What are the features of young wine and what is it called in different countries. Oak barrels Young wine name

And the wine culture as a whole has fairly well developed taste buds. Undoubtedly, in order to learn how to reveal the whole bouquet of a wine drink, you need to constantly experiment and conduct tastings. These experiments involve not only the search for exclusive drinks, but also recipes that have long been forgotten or some adjustments have been made to them.

Many people underestimate the merits of young wine. This is due to the fact that due to the lack of information about this drink, many have not experienced its floral aroma. The drink tastes sweet, the alcohol content of fresh wine does not exceed 10%. Since the degree of sugar increases during fermentation, the fermentation process is interrupted halfway, this is how you can prevent an increase in strength in young wine.

Young wine: what is it?

The distinctive feature of young wine begins with the grape harvest. Perishable fruits are used for wine, and almost all winemakers do this.

The next difference is in the preparation of the wine. Take a large container that can be hermetically sealed, dump the grapes into it, but do not crush it, as other varieties require, but leave it to ferment in containers with a high carbon content.

Important! The wine can be prepared by the end of September, but it will be sold a year later, when all the alcohol has evaporated.

Young wine is called differently in many countries. For example:

1. In Germany, another name for the new wine is Federweisser.
2. In Austria they call it an assault.
3. And on the territory of the Czech Republic - Burchak.

It is worth noting that in different regions, young wine is popular depending on the variety. The most popular French drink is red Beaujolais Nouveau. A distinctive feature of this brand is its rich, bright berry taste.

Among the characteristics of French wine are:

1. Light berry taste.
2. The drink gets to your head pretty quickly.
3. Easy to conduct tastings.

Important! In honor of wine, many countries annually celebrate Beaujolais Nouveau.

Burgundy technology

To prepare a bottle of young wine, you will need to adhere to a certain work algorithm:

1. It is recommended to collect manually throughout September to keep the berries intact and avoid damage to the fruit.
2. Pressure of the grapes should be carried out in a large container under its own weight, it is in this container that the fruits will begin the fermentation process, and a press will be used as necessary.
3. The berries begin to be picked by hand at the beginning of September; by the end of the month - beginning of November, Beaujolais Nouveau can begin to be bottled. It is recommended to sell the wine drink before the end of November.

Wine drink - or, must be cooled to 13 degrees and only then consumed. It is worth considering, since the drink is not stored for a long time, the best time to open a bottle of young wine is at the beginning of the year; at the end of March you can no longer drink it.

How to serve

Due to the fact that young Italian and French wines are not stored for a long time, it is recommended to consume it within the first six months after production; the maximum shelf life of the local young drink is one year.

Particular attention must be paid to the production date. The last date is considered to be the last day of December, when winemaking in Italy is in full swing. Many connoisseurs prefer not the taste of the drink itself, but the ritual of serving. It is recommended to taste only after the wine drink has been cooled to 13 degrees.

What products does it combine with?

Like most other alcoholic drinks, Novello is local with meat snacks, salads, and various cheese varieties. In some cases, they are served along with desserts.

Important! Many drinks take their name from vineyards in France.

Winemaking can rightfully be considered an art form. Today there are many production technologies that have been forgotten and lost. Many are being rediscovered, and some technologies that have undergone changes over the years are beginning to be reinvented. If you delve into this culture in detail, you may encounter the most unusual and amazing techniques. Many people say that everyone in the world knows everything, but in reality this is not so. All forgotten recipes are revived, only in modern times they can take a new form.

Spanish Sangria - what is the drink famous for, what is it called...

Why does table wine have this name and what does it mean...

Autumn is greeted sweeter with empty vineyards. The bottling of Beaujolais, Novello and Federweiser generates a map of current travel destinations: after all, in order for the product not to lose its taste and aroma, it must be drunk immediately. New wine holidays begin in Europe in September, so now is the time to pack your suitcase and remember which cheese is suitable (spoiler: Camembert or Brie).

Since ancient times, autumn has been the hour for winemakers. Thanks to a glass of barely fermented wine, plantation owners decided whether to cooperate with the producer next year. The main wine date in the calendar today is November 11, the Day of St. Martin, who became the Dionysus of Christian bottling. Then, over dinner with the obligatory baked goose and a fresh drink, they celebrate a kind of birthday of the first wine of the year. And in each country it received a special name: federweiser in Germany, storm - among the Austrians, and in the Czech Republic - burchak. The tradition of the celebration is so old and strong that it is inherited in European folklore - from the Italian proverb “On St. Martin, open the barrel and taste the wine” to the widespread in Croatia “St. Martin, make a hole in the barrel!” Today, the grape harvest and holidays-festivals begin in September, and by the end of autumn, wine cellars across the continent willingly open their doors so that satisfied tasters crawl back on their eyebrows.

What is new wine?

The differences begin with the grape variety: as a rule, perishable berries are used without a twinge of conscience for young wine. This is the story, for example, of the most famous of them, dry Beaujolais wine. The significant difference is concentrated in technology: for fresh wine, the fruits are not pressed, but are left to ferment hermetically sealed in a large amount of carbon for a short period of time. Voila! Maximum taste and color in minimal time. However, due to the alcohol and polyphenols, you will have to drink this within a year.

Young wine is considered almost a panacea. Connoisseurs readily believe that it cleanses blood vessels of cholesterol, removes toxins, increases appetite and even prevents colds. But it can only harm those with allergies or those with liver problems.

How to drink?

Young wine does not last long. It needs to be protected from aging in the first 6-12 months after production. Pay attention to the dates: the deadline for bottling is December 31 of the year the grape harvest is harvested. In this drink, it is not so much its quality or bouquet that is valued, but the ritual itself. Taste chilled to 13°C. Complement the ritual with cheese or cold cuts.

France: Holidays of Beaujolais Nouveau

The third Thursday of November in France is Beaujolais Nouveau Day, La Fete de Beaujolais nouveau. At first, the holiday was a commercial ploy (from that day on, wine went on sale en masse), but it caught on so well that it soon became a tradition. Shortly before the holiday, posters appear in cities: “Le Beaujolais Nouveau est arrive?!” (“Beaujolais Nouveau has arrived?!”). The celebration itself begins at midnight: fireworks roar among the fairs, and fresh wine flows from barrels installed in advance in the squares. The most intense events take place in Burgundy, because there, on plantations to the north, red Gamay grapes are grown for Beaujolais.

Beaujolais spoils quickly, but that's not his problem, it's yours. French winemakers Jules Chauvet and Georges Duboeuf, in order to sell out the drink, formulated its concept as follows: “Since the wine is not stored, it must be drunk immediately!”

Beaujolais spoils quickly, but this is not his problem, but yours: since the wine is not stored, it must be drunk immediately!

In the Beaujolais region alone, 120 new wine festivals take place in the fall. France does not skimp on celebrations in other provinces: no less fun is guaranteed on the banks of the Loire and Rhone, in Touraine, Gaillac, Côtes du Rhône or Languedoc. The most colorful holiday - Le Sarmantel (Les sarmentelles - “vine shoots”) in the city of Bozhe. A solemn procession with music and torches from the vineyards to the central square awaits tourists and lovers of Beaujolais Nouveau. Excitement awakens among visitors in the morning. The winner of the competition who drinks the most Beaujolais is promised as much wine as he or she weighs. Even if you refrain from competitions, fireworks, free tasting and joyful cries of “Beaujolais Nouveau has arrived!” will provide immersion in the atmosphere! (“Le Beaujolais Nouveau est arrive”!)

The holiday has gained such popularity that it has migrated to the neighboring continent, just as the French grapevine once moved there. For about half a century, Beaujolais Nouveau Day has been celebrated annually in the United States (in Los Angeles, Newston, and Charlotte), tasting both Californian young wine and imported Beaujolais Nouveau straight from the Old World.

Italy: Novello Holidays

At the end of October and beginning of November, from north to south, Novello, the local young wine, is on everyone's lips. Unlike French, its hue is bright red due to the large amount of carbon dioxide. And if Beaujolais is produced faithfully to the only grape variety, Gamay, in Italian vineyards one’s eyes run wild: along with the popular Merlot, Cabernet and Sauvignon, a dozen other grape variations are found in production. The only condition is that the berry must be red.

In terms of the opening date of the season, Novello is two weeks ahead of Beaujolais due to the milder climate of the Apennines. But the celebration scheme is the same: festivals with music, dancing, competitions, festivities and tastings of “newborn” wine cover an impressive territory. By the beginning of November, enotourists (that is, wine tourists) are eagerly awaiting wineries in Piedmont, Veneto, Marche, Sicily and Sardinia.

Grape harvest celebrations, with masquerades and traditional donkey races, flourished in Italy back in the 17th century. The modern version of the celebration began only half a century ago. Now the wine season still opens on St. Martin's Day, but not on November 11, but on November 6. The National Salon of Wines Novello begins a galaxy of tastings (Salone Nazional edel vino nouvello) in Vicenza: the first day is for professionals, and then everyone can try Novello. Vicenza celebrates Novello in the Piazza earlier than in other regions. (Novello in piazza), where the grapes can even be crushed. And in the fairgrounds, between the artisans' shops and street performers, you can find not only novello, but even roast on a giant spit.

At the end of October, from the north to the south of Italy, Novello, the local young wine, is on everyone's lips.

Under the patronage of the Wine Tourism Movement (Movimento Turismo del Vino) In Italy, St. Martin's Day is celebrated annually in a wine cellar. For the sake of this wine and gastronomic event, 200 wine cellars in different regions of the country are invited to taste Novello along with local products collected in the new season.

In addition to large celebrations celebrating fresh wine, there are a dozen colorful local events. In the Tuscan city of Vignanello, a similar celebration grows to the scale of a medieval fair. Novello and Young Olive Oil Festival (Festa del vino e dell "olio novello) will not leave you without bread and circuses: traditional dishes and current drinks are accompanied by historical reconstructions and entertainment in the spirit of jugglers or fire swallowers. In the Emilia-Romagna region, from the end of October until the onset of winter, every Saturday winemakers welcome guests, treat them and tell them wine stories. And on Sundays, as part of the same event, “Growers in enotecas and tastings in shops” (Vignaioli in Enoteca e Banchi di Assaggio) , there they taste wines, comparing different vintages and production methods.

In the first week of November, on the Port Square in Bardolino, they organize their own festival of young wine, la Festa del Novello: an important winemaking event in these latitudes, because it is Bardolino Novello (Bardolino Novello) the first of the young drinks to receive DOC certificate (Denomiazione di origine controllata - “Denomination controlled by origin”) . Puglia has its own atmosphere, where every November there are three-day festivities in honor of the first wine of the new harvest - the Novello Festival (Novello in Festa). No matter where you look on the map, in the fall Italy becomes a continuous enoteca.

Spain: Vendimia and Vino Nuevo holidays

Vino nuevo, a young wine, does not make as much of a splash in Spain as in neighboring countries. With greater joy, locals sip mature wines, well-aged in oak barrels. But the fashion for young wine did not pass by, and demand gave rise to supply: from the late 90s of the last century, Spain was also drawn into the wine-making arms race.

Since the late 90s of the last century, Spain has also been drawn into the winemaking arms race.

The grape harvest festivals, Vendimia, begin in September. And they deserve special attention in, where fresh wine is called “mosto”. Include the Vendimia in Montilla and in the calendar, and the Royal Vendimia in Palma del Condado crowns everything.

When the new wine is ready to be poured into glasses, the Spaniards do not organize lavish festivities, such as they greet Beaujolais or Novello. Locals prefer quiet gatherings with nuevo wine and a piece of ham that has just been roasted over the fire. If you want to see how it happens, go to Malaga or Colmenar in November for the fair of mosto and chacina - new wine and blood sausage. Taste only in an authentic tandem!

Germany: Federweisser holidays

In terms of drinks, there is something else worthwhile in Germany, besides beer. Local vineyards will exceed expectations both in terms of picturesqueness and harvest. Along the Rhine or, for example, the Ahr River, the tradition of winemaking has become so firmly ingrained in German everyday life that it has become a way of life.

New wine in Germany is called Federweisser (Federweisser), translated as “with white feathers,” which resembles a whitish sediment of yeast particles. Technically, this substance is grape must, which has begun to ferment, but has not yet become a finished drink. You can try federvicer only in the fall, in September or October, depending on the region. Don’t let the cloudy liquid confuse the taster: everything is under control, because this is fresh wine. You will also find nuances in the color scheme: in addition to red berries, the Germans also use white ones.

In autumn, in many German cities, stalls and roadside inns are set up to sell new wine. In addition to the prosaic tasting of the purchased federweiser, you can also drink it at winegrowing festivals in honor of the new harvest season. For big extravaganzas, head to the German Vintage Festival in Neustadt an der Weinstrasse (Neustadt an der Weinstraße) or for the Autumn Festival in Rüdesheimer Herbstschluss in Rheingau. The latter is included in the UNESCO cultural heritage list, so the atmosphere at the wine celebration there promises to be special. For refined local uniqueness, head to the wine-growing village of Maischoss (Mayschoß) in the valley of the Ar River. Its population barely exceeds a thousand people, but the local wine festival, which takes up the entire October weekend, is as famous as any other. The winegrowers of Saxony also organize a colorful Federweiser festival. All the delights of rural wine production can be experienced, for example, in the village of Disbar-Zoyslitsa (Diesbar-Seußlitz) near the Elbe.

Austria: holidays Junger Osterreicher, Heuriger

It's time to put on your hunting hat with a feather and go for a tasting! In Austria, most of the wines are produced in Styria, and local young wines have been sold under the general brand Jünger Österreicher since 1995 (Junger Osterreicher). Every year at the beginning of November, the Jünger Osterreicher holiday is held at the Austrian Museum of Modern Art, at an exhibition of young artists. This opening day from November 11 is picked up by Heuriger (Heuriger), this is another name for Austrian young wine after the place where producers present it to the public. According to tradition, the owner of a heuriger could sell a drink made from grapes only from his plantations, and no more than 300 days a year.

Like Federweisser, Austrian young wine can be red, white, or rosé. The locals call white “Storm”. Note to beginning sommeliers: unlike Beaujolais Nouveau or Novello, neither Sturm nor Federweisser are considered actual wines; rather, they are fermented wort.

Czech Republic: Burcak

The Slavic wine rave attracts oenophiles from the Czech Republic, Slovakia and Croatia and Czech cities. In Karlovy Vary and in September, the grape harvest takes place and, in parallel, its celebration, complete with all types of folk entertainment. It is worth trying products that were produced in small family wineries of Mikulov, Znojmo, Melnik, Moravia or, for example, the Templar Cellars of Cejkovice. With the onset of the harvest season, a taster in the Czech Republic will definitely like local cheeses, sausages and baked goose with cabbage to pair with wine.

With the onset of the harvest season, a taster in the Czech Republic will definitely like local cheeses, sausages and baked goose with cabbage to pair with wine.

Burchak is a wine that needs to be “caught” in the first days of fermentation, while the ratio of sugar and alcohol in it remains equal. You need to have time to stop the process in time, and keep the bottles with burchak open all day long so that more air gets into the drink. The winemaking tradition in the Czech Republic has been developing, as in Italy, since about the 17th century. Therefore, over the centuries, they have developed an ideal holiday plan for the fall: throughout September the country celebrates the grape harvest: September 13, 20-21 and 27-28 in Prague; September 3-5, 12-13 and 11-14 - in South Moravia. And a little later, for the St. Martin’s celebrations, it’s time to uncork the Czech Beaujolais.

Photo by Peter Bender

Young wine, brighter than other alcoholic drinks, combines benefits and harm for the human body. Therefore, in the works of ancient sages there are often references to these and other qualities. The Apostle Paul speaks about the beneficial properties, noting that to treat the stomach and ailments, you need to drink not only water, but also wine. The great and wisest Hippocrates, whose principles are unquestioningly recognized by all modern doctors, used wine to dissolve a number of drugs, and as a sedative, diuretic and antiseptic. Avicenna noted that, depending on the dose and other circumstances, young wine can be a medicine or poison for a person.

Harm of young wine:

Modern research is carried out in market conditions. The direction of the research most often determines the source of its funding. Applied science is financed by the manufacturers of the goods whose properties it studies. Producers of young wine are most interested in researching its beneficial properties, which will increase production volumes and the sales market. Harmful properties worry medicine, which is financed on a residual basis and cannot compete in funding scientific research with highly profitable wine-making structures. Therefore, it is not surprising that modern science is widely represented by pseudoscientific statements about the benefits of young wine and rare scientific studies of its harm.

The benefits of young wine.

Modern researchers claim that young wine, especially dry red wine, when consumed regularly, flushes and dilates blood vessels, removes bad cholesterol, thus counteracting the occurrence of atherosclerosis. Tannins contained in young red wine remove toxins from the gastrointestinal tract. Young wine drunk with meals increases appetite, normalizes metabolism and the acidity of gastric juice. 1-2 glasses of young red wine per day saturate the body with the necessary amount of iron, which improves blood formation. Young wine relieves stress and insomnia, saturates the body with vitamins, amino acids and microelements. Including young wine in hot drinks, like sslgid.com for the site, can reduce the risk of colds. A large amount of antioxidants in young wine reduces the risk of developing cancer.

At least some of these conclusions of modern researchers are questionable, for example, the possibility of regularly drinking 2 glasses of wine per day. It is necessary to take into account contraindications to drinking wine in the following cases:

In case of allergies, drinking young wine releases histamine, the accumulation of which leads to inflammation of the gastrointestinal tract, the appearance of dermatitis, urticaria, and migraines;
for liver diseases, and especially for hepatitis C, young wine is contraindicated even in minimal doses, because promotes the destruction of liver cells;
with a predisposition to alcoholism, wine therapy (enotherapy) is out of the question.

There is a belief among wine connoisseurs: to stay healthy and maintain good spirits, you need to drink young wine once a year. Indeed, a low-alcohol, perishable drink made from fresh grapes cleanses the blood, promotes rejuvenation of the face and skin, and, of course, helps overcome autumn depression.

When there is slush underfoot and the sky is grey, we really want a bright holiday. So why not make autumn brighter and tastier? Alternatively, you can go to traveling around countries where young wine is produced: change the environment, shake yourself up and gain fresh emotions and impressions.

Italy, Spain, France, Eastern European countries... Especially for gourmets the site has compiled a guide to the regions where you can taste new wine and attend new harvest festivals.

The history of young wine

Young wines: history

Young wines are alcoholic beverages that undergo a short fermentation period and are prepared using carbon maceration.

New wine holidays

Carbon maceration method The grapes are not crushed, but are loaded into a metal vat in whole bunches and hermetically sealed, then carbon is pumped from a gas cylinder, which completely displaces oxygen from the vat. they begin to ferment at the bottom, the gas gradually rises and envelops the upper uncrushed grapes, fermentation begins under the skin of each individual berry, in the cellular juice of its pulp. During carbon maceration, fermentation occurs (some of the sugar turns into alcohol), which lasts about 20 days. During carbonic maceration, very few extracts are dissolved in the wine, so the wine turns out lighter, with a low tannin content (excess of these substances can cause an unpleasant aftertaste of bitterness) and a strength of approximately 11 degrees. This technology allows you to extract maximum flavor and color from grapes in a short time, producing aromatic young wine with a velvety taste.

Young wine should be consumed as quickly as possible (ideally before the end of December), otherwise it loses its taste and rich fruity aroma.

In different countries this drink It is called differently and has its own taste characteristics. New wine is a harbinger of a new harvest season, so the beginning of its sales is always accompanied by holidays.

The ancient tradition of celebrating the new wine harvest is associated with St. Martin's Day, which falls on November 11th. Previously, this holiday was one of the most beloved in Western Europe. During the meal, goose was served and fresh wine was poured. But on November 11, 1918, the countries participating in the First World War signed a peace treaty, and this date became a day of remembrance for those killed, so large-scale festive events on this day became inappropriate. However, the tradition of celebrating young wine was not lost, but was developed in the modern variety of national tastings of young wine.

Beaujolais Nouveau in France

Beaujolais Nouveau: French traditions of young wine

New wine holidays

Beaujolais nouveau is the most famous variety of fresh wine. The heyday of its popularity occurred in the 80s of the last century, and production began in 1951 in the wine-growing region of the same name in eastern France. In the vineyards of the region, the red grape variety Gamay is grown, which has a very short shelf life and is inferior in quality to other varieties.

In order to successfully sell perishable wine, French winemakers Jules Chauvet and Georges Duboeuf created the concept of Beaujolais Nouveau: “Since the wine is not stored, it must be drunk immediately!”

Beaujolais Nouveau Day (La Fete de Beaujolais nouveau) - a holiday marking the beginning of sales of young wine - was originally invented for commercial gain, but gradually took root and became tradition. The main celebration falls on the third Thursday of November. About a week later, posters proclaiming: “Le Beaujolais Nouveau est arrive?!” (Beaujolais Nouveau has arrived?!).

Of the 120 celebrations that are held in the Beaujolais region, the most colorful and interesting is the festival of Les Sarmentelles (French Les sarmentelles - “vine shoots”) in the city of Beaujeu. There, on the night of the third Thursday in November, Beaujolais Nouveau flows like a river. The holiday begins at dawn when Confident young wine lovers argue over which of them will drink the most Beaujolais Nouveau. The winner receives the equivalent of their weight in bottles. Once it gets dark, tourists and locals can watch the traditional torchlight procession.

To the accompaniment of folk music, winemakers with lighted torches in their hands descend from the vineyards to the central square of the city, along the way thanking the generous soil of the Beaujolais region for the new harvest of young wine.

The culmination of the holiday comes at midnight, when Beaujolais Nouveau officially goes on sale. Everyone shouts joyfully: “Beaujolais Nouveau has arrived!” (“Le Beaujolais Nouveau est arrive”!). The celebration ends at midnight with a free tasting of the new vintage Beaujolais Nouveau with music and fireworks.

For about half a century, “Beaujolais Nouveau Day” has been one of the favorite holidays not only in France, but throughout the world. For example, in the USA, new wine festivals are held annually in Los Angeles, Seattle, Charlotte and Newston.

For tastings, both Californian young wine and Beaujolais Nouveau imported from France are used. Since 1999, Beaujolais Nouveau days have been celebrated in Russia - in Moscow and many large cities. Also among the countries that admire young French wine are Germany, Japan, China and Thailand.

In addition to the Beaujolais province, young wines are produced in such regions of France as Touraine, Gaillac, Côtes du Rhone, and Languedoc. Also used for fermentation grape Gamay varieties.

Tastings, fairs, entertainment performances, festivals - all this accompanies the beginning of the wine season on the banks of the Loire and Rhone, as well as in the south and southeast France. Each winery celebrates the new harvest differently. The celebrations annually attract many tourists traveling along the river routes through the fertile regions of France.

Young wine from Italy

Vino Novello: young wine in Italy

Italian wine traditions go back centuries. The heyday of the Italian young wine Novello (Italian vinonovello) dates back to the 17th century, but the modern celebration of young wine is no more than fifty years old. The opening of the new wine season now falls on November 6, and not on November 11 (St. Martin's Day), as it was in the old days.

Italian wine is two weeks ahead of its French counterpart in terms of the opening date of the season, thanks to a milder climate. Famous locations for ceremonial tastings are the regions of Tuscany, Piedmont, Veneto, Marche, the islands of Sicily and Sardinia. The action is accompanied by music festivals, dances, competitions and long celebrations.

New wine holidays

The festivities start with the “National Salon of Wines Novello” (Salone Nazional edel vino nouvello) in Vicenza. On the first day, professionals participate in the tasting, and on the next day everyone is invited. Next, winemakers present their products either at celebration venues or at their own wineries.

Hundreds of eateries and cellars are open throughout Italy, offering free tasting of various varieties of “newborn” wine. Many cities offer entertainment programs that attract both locals and visitors - from masquerades to traditional donkey races.

If in the production of Beaujolais Nouveau only Gamay grapes are used, Novello has no restrictions on varieties, as long as they are red. Therefore, the wine of each region has its own original taste.

The most popular varieties are Merlot and Cabernet Sauvignon. As for the taste itself, Novello is distinguished by its lightness and rich fruity aroma, seasoned with garden fruits. berries or flowers. The taste of Beaujolais Nouveau is more refined. As, indeed, is its price.

Wines of Central and Eastern Europe

Young wine from Central and Eastern Europe

New wine holidays

In Austria, young wines are sold under the general label Junger Osterreicher, founded in 1995. Most Austrian wines are produced in Styria. Tastings take place throughout the region, and Styrians wear traditional feathered hunting hats for the occasion.

The capital of Austria, Vienna, is also famous for its developed winemaking. The Jünger Osterreicher holiday is held annually in early November in Vienna, at an exhibition of young artists at the Austrian Museum of Modern Art, and on November 11 (remember, this is still St. Martin's Day) the Heuriger holiday begins in Austria. Heuriger is another name for Austrian young wine and at the same time the place where producers present it to buyers. According to ancient custom, the owner of the heuriger has the right to sell only his own wine from the vineyard and for no more than 300 days a year.

Unlike France and Italy, in Austria, Germany and Eastern European countries you can try young wine along with red and white wine. Each country has its own term for it: in Germany - Federweiser (German Federweiser), in Austria - Sturm (Sturm), in Luxembourg - Fiedrweissen (lux Fiederwaissen), in the Czech Republic - Burcak (Czech burcak), in Slovakia - Burciak (Slovakian burciak).

However, these names can hide not only white, but also red and rose wines. Their main feature is that - unlike Beaujolais Nouveau and Novello - they are not actually considered wines, but are slightly fermented must.

From grapes of special valuable varieties with sufficiently sweet (18-20 percent sugar) berries, the wine will be resistant to disease and ripen normally. If the grapes are unripe and sour, the wine turns out weak, sickly, and does not develop its aroma and taste. Therefore, it is popular among people to add sugar when using table grapes that are of little use for wine. And this is correct, but you just shouldn’t get carried away with large doses of sugaring: the wine becomes heavy in taste and loses its naturalness. Only from ripe, naturally sweet grapes of valuable wine varieties (Aligote, Riesling, Cabernet, Rkatsiteli, etc.) are amazingly bright, subtle and noble natural table wines obtained.

Caring for them is akin to art. How many young wines there are, so many care nuances. And it is impossible to give any standard advice and recipes for caring for young wine. Like flowers, like any living creature, wine always responds to the care and attention, to the love of the person making it.

Some general and most important tips for caring for young wine:

— after fermentation of the wort is complete, it is necessary to protect the young wine from oxidation. To do this, the containers are filled to full volume, the remainder is poured into small containers and tightly sealed so that the surface of the wine does not come into contact with air;

- these operations continue in winter, but less often than in autumn;

— in November, young wine, as a rule, has already become clearer and can be removed from the sediment by pouring from one container to another using a hose, without shaking the sediment. At the same time, it is useful for the wine to be well “ventilated” - it is poured with a spray of jets in a clean air space. Sometimes, if a young wine has “suffocated”, it is poured and aerated two or even three times. Air oxygen dosed during transfusion is beneficial for young, healthy wine, and getting rid of excess carbon dioxide is simply necessary;

— in December the open transfusion is repeated. In this case, each time the storage container must be “smoked” with sulfur dioxide, after burning sulfur paper wicks in it. This protects table wine from diseases and promotes good clarification.

Immediately after fermentation, and then during the clarification period, the young wine is constantly tasted and its condition is determined according to taste, and the storage temperature is prescribed. If the wine has high acidity, then it is stored at a temperature of + 16-18 ° C so that malolactic acid decreases. In this case, strong malic acid is converted into soft lactic acid. With a decrease in acidity to a pleasant taste, the wine is transferred to the coldest room (+2-6°C); after a week, they are poured and stored in normal basement conditions, that is, at a temperature of + 10-12 ° C.

For home winemaking, I can recommend an unusual, but quite realistic method of storing young wine, suggested to me 25 years ago by V. Adonyev, a resident of Sevastopol. The wine is poured into three-liter jars and sealed hermetically, placing a thin plastic film between the wine and the lid. Then they are buried in the empty garden (on the site) to a depth of 50-60 cm, marking the burial with stakes. With this storage, it is not only perfectly preserved, but also processed by cold in natural conditions. By spring, with warming and soil preparation, the wine is ready to drink. It is removed from the sediment and transferred to storage in a regular basement. This, in my opinion, is a proven and reliable folk method.

.

Similar recipes:

1. An important condition when choosing raw materials is the use of ripe, freshly picked fruits and berries. Fruits or berries are sorted, rotten, unripe ones are removed...
2. When making grape wine, a distinction is made between primary and secondary winemaking. Primary winemaking includes harvesting, processing (crushing and destemming), must preparation, fermentation...
3. Characteristics of wine Fruit and grape wines are drinks obtained by fermenting berry fruits with yeast. Their composition depends on more...
4. The best raw material for wine production is, as the name itself indicates, grapes, but with some desire and significant labor costs you can make...
5. Good natural wines can be made from the juices of various cultivated and wild fruits and berries, and they can be used in any...
6. Wine is made from juice, sugar and water. From 1 kg of fruits and berries, on average you can get 0.65 liters of juice....
7. Nature is entirely responsible for the vineyard, and man is in command in the winery (chat, cantina, bodega or keller). The wine production process...
8. And Avinate - “refresh” a glass, i.e. pour a new type of wine, rinse the glass with it and drink. This is done in order to...
9. 1 recipe Red table wine is prepared from grape varieties with black and dark red skin color - Cabernet, Matras, Cinsault and...
10. The quality of grape wine depends on the varieties of grapes processed, the climate of the area and the time of harvest. Most varieties are suitable for making wine...

12 Responses to

If the grapes are unripe and sour, the wine turns out weak, sickly, and does not develop its aroma and taste.

Of course, caring for young wine is a very difficult matter, experience and patience are needed, it is necessary to constantly monitor the various processes of transition of wine from one state to another, this requires enormous experience, and if you have such, then young wine will turn out simply amazing wines!

Yes, I completely agree with you that young wine is very harmful to health, but I also want to note that there are a lot of people who prefer young wine. Winemakers also claim that the taste of young wine is not pleasant to everyone; it’s just that the longer the wine sits, the more taste buds are added. Which in the future make the wine much tasty and of high quality. But young wine requires much more attention than old wine that sits on the shelf and reaches perfection.

According to winemakers, caring for young wines is a job similar to art. As many varieties of young wines as there are, there are so many nuances of care.

Yes, caring for young wine is an art! A long and tedious process! And it’s fun to drink - you don’t get drunk, but your legs won’t move!

The grapes, of course, are better ripened and have gained sweetness, but there is a danger of losing the grapes; wasps eat them.

My father and I are engaged in home winemaking. Wine is a real art. It is advisable to use glass containers. The must (wine material) must not be added to the container so that there is enough space for fermentation. Do not malt a lot so that the wine does not become “heavy”. Cover the vessel with a cloth and leave in a cool place for a day (to start fermentation). And after a day we close the bottle with a glove and poke a few holes. After a month, fermentation ends and it is necessary to drain it from the sediment. And then check to taste and add sugar. The transparency and sparkle of the wine indicates its readiness.

All his life he grew grapes and made wine at his dacha. I drank young wine, 1-2 glasses at lunch; when I read about the properties of young wine, I was surprised, because some sources talk about its benefits, while others talk about its harm. The site correctly describes how to monitor young wine, I follow these rules, but I didn’t use sulfur dioxide. Tell me what are its pros and cons?

You can get rid of excess acidity in wine by adding chalk. You just need to take the clean one, which is sold for children, because a child can eat it. Construction grade is not suitable; there will be a cement taste in the finished wine. Crush the chalk in a mortar and pour into the wort, only gradually. If the grapes are sour, the reaction will be violent. Do not add soda. Chalk does not spoil the taste of wine, but soda does. And when adding soda to sour wort, half will go to the floor.

Making good wine is an art. You can’t count all the nuances: ripened grapes with a sugar content of at least 20% are required, the requirements for the material and sterility of the container are high, contact with air and the sun is undesirable for young wine. For wine stability, sugar is added: 100 grams per 10 liters. And you also need to put your soul into the business. The result is a wonderful sunny drink with unique healing properties. You just need to know when to use it in moderation.

Caring for grapes requires a careful approach from winemaking workers and deserves high trust and gratitude from the people.