Wine grape varieties are the best! Production: how dry white wine is made Grapes are not used for white wine.

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Semi-sweet red Georgian wine Kindzmarauli is one of the most famous brands of the noble drink of the sunny country. Rare grape varieties, favorable climate, and the oldest production technologies fill every bottle. unforgettable taste and aroma. Vintage Georgian alcohol is in demand not only in Russia, but also far beyond its borders. For this reason, there are many counterfeits of the famous brand of red wine.

What is kindzmarauli

Translated from Georgian, the name means “dye”. It's all about the rich color of the drink - there is a feeling of unnaturalness of this shade. But nature itself created such amazing colors of this famous alcohol. There are two versions of the origin of the name:

• The Alazani Valley, where the grapes for this brand are grown, is located near the town of Kindzmarauli.
• The grapes used to produce the Georgian drink grow in the Kakheti region, in the Kvareli region, where the Caucasian rivers Duruji and Alazan flow. Their waters are rich in macroelements and are a natural source of mineral fertilizers for grapes.

Story

This brand of wine is considered relatively young. For the first time its production was organized during the Great Patriotic War. Joseph Stalin himself favored the original Kindzmarauli. Photos have been preserved in which the leader holds a glass of his favorite drink. By his order, a plant was built in his homeland. The centuries-old traditions of Georgian winemaking were complemented by the latest technologies at that time. The result of all the activities was wine, which was used for the needs of the famous politician - for receptions, holidays and other events.

What type of grape is Kindzmarauli wine made from?

To produce the “drink of the gods”, wineries use the rare Saperavi grape variety. Georgian winemakers have been using it since ancient times. Excess moisture is harmful to grapes, but light frosts are not scary. The variety is not particularly demanding on soil. Saperavi has some features:

• small bunch size;
• dark blue berries with a whitish coating;
• rich pink juice.

Famous Georgian winemakers insist that it is necessary to harvest in the first 3 weeks of September, when the berries have had time to be saturated with all the necessary properties. This is the key to the natural sweet taste of the drink. The method of making this wine is called “Kakheti technology”. The secret of the ancient method of winemaking lies in the use of clay jugs - qvevri. They are cone-shaped and coated with beeswax on the inside for better sealing. To create the required fermentation temperature - 14 degrees, the jugs are dug into the earth storage.

The current method of winemaking is somewhat different from the traditional one. It includes several stages:

1. The bunches are sorted, separated from ridges and spoiled berries.
2. The raw materials are crushed by a press to obtain juice.
3. The resulting mass is placed in stainless steel containers. The fermentation temperature is 25-30 degrees.
4. The raw materials are subjected to the refilling method several times to saturate the wort with oxygen.
5. Fermentation is forcibly stopped by cooling when the sugar concentration reaches 30-40 g/dm³.
6. The wine is filtered and stored at zero temperature until bottling into glass or clay bottles.

Wine characteristics

This brand belongs to red semi-sweet wines. The drink is characterized by a garnet color or the color of ripe cherry. The wine has a velvety taste, with a berry flavor and a slight tartness imparted by grape seeds. The structure of the liquid is viscous and oily, no more than 13 degrees in strength and 3-5% in sugar content. Taste qualities may vary slightly depending on:

• manufacturer;
• weather conditions at the time of berry ripening;
• grape harvest time.

How to drink kindzmarauli

At a temperature of 10-15 degrees, the flavor bouquet of wine is revealed in full. Therefore, it is recommended to cool the bottle before serving. For drinking, use wide glasses filled to a third - this way the aroma will last longer. Wine in clay jugs is a kind of sign of quality. Such containers retain the properties of the aromatic liquid unique to this brand.

Wine is considered a dessert wine, so it is not recommended to exceed the dose of 2-3 glasses per evening, especially since the cost of Kindzmarauli wine is not low. This wonderful drink goes well not only with fruits or sweets. It goes equally well with cheeses, roasted ribs or grilled meats. But you should refrain from serving it with seafood. The drink should be stored at a temperature of no more than 10 degrees.

How to spot a fake by the bottle

There are a number of signs by which you can determine whether the wine in the bottle is real or not:

1. The original label must contain information about the manufacturer, grape variety, alcohol and sugar content. If under the name there is a note “made according to a recipe,” then it is definitely a fake.
2. Excise stamps and certificates of conformity in the form of holograms are required.
3. The bottling date on the original is pressed with a special press.
4. It is worth paying attention to the amount of sediment - it should be small. To do this, you need to turn the bottle over and bring it closer to the light source.

Winemaking is an art, the secrets of which take years to learn, but to do Home wine Anyone can make hail wine. It is clear that this will not be a masterpiece worthy of world exhibitions, but if you follow the instructions, the taste of the homemade drink will be better than many store-bought ones. I bring to your attention a detailed technology for preparing wines (red and white) at home. The recipe uses only grapes and sugar, in rare cases additional water is required.

For home winemaking The best suited grape varieties are Stepnyak, Platovsky, Rosinka, Druzhba, Regent, Saperavi, Crystal, Festivalny, which do not require special care and have a fairly high sugar content. But this does not mean that you cannot make wine from other varieties, for example, Isabella or Lydia, you just have to add more sugar.

Before starting cooking, take care of all containers and utensils used. To avoid contaminating the juice with pathogenic microorganisms, such as mold, the containers must be perfectly clean and dry. Barrels, bottles, and buckets can be smoked with sulfur, as is done in industry, or washed with boiled water, then wiped with a dry cloth. I strongly recommend avoiding containers in which milk was previously stored, since even thorough cleaning does not always help.

Ingredients:

• grape berries - 10 kg;
• sugar - 50-200 grams per liter of juice;
• water – up to 500 ml per liter of juice (in rare cases).

It is advisable to add water only if the juice is very sour - the taste stings the tongue and makes the cheekbones cramp. However, remember that adding sugar itself reduces acidity. In all other cases, diluting with water worsens the taste and is therefore not recommended.

Grape wine recipe

1. Harvesting and processing. To ensure that the wild yeast necessary for fermentation remains on the grapes, it is advisable to pick the berries in dry, sunny weather. There should be no rain for at least 2-3 days before.

Only ripe fruits are suitable for winemaking. There is too much acid in unripe grapes, and in overripe berries, acetic fermentation begins, which can subsequently spoil the entire must (squeezed juice). I also do not recommend taking carrion, which gives grape wine an unpleasant earthy taste. Picked berries need to be processed within two days.

Carefully sort the harvested grapes, removing twigs and leaves, unripe, rotten and moldy fruits. Then crush the berries, place the pulp along with the juice in an enamel pan or plastic bowl, filling the container to a maximum of ¾ of the volume. It is better to crush the grapes with your hands so as not to damage the seeds, which contain substances that make the wine bitter. If there are a lot of berries, you can carefully crush them with a wooden rolling pin (pestle).

Avoid contact of juice with metal (except stainless steel), as this causes oxidation, which impairs the taste. That is why the berries are kneaded with hands or wooden tools, and the pulp (crushed grapes) is placed in an enamel container with a wide neck - a bucket or pan. You can also use food-grade plastic containers or a wooden barrel.

Cover the container with the pulp with a clean cloth to protect it from flies, and place it in a dark, warm (18-27°C) place for 3-4 days. After 8-20 hours, the juice will begin to ferment, a “cap” of skin appears on the surface, which should be knocked off 1-2 times a day, stirring the pulp with a wooden stick or hand. If this is not done, the wort may turn sour.

2. Obtaining pure juice. After 3-4 days, the pulp will lighten, a sour smell will appear and hissing will be heard. This means that fermentation has begun successfully, it’s time to squeeze out the juice.

Collect the top layer of peel in a separate container, squeeze it out with a press or by hand. Filter all the juice (drained from the sediment and squeezed out of the pulp) through gauze, pouring from one container to another 2-3 times. Transfusion not only removes small particles, but also saturates the juice with oxygen, which contributes to the normal functioning of wine yeast at the initial stage.

When working with unripe grapes or grapes grown in northern latitudes, in rare cases it may be necessary to add water. If the juice turns out to be very sour (it makes your cheekbones ache and your tongue tingles), add water - a maximum of 500 ml per 1 liter. The more water, the worse the quality of the wine. It is better to leave the acidity slightly higher, since the concentration of acids decreases slightly during fermentation.

Fill the containers (maximum 70% of the volume) intended for fermentation with pure juice. Ideally, these are large glass bottles; in extreme cases, if the volume of wine is small, jars are also suitable.

3.Installing a water seal. To prevent homemade grape wine from turning sour, it must be protected from contact with oxygen, while simultaneously ensuring the release of the by-product of fermentation - carbon dioxide. This is done by installing one of the water seal designs on the container with juice. The most common option is the classic water seal made of a lid, tube and jar (pictured).

The design of the water seal is not of fundamental importance, but in terms of convenience, it is better to put a classic water seal on large bottles, and a glove or a lid-shaped seal (sold in stores) on jars.

4. Initial (active) fermentation. After installing the water seal of the container with fermented juice, it is necessary to ensure suitable temperature conditions. The optimal fermentation temperature for red homemade wine is 22-28°C, white – 16-22°C. The temperature must not be allowed to drop below 15°C, otherwise the yeast will stop before it can process all the sugar into alcohol.

5. Adding sugar. Approximately 2% sugar in the must yields 1% alcohol in the finished wine. In most regions of Russia, the sugar content of grapes rarely exceeds 20%. This means that without adding sugar, at best the wine will be 10% alcohol and zero sweetness. On the other hand, the maximum possible strength is 13-14% (usually 12), with a higher alcohol concentration wine yeast stop working.

The problem is that it is impossible to determine the initial sugar content of grapes at home without a special device (hydrometer). Focusing on average values ​​for varieties is also useless, since this requires data on the sugar content of the selected variety in a specific climatic zone. In non-wine-growing areas no one makes such calculations. Therefore, you have to focus on the taste of the juice - it should be sweet, but not cloying.

To maintain normal fermentation, the sugar content of the wort should not be more than 15-20%. To ensure this condition, sugar is added in parts (fractionally). 2-3 days after the start of fermentation, taste the juice. When it becomes sour (the sugar has been processed), you should add 50 grams of sugar for each liter of juice. To do this, pour 1-2 liters of wort into a separate container, dilute sugar in it, then pour the resulting wine syrup back into the bottle.

The procedure is repeated several times (usually 3-4) during the first 14-25 days of fermentation. At a certain point, the sugar content of the wort will decrease very slowly, which means that there is enough sugar.

Depending on the temperature, sugar content and yeast activity, the fermentation period for homemade grape wine is 30-60 days. If fermentation has not stopped 50 days after installing the water seal, in order to avoid the appearance of bitterness, the wine should be poured into another container without sediment and placed under the water seal to ferment under the same temperature conditions.

6. Removing wine from sediment. When the water seal does not release bubbles for 1-2 days (the glove is deflated), the wort has cleared, forming a layer of loose sediment at the bottom, it’s time to pour the young grape wine into another container. The fact is that dead fungi collect at the bottom; staying in the wine for a long time, they cause bitterness and an unpleasant odor.

1-2 days before removing the wine from the sediment, place the fermentation container at a height above the floor (50-60 cm). This could be a bench, chair or any other device. When the sediment is again at the bottom, pour the wine into another container (clean and dry) through a siphon - a transparent soft hose (tube) with a diameter of 0.7-1 cm and a length of 1-1.5 m. The end of the tube should not be brought closer to the sediment; than 2-3 centimeters.

Drained homemade wine will not be completely clear. This is not scary, the appearance of the drink has not yet formed.

7.Control of sugar content. It's time to decide on the sweetness of the wine. Since active fermentation has already ended, all the sugar added at this stage will not be converted into alcohol.

Add sugar based on taste preferences, but not more than 250 grams per liter. The application technology is described at the 5th stage. If you are satisfied with the sweetness, there is no need to sweeten it additionally. Lovers of strong alcohol can make fortified grape wine by adding vodka (alcohol) at a rate of 2-15% of the volume. Fixing helps preserve the wine, but makes the taste harsher and the aroma less intense; alcohol notes appear.

8. Quiet fermentation (ripening). The stage during which the final taste is formed. Lasts from 40 to 380 days. Longer aging of homemade grape wines is not advisable, since it does not improve the properties of the drink.

Place the bottle of wine (preferably filled to the top to avoid contact with oxygen) under the water seal (recommended if sweetening was done) or close it tightly with a lid. Store the container in a dark cellar or basement at a temperature of 5-16°C. If this is not possible, the young wine needs to be provided with a maturation temperature of 18-22°C, but not higher. It is important to avoid sudden temperature changes, for example, day and night, otherwise the taste will deteriorate. The minimum aging period for white wine is 40 days, for red wine – 60-90 days.

When sediment appears at the bottom in a layer of 2-5 cm, pour the wine from one container to another through a straw, leaving the sediment at the bottom, as described in the 6th stage. As a result, the drink will gradually lighten.

9. Artificial lightening (pasting). Even after several months in the cellar, homemade grape wine may remain cloudy. The problem is solved by removing impurities. The most common methods are pasting with gelatin or egg white.

Lightening only improves the appearance, but does not affect the taste in any way, so I recommend cleaning only as a last resort.

10. Spilling and storage. At the last stage (when sediment no longer appears), the wine can be bottled and tightly capped.

Shelf life at a temperature of 5-12°C is up to 5 years. Strength – 11-13% (without fixing with vodka or alcohol).

The video shows the technology for making wine from sour grapes, in which the squeezed juice is diluted by half with water. Relevant only for northern regions with very sour berries, since adding water worsens the taste.

Wine can be made from almost any grape, but do not forget that it is the variety that determines the taste, aromatic bouquet and color of the drink. And not all varieties are suitable for a truly high-quality drink. To ensure that home winemaking products do not disappoint and delight you with the expected results, you should choose the right wine grape variety.

Technical grapes

Grapes intended for producing wine and natural juice are called technical. It differs from table flowers in its more modest, dense clusters with medium and small juicy berries. Technical grape varieties have a high juice content (75–85% of the berry weight).

The acidity and sugar content of the berries determines what type of wine product (for example, dry or dessert wine, champagne or cognac) can be made from a given grape variety. Sugar in technical varieties intended for wine production must be more than 18%.

An important quality of technical grapes is high yield stability.

It is worth noting that the same technical varieties of grapes can have completely different uses depending on the climate, soils and other features of the area where they are cultivated.

Technical grape varieties are grown in all geographical areas where cultivation of this crop is possible, Ukraine is no exception.

Popular varieties for winemaking

The best varieties for industrial and home production of wine products include:

• Aligote;
• Cabernet Sauvignon;
• Merlot;
• Muscat white;
• Pinot Noir;
• Riesling;
• Rkatsiteli;
• Saperavi;
• Traminerrose (Tramine);
• Chardonnay.

White and dark grapes are used to make material for sparkling drinks (champagne) and cognac, a wide range of high-quality wines various types: dry red/white, sweet (dessert), liqueur (strong).

White and pink technical varieties

White wine can be made from almost any grape ( including dark, if the berry juice is colorless). The technology for the production of white wines (white fermentation) is based on the use of pressed grape juice without skins (the skins contain coloring pigments), which results in a light drink, the shades of which vary from golden yellow to cognac. Only light (white) wines are produced from white grapes.

Aligote

This popular French grape, which has been known for more than three hundred years, is considered one of the main white grape varieties for the production of high-quality natural juices, white table (dry) wines, vintage champagne, as well as blends and cognac. Aligote is grown in France, the USA (California), and Eastern European countries.

For example, vintage wines “Perlina Stepu” and “Aligote” (Ukraine) are made from this variety grown in the Odessa and Dnepropetrovsk regions.

Wine from Aligote is best consumed young, since the aging process does not improve drinks from this technical variety.

The berries are medium-sized, round, delicate light green in color, thin skin. The taste of the grapes is pleasant, the flesh is sweetish and very tender, so these grapes are also used as table grapes.

Riesling

The oldest German variety, cultivated in Alsace and on the banks of the Rhine. This amazing grape competes with the recognized leader among white wine varieties - French Chardonnay.

At the end of the 19th and beginning of the 20th centuries, German Riesling wine was very highly valued; its cost was as high as the prices of the most famous red wines from France.

Excellent dry wine from Riesling has a characteristic taste that combines amazing softness, fruity sour notes and slight astringency.

Small dense clusters of this grape are formed by round and very juicy greenish berries. Grape bushes easily tolerate frost, which makes it possible to grow this variety in different climatic zones.

This is a high-yielding (up to 100 c/ha), stable variety, which is important for successful winemaking.

Ukraine cultivates Rhine Riesling.

Chardonnay

This technical grape is an excellent material for a large number of French dry wines. It is considered the main variety for champagne winemaking. The homeland of the grape is Burgundy.

Professional winemakers are confident that it is simply impossible to make bad wine from these grapes.

This variety is ideal for the production of intoxicating drinks according to all characteristics. In Chardonnay wines, a rich bouquet of aromas is gradually revealed during the process of making the drink. Moreover, the aroma of wine depends on the technology of its production.

These can be light drinks with a delicate aroma of fruit, with citrus and floral notes, or rich, sugary wines with the taste and smell of honey or sweet aromatic pastries, marzipan.

Long ripening brings out the flavors of hazel and dry fruit in the wine.

Greenish-white Chardonnay grapes accumulate sugar moderately and slowly decrease acidity as they ripen.

Despite the fact that the variety has a moderate yield (70 c/ha), is susceptible to fungal diseases, and suffers from gray rot in rainy years, it is very popular among winemakers.

Muscat white

This variety has a pleasant muscat aroma, which gives the wine products a special piquancy and attractiveness. It has sweet, fleshy berries with a tough skin.

Of the variety of muscat varieties, white is the most delicate and refined. Noble sweet (dessert) and aromatic sparkling wines are made from it.

White Muscat bushes are sensitive to frost, so in the northern regions they need to be covered in winter.

Rkatsiteli

Pleasant, strong and dry wines of the highest quality are prepared from these Georgian grapes. This variety is also called Topolk, Korolk or Budashuri. It is also cultivated in the southern regions of Ukraine.

A high-yielding variety, the trusses stay on the vine for a long time, which allows for more rational use of the harvest for the production of various types of intoxicating drinks. The round, light green, almost transparent berries have a very original taste.

Traminer pink (Tramine)

This is one of the old technical varieties of Austria, which is cultivated throughout Europe, despite the fact that its yield depends significantly on weather conditions.

It is considered one of the most valuable technical varieties. It produces wonderful sparkling, original table and unusual dessert drinks with the exquisite aroma of rose petals.

Tramin has small dense clusters, light pink berries with a bluish coating, strong, dense skin, juicy, melting pulp.
Productivity is not very high (60 c/ha). The bushes are frost-resistant.

Red and black technical grades

Red wines are produced only from dark grapes (red and black varieties are suitable). Red fermentation takes place on pulp with skins. The color range of red wines ranges from light red to rich ruby.

Rose wines are also made from grapes with red berries. To get tender pink color drink, the pulp ferments for several hours, then the pulp is removed and fermentation continues in natural juice. The color of this wine ranges from pinkish to pale red.

White wines can be made from dark grape varieties, the berries of which have colorless juice.

Cabernet Sauvignon

Famous French wine grapes. Used for the production of dry (table) and sweet wine. This variety allows you to obtain high-quality drinks that are velvety, thin and delicate taste, the special beauty of the bouquet.

In young wine there is a strong smell and taste of nightshade and morocco (leather), which is why such drinks are considered rough. Maturation ennobles the wine, significantly changing its taste and aroma. The full richness of the Cabernet drink is most evident after 8–10 years.

White Cabernet wine has a very different taste and smell from red wine.

The grape bunches are cylindrical in shape, the berries are small, dark, with a slight taste of grass and nightshade, very juicy.

Productivity is high (100 c/ha). This variety is not afraid of cold weather, it is resistant to grape diseases, which has made it one of the most popular among producers of quality red wines.

Ukraine is also one of the countries where Cabernet is successfully cultivated.

Pinot Noir

The homeland of this amazing grape is Burgundy. Him sweet taste and rich texture. This variety, like no other, gives a wide variety of flavor notes and amazes with its rich bouquet.

The resulting wine depends on the region of growth, wine preparation technology and many other nuances. Winemakers consider this grape to be the most mysterious and unpredictable.

But, most importantly, Pinot allows you to get very tasty and quality products. It is used to prepare excellent champagne (white/red/rose) and high-quality dry drinks. Aged collection wines made from grapes of this variety are among the most expensive and are very popular among true connoisseurs.

Small dense clusters have very beautiful blue-black or purple berries. Grape juice is colorless, but the skin of the grapes is very rich in pigment.

The variety tolerates frosty weather well, is resistant to diseases, and is cultivated in many countries around the world, one of them is Ukraine.

Merlot Noir

Merlot is a fairly popular technical grape. Merlot's homeland is Bordeaux (France), but this variety is actively cultivated in Italy. It is considered quite young; Merlot was first mentioned only in the 18th century, as the best variety in one of the winemaking centers of Libournais.

Merlot is an excellent material for dry and dessert drink High Quality. The wine, including the young one, has a surprisingly soft taste, which combines herbal and fruity notes. To make the wine taste better, Merlot drinks are aged in oak barrels. Merlot Noir organically complements Cabernet Sauvignon in the traditional blend of Bordeaux winemakers.

The round, black grapes have thick skin and juicy pulp. The berry has a sweetish nightshade flavor.

general review

Recipes for making homemade wine, white, red, dry and with sugar.

Nowadays, every owner who has plenty of grapes growing knows how to make homemade wine. Nevertheless, a number of countries and regions have retained their reputation for producing unique wines in terms of taste. For example, Georgia, Alazani Valley, France, Italy.

The grape variety from which Kindzmarauli wine is made

Red semi-sweet wine Kindzmarauli comes from Georgia, from the Alazani Valley. There, among two rivers, Alazani and Duruji, there is a plot of gray-blue soil on which Saperavi grapes grow.

Thanks to the spring flood of one of the rivers flowing from the mountains, the soil is enriched with minerals, lime and substances from the peaks. Together they have a beneficial effect on the taste of Saperavi grapes and on future wine made from it.

Note that in addition to the red color, Kindzmarauli can be pink, semi-dry and dry, and even white. True, in the latter case it is based on Rkatsiteli grapes.

In other regions of Georgia, this grape variety is used to make dry wines.

How to make wine from grapes at home, step by step recipe?

If you set out to stock up on homemade wine for the entire cold period, then you need grapes. Either you grow it yourself and collect overripe bunches, or buy ready-made ones in the fall from a trusted seller.

Preparation.

• Separate the berries from the cuttings and place them in a container such as a basin or bathtub, depending on the number of grapes. Crush them with your hands or bare feet
• A special press for berries is also suitable, which will mash them into pulp or pulp.
• There is no need to wash the grapes, since the right amount of substances for fermentation is present on their skins. If you washed it, stock up on special wine yeast, which you will add to the grape juice during the fermentation stage.
• Collect the pulp in a clean container with a wide neck so that it is no more than two-thirds full. The container should not be made of metal or aluminum

Fermentation.

• Place the copper container in a room where the air temperature ranges from 18 to 23℃
• Cover the neck with a cloth to prevent attracting midges
• Stir the pulp every day for five days
• Separate the grape skins from the juice or must, for example, using a colander
• Place the wort and cake in different containers.

Sweetening with sugar.

• Add sugar to the container with the wort at the rate of 50 g per liter
• After three days, taste the future wine. If the sourness remains, add sugar in the same proportion
• When the sweetness of the must satisfies you and the acidity disappears, then fermentation is over and the wine has become semi-sweet or sweet with an alcohol percentage of 15-17
• The stage of sweetening the wort and its ripening takes up to a month
• If you want to get a slightly sparkling wine, then bottle the finished sweet wort and spread it horizontally in a warm room for several days. If you don’t need gas bulbs, go to the next step

Pasteurization.

• Pour the wort into jars so that they are three-quarters full
• Immerse jars in hot water 75℃
• Take out the jars and put stoppers on them with a tube, one end of which is lowered into a jar of wine, and the other into a glass of water. Monitor the release of carbon dioxide
• When the wine has calmed down, pour the homemade low-alcohol drink into bottles and take them to the basement or cellar for storage.

The following grape varieties are used to make wine at home:

• Saperavi
• Stepnyak
• New
• Friendship
• Festival
• Isabel
• Lydia
• Little Dove
• Livadia black

You need to prepare:

• Grapes - 10 kg
• Sugar - 250 g per liter of future wort
• Water - 100 ml per liter
• Wooden barrel or a couple of buckets
• Basin or bath
• Glass bottle
• Wooden spatula for stirring
• Flexible siphon hose - 1 pc.
• Colander or cheesecloth or thick cloth for straining
• Medical rubber glove

Preparation:

• Mash dry, unwashed grapes without leaves and twigs in a drag/bathtub
• Transfer the resulting mass into a wooden barrel/bucket and leave for 5-7 days to start the fermentation process. Cover the top tightly with a cloth
• Stir the pulp daily with a wooden spatula so that the foamy cap with the peel disappears
• Strain the mixture and let the peel drain well in a colander.
• Sweeten the wort with sugar and add a little water if necessary. Remember that it worsens the quality of the future wine, so don’t overdo it
• Pour in water only if there is sourness, astringency and a tingling sensation on the tongue when tasting the wort for sweetness.
• Pour the finished wort into a glass bottle and put a rubber glove on its neck, pricking one finger in it
• After a month and a half, if the gloves are not bloated, place the bottle on a table or chair and insert the siphon tube so that it rises three to five centimeters above the sediment. Place its other end in a clean, dry jar/bottle.
• Leave the young wine in a cool room with a temperature of 15-18℃ for another three to four weeks to ripen
• Spill finished product in containers of smaller volume and lower into the basement for aging. The finished wine is suitable for consumption within the next 5-12 years. A longer period is justified if you did not add water to the wort.

You need:

• Unripe grapes - 10 kg
• Granulated sugar - 3 kg
• Three liter jars
• Medical gloves
• Colander
• Bucket
• Wooden spatula

Preparation procedure:

• Crush dry berries removed from the cuttings with your hands or a crusher in a bucket
• Cover the resulting mass with a cloth and place it in a warm room for 4-5 days.
• Stir the pulp daily with a spatula
• When the layer of foam and grape skins floats to the surface, it’s time to strain the mass and separate it from the skins
• Pour the finished wort into jars, mix with sugar and cover the neck with medical gloves with several fingers pierced
• By the way, instead of them, you can seal the jars with stoppers with a gas outlet tube. One of its ends should lie in a container with water, and the other with wort.
• Keep an eye on the future wine for three weeks - as soon as the glove has stopped inflating and the gurgling sounds have disappeared, it’s time to bottle the new wine drink
• Distribute it into a clean, dry container, avoiding any sediment
• Take it to a cool place for a month, during which, after separating the yeast at the bottom, pour the new wine into another container three times
• Place the finished drink in a cool, dark place to infuse.
• After a month, take a sample of homemade wine

Interestingly, at home you can make wine not only from grape berries, but also from its leaves.

For this:

• Collect young leaves along with cuttings
• Rinse them thoroughly, chop them with a knife and put them in a glass jar, leaving a third of it empty. Press the raw material well so that it lies tightly
• Fill the jar with boiling water and cover with a stopper made of cloth or cotton wool.
• After three days of infusion in a warm place, squeeze out the leaves and strain the infusion through a colander with small holes.
• After a couple of hours, strain the future wine so that the sediment remains in the old container
• Take a glass of infusion and warm it up a little, add 200 g of sugar per liter to this warm liquid
• Allow well and pour into the container with the main amount of infusion. Mix everything
• Place a clean, dry jar of infusion in a hot place where the temperature is kept around +25 ℃
• After three days, move it into the room and cover it with a cloth or cotton plug.
• Once a month, change the container and remove sediment from the future wine
• The ripening time for wine made from leaves is three months, that is, you should change jars for it three times
• When fermentation is complete, bottle the wine and store in a cool place.

How to make wine from Isabella grapes at home?

This grape variety is perhaps the most widespread in European countries. Thanks to its good adaptation to any climatic conditions, except for harsh winter ones, it produces a rich harvest and serves as a decoration for yards and cottages.

The technology for making wine from Isabella is quite simple:

• Sort the grapes collected in dry sunny weather, separate the berries from the cuttings, remove spoiled grapes
• use a press, masher, hands or feet to crush the material
• pour in water about 40% of the amount of pulp and add sugar at the rate of 40 g for each liter
• within 4 days, the sweetened diluted pulp ferments, forming a cap. Pour it in with a wooden stick, stirring once a day.
• strain the pulp and pour in water again, preferably boiled, approximately 40% of the total volume of wort
• fill the bottle three-quarters full, seal it with a cotton wool stopper during active fermentation
• when the wort subsides, replace the cork with a rubber glove pierced on one finger
• as soon as the glove stops inflating, remove it, pour a glass of wort, heat it and mix with sugar in a proportion of 200 g per liter
• mix the sweet wort with the rest of the volume and leave to ripen for a month
• place the container with the future wine on the table and use a vinyl tube to pour the wort into a container of smaller volume
• sweeten the drink a little more if desired
• store new wine in a cool place

What grape varieties are white wine made from: recipe

At home, you can make white wine from the following grape varieties:

And the recipe for its preparation is as follows:

• pulp, obtained from crushed ripe whole berries, ferments together with wine yeast for five days
• it is covered with a cloth and stands in a warm place
• you stir it daily
• strain and pour into the bottle so that a quarter of it remains free
• install a water seal from a cork with a tube, the other end of which is lowered into a glass of water
• when active fermentation has stopped, add fresh wort until the container is completely filled
• After a month of ripening, uncork the shutter and taste the wine for sugar. If your goal is dry white wine, then you don't need to add it. If you want to get semi-sweet, add sugar at the rate of 200 g per liter of wort.
• bottle the young drink and leave it in a cool place for a couple of weeks until it matures
• light tone and sediment at the bottom - signs of completion of the white wine preparation process
• strain it, removing the sediment, pour it into new containers and send it to the cellar until the next feast

Red homemade wine is made from all varieties of blue, black, and red grapes. Let's list some:

• Cabernet
• Lydia
• Isabel
• Moldova

Let's look at another recipe for making homemade red wine.

You need to prepare:

• Ripe but not spoiled grapes
• Wine yeast
• Sugar in the amount of 50-250 g per liter of must, if you need to get semi-sweet/sweet wine
• Bentonite, or special clay for clarifying homemade intoxicating drink
• Containers for pulp and wort fermentation
• Air seal
• Hydrometer
• Iodine solution for disinfecting dishes

Procedure:

• Crush the ripe grapes, separated from debris and twigs, with your hands/feet/press/mallet. If you add yeast, you can wash it before.
• Before use, wipe containers with an aqueous solution of iodine to remove microorganisms.
• Place the bucket of pulp in a warm place for 4 days to start fermentation. If you washed grapes, add wine yeast
• Stir the foam cap thoroughly every day, and when it does not break, remove it with a spoon
• Strain the must and squeeze out the grape skins that float on the surface
• Measure the density of the juice with a hydrometer. If it is 15 or lower, add sugar to taste, but not less than 50 g per liter. If within 20-25, leave the wort to ferment further without sweetening
• Install an air seal on the grape juice bottle
• Shake the bottle periodically for two weeks.
• When the sediment separates and falls out, pour the wort into a new clean and sanitized container using a siphon tube
• Measure the density. If you added sugar for the first time, then now add no more than 100 g per liter. If the density indicator is high both during the first and repeated measurements, there is no need to sweeten the wine at all
• Close the container with the wort with an air seal and leave it to ferment in a warm place for two weeks.
• Thick, pronounced sediment signals the need to change juice containers
• Dilute bentonite in a small amount of wort to the consistency of sour cream. Proportion: 2 scoops per 10 liters of liquid
• Add the solution while stirring the wort
• After a couple of hours, stir again
• Leave in a warm place for a week until sediment forms
• Pour the new wine into bottles so that no sediment gets into them.
• Add a little sugar if desired
• Place bottles horizontally in a cool basement
• For the next five years, you have a supply of homemade red wine ready, sweet, semi-sweet or dry, depending on the presence of dissolved sugar

Connoisseurs of dry wine can easily prepare it at home from grape varieties that grow in your area.

Take any of the above recipes as a basis. The only peculiarity is that you don’t need sugar at all. additional ingredient.

Wine from frozen grapes

Ice wine is a unique type of alcoholic drink made from grapes, both in terms of taste and manufacturing technology.

Bunches of frozen grapes are collected after a good frost on a clear sunny day.

Since the consumption of grapes is large and the yield is very small, ice wine is expensive and highly valued among lovers of this drink.

Berries frozen in the cold are carefully picked on New Year's Eve at the end of December. The grapes should not melt while they are being removed from the dose and pressed.

By the way, a liter of ice wine is made from 30 kg of selected icy raw materials.

The pulp ferments for a long time - several months. The filtered wort is poured into bottles, which are well sealed and stored in cellars for up to 20 years.

But ice wine in an open bottle can only last up to 10 hours, and that’s only if you store it closed in the refrigerator.

So, we looked at the features of preparing different types of wine from different grape varieties. We got acquainted with the production technologies of Georgian alcoholic beverages and ice wine.

Practice any of the recipes discussed, accumulate secrets and drink homemade wine in moderation.

Be healthy!

heaclub.ru

Features of homemade grape wine

Wine is the oldest drink. It gained great popularity because the fermented juice did not spoil for a long time. Winemakers even in that distant time gave preference to wine berries - grapes.

Grape fruits contain a large number of substances beneficial to the human body, including vitamins and microelements. All these substances go into wine. Thus, wine products were considered as a useful medicinal drink that restored strength and immunity. And in order not to get too tipsy from grape wine, it was diluted with spring water.

The technological foundations of winemaking have survived to this day practically unchanged. Classic recipe Making grape wine is quite simple and can be made at home. Step by step recipe You can watch the preparation of such a drink in a video on the Internet.

Today there is a large selection of all kinds of industrial wines, but home winemaking has not lost its popularity. High-quality industrial wines are very expensive, and products of dubious quality can not only disappoint with their taste, but also cause harm to health. But homemade grape wine is natural and healthy.

Fruit

The grape variety and the quality of the grape berries are the most important factors that determine the characteristics of the future drink.

Even weather conditions make their own adjustments: from harvests of different years collected from the same plot, wine made according to the same recipe and the same technology has different values ​​and can differ significantly in the richness of taste and aroma. Winemakers identify good and bad years for wine production. From an unsuccessful harvest, a not very harmonious wine is made, which is corrected with the help of a blend.

Most well-known wineries have their own vineyards and are very responsible about the quality of their raw materials.

Amateur winemakers do not always have the opportunity to use their own grapes to produce wine. Often, in order to make homemade wine from grapes, the recipe is followed, but low-quality fruits are used, which are not suitable as food - “so that it doesn’t go to waste.” But make it out of a bad wine preparation good wine will not work.

The best fruits are selected to make wine. Rotten and green grapes should not get into the wine preparation. Even a small amount of low-quality raw materials will spoil the taste of the finished drink and may make it unfit for consumption.

Grape sort

It is recommended to make wine from wine (technical) grape varieties. It is difficult to select the best wine variety. Merlot, Aligote, Cabernet, Muscat, Sauvignon, Globe, Chardonnay, Riesling and others are very popular. Unlike table varieties, these grapes have medium-sized berries with a high juice content.

In the industrial production of intoxicating drinks, only technical grapes of certain varieties are used, which makes it possible to make varietal wines that meet certain standards. For example, Aligote wine can only be made from the grape variety of the same name. It is customary to make not only wine from industrial grapes, but also grape juices.

In home winemaking, deviations from this rule are possible, since the main task is not to reproduce the taste characteristics of a particular brand of grape wine, but to obtain a natural, tasty intoxicating drink.

But if you have your own plot, be sure to plant technical grape varieties if you are going to make homemade wine.

Sugar content and acidity

The main indicators that are important for the production of grape wine are the sugar content and acidity of grape juice. These indicators are monitored very carefully during the ripening of the grapes (samples are taken regularly) so as not to miss the optimal moment for harvesting, when chemical composition berries remains unchanged for some time.

Professionals measure sugar content and acidity with special instruments. At home, you will have to focus on your taste. The sugar content of grapes should ideally be at least 20%. The strength of the drink depends on the sugar content. If the alcohol level is less than 9% low, the wine will be unstable. By the time of harvest, the acid in the grape juice should be from 7 to 9 g/l. During fermentation, acidity decreases. In good wine, its concentration should be from 5 to 7 g/l. American wineries practice adding acid to grape juice, in Europe such an additive is prohibited.

You can make good wine from non-standard fruits. In this case, if the grapes are very sour, then the acidity should be reduced. This can be done using water, which is added to the wine preparation.

recipevina.ru

Wine grape varieties: 7 best

You are here: Grapes > Varieties > Wine

Most of the world's grapes are grown to make wine. This type of alcohol is one of the most ancient and revered. Most often, vineyards have their own wine production. The raw materials, in turn, are subjected to selection in order to obtain more advantageous properties, which will subsequently be reflected in the alcohol produced. Due to the variety of types, tastes and colors, future wine may have different characteristics. Even the weather in the year the berries were picked affects the wine. This is a truly unique drink that has been enjoyed by people for many centuries, regardless of their status and financial capabilities.

Peculiarities

Technical varieties have distinctive features:

1. Berry size. They are smaller than those of table varieties.
2. The structure of the bunch. Most often small in size, but denser.
3. Increased concentration of juice in berries. Can reach up to 85% by weight.

There are more than 5,000 types of grapes, but only 100 of them are technical, that is, suitable for making wine.

Types by berry color

Depending on the color of the berries, the corresponding wines are made from them. White berries make white drinks, and red and blue ones make red drinks. Pink shades can only be obtained from red berries.

White is made from grapes of almost any shade, as long as their juice is colorless. But in order not to do extra work, winemakers prefer to use only light varieties. For the future drink, only squeezed grape juice is taken without the skin, which contains coloring pigments. Thus, the wine acquires a light color, the shade of which varies from golden yellow to cognac.

Reds can only be obtained from dark grapes. During the manufacturing process, the skins of the berries are used, which gives the drink different shades. The color of the wine can range from light red to deep ruby.

Red berries are suitable for making pink ones. To achieve this color, after several hours of fermentation, it is necessary to remove the pulp from the drink, which stains it. The color of the future wine can be from pink to pale red.

Popular representatives

There are many types of wine. They are classified according to many characteristics:

• Country of Origin;
• year of bottling;
• wine color;
• amount of sugar;
• alcohol percentage.

Many people, regardless of their love or dislike for it alcoholic drink, will be able to name several popular representatives. Let's look at some of them.

It was once popular in Bordeaux, but over time it gave way to more frost-resistant grape varieties. It produces dark-colored drinks with a dense texture. Now these grapes are used most often to create collages. Malbec is most actively grown in the southwest of France and is used in the production of Cahors. It occupies a special place in the Argentine province of Mendoza, where popular varieties of wine are created on its basis.

Malbec-based wines can have tones of black berries, chocolate and spice.

Isabel

Natural hybrid, native to America. Isabella is versatile; it can be consumed fresh and used in winemaking. However, recently, due to the high methanol content in the berries, it has been banned in commercial winemaking in the European Union and the USA.

The grape is very common in Russia and the CIS countries. The variety is unpretentious and resistant to fungal diseases. The skin of ripe berries is dark in color, almost black.

Drinks from the Isabella variety, when stored for a long time, acquire a rotten aroma and accumulate methanol, a substance extremely harmful to the human body.

Cabernet Sauvignon

The most diverse of the red grape varieties and quite widespread around the globe. The berries are characterized by a black-blue hue and thick skin. The grapes have a high tannin content, which helps slow down the aging of the drink. It goes great with Merlot. In Chile, wines made from this grape have aromas of mint, currants, eucalyptus and vanilla. In Italian lands, grapes are the main component of Super Tuscan wines. A drink from Cabernet Sauvignon goes perfectly with barbecue, steak and pasta.

It belongs to table grapes and is characterized by high frost resistance - the vine can survive -25°C, but is widely used in wine production. The monarch is resistant to most diseases and adverse natural phenomena. The vine has a high growth vigor. It is capable of producing rich harvests of aromatic berries with a nutmeg aftertaste. Grown for fresh consumption and for sale. Ripe bunches do not spoil for a long time and have a marketable appearance. Monarch produces a red variety with a fruity aftertaste and rich in tannins.

Chardonnay

Technical grapes, which are recognized as the best for making dry French wines. The aroma of wine from it depends on the production technology, but it is believed that it is impossible to make a bad drink from these grapes. The resulting product may smell like fruit, citrus and floral notes, honey, baked goods or marzipan. Despite a number of disadvantages (moderate yield, susceptibility to fungal diseases), Chardonnay is still popular among winemakers.

Garnacha

One of the most widespread and cultivated grape varieties in the world. A late-ripening technical variety, characterized by high drought resistance and endurance. Wine made from such grapes has a rich ruby ​​hue, low acidity, light tannins, high alcohol content and intense aromas. Some of the drinks can be made entirely from this grape variety. The variety is especially popular for growing in Spanish territories with the Tempranillo grape variety. It mainly grows in the southeast of France and on the Mediterranean coast.

Krasnostop

A technical variety of medium ripening period, bred in the Don region. The grapes do not require special care other than plenty of watering. This variety is unique and different from all other technical grape varieties. This feature allows you to produce unique drinks with berry notes. The wines have special flavors. The variety is generally unpretentious and allows you to make good wine.

The variety has the ability to self-renew. If the vine is damaged in winter, it will gradually recover in the spring.

Video

This video shows a catalog of the best wine grape varieties.

conclusions

1. There are many grape varieties, but only 100 of them are technical.
2. Only technical ones can be used in the production of wine, champagne, etc.
3. Almost always, the color of the final drink depends on the color of the berries from which it was prepared.
4. Despite the small number of varieties, their unique characteristics and ability to interact with each other make it possible to create a great variety of drinks. They differ in taste, aroma and color.
5. Most grape varieties are combined with each other to create wine. However, there are also those who can independently extract all the necessary characteristics of the future drink.

poferme.com

Wine grape varieties for making homemade wine

Grapes have many varieties, just like any other fruit crops. They differ in the color of the berries; there are blue, red, pink and white varieties. And also on application. Varieties cultivated exclusively for food are called table varieties. Others, used for winemaking purposes, are technical varieties, or otherwise wine varieties. There are mixed varieties with characteristics suitable for both food and wine production. They are classified as tableware.

Do not think that wine grapes are not eaten. Another way to use it. Just like wine is made from table varieties. But, as a rule, this mixing occurs more out of ignorance and occurs among beginners in home winemaking.

This does not cause any mortal harm, but it is still better to know how table grapes differ from technical grapes. Read on and you will understand why.

Table varieties

Breeders, when cultivating table grape varieties, pay great attention to external characteristics. Just imagine: you came to the store in the cold season to buy onions and carrots. You don’t even think about any grapes. Go to the vegetable department. And suddenly your eye lingers on the shelf with grapes. Beautiful large clusters, ripe, appetizing berries, through the skin of which the juicy pulp shines through, beckon. You stand there, admiring it, imagining the sun-drenched vineyards running down the hilly slopes to the sea coast. Pleasant memories of summer, vacation, vacation capture you captivated. And you no longer have the strength to refuse a spontaneous purchase. The sweetness in taste, the decent size of the berries and the absolute absence of seeds finally tip the scales in its direction.

Marketability is one of the most important indicators that breeders struggle with. After all, successful sales of the harvested crop depend almost entirely on it. Before trying and finally making a purchasing decision, the appearance of the berries should hook and seduce.

But convincing is a matter of taste. And here the majority prefers sweetness with a slight sourness. It is also desirable that there are no seeds, or very few and small ones. And so that the berries do not burst at the first touch, flooding everything around with sticky juice, but are juicy, but elastic.

Therefore, table varieties that are bred specifically for sale, as a rule, have a strong peel that is difficult to separate from the pulp. These same qualities help during transportation and storage, as they ensure a small percentage of mechanical damage to delicate goods.

Technical varieties

Completely different quality characteristics concern those who make wine from grapes. At least on an industrial scale, at least at home.

The clusters of wine grape varieties are small in size, the berries are often small, and the seeds, on the contrary, are large. Appearance doesn't matter. Here, along with taste, quantitative characteristics come to the fore. Namely: to get as much juice as possible, and subsequently wine, from a certain volume of processed raw materials.

Juice yield is one of the most important characteristics of wine varieties. High juice yield is ensured by the thin peel, easily torn during crushing and easily separated from the pulp.

Wineries, as a rule, are always located near vineyards. And if we are talking about producing wine at home somewhere in the country, then it’s very close. According to all known recommendations, the crop should be harvested immediately before production. Therefore, neither quick delivery nor short-term storage can cause much damage to the berries. And yet it is necessary to ensure conditions under which the grapes do not choke. And under no circumstances should you carry grapes home in a bag if you purchased them at the market for your homemade wine.

When making wort, the above indicators will allow you to quickly crush every single berry, releasing the largest amount of juice. Agree, you won’t be able to get the same amount from elastic, fleshy table varieties. This is the first reason why you should choose wine varieties for home winemaking. Canteens are simply not profitable.

The taste characteristics of wine grapes are not important immediately at the moment of ripening, when you taste the berry. What shades, notes will sound in the taste of the future wine, what aftertaste will remain, what aroma it will have - that’s what is important. All wine varieties are described in detail on the Internet, there is no shortage of information, and you can easily, knowing the variety growing in your area, understand what you can count on in the end, what ideally a wine made at home should turn out to be.

The balance of acid and sugar is also important for winemaking. The sugar content of wine varieties is, as a rule, higher than table varieties; its values ​​for different varieties are close to 20%. Meanwhile, for common table varieties this figure is at the level of 16%. These values ​​are very approximate, since sugar content depends on many factors, including the place of growth, the number of sunny days and others.

Increased sugar content is extremely important for winemaking, since the strength of the wine directly depends on it - the so-called alcohol content. The more sugar, the higher the degree. The lack of natural sugar, if, for example, grapes grow in a cool climate or the summer is rainy, is compensated for at home by adding granulated sugar. But here you need to be careful and calculate everything correctly. A small amount of sugar can lead to the fact that the resulting wine, due to its low strength, cannot be stored for a long time. This drink is very unstable and susceptible to defects and diseases.

If, on the contrary, too much sugar is added, this can hamper the fermentation process until it stops completely, since sugar itself is a preservative.

Better quality wine is still obtained from wine grapes. And this is the second reason why you shouldn’t make it from grapes intended for food.

In addition to wine, technical varieties are used to make juices, compotes, jams, jellies, and also to produce raisins.

My own winemaker

Of course, wine made at home, especially by beginners in this business, is unlikely to compare in quality with vintage wines prepared industrially. And yet it will be better than that cheap powdered alcohol that has filled all the shelves of wine and vodka departments and often has nothing to do with wine.

To make homemade wine, you need to remember a few important points:

Collection. Harvest grapes during the period of their maximum ripeness, that is, when they have reached the maximum concentration of sugar, but are not overripe. When grapes linger on the vine, they begin to lose acid, the balance of sugar and acid is disrupted, which negatively affects the quality of the drink.

Transportation. The grapes are delivered to the place intended for wine production in a flat container so that the bunches are arranged in one layer. This will protect the berries from mechanical damage and preserve the maximum amount of yeast on the skin.

Preparation. Grapes cannot be washed. To make wine, you need to activate the fermentation process. This often occurs due to wild yeast living on the surface of berries, ridges, and twigs. Therefore, we carefully sort through the berries, removing all or part of the ridges, rotten, moldy and unripe berries and preserving the plaque.

Before making wine, you need to decide which method you will prefer: white or red.

Dishes. All utensils, containers and tools that you will use must be perfectly clean. To do this, they need to be prepared in advance. You will need: a wide-mouth crushing container, medical gloves, gauze, and a stirrer for the first stage. After vigorous fermentation is over, you will need clean containers, perhaps with a narrow neck. At home, these can be ordinary three-liter jars. Also prepare a siphon and a water seal. It can be replaced with a medical glove without talc. For subsequent transfers, you will need clean containers in slightly smaller quantities than what was obtained after the first removal from the sediment. Finally, you will need storage bottles, preferably dark glass, and airtight stoppers, preferably cork.

To make wine white way, for all of the above you will need either a press or another device that allows you to squeeze out grape juice. But a container with a wide neck and a stirrer, on the contrary, are not needed.

Fermentation process. What do you need to know to make quality wine? The temperature at which this process occurs most optimally. For white wines this is about 17°C, for red wines - 21°C. At a lower temperature, fermentation will take too long, which can lead to wine diseases. If it is higher, the process will go too quickly and violently, which can cause the wine to lose up to 2° of strength.

Fermentation is violent, with the release of carbon dioxide. At the same time, the wort foams and seems to boil. After it comes a quiet fermentation. And if it doesn’t go away completely for the reason that you simply can’t determine whether it’s finished or not, and you put the wine away for storage in a cool room, as the ambient temperature rises, the wine will sparkle again.

Removal from sediment. This procedure is repeated periodically, at least six times. Proper desludge must occur quickly to reduce exposure to oxygen. The siphon is lowered into the container to a level 1–1.5 cm higher than the sediment level. The container with wine is placed above the empty container. With each transfer, the volume of the resulting drink will decrease. Keep this in mind when preparing clean containers. Stock up on a few small bottles. They will come in handy for topping up.

Storage. Making good wine is half the battle. You need to be able to preserve it. It is important to observe several conditions: silence, darkness, horizontal position, humidity, temperature. Dry air can break the seal of a closed bottle, as the corks simply dry out. Maintains the cork in a wet state and the horizontal position of the bottle filled to the neck. Light has a detrimental effect on the taste and color of the drink. It should ripen in peace, revealing the finest nuances of bouquet and aroma. The temperature should be 13–15°C.

That's probably all. Now choose any recipe you like, maybe on this site, maybe on others, and feel free to implement your plans.