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Over the past few years, the alcohol market in Kazakhstan has undergone dramatic changes: our compatriots increasingly prefer elite alcohol with a rich history and unique traditions. The process of…

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Local wine producers call Chile the first native home of the vine in the New World. It would not sound pompous, but their words are not without meaning, because before…

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RED WINE IN KAZAKHSTAN

“Dry” terminology says that red wine is a drink made from dark grape varieties using a special technology that promotes the transfer of anthocyanins from the skin to the wort. All this is true, but perhaps so to speak of the king of wines, whom truly can be considered red wine. A glass with this noble drink you want to consider for a long time, drowning in the game of luxurious ruby ​​colors. Rich taste and aroma can create a special atmosphere, adding solemnity and grandeur to any event in Kazakhstan.

Red wine in Kazakhstan

Red wine accompanies humanity for many millennia, although it is worth noting that its taste and production methods differ from the original.

RED WINE PRODUCTION PROCESS
Wine Club “Grapes” in Kazakhstan will tell you about the production of red wine. Most of us mistakenly assume that only the color of the grapes used sets the shade of the final product. The process of “coloring” is a bit more complicated. Grape harvest, falling on the winery, sent in a comb separating machine. This allows you to remove the extra bitterness from the future drink. After the berries are crushed, and the resulting mass of pulp, juice, seeds and peel is sent in containers for infusion (maceration). It is at this moment that the “color exchange” takes place: tannins and coloring matter of the skin turn into juice. The main condition in obtaining a good drink is the observance of technology: filtration, aging, and capping for storage.

In place of maceration comes the fermentation process (fermentation). It can be either natural or accelerated (using special yeast). Fermentation lasts from 4 to 10 days. The resulting mass is decanted and filtered, and the remaining fruits are sent under a press to separate the remaining wine. The drink is bottled in oak barrels (volume 225l) and can only wait. The process of fermentation and aging can take from 3 months to 5 years. By the way, not only berries are given special attention, the choice of a vessel for ripening is also not the last thing. The best are barrels from the province of Limousin, where the tree is cut in the old fashioned way and dried in the open air.

RED WINE SPECIES AND VARIETIES
Today there are about 50 different types of red wines, differing in taste, color and aroma. This ancient “elixir” can be not only dry, but also semi-sweet, fortified and table. Each wine-producing region produces “its own” red wine, which is considered the hallmark of production. Many of these noble wines can be bought in Kazakhstan.

Types and varieties of red wines

Most of the names are widely known:

Cabernet Sauvignon. Back in the 17th century, this French wine won over from wine connoisseurs. Today it is produced not only in France, but also in Italy, Chile, Australia and the USA. A Cabernet Sauvignon Extract can be up to 15 years.
French Shiraz is one of the most noble and popular grape varieties. Red wine, which is based on Syrah, has a special strength, high acidity and great aging potential.
Another “Frenchman” is Merlot. Of course, this grape variety is cultivated in other wine-producing regions, but it is in France that the ideal conditions for its cultivation. Merlot wines are distinguished by a rich bouquet (vanilla, herbs, smoke) and a mild flavor.
One of the most ancient grape varieties is Pinot Noir (the first mention dates back to the 14th century). It is successfully cultivated by winemakers of the Old and New Worlds, but only in France, New Zealand and the USA is it possible to achieve maximum cultivation results.
Cabernet Franc is often used for blending with cabernet Sauvignon. This combination allows you to create a red wine of medium acidity, rich taste and unsurpassed fruity aroma.
Nebbiolo is the best base for fine wines. Among winemakers, he earned the fame of one of the most capricious and unpredictable varieties.
Tempranillo produces noble and refined drinks with a low alcohol content. In their bouquets the aromas of berries, mint, liquorice, coffee and chocolate are clearly audible.
American Zinfandel has a rich color and fruity (raspberry-like) taste. The main characteristics of this variety are also high alcohol content, spicy aroma and a large amount of tannins.
Pinotage most spread in South Africa. Wines of this variety became popular only in the 20th century. Pinonotage wines are multifaceted: they can be light and fruity or deep and restrained.
Carmenere is considered the birthplace of the French region of Bordeaux, where it is called the Grande Vidure, but it received its recognition in Chile. In Chile, Carmener is used both as a basis for varietal wine and for blending.
It is impossible to imagine the winemaking of Argentina without Malbec. Argentine “Malbec” are divided into two types: light copies with fruit shades and full-bodied wines with a rich bouquet and taste.

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