserts (temperature up to 18 ° C). For them and dry use dishes on a high leg, with narrow walls.
• Sweet (dessert) varieties - they are heavier, stronger, they drink them with pastries or jelly (up to 16 ° C) from small charms on a low leg.

Read also:

How to choose a good wine in a store by label - 10 rules

It is not necessary to be a sommelier in order to learn how to buy a decent drink, and not a burda, after which there is a terrible aftertaste, and in the morning at least - dizziness, at most - a disorder of the body.

Ten rules for choosing good wine in the store will help you avoid this:

1. Clearly separate sweet and dry varieties. For the production of popular semi-sweet drinks, wine materials of the lowest quality are used. They add a lot of preservatives, chemical components. Abroad, this kind does not exist at all.
2. Information about the manufacturer. The main thing is the presence of the name, information about the manufacturer, if they are not, it is better to immediately return the bottle to the shelf. On the front side of the right drinks, you can always read the brand name in large print.
3. The region of production also serves as a visiting card. The absence of such, speaks of low-quality products.
4. Grape sort. Only very expensive wines that you can't buy in a regular outlet are made from one grape variety. First-class drinks of inexpensive and medium cost are produced by blending, i.e. mixing several varieties of berries. If the label indicates 100% of one name, there is no doubt that it is a fake.
5. Harvest time. The labeling of quality alcohol must indicate the year of grape harvest. You will not find such information on a diluted concentrate, a chemical analogue.
6. Expiry date and place. The barrel is considered an ideal storage place, they store only high-quality stamps. Divided by age:

• vintage, made from good-quality berries, with languor for 3-7 years, from 6 years is already considered a collection species;
• ordinary go on sale with exposure from 4 months to 1 year.

1. Description of the merits, originality that add a positive image to the brand.
2. Product cost. Wine cannot be attributed to the rule that you can pay not for quality, but for the brand. An inexpensive drink cannot be natural and tasty, too much work has been invested in it.
3. Package. Cardboard packaging is a "friend" of a cheap chemical concentrate. If you pour a noble drink into it, it will certainly lose its dignity. After all, only glass bottles or wood barrels are able to preserve the richness of taste.
4. Original containers, such as ceramic or decorative, have a negative effect on the storage of wine, or hide a fake.

Producing country

Russia

Grape vines in Russia are grown in the Krasnodar, Stavropol Territories, regions of the Caucasus, Crimea, Volgograd, Saratov Regions. But most of the products in stores are made from imported materials, they are in demand. Of course, competition in the world market is high, but now reasonable prospects are predicted for Russian winemaking. They make drinks from classic varieties of berries, they are distinguished by a natural, flowery taste.

Read also:

The following brands hold the palm:

• "Isabella", "Aligote";
• "Pino black";
• "Cabernet Sauvignon".

Known manufacturers:

• "Caucasus";
• "Russian vine";
• "Fanagoria";
• Rostov plant, Tsimlyansky plant (among sparkling), etc.

Ukraine

The climate of Ukraine allows the development of this industry in almost most of the territory, but still the vine bears fruit where there are mild winters and long hot summers. These are Southern Bessarabia, Transcarpathia, Southern regions. The best brands, taste and aromatic qualities, which are quite at a decent level:

• "Shabo";
• Agrofirm "Belozersky";
• "French Boulevard" (specializes in sparkling types).

Soil and climatic factors make it possible to obtain berries with balanced acidity and sweetness. But still, imports prevail in the Ukrainian market.

Georgia

There are about 4 thousand varieties of grapes in the world, over 500 grow in Georgia. Under Soviet times, it supplied 80% of all vintage wines of the republics. Now the demand for them is not decreasing, the drink is impeccable. Perhaps this is due to the special Kakhetian technology of wine production.

Huge conical jugs, kvevri, are buried in the ground, then the berries are kept at a temperature of 14 ° C, the juice is squeezed out with their feet. There is also mechanical dressing, mass production, but as a result of this method, full, extractive characteristics with mild astringency are obtained. The distinctive features of Georgian brands include a long and pleasant aftertaste, harmony of flavors. The best varieties:

• "Khvanchkara";
• "Rkatsiteli", etc.

Moldova

Refinement, lightness of taste are attributed to Moldovan alcohol. Drinks from the Kodrovoi, Central regions of the republic are saturated with shades of wild flowers, they can be traced aromas of violets. In this country, they prefer to make wine not only with the fermentation of grape berries, but also with apple juice.

Collection bottles may contain a kind of acid, in order to reduce its level, you need to open the container in advance and let the wine “breathe”. Not inferior in characteristics to foreign products, it has a lower cost. Among the popular:

• "Moldavian";
• Aligote "Oneshty";
• "Dnieper white";
• "Romanesti";
• Cabernet "Chumay";
• "Bouquet of Moldova" (flavored vermouth, similar to Italian).

France

The French, like the Moldavians, have been growing vines since ancient times and drinking alcohol from an early age. In this country, the quality of products is controlled according to the regional principle; accordingly, grape varieties are not indicated on the labels of French drinks. On its territory there is the largest vineyard in the world of a high-class variety called Bordeaux. 80% are red wines.

The insanely expensive, limited-edition Bordeaux Petrus is one of the noblest red drinks. It comes from the Polerole region. The southeast side is famous for the white dry "Entre de Mer", with a rich aroma of a fruity bouquet, in perfect harmony with seafood. In the regions of Medoc, Soner, Rights produce the legendary premium cru brands:

• "Chateau Latour";
• "Chateau Lafitte-Rothschild";
• "Mouton-Rothschild";
• "O-Brion";
• "Chateau Margot".

Italy

Gourmets will agree that the definition of "good" does not apply to French and Italian wines. They are ideal, even those that have an average or democratic cost. A distinctive feature is the balance of taste, color, aroma, aftertaste.

The climatic conditions of the Apennine Peninsula contribute to the development of culture. Under the Italian sun, warm rain, the berries are filled with full-fledged juice, as a result of which fermentation results in a divine drink. Although it is not so easy for Italians to break into the world market because of competition with their neighbors. Production has a step classification:

1. elite;
2. DOC category (by region, sugar and alcohol capacity);
3. IGT (worse taste);
4. table, from prefabricated varieties.

The division of alcohol into red Rosso and white Bianco came to us from there. And all these names have long been associated with something especially pleasant, solemn:

• "Lambrusco";
• "Dolcetto";
• "Malvasia Nera";
• "Amarone";
• "Lagrain" and many others.

Chardonnay, Riesling, Sauvignon Blanc - the most popular white wine is produced from these grape varieties. At the same time, high-quality and tasty alcoholic drinks are also made from other berries. Many white wine lovers enjoy the taste of Muscat, Gewürztraminer, Colombard.

Interesting fact. The most expensive white wine is Château d'Yquem 1811. It is made from Sauvignon Blanc grapes.

Chardonnay

The drink is the most popular and loved in the world. Young wine has a floral taste with a slight sourness. Aged in oak barrels, alcohol has a rich fruity taste with oily notes.

Representatives of Chardonnay include:

• dry: Luigi Bosca Chardonnay Reserva, Omra Chardonnay, Bourgogne Chardonnay Kimmeridgien;
• sweet TBA №9 Chardonnay Nouvelle Vague;
• semi-sweet Askania;
• semi-dry: Casillero del Diablo, Savanha, Golden Kaan.

The taste of the finished product depends on where the berry was grown, at what temperatures and how the winemaker cared for the vine.

Sommeliers say that the best white Chardonnay wines are Burgundy. They have a mineral taste with hints of duchesse, hay, lemon, green apples. In our country, in stores you can find the following names:

• Domaine du Colombier;
• Doudet Naudin;
• William Fevre.

But not only France wins in various competitions. Australian wine made from Chardonnay berries has a gooseberry aroma and a nutty taste with hints of oriental sweets. Chardonnay from hot American California has hints of vanilla, oak and spices on the palate.

Riesling

This variety is frost-resistant and unpretentious. His homeland is Germany. Dry white wine Riesling is obtained from unripe berries harvested in September-October. For a dessert drink, the berries are harvested in November-December. From grapes covered with mold, the sweetest varieties are obtained.

Riesling is found under the following names:

• dry wine: Pacific Rim Dry Riesling, Domaine Ernest Burn Riesling, The Lost Watch Adelaide Hills Riesling;
• sweet: Dr. L, Urziger Wurzgarten, Dr. Loosen, Bernkasteler Lay Riesling Kabinett;
• semi-sweet: Riesling Scharzhofberger Auslese GK №10 Gold Capsule, Riesling Spatlese Nackenheim Rothenberg, Feinherb;
• semi-dry: Kolonist, Vicar's Choice, Villa Wolf.

Young wine has aromas of geranium, citrus, pears and apples. In the aged white drink, the taste of raisins, burnt rind and dried apricots appears. The old smells of honey and flint.

Sauvignon Blanc

This grape is native to the Loire Valley in France. There, such berries are among the most elite grape varieties.

The most popular is table white wine, which is not aged in oak barrels. The drink has a lively, sour taste with hints of fruits, berries and freshly cut grass.

Our stores carry the following items:

• dry: Marlborough Sun, Savahna, Lafoa;
• sweet: Chateau Rieussec, Chateau Lafaurie-Peyraguey, Chateau Doisy-Daene;
• semi-sweet: Chateau Mukhrani Sauvignon Blanc, Golitsyn Wines, El Paso;
• semi-dry: Trapiche, VR, Sobaja.

In Germany, Sauvignon Blanc is called Muscat Sylvaner. The eastern part of the country makes heavy and sweet wines from this variety.

Alcohol from South Africa is also considered to be of high quality. Good drinks include:

• Obikwa;
• Savahna;
• fair exchange;
• Dombeya.

Sauvignon Blanc is also grown in large quantities in New Zealand. The wine made from these berries has a fruity aroma with hints of lychee, gooseberries, pineapple, and melon. French winemakers tried to copy the New Zealand "elixir". But they failed to repeat the unique taste of white alcohol.

Muscat

The taste of alcohol is easily recognizable. It is full, rich, slightly oily. The characteristic aroma of the drink is given by the essential oils contained in the berries.

Muscat is most common in Ukraine, Moldova, Uzbekistan, Krasnodar Territory.

In wine boutiques you can find the following names:

• dry: Borsao, Tokaji Dry, Turckheim;
• sweet: Ats Cuvee, Late Harvest, Aszu 5 Puttonyos;
• semi-sweet: Colinele Moldovei, Pearl of Massandra, Omega Bay;
• semi-dry: Valle Dorado, Balkan Collection, Leon Beyer.

Muscat wines have aromas of honey, roses, raisins. Sparkling give notes of rose, acacia, linden.

In France, wines made from this grape variety are called Muscat Blanc. In Italy - Moscato di Canelli or Moscato Bianco.

Gewürztraminer

A drink from this grape variety is strong with a rich and spicy taste. The variety itself is capricious. He does not like hot climates and droughts, so Gewürztraminer is most widely used in Germany, Italy, Austria, the USA and Canada.

In stores, wine is sold under the following names:

• dry: Nimbus, Kastelaz, Gewurztraminer Alto Adige DOC;
• sweet: Frankstein, Selection de Grains Nobles, Gewurztraminer Selection de Grains Nobles AOC;
• semi-sweet: Les Princes Abbes, Antares, Stamp;
• semi-dry: Spy Valley, Vina Esmeralda, Vendanges Manuelles.

The wine has a spicy taste with notes of lychee, ginger, rose. The stamps made in the Alsace Valley have a sweet taste. The drink from the rest of Germany and Austria is dry.

Other grape varieties

White wines are also made from numerous other grape varieties. White berries are not always used for the production of a drink. Some growers use red or pink grapes. In this case, the colored skin of the berries is not involved in the production.

The most famous drinks, in addition to those listed above, are:

• Muskateller;
• Trebbiano;
• Colombard;
• Palomino;
• Pinot Grigio;
• Chenin Blanc;
• Pinot Blanc.

Vintage and ordinary wines are made from any grape. Vintages are aged in barrels and are made from certain grape varieties. Ordinary have a lower price. These are young and light drinks with a fresh aroma and sour taste.

White varieties are united by their taste. It is fruity, with notes of apples, pears, citrus. The aroma is light and pleasant. The aged drink is full-bodied. It leaves an oily trail on the glasses. Young has a pleasant sour taste. Inexpensive varieties are used in cooking or served at the table for no reason.

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

To begin with, we want to answer some of the most asked questions about inexpensive wines. 1) Is it possible to find good wine inexpensively? Yes, for 400-500 rubles it is quite possible to find a decent wine, we recommend choosing producers from Chile, South Africa or Argentina, so you will have a better chance of finding really good wine, in this price category they are better than European wines. Also, with very small sums (less than 400 rubles), we recommend taking white wines. White grapes reach faster, unlike red grapes, they are less whimsical to conditions, which is why the production of white wine is cheaper, respectively, the price and quality will be better than in red vein. Also, good wine for a small price can be found in domestic producers and producers of neighboring countries. 2) What to look for on the label, what kind of wines are there? If we talk about European laws, then wine can be conditionally divided into three types: table wines, IGP wines and AOP wines. We will not go into details, let's just say - if you see only the word France on the label on the back of the bottle, not counting the address of the producer and importer - then the wine is table. If you see a region next to the name of the country, for example - Bordeaux, Languedo, etc., then this is an IGP wine, this wine is considered better in quality than table wine. Well, the wine with the name of a particular appellation (AOP wine) is considered the best, it is protected by its place of origin, since the IGP also has its own production area, though much smaller and clearly defined. Passes strict control of samples, has a quality mark and a guarantee of its origin from the manufacturer. These wines are more expensive, most of them are produced in France. 3) It says on the label that there are sulfites in the wine, is it dangerous? Sulfites have been used in winemaking for centuries. It is a kind of preservative that protects the wine from bad bacteria and contributes to the long-term storage of wine. For this, the manufacturer uses sulfur dioxide (E220). It is almost impossible to find wine without sulfites in stores, now all producers use it, another question is in what quantities. Some take the minimum, others the maximum. As a rule, red wines have less sulfites added due to the content of a significant amount of polyphenols, which in turn have an antioxidant effect. It is impossible to determine the amount of sulfates at home, you can only try it in a practical way, if after a moderate amount of wine your stomach or head aches in a few hours, most likely there are too many chemicals in such wine. In conclusion, we want to say that sulfates should not be afraid, if they are used within acceptable limits, then this will not affect health in any way.

A few simple recommendations when choosing wine in the store:
• See the manufacturer's 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 year of harvest. If it is not there, then with a high probability you will buy a concentrate or some kind of chemistry.
• Bottle container. We do not recommend taking in cardboard bags. As a rule, there wines are of low quality, such wines are at best suitable for cooking. We also recommend taking wines with wooden corks.
• Price. Don't expect miracles, good wine can't be very cheap. If the wine is below 300 rubles, most likely there is only one chemistry.

Good wines under 400 rubles

Wine of Abkhazia "Lykhny"

400 rub.

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

Vinal AD "Kadarka"

300 rub.

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

Sauk-Dere "Merlot"

320 rub.

A domestic variety of wine that will please many lovers, as the taste of this contender is not sour, but slightly tart. The bottle is very stylishly decorated: the label is made in the form of a map of the Krasnodar Territory.

Chateau Taman "Saperavi Taman"

340 rub.

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

5 360 rub.

A bright pink color, a simple but slightly strong aroma, with hints of mango and strawberries are 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 under 700 rubles

"Tinajas" Carmenere Reserva

700 rub.

This candidate is considered the best in its price category, it perfectly combines lightness and pleasant sourness. On the palate, there are notes of red currant and herbs that go well with meat dishes. Recommended, pretty good wine.

"Trapiche" Cabernet Sauvignon

540 rub.

This wine has repeatedly been awarded the title of the best. Friendly and mild taste, pleasant spicy aroma goes well with steak, grilled meat, pastries and cooked vegetables.

Campo Viejo Tempranillo

700 rub.

For such an amount, buying such a simple and aromatic drink is the best deal. There are hints of blueberries and marmalade. The bouquet itself is balanced so that it is felt without much acidity.

"Valentin" Parellada, Catalunya DO

690 rub.

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

"Conti Serristori" Chianti DOCG

700 rub.

This wine is good for drinking every day, 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 meats and pasta.

Good wines under 1000 rubles

Marlborough Sauvignon Blanc

950 rub.

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

The best varieties of red wine have a rich aroma - this is one of the main differences between these drinks and white wines. Astringency is due to the high content of tannins. They are prepared according to a special technology that allows colored vegetable glycosides to pass directly into the grape must (this process is 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 rich pink to brown. In total, 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 content of tannins, which is compensated by a pleasant acidity. They quench thirst well and have a stable aftertaste. The main grape varieties are: Cabernet Franc, Gamay, Pinot Noir, Truso.

Flavors of red grape wine:

• Sangiovese, Pinot Noir, Nebbiolo, Merlot, Cabernet Franc: red fruits (strawberries, cranberries, cherries, raspberries, red currants, strawberries)
• Cabernet Sauvignon, Syrah, Malbec, Nero d'Avola: dark fruits (blackberry, plum, blackcurrant, blueberry, cherry)

Soft red wines with medium body and fruity flavors.

These wines differ from the previous category in greater density and higher content of tannins. Fruit flavors are not so pronounced in them. The peculiarity of this type of red wine is that they are dominated by 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 content of tannins and a delicate, refined taste. As a rule, they are very expensive and require a long exposure. At a young age, these wines can seem overly harsh due to the high levels of tannins. Only with time they become softer and acquire a noble velvety. Usually these drinks are aged in new oak barrels, which gives them spicy aromas that go well with the taste of dark fruits. Main grape varieties: Cabernet Sauvignon, Mourvedre, Nebbiolo, Shiraz.

Red wine depending on the climate.

A wine with a high tannin content and rich taste, as a rule, is made from grapes grown in warm climates (California (USA), Argentina, Australia, southern Italy, the Greek islands, central and southern Spain, central and southern Portugal, most of 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 an intense red Italian 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. At its best, it is considered one of Italy's greatest wines.

Fashion wine.

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

Characteristic:

• Sweetness 3/10
• Acidity 5\10
• Fortress 10/10
• Solidity 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: plums, cherries, red currants, blackberries, grapes, cherries, cranberries
• Plants: licorice, cedar, licorice, mint
• Dried fruits and nuts: prunes, raisins, figs, bitter almonds
• Spices and spices: vanilla, cinnamon, anise, thyme, black pepper, green peppercorns
• Cask: 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 brand Amarone:

• The vineyards are located in the historical production area of ​​Amarone
• The vineyards are located in the geographical area of ​​Valpatena
• Other sub-regions 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 for 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.
• Clusters are placed in special plastic or wooden boxes in one layer so that the berries get air access.
• Grapes are kept in dryers at high temperature and low humidity for up to 5 months.
• Berries lose 1/3 of their original weight, 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 dry red wines pairs well with venison, aged cheeses, chocolate and risotto. In addition, it can be served with game, roasts and deli meats.

Barbera.

Grape variety Barbera by the beginning of the XXI century. was in third place among the most common Italian varieties after Sangiovese and Montepulciano. It is grown predominantly in the Piedmont region. Here, more than 30% of the area of ​​planting land is allocated for barbers. The variety is used in the manufacture of kulaj, but mainly single-varietal wines are produced from it. Among them, Barbera d'Asti and Barbera d'Alba are especially common.

Exposure features.

Barbera varietal wines are refreshing, light and fruity when young. It is customary to drink them like ordinary table wines. After aging in a barrel and several years in the cellar, they acquire a fuller body and a velvety texture.

Characteristics of red wine Barbera:

• Sweetness 4/10
• Acidity 10/10
• Fortress 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.

Tapered glass for aromatic wines.

Production regions:

• Italy
• Australia
• Argentina
• Other wine regions

Styles depending on exposure.

• In casks: wine of low acidity with additional flavors, especially oak and chocolate
• In steel tanks: wine with aromas of sour cherries, herbs and licorice

Other names.

The Barber variety is sometimes also called Perricone or Pignatello.

Barbera vineyard in spring season, Monferrato area, Piedmont, Italy.

"Women's 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:

• Likes warm climate
• Prefers soil rich in limestone and clay
• Late maturing
• Yields need to be limited.

Labeling 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 Casale Monferrato that has been aged for at least 12 months, 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. Varieties of this wine with a high content of tannins go well with root vegetables and stewed 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 color. Since July 1980, Barolo has been awarded the DOCG quality mark, which means that the name of the wine is controlled and guaranteed by origin. The quality of drinks made from nebbiolo in different regions varies significantly. Therefore, no other area in Italy produces a wine similar to Barolo. Grapes for him are grown only in the vicinity of the city of the same name in the province of Cuneo, Piedmont region.

Characteristics:

• Sweetness 4\10
• Acidity 10\10
• Fortress 7/10
• Solidity 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: flavors and aromas of cherry, plum, mulberry, strawberry, raspberry, cranberry
• Plants: violet, rose, wild garlic, eucalyptus, mint, licorice, licorice, savory, tea leaves
• Spices and spices: cinnamon, white pepper, cloves, rosemary, anise
• Dried fruits and nuts: raisins, dried cherries, kola nuts
• Cask: vanilla, toasted bread, oak, leather, caramel, smoked meats, coffee, chocolate, tobacco
• Other: truffle, pine resin, earth, tar, smoke, minerals, orange peels

Varieties of wine:

• Barolo (Barolo) - endurance 38 months, from them 18 months in a barrel. Goes on sale on January 1 for the 4th year after harvest.
• Barolo Riserva (Barolo Riserva) - exposure 62 months, of which 18 months in barrel. Goes on sale on January 1 for the 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.

Styles of wine depending on production:

• The traditional approach is long-term maceration, aging in large Slavonian oak barrels. Wines with pronounced aromas of cherry and leather, reveal their bouquet with age.
• Modernist approach - short maceration, aging in small French barrels, fermentation at low temperature. The wines are richer and darker in color, pronounced aromas of vanilla and coffee, less tannins.

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

Dolcetto.

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

Grape characteristics:

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

Distinctive features.

The name "dolcetto" in Italian means "small sweet". The grapes are indeed sweet in taste, but the wines made from them are dry and low in acidity. They are distinguished by a rather high alcohol content and a fragrant 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
• Fortress 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.

Production regions:

• Piedmont, Italy

Taste and aroma associations:

• Fruits: plum, apricot, pomegranate
• Plants: licorice, licorice, cut grass
• Berries: blueberries, cherries, cherries, raspberries, blackberries, blackcurrants, redcurrants, strawberries, elderberry, boysenberry, chokeberry, barberry, dogwood
• Spices and spices: black pepper, cloves, marjoram, thyme
• Secondary odors: violet, oak, smoke
• Other: Almonds, Prunes, Coffee, Chocolate, Cherry Pit, Leather, Olives, Blackberry Jam, Cherry Jam, Moist Earth, Tobacco, Pollen

Styles of the best brands of this red dry 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 cherries and plums.
• Dolcetto d'Asti is not as aromatic and structured as other wines from this variety.
• Dolcetto delle Langhe Monregalesi (Dolcetto delle Langhe Monregalesi) - wine of rich red color with pronounced notes of cherries and wild berries.
• Dolcetto di Diano d'Alba, or Diano d'Alba (Dolcetto di Diano d'Alba, or Diano d'Alba), is a sweetish and very aromatic wine with notes of red berries.
• Dolcetto di Dogliani - wine with aromas of blackberries and wild cherries.
• Dolcetto d'Ovada - the wine remains young for a long time, even after 10 years it has pleasant fruity and aromatic notes.

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

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

Zinfandel (Zinfandel).

Zinfandel grapes are most widely distributed in the state of California, USA. Here it is used as a dominant component of a blend in high-quality premium wines, as well as the 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.

Characteristics:

• Sweetness 5/10
• Acidity 6\10
• Fortress 10/10
• Solidity 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.

Production regions:

• 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
• Herbs and spices: bay leaf, oregano, black pepper, star anise, black cardamom
• Dried fruits and nuts: walnuts, almonds, hazelnuts, raisins
• Cask: 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

The origin of the variety.

For a long time, it was believed that zinfandel comes from the Italian variety Primitivo, with which it showed an incomplete similarity at the DNA level. However, modern research has shown that both grapes - zinfandel and primitive - are clones of more ancient Croatian varieties. In 2001, complete genetic matches were found with samples of vines known in Croatia as krlzenak kastelanski and pribidrag, or tribidrag.

Long-lived grapes.

Zinfandel is very resistant to diseases and pests, so there are often bushes of this variety that are over 80 years old. Let the yield of such old vines be low, but the berries on them ripen more evenly, and the content of extractive substances reaches a maximum. Wines from such grapes are richer and more concentrated.

Symbol of US winemaking.

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

Description of Zinfandel red wine styles by California region:

• Mendocino: rich color, raspberry-cherry flavor.
• Sierra: high tannin content, cherry aroma.
• Sonoma: aroma and taste of spices.
• Napa: Aroma and flavor of raspberry.
• San Francisco Bay: aromas of spices, 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 kulaches
• Does not require long exposure

Zinfandel is versatile and goes well with a wide variety of dishes. With this wine, you can safely put gastronomic experiments. It goes well even with your favorite American food: burgers and tacos. Zinfandel tolerates a wide variety of sauces that are used in the fast food industry.

Cabernet Sauvignon.

Cabernet Sauvignon is one of the most widely grown grape varieties in the world. It is equally successfully used both for the production of varietal red wine and as part of kulaj, which gives a rich taste and high astringency. Cabernet Sauvignon is a synonym for an elegant red wine that can acquire subtlety and nobility with aging. Careful vinification and aging in oak barrels allow you to get an intriguing drink with a rich bouquet.

Characteristics:

• Sweetness 4\10
• Acidity 6\10
• Fortress 8/10
• Solidity 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 red wine glass.

Production regions:

• France
• Australia
• Argentina
• Other wine regions

Taste and aroma associations:

• Berries and fruits: plum, blackcurrant, blueberry, chokeberry, cherry, blackberry, strawberry, raspberry, sweet cherry, mulberry
• Plants: green olives, beets, green bell peppers, red bell peppers, juniper, violet, asparagus, mint, eucalyptus, liquorice, rhubarb
• Herbs and spices: black pepper, oregano, ginger, cinnamon
• Dried fruits and nuts: almonds, figs, prunes
• Cask: 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 the climate:

• Cool climate (Bordeaux, France; Washington, USA; Chile): blackcurrant, 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 cross between Cabernet Franc and Sauvignon Blanc. For a long time it was the most common and cultivated variety in the world, until in the 90s. 20th century he was not surpassed by Merlot. Today, Cabernet Sauvignon is a key variety in many New World wine regions: Napa Valley in California, Coonawarra in Australia, Maipo Valley in Chile, and others.

Grape characteristics:

• Relatively frost-resistant
• Late maturing
• Not afraid of drought
• Weakly susceptible to disease
• Adapts well to different climates and soils
• Gives high yield

The rich taste of Cabernet Sauvignon can drown out light dishes, so it is recommended to pair it with heavy and fatty foods. This wine goes well with grilled meats, hamburgers, mushroom pizza and smoked meats. It is undesirable to serve it with spicy dishes, rice and pasta. They do not set off tannins well, so you will not be able to enjoy the drink to the fullest. Cabernet Sauvignon from cooler regions has distinct herbal notes, so pairs well with fresh vegetables and herbs. In addition, dark chocolate can be served with it. Cabernet Sauvignon wine is also great for making various sauces and marinades.

Cabernet Franc.

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

Other names.

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

Distinctive features:

On the palate, Cabernet Franc is easily mistaken for Cabernet Sauvignon, but the former has a lighter body, less intense bouquet and structure. Single varietal wines made from Cabernet Franc are quite soft, but much more intense than Merlot. They are loved for their sweet peppery flavors and medium acidity.

Characteristics of a red sweet wine called Cabernet Franc:

• Sweetness 4/10
• Acidity 5/10
• Fortress 6/10
• Solidity 6/10
• Fruitiness 6/10
• Tannins 8/10

Serving temperature - 15 °C.

The average cost is $15-20.

Glass for red wine.

Production regions:

• 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, leather, coffee
• Other: gravel, graphite, liquorice, pencil shavings, chili, minerals

Bordeaux blend.

Cabernet franc is known as part of the Bordeaux blend. So called the classic combination of five grape varieties typical of the red wines of Bordeaux: Cabernet Sauvignon and Merlot, Cabernet Franc, Petit Verdot and Malbec. Wines "in the style of Bordeaux" 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 moved the first vines to the Loire Valley. They were planted in the Abbey of Bourgueil under the care of the Abbot of Breton. Subsequently, the Cabernet Franc variety became associated with the name of this monk. There is also a version that Cabernet Franc was brought to France from Spain by pilgrims who were returning from Santiago de Compostela. Whatever it was, by the beginning of the XVIII century. this grape variety began to be grown throughout France.

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

Chianti.

Chianti is a dry red wine variety 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 such a name. Today it is considered a kind of hallmark of Italy. Tuscan winemakers produce about 98 million liters of Chianti per year. The taste and characteristics of wine vary greatly depending on the method of production, grape varieties, soil and climatic conditions in which it was grown.

Many Chianti have a specific emblem - a black rooster in a red circle. This symbol is a 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 emblem at all

The best Chianti wine.

Among the variety of styles, dry red wines called Chianti, made in the Chianti Classico microzone, where the oldest, historically valuable vineyards are located, are considered the best. Only the Sangiovese variety is grown here, which is considered by local winemakers to be an original Italian grape. Chianti Classico is produced according to an old 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

Characteristics:

• Sweetness 4\10
• Acidity 6\10
• Fortress 6\10
• Solidity 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: cherries, blackberries, raspberries, red currants, strawberries, blueberries, plums, strawberries
• Plants: violet, rose, liquorice, fall foliage, cut grass, eucalyptus, cyclamen, iris
• Herbs and spices: oregano, rosemary, white pepper, black pepper, green pepper, vanilla, anise, cloves
• Other: honey, fresh bread, salami, silicon, milk chocolate, wet stone, plum jam, almond candy, wet earth, graphite
• Barrel: smoke, coffee, tobacco, leather, cedar, cocoa, oak

Main styles:

• Chianti is an inexpensive wine with the simplest bouquet compared to other varieties. It is usually only 75-80% Sangiovese.
• Chianti Superiore is a more complex and full-bodied wine than a simple Chianti, usually contains a little more alcohol and has a mild acidity.
• Chianti Classico Riserva is a premium category wine with rich taste and long aging potential.
• Gran Selezione - the best wines from the Chianti Classico microzone.
• Experimental Chianti - wines made according to a 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 bottles. But earlier, when medieval winemakers were mostly poor people, it was poured into cheap pot-bellied vessels made of thin glass, which are called fiascos. To prevent the bottles from breaking, they were braided with straw and bast. Today, only gift versions of wine are poured into such vessels.

Chianti has a fairly high acidity and rich tannins, which makes this wine an excellent gastronomic pair for many dishes. It goes especially well with fatty foods with tomato sauces, such as pizza and pasta. Chianti also goes well with red meat, poultry and hard cheeses. However, the most expensive varieties are recommended to be enjoyed without a plentiful snack, only with white bread or red grapes.

Malbec (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 the flagship variety of Argentina. He likes the warm climate of this region with an abundance of sunny days.

Distinctive features.

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

Other names.

Malbec grapes have many other names, for example, in France it is known under the name Pied Noir (Pied Noir), which translates as "black leg", as well as cat (Cot), pressac (Pressac), Quercy (Quercy) and auxerrois (Auxerrois). ). In total, there are about 400 names of this variety, which are now practically not used.

Characteristics:

• Sweetness 4\10
• Acidity 6\10
• Fortress 8/10
• Solidity 8\10
• Fruitiness 10\10
• Tannins 6\10

Serving temperature - 16-18°C.

The average cost is $5-15.

Glass for red.

Production regions:

• Argentina
• France
• Australia
• Other wine regions

Taste and aroma associations:

• Berries and fruits: plums, cherries, raspberries, blackberries, blueberries, sweet cherries, strawberries, black currants, blueberries, wild strawberries
• Plants: violet, mint, iris, licorice
• Herbs and spices: black pepper, rosemary, ginger
• Dried fruits and nuts: prunes, figs, walnuts
• Barrel: vanilla, oak, dill, coconut, toffee

Flavor changes with climate

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

Malbec is native to southwestern France. This grape is a cross between Montpellier and Gayac. At first, it was used only to create blends, but later it became so popular that single-varietal wines were produced from it. Over time, due to insufficient resistance to cold and resistance to pests, malbec lost its leading position in France, but it took root well in Argentina, where in 1868 it was brought by the French farmer Michel Pouget. In this country, Malbec acquired its true status and style.

In the 80s. 20th century many winemakers in Argentina refused to grow malbec, considering it an unpromising variety. His vineyards began to be destroyed, so that in the end only 10,000 acres survived. But after a few years, Malbec wines became so popular that they had to urgently plant young vines, which, however, do not have the same potential as the old ones.

• France: leather, ripe plums, currants with tart notes in the aftertaste.
• Argentina: Plum, violet, blackberry, cherry, milk chocolate, leather and cocoa, aged with notes of tobacco in the aftertaste.

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

Merlot.

Merlot, along with Cabernet Sauvignon, is the most common variety in the world. Not only blended, but also high-quality varietal wines are made from this grape. They are similar to Cabernet Sauvignon, but softer and lighter in color. To date, Merlot grapes are grown in every country that declares its ambitions in winemaking.

Distinctive features.

In each region, Merlot manifests itself differently. 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 richness of the bouquet of dry red wines. Taste shades 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 red dry wine called Merlot:

• Sweetness 5/10
• Acidity 5\10
• Fortress 7/10
• Solidity 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.

Production regions:

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

Taste and aroma associations:

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

Characteristics of the grape variety 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 widespread 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. Both blended and single-varietal dry wines are produced from this grape, which are especially valued for their soft aroma and delicate tannins. Montepulciano wine is best enjoyed young and paired with a good appetizer.

Wine characteristics:

• Sweetness 3/10
• Acidity 7/10
• Fortress 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 of production of red wine called Montepulciano:

• Italy
• Other wine regions

Taste and aroma styles:

• Berries and fruits: mulberry, cherry, plum, blackberry, cranberry, cherry, mountain ash, strawberry, pink grapefruit, red currant, peach
• Plants: licorice, cut grass, licorice, orange blossom, violet, tea leaves
• Herbs and spices: black pepper, cinnamon, nutmeg, oregano
• Dried fruits and nuts: dried cherries, prunes, hazelnuts, almonds
• Barrel: cocoa, oak, vanilla, coffee
• Other: moist earth, tobacco, resin, chocolate, raspberry jam, truffle, orange peel, smoke, leather, candied fruit

Marking by region name:

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

Molise:

• Biferno (Biferno DOC) - 60-70% Montepulciano.

Puglia:

• San Severo Rosso DOC - minimum 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).

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

Distinctive features.

Varietal red wine Negroamaro 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 even cherry tones, light fruitiness and pleasant taste, especially at a young age. Negroamaro can be aged both in oak barrels and in steel vats. Wine made from Negroamaro grapes has a dark (black - “negro”) color and a bitter (“amaro”) aroma.

Other names.

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

Characteristics:

• Sweetness 2/10
• Acidity 6/10
• Fortress 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.

Production regions:

• 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 spices: cinnamon, black pepper, thyme, anise
• Dried fruits: dried cherries, prunes
• Cask: chocolate, clove, tobacco, Cuban cigars, vanilla, oak, cocoa, leather
• Other: coffee, flint, amber, minerals, moist earth, citrus peel, caramel, mushrooms

Labeled by region name.

Italian wine Negroamaro is labeled mainly by the name of the area in which the grapes are grown. One of the best wines is labeled Salice Salentino DOC.

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

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

Nero d'Avola.

Nero d'Avola is one of the most important grape varieties on the island of Sicily. It produces 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 referred to as capabrese. The variety has other names that winemakers use: Calabrese d’Avola, black Calabrese (Calabrese pego), sweet Calabrese (Calabrese dolce).

Distinctive features.

Nero d'Avola varietal wines are characterized by full body, sweet tannins and medium acidity. They have good potential for long exposure and at the same time are ready to eat already at a young age.

Characteristics:

• Sweetness 5/10
• Acidity 6/10
• Fortress 9/10
• Solidity 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.

Production regions:

• 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 spices: black pepper, cinnamon, chili pepper, cloves, bay leaf, ginger, coriander
• Dried fruits and nuts: prunes, almonds
• Cask: 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 fruity bouquet and balanced acidity.

Thanks to bright fruity aromas, balanced acidity and soft tannins, Nero d'Avola goes well with 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 stronger the berry-fruity notes of Nero d'Avola are noticeable. Of the spices, anise and sage are especially well combined with this wine.

Pinot Noir.

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

Other names.

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

Characteristics:

• Sweetness 5/10
• Acidity 6/10
• Fortress 6/10
• Solidity 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.

Production regions:

• 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 spices: fennel, bay leaf, nutmeg, white pepper
• Cask: 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: raspberry, cherry, 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.

Pinot noir originated in Burgundy. Back in the XII century. its potential was appreciated by local monks. They began to plant this grape in large quantities, and in the XIV century. Pinot noir has become the main variety in other regions of France. It was to the taste of noble persons, and in 1395 Philip II the Bold ordered to replace the then common gamay with Pinot Noir grapes. French aristocrats promoted wine from it as the most perfect in the Christian world for another century, then the Gamay variety began to win back its positions, but there were always winemakers who wanted to return Pinot Noir to its former greatness.

Grape characteristics:

• Demanding on the composition of the soil
• Prefers a cool climate, but is afraid of frost
• Sensitive to weather conditions
• It has rounded leaves of medium size, small clusters of a cylindrical shape.
• Gives low yield

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

The wine makes a particularly successful gastronomic pairing with fragrant game, red meat and poultry. Soft tannins Pinot Noir harmoniously set off the taste of fish. And a full-bodied wine pairs well with some cheeses and white meats. Chocolate desserts and assorted red fruits also make excellent accompaniments to Pinot.

Pinotage (Pinotage).

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

Many winemakers dislike this variety because it is difficult to make a quality drink from it. Only a few professionals undertake its production.

Distinctive features.

The Pinotage grape produces a rich and full-bodied varietal wine with a complex bouquet and velvety texture. In the best examples, Pinotage has an easily recognizable bouquet with characteristic tones of black berries, banana, baked fruit and spices. Wine can be drunk young, but it only gets better with age.

The vice of Pinotage.

With the wrong production technology, for example, when making wine from unripe grapes, an acetone smell appears in the Pinotage bouquet. Prolonged cold fermentation helps to avoid it.

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

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

Characteristics:

• Sweetness 4\10
• Acidity 5\10
• Fortress 9/10
• Solidity 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.

Production regions:

• Other wine regions

Taste and aroma associations:

• Berries and fruits: plum, strawberry, blackberry, banana, cherry, raspberry, mulberry, strawberry, black currant, blueberry
• Plants: needles, violet, pine resin, licorice, red bell pepper, cedar
• Spices and spices: cinnamon, vanilla, black pepper
• Barrel: smoke, oak, tobacco, caramel, milk toffees, leather, raisins
• Secondary odors: coffee, dried leaves, plum sauce, musk
• Other: chocolate, marshmallows, prunes, 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 crossed Pinot Noir and Saint So in 1925 in an attempt to breed the perfect grape. At first, Pinotage wine was not popular, but in this case, it was rather not its characteristics that were to blame, but an insufficiently developed production technology. After it was debugged, 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 wine Pinotage goes well with lamb meat, Japanese cuisine and salmon, while aged 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 degree 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 bunch of grapes, 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 (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 not so sweet and cheaper drinks.

Main grape varieties:

• Rondinella
• Molinara
• Corvina
• Corvinon

Characteristics:

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

Serving temperature - 16 -18°С.

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, chokeberry, blackcurrant
• 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.
• Aged in barrels for 1-2 years.
• Bottling.

Appascimento.

Grapes for making Recioto are harvested and dried in whole bunches.

In warm dryers, they are laid out in a single layer in small plastic boxes. The appascimento 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 accompaniment to pastries, especially almond biscuits. 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. Rose and red blended wines are made from this grape, as well as single-varietal varieties.

Other names

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

Distinctive features.

Monovarietal Sangiovese wines have a rich structure, pronounced fruit aromas and velvety tannins. They often require a long exposure for the drink to reach its peak.

Grape characteristics:

• Prefers warm but not hot climates
• Does not tolerate frost and temperature fluctuations
• Late maturing
• Gives high yield
• Photophilous
• Has many clones
• Likes calcium soils, dislikes sand and clay

Characteristics:

• Sweetness 4/10
• Acidity 10/10
• Fortress 7/10
• Solidity 6/10
• Fruitiness 4/10
• Tannins 9/10

Serving temperature - 18°C.

The average exposure time is from 4 years.

The average cost is $20-30.

Glass for red wine.

Production regions:

• 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
• Herbs and spices: 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, flint

Marking.

Varietal Sangiovese 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.

On the labels you can find the following names:

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

The name Sangiovese comes from the Latin Sanguis Jovis, which means "Jupiter's blood". Based on this translation, a theory arose that grapes were cultivated in the days of Ancient Rome. The first written mention of Sangiovese is recorded in the sources of 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 XVIII century. this variety spread in Tuscany, but the wine 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 savory character, it goes well with a wide variety of foods. Its fruity notes are especially well revealed with herbs and tomatoes. High in tannins, Sangiovese pairs well with grilled meats, hard cheeses, seafood and smoked sausages. In Italy, this wine is often served with fatty local dishes. The main thing - when preparing them, do not skimp on herbs and olive oil.

Syrah.

Syrah is a grape variety used to make red and rosé wines. In the countries of the New World, it is usually called shiraz. Monovarietal wine Syrah is velvety, high in tannins and complex bouquet, dominated by spicy notes. It is produced mainly in Australia, France and the USA. Syrah grapes blend 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
• Fortress 7/10
• Solidity 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 brand 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 spices: 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:

• It tolerates cool and warm climates well.
• Sensitive to frost.
• Disease resistant.
• Not picky about the soil.
• Gives a harvest in the middle of the season.
• Berries with a thick skin, 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: blackberry, blueberry, 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 taste of wine.

Winemakers often say that "syrah loves views." And all because the best vineyards are usually located on the tops of the hills, where the soil is poorer. The vines give a smaller yield, but the juice in the berries is more concentrated, which allows you to get better quality wines.

Syrah wine with a rich taste goes well with fragrant dishes. It can be safely combined with grilled meats, game, salads, pasta, pizza, kebabs and aged cheeses. These dishes will help bring out the subtle nuances of the taste of the wine. Syrah complements food with an abundance of spices well. 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 widely distributed 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 ripening 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 finest Tempranillo wines do not have the heavy oiliness you would expect.

Characteristics:

• Sweetness 2\10
• Acidity 5\10
• Fortress 7/10
• Solidity 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.

Production regions:

• Spain
• Portugal
• Argentina
• France
• Australia

Taste and aroma associations:

• Berries and fruits: raspberries, black currants, red currants, strawberries, plums, cherries, blueberries, strawberries, blackberries, cranberries, peach
• Plants: tomato, pine resin, savory, mint, licorice, wood, dill, licorice
• Spices and spices: cloves, anise, bay leaf, black pepper, rosemary
• Dried fruits and nuts: prunes, raisins, figs, hazelnuts, almonds
• Cask: 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.
• Aged for 2 years, 6 months of which - in American oak barrels.
• Aged for 3 years, 1 of which is in oak barrels.

Egri Bikaver.

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

Grapes used:

• Kekfrankos
• Portgieser
• Kadarka
• blauburger
• Turan
• Biborkadarka
• Zweigelt
• Cabernet franc
• Cabernet Sauvignon
• Merlot
• Pinot noir
• Menuar
• Shiraz

Characteristics:

• Sweetness 5/10
• Acidity 7\10
• Fortress 9/10
• Solidity 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 spices: vanilla, cloves, black pepper
• Other: coffee, strawberry jam, wood, chocolate

Modern wine Egri Bikaver is 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 the invasion of insects, most of the vineyards died. Then other varieties began to be added to the Egri Bikaver blend to a greater extent, which changed the composition and character of the wine.

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 varieties Turan and Biborkadarka together and separately does not exceed 10%.
• Barrel aging for at least 6 months.
• Sale only in bottles.

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 is best combined with it.

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

Not every person is a connoisseur of fine wines and not everyone has the opportunity to buy them, but many people like a simple and high-quality wine that can brighten up a meal or evening gatherings. In this case, the question arises of how to determine which of the commercially available wine is tasty and inexpensive, and which is simply a low-quality product of the modern chemical industry.

This is precisely why a list of clear criteria is needed, clarifying what is important to pay attention to when choosing a good and inexpensive wine. In addition, there are a number of varieties that have received a large number of positive reviews on the Internet and therefore deserve preference. And all this will be discussed further in more detail.

• Producing country. Almost all high-quality wines in Europe, with the same grape variety and approximately equal quality, will cost more than spirits from South America, Africa or Oceania. Meanwhile, countries such as Chile, South Africa, Australia and New Zealand produce good and relatively inexpensive wine.
• Place of sale. It is better to buy expensive wines in specialized wine boutiques, but more budget options - in large supermarkets, preferably chain ones, which care about their reputation and can afford to buy large lots with a minimum margin.

• Production year. Almost all good and inexpensive wine is young. Such alcohol does not improve with time, and with improper storage, which often happens in stores, because it is quite difficult to comply with all conditions - temperature, humidity and light, it only gets worse. Therefore, when choosing a tasty and inexpensive young wine, you should prefer fresh harvests, preferably this year. It makes no sense to talk about aged brands, almost none of them is included in the desired category.
• Compound. You must carefully study the label. A manufacturer producing good and inexpensive wines will definitely indicate the grape variety, its place of growth and the year of manufacture, because such information raises the product in the eyes of the buyer. The absence of such inscriptions or their presence in very small print with a high degree of probability indicates a low quality of the drink.

• Wine color. Practice shows that it is easier to find a good and inexpensive white dry or semi-dry wine than a similar red one. In this case, it is better to choose mono-sort specimens. It is easier to recognize the taste and aroma of a grape variety in them and compare the quality with a more expensive analogue than to do this in a drink from a blend of different varieties, where aromas and flavors are mixed.
• Grape varieties. Each variety has its own specifics, this applies to both cultivation and processing and aging, the simpler ones are less expensive and, accordingly, the price of wine from them is lower. Among the white varieties, one can single out those that meet this specificity: , chardonnay, among the red ones - these are merlot, shiraz and pinotage.

• Price. Budget wine does not mean free, if the price of a bottle is in the range of $3 to $9, there is a 90% chance that it is a powder product. The most reliable category with good value for money is in the $9 to $18 range. Such wine passes quality control, and if the label says that it is from grapes, so it is.
• domestic manufacturer. In the last decade, small and medium-sized private firms have begun to buy out once-abandoned state-owned vineyards and use them to produce alcohol using imported equipment. There is no need to expect special sophistication from him, it will take decades for such an effect, but good quality at lower prices is quite. This is due to the fact that their cost does not include transportation, duties and warehousing, as in imported analogues from a similar price segment.

• Promotion item. There are two types of discounts: the first, when the product's shelf life is coming to an end, and the second, when a large retail chain buys a huge batch of goods and, selling it at a minimal margin, raises its image in the eyes of buyers. It is on shares of the second type that you can buy inexpensive but good wine.
• A screw plug is not an indicator. There is a stereotype that a screw cap is used on cheaper spirits, and a cork cap is used on more expensive ones. In fact, in all technical characteristics, a screw plug is superior to a more archaic counterpart. Firstly, it completely seals the vessel, which affects storage, secondly, it is not subject to “cork disease”, thirdly, it is convenient to open it and it is more convenient and more reliable for it to close an unfinished drink.

Rating of varieties of good inexpensive wine

White dry

• Vinho verde is a Portuguese, partially sparkling "green wine" with a light refreshing acidity. It has a fortress from 9 to 11 degrees, perfectly complements a summer evening and a light meal. It is mainly sold in specialized stores, less often in supermarkets or restaurants.

• - a drink from the region of Venice, can be sparkling. It is made on the basis of Garganega grapes and belongs to the trademarks protected by origin: DOC or DOCG. The strength of these wines starts from 9.5 degrees, organoleptic characteristics vary from a particular manufacturer, but a common feature is the versatility and dynamism of aroma and taste.

• - this variety grows on all continents, in many countries, special attention should be paid to Argentinean, South African and New Zealand brands that have succeeded in making quality wine based on it. At the same time, such alcohol can be aged both in oak barrels and in stainless steel vats. The first is richer and sweeter, the second is more sour and lively.

Did you know? White wine acquires a straw color only after aging in oak barrels. If this circumstance is not shown on the label, the alcohol is most likely overoxidized, but since cheap copies are often sold in opaque bottles, it can be difficult to determine the true color of the liquid. It is better to choose those wines that are distinguished by a light, pale and / or greenish tint.

White sweet

- a variety of Hungarian dessert wines from the Tokay-Hegyalya region. Two grape varieties are taken as the basis: Furmint and Harlevel. The taste of raisins and honey tones predominate in the organoleptic of the drink; when chilled, it is drunk quite easily despite the high degree and high sugar content.

Red dry

• - a drink from this grape variety grows in almost all countries, in the economy segment, the already mentioned South America, Australia and New Zealand stand out, as well as Russian producers.

• - a variety bred in France, cultivated in many countries of the world, especially in Australia, whose product is worth trying both because of the more affordable price and because of the taste and aromatic qualities that are different from the classic French ones. Organoleptic is distinguished by high saturation and aroma. Berry, violet, pepper and chocolate notes may be present depending on the particular growing area, with notes of blackberry and coffee being typical of the variety.

• - A Western European grape variety that has become very widespread in Argentina and is considered “national” there. The Argentinean version has a richer color, velvety texture and fruity aroma. Also, the taste is softer - the effect of tannins is less pronounced.

Important! You should not look for cheap and tasty semi-sweet wine from imported producers, as the semi-sweet variety is not very common in Western wine culture. Either dry or sweet.

red sweet

• - wines from dark varieties of grapes of the same name. They are distinguished by high strength - from 13 to 16 degrees and high sugar content - from 20 to 30 percent. They have a common specific feature - a strong aroma, which is created by a high content of essential oils. Particular attention deserves the products of domestic manufacturers, preserved from Soviet times, in which this species was one of the best, and its production was at a fairly high level. Today, Muscat remains an inexpensive and good wine, which is not ashamed to treat any guests.

• - in the original is a Portuguese wine from the Douro Valley, but the USSR had its own analogue, numbering about 60 varieties, 15 of which were of high quality. Now the best samples at an affordable price are made at the distilleries of Armenia and the Crimea.

Modern developed trade gives access to many good and at the same time inexpensive wines from all over the world. Relatively young producers using high-quality raw materials, equipment and manufacturing methods can offer a wide range of drinks that, with similar quality, will cost much less than products from more famous Western European distilleries. Also, do not neglect domestic brands that have managed to maintain high quality for many decades and those who have managed to conscientiously establish the production of this wonderful drink from scratch.