Green wine for the pieces. What is green wine and how to serve it. How to choose wine from Portugal

Before the spread of the word “vodka” in everyday life, the accepted names were: “bread wine”, “hot wine”, “smoked wine”, “green wine”, etc.; but even after the word “vodka” began to appear in official documents, vodka was named in trade statements and government acts, depending on the strength, as “hot, simple, table wine,” “foam,” “polugar.”

In the Polish language, in 1405 and 1437, the use of the forms “wodko, vodka” was recorded in judicial acts of the Sandomierz Voivodeship (meaning “small body of water”), in 1534 the word “wodki” was recorded with the meaning “distilled medicinal products”. The original meaning of the Polish “wódka” - “small water”, “water”, is similar to the meaning of the word “vodka” - “vodichka” in the Russian language of the Old Russian period and in other Slavic languages.

One of the earliest official Russian documents in which the word “vodka” is mentioned is the personal decree of Ivan V and Peter I “On the collection of duties on various wines and vodkas exported from overseas in efimkas, and with sugar in money, according to previous decrees” dated 4 (14) August of the year.

Back in the 18th century, vodka primarily meant vodka that was given additional taste, aroma (smell) or color with the help of herbs, berries or fruits. At the same time, colorless and “pure” vodka continued to be called wine even in the 19th century.

The modern understanding of the term “vodka” as purified ethanol diluted in water was established in the 19th century.

The emergence of production

The first information about distillation dates back to the 1st century and is mentioned in the works of Greek alchemists in Alexandria (Egypt). In the 11th century, Avicenna mentions distillation as a method for obtaining essential oils, but there is no historical evidence of alcohol distillation in Muslim countries during this period. The first definitive evidence of alcohol distillation dates back to the 12th century, at the medical school of Salerno, in Italy. Since the mid-19th century, rectification has been developed.

In Russian sources, strong drinks - the predecessors of vodka ("boiled wine", "perevar"), are mentioned in 1399.

Encyclopedia Britannica notes that vodka originated in Russia in the 14th century.

Until the 40-60s of the 18th century, vodka in Russia was made mainly from rye; by the middle of the 19th century, rye made up half of the raw materials for the production of vodka, later losing popularity to wheat and potatoes.

The myth about the work of D. I. Mendeleev on determining the optimal strength of vodka

In Russia, a varied mythology has developed around vodka. One of the myths connects the appearance of vodka with the name of D. I. Mendeleev on the grounds that his doctoral dissertation was called “On the combination of alcohol with water.” It is alleged that:

• While working on his dissertation, Mendeleev discovered certain properties of an aqueous-alcohol solution with an ethanol concentration of 43% by volume that had an unusual effect on a living organism;
• an aqueous-alcohol solution with a similar concentration can be obtained only by mixing parts by weight, not volume, of water and alcohol;
• Based on this data, Mendeleev developed a vodka recipe called “Moskovskaya Osoobaya” (later “Moskovskaya Osoobaya”), which was patented by the Russian government in 1894 as Russian national vodka.

In fact, Mendeleev did not participate in the creation or improvement of vodka. Only some of his works could later be indirectly used for the production of vodka:

• doctoral dissertation “On the combination of alcohol with water,” which studied the interaction of ethyl alcohol when mixed with water and the consequences of this interaction;
• An expanded translation of the German book “Theorie und Praxis der Gewerbe. Hand- und Lehrbuch der Technology v. Dr. Johannes-Rudolf Wagner" (in the Russian version "Technology according to Wagner"), published in Leipzig in 1858, the third issue of which (1862) was devoted to the production of grape wine, beer and alcohol.

Also in the works of D.I. Mendeleev there is no evidence that he studied the biochemical properties of alcohol-water solutions of various concentrations and the physiological effects of these solutions. In fact, Mendeleev’s work “On the combination of alcohol with water” relates to metrology.

The establishment of the traditional forty percent ratio of alcohol to water was the result not of Mendeleev’s research, but of the work of officials who rounded the value of the previously accepted standard for polugar strength to 38 degrees.

The issuance of a patent for “Moscow Special” vodka, according to the work of Boris Rodionov, was in principle impossible, since at that time this drink was called “state wine”.

The emergence of 40-proof vodka

The emergence of modern vodka

The technical revolution of the 19th century required the production of large quantities of almost pure ethyl alcohol, which was used in the chemical industry, medicine and the perfume industry. In response to this need, devices were developed that were capable of producing alcohol on an industrial scale with a strength of up to 96% with a very high degree of purification from natural impurities - the so-called distillation columns. In Russia they began to appear in the 1860s [ ] and were used mainly for the production of alcohol for export.

Russian vodka distillers, based on highly purified alcohol diluted with water, began to produce in small quantities the so-called “table wine”, which does not contain any additives, which can be considered technologically and in composition a prototype of modern vodka. The situation changed dramatically in the 1890s, when the Russian government decided to regain the monopoly on the sale of strong alcohol, which it had previously abandoned in the wake of reforms in the 1860s. One of the main arguments in favor of returning to the state monopoly was that the state assumed the obligation to sell only “pure wine,” that is, a mixture of rectified alcohol with water with virtually no natural impurities - esters, aldehydes and fusel oils. As a result, the monopoly was restored and gradually, starting on January 1, 1895, extended to almost the entire territory of the Russian Empire.

The development of a technology for producing “hygienically clean” wine was entrusted to a specially created Technical Committee, which included scientists M. G. Kucherov, V. V. Verigo and others. As a result, technologies for the production of modern vodka were created, which have survived practically unchanged to the present day. This alcoholic drink was called “state wine”.

International Arbitration 1978-1982

Vodka bottle for " three sixty two" USSR, Early 1970s.
Price 3 rub. 50 kopecks excluding the cost of dishes, 3 rubles. 62 kop. with the cost of the dishes

Pokhlebkin argued that in 1978, the Polish People's Republic appealed to the international arbitration court with a claim to recognize its exclusive right to the vodka brand. The basis for the claims was that in the former territories of the Kingdom of Poland and the territories of other states that are part of modern Poland, vodka was produced earlier than it began to be made in the Russian state, namely in 1540. This was confirmed by some historical documents that were attached to the claim. It was proposed to recognize the exclusive right of Poland to sell and advertise its product in foreign markets under the name “vodka”, namely, “Vodka wyborowa” (“Wódka wyborowa”). All other manufacturers in this case would be forced to look for another name for their products. In the Ministry of Foreign Trade, the claim of the government of the Polish Republic was perceived as a misunderstanding - an initiative of minor officials who did not realize that such competition weakens the socialist camp. Attempts at a pre-arbitration settlement failed, since Poland’s official position was as follows: there is a world market that has its own laws; all its participants obey them, and the interests of the socialist camp have nothing to do with it; if the Soviet side can prove its priority, the Polish Republic will not make any claims. At the Ministry of Foreign Trade, it was decided to find historical documents on which the position of the Soviet side in arbitration would be based. However, after three months, no evidence was found of the priority of vodka production in Russia. In Tsarist Russia this issue was not raised, since during the existence of patents Poland was part of the Empire. Appeals to the Institute of History of the USSR Academy of Sciences, the All-Union Scientific Research Institute of Fermentation Products Glavspirt of the USSR Ministry of Food Industry yielded nothing, the institutes refused to investigate the issue due to the lack of narrow specialists on this issue. A non-standard decision was made - they decided to turn to V.V. Pokhlebkin. According to Artur Tabolov, a conversation took place between him and the minister, in which the minister demanded proof that vodka was invented and first started to be made by the Russians. Pokhlebkin decided to refuse because he did not want to adjust the result of the research to the required decision, but agreed only after assurances that his research would be independent and there would be no pressure from the ministry, and that the result would be recognized as true, regardless of the priority of the invention. Three and a half months later, Pokhlebkin provided a manuscript from which it followed that in Poland vodka began to be produced even earlier than the originally stated date - around 1505-1510, however, in Rus' vodka was produced starting from 1431-1448, but no later than 1478 . This work formed the basis of the line of defense in the trial, and in 1982, by decision of the International Arbitration Court, the priority of vodka production in Russia was finally recognized. Vodka from the USSR has a slogan: “Only vodka from Russia is real Russian vodka.”

Newest controversies

The countries of the “vodka belt” that are members of the European Union vigorously oppose attempts to sell products based on grape raw materials under the name vodka. They insist that only drinks made from grain, potato and beet sugar have the right to be called vodka ( "vodka war").

In 2015, Russia won a lawsuit against SPI Group over the vodka brands Stolichnaya and Moskovskaya in the district court of Rotterdam. The trial lasted more than 10 years (since 2003). The litigation arose because in 1997, VVO Soyuzplodoimport sold the rights to a number of brands (43 Soviet vodka brands in total) to businessman Yuri Shefler. In 2001, such a sale was declared illegal by Russia and processes began to return the brands.

Properties of vodka and its production

Fortress

Taste

The taste of vodka, or rather the differences in this taste, are determined primarily by the type and amount of specific impurities (except ethanol and water) in various types or samples of vodka (also partly by its strength). It is argued that impurities are responsible for the bulk of the taste, which is imprecisely defined by the words "bitter taste" or "burning taste" in different varieties vodka; this is confirmed by the fact that varieties consisting of purer alcohol and water are at least much less bitter. Thus, to a noticeable extent, the mild taste of vodka is a criterion of its purity (although there are also impurities that somehow mask the bitterness).

Vodka can be produced with different aroma and taste. This vodka is obtained by adding to vodka with a strength of 40.0-45.0% various ingredients, chemical flavoring additives: thickeners, vitamins, stabilizers, etc. Flavorings can be red pepper, ginger, fruit aromas, vanilla, chocolate (without sweetener), cinnamon

• Economy: Vodka of this class is made from highly purified alcohol and is subjected to single filtration. Characteristic features are low price and minimally counterfeit-proof packaging, which leads to frequent counterfeits. Economy class vodka meets the quality standards accepted in Russia.
• Standard: Vodka of this class is made from alcohol of the “Extra” category and goes through several degrees of purification. There may be slight variations in taste depending on the brand.
• Premium: Vodka of this class is made from “Lux” or “Alpha” alcohols; not only the alcohol, but also the water is purified. The taste is particularly soft. Manufacturers pay special attention to packaging design and creating an advertising image of the product. As a rule, the bottle has several degrees of protection. Premium class vodka belongs to the class of elite alcoholic beverages.
• Super premium: Vodka of this class is not much different in quality from premium vodka; The main criterion for inclusion in this class is the price, justified by the uniqueness of the manufacturing process (for example, purification with gold or silver), rare components (for example, water from hard-to-reach springs), and the complexity of the packaging. Often (according to the manufacturer) they are produced according to a special recipe.
• Ultra-premium- a special class of vodka (not included in the main classes), positioned by some manufacturers as extraordinary in terms of the purity of the ecological selection of raw materials, water and technological process preparing the drink. Vodka of this class They first undergo a thorough tasting control and only after it, having received the approval of the master, they go into bottling.

Production technology

Rectified alcohol (volume ethanol content 96.0-96.3%), which forms the basis of vodka, is produced mainly from grain (Ukraine, Belarus, Russia), grain-potato (Russia) or potato (Poland, Belarus, Germany) raw materials . EU regulations allow the use of any food raw materials of plant origin (grain, potatoes, beets, etc.). Small quantities of barley, oats, millet, corn, buckwheat, and peas are traditionally added to the main grain component of the wort. [ ]

Water is the second most important component of vodka, the quality of which determines the taste of vodka. The best water is considered to be soft water from the headwaters of rivers, as well as from springs [ ] . Before mixing with grain alcohol, water goes through several stages of purification: settling, aeration, filtration through quartz sand. It should be completely transparent, colorless, with a minimum content of salts, it should not be boiled or distilled.

The technology for the production of vodka was developed by the Technical Committee under the Department of Non-Salary Fees in the 1890s and has survived almost unchanged to the present day. First, prepare a mixture of water and rectified alcohol, the so-called. "sorting". The sorting then undergoes mechanical filtration and filtration through activated carbon. In some cases, especially for premium vodkas, additional processing of the resulting product is carried out - milk, egg white, silver, etc.

GOST allows the use of numerous additives that improve the taste of vodka; Such vodkas belong to the class of “special vodkas”.

The finished vodka is bottled, corked and labeled. Nutritional value of 100 g of vodka - 235 kcal.

Quality and safety control is carried out using the chromatographic method, as well as by tasting.

Production volume

Every year, more than 4.6 billion liters of vodka are produced and sold worldwide, worth at least $50 billion. This drink accounts for approximately 20% of global spending on strong alcohol (in addition to vodka, international statistics include all alcoholic drinks stronger than 20% in this category of drinks: cognac and brandy, whiskey, rum, gin, tequila, liqueurs, absinthe, etc.) .

In monetary terms, the largest market for vodka is the United States. Russia takes second place. This is due to the significantly higher prices for spirits in the United States, as well as the population size.

Russian export and import of vodka according to the Federal State Statistics Service [ ] :

Use

The imperial decree of Alexander I of 1819 indicated the impossibility of clergy from selling alcohol in taverns.

The American way of drinking vodka either warm or diluted ( on the rocks), and without having a snack, is just as destructive for both the person and the product as, say, the habit of drinking yesterday’s champagne from a tea cup. The point of vodka is to quickly, in one shot, swallow the contents of a small glass (poured from a bottle that is constantly kept in the freezer), as if it were a breath of fire, and immediately, at the same second, have a very hot or very spicy snack, no matter what: mushroom, pickled cucumber, pickled peppers, salted fish, hot borscht, hot sausage in tomato sauce - it doesn’t matter. Virtuosos from the people do not snack, but snort - with black bread (only black!) or the sleeve of an old jacket, but this method is difficult to recommend to a country with good developed system dry cleaning, there will be no effect. It’s good to open your mouth wide and exhale, and tears should well up in your eyes; One of the participants in the feast will certainly say, turning his head: “It went well!” On the second!” The first glass should hit your nerves, there is an old saying about this: “The first is a stake, the second is a falcon, the rest are small birds.”

In the West, vodka is consumed both as a stand-alone drink and as a “neutral” alcohol, ideal for making cocktails.

Strong alcoholic drinks resulting from distillation quickly reach dangerously high concentrations of alcohol in the blood and pose a greater danger to human life and health than beer and wine. The exceptional severity of the alcohol situation in Russia is explained by the combination of the traditional commitment to this drink in northern countries with the lack of a clear alcohol policy of the state.

In countries where the most popular drinks are wine or beer, even high level alcohol consumption is not accompanied by catastrophic consequences. This is evidenced by the experience of not only France, Portugal, Germany, Austria, but also the post-socialist Czech Republic, Poland, Armenia, and Georgia. But in all countries of the vodka belt, without exception, there is a severe complex of alcohol problems: excess mortality leading to the extinction of the nation, degradation of the social environment, an increase in crime, etc.

In some cases, when preparing cheap varieties of vodka, no purification is carried out at all; the mixture of alcohol and water is blended with various artificial additives (Alcosoft, glycerin, soda, etc.), which mask the taste of the drink, making it soft. The harm to the human body who has taken such a product increases many times due to exposure to toxic impurities (etheraldehyde fractions and other fermentation by-products). [ ]

A single dose of 400 grams of undiluted ethyl alcohol (95-96%) is a lethal dose for the average person (death occurs in 30-50% of cases). Drink in a short time lethal dose in the form of a liter of vodka or moonshine is quite possible, but in the form of 4 liters of wine - extremely difficult, in the form of 10 liters of beer - almost impossible. This also applies to smaller doses of alcohol. Half a liter of vodka or moonshine is a dose that can lead to stroke, cardiac arrest, death from injury - consequences inappropriate behavior.

Regular consumption of vodka inevitably leads to diseases internal organs(cirrhosis). Initially, deep-seated damage to the body manifests itself in the form of hangover syndrome. The most common causes of death for alcoholics include heart attack, stroke, cirrhosis of the liver and cancer. Ethyl alcohol has a negative effect on the reproductive system, affects the development of the fetus, and increases the risk of pathologies.

Significant alcohol consumption in the Russian Federation, caused by various reasons, increases the contribution of this cause to injuries, occupational diseases, accidents, etc.

In order to prevent injuries and occupational diseases, the state allowed the employer to compensate part of the expenses incurred in improving work through his contributions to the Social Insurance Fund (up to 20%). According to the Fund, part of the funds received by employers as part of such support is spent on the purchase of breathalyzers - about 11.2 million rubles in 2014.

In the Armed Forces of the USSR

• A municipal museum of the history of Russian vodka opened in Uglich in 1998. The museum presents moonshine stills, the first machine for bottling wine and vodka products, vodka of the Soviet period, gifts - vodka from different countries world, CIS cities. On the shelves of the museum you can see alcoholic products from 96 Russian distilleries. A special place in the exhibition is given to factories with 100 years of experience. Also, the Uglich land is the birthplace of Pyotr Arsenievich Smirnov, the famous “vodka king” of Russia, supplier to the Supreme Court since 1866.
• In Smolensk, the Russian Vodka Museum opened in 2003. The museum is located on the site of the Pyatnitsky water gate of the Smolensk fortress wall, blown up during the French retreat in 1812. A little more than half a century later, in 1865, a church was erected in their place in the name of St. Tikhon of Zadonsk. This building now houses the Smolensk Museum of Russian Vodka. Its exposition includes the most important and key points formation and development of distillery business in Russian state. The pride of the museum are bottles of drinks produced at the distillery of the Smolensk merchant of the 1st guild P. A. Machulsky. It was located five kilometers east of Smolensk in the town of Piskarikha and at the end of the 19th century produced up to 45 thousand buckets of alcohol per year.
• On April 4, 2008, in Malinovka, on the territory of the Prime distillery, the “First Ukrainian Vodka Museum” opened. The exhibition includes: glasses, unique hand-poured decanters, moonshine stills, old and new bottles, souvenirs, labels, posters, etc. There are more than 1000 exhibits in total.
• In 2008, the Vodka Museum opened in Amsterdam, on the central tourist street Damrak.
• Moscow has the Museum of the History of Vodka, which until October 2006 was located in St. Petersburg; in 2008, after reconstruction, an updated exhibition called the Museum of Russian Vodka opened in St. Petersburg.
• In Moscow, on the territory of JSC Moscow Plant Kristall, an exhibition hall has been opened in which a large number of different exhibits and items on the history of the development of vodka in Rus' are presented. Many of the items on display are priceless and clearly represent the bourgeois life of the 17th-19th centuries. The exhibition halls, covering an area of ​​800 m², clearly show the history of the development of vodka in Russia, the production technology of the national drink and the traditions of the Russian feast.
• In Tyumen, on the territory of the Benat plant, the Museum of the History of Siberian Distilling was opened in 2008. The building, built in 1908, in which the museum is located is located in a historical place. The museum is designed in the Russian Art Nouveau style. The main focus of the exhibition is on three local enterprises - the Zavodoukovsky distillery, the Tyumen vodka plant and the Benat distillery.

Records

See also

Notes

1. Water containing mineral and organic substances established by regulatory documents for the production of alcoholic beverages, prepared by the following methods: softening, demineralization, deodorization, desalting, deferrization and/or filtration drinking water(GOST R 52190-2003. Chapter 2, paragraph 5)
2. GOST 18300-87 “Rectified technical ethyl alcohol. Technical conditions".
3. GOST R 52190-2003 “Vodka and liquor products. Terms and definitions".
4. Piotrovsky, Semyon Raimundovich. A collection of guides containing 270 recipes for preparing vodka, tinctures, liqueurs, liqueurs, casseroles, wines, cognac, rum, apple cider and wine from fresh berries at home. - Klimovichi: type. br. Kreindlinykh, 1898 Archived copy from March 28, 2016 on the Wayback Machine
5. KRPS -Oficjalna strona - Historia produkcji wódek w Polsce (undefined) (unavailable link)(September 30, 2007). Retrieved February 6, 2018. Archived September 30, 2007.
6. Simpson S. History and Mythology of Polish Vodka: 1270-2007 // Food and History. Revue de l'Institut Européen d'Histoire de l'Alimentation. - 2010. - Vol. 8, No. 1. - P. 127.
7. Pokhlebkin V.V. Part 2 Chapter 2 “Terminology of bread wine from the middle of the 15th to the middle of the 19th century” History of vodka
8. 1037.- August 4. Personalized with the Boyar verdict. On the collection of duties on various wines and vodkas exported from overseas in efimkas, and on sugar in money, according to previous decrees (undefined) . August 4 (14)
9. Forbes, Robert James. A short history of the art of distillation: from the beginnings up to the death of Cellier Blumenthal. - BRILL, 1970. - ISBN 978-90-04-00617-1.
10. Sarton, George. Introduction to the history of science (undefined). - R. E. Krieger Pub. Co., 1975. - P. 145. - ISBN 0-88275-172-7.
11. Vodka (English) - article from Encyclopædia Britannica Online. Retrieved February 8, 2018.
12. Pokhlebkin V.V. Part 2 Chapter 1 “Creation of a Russian type of bread wine (vodka)” History of vodka
13. A. Yu. Pidzhakov. Stages in the history of legal regulation of winemaking and wine drinking in Russia // Selected works. Legal Center Press, 2010. P. 257.
14. Pryzhov I.G. The history of taverns in Russia in connection with the history of the Russian people. 1st ed. 1858. p. 48-49
15. A.A. Zimin, Ya.S. Lurie. Messages of Joseph Volotsky. - USSR Academy of Sciences, 1959. - P. 238-239,285.
16. Tishchenko V. E., Mladentsev M. N. Dmitry Ivanovich Mendeleev, his life and activities. University period 1861-1890 (Scientific heritage. T. 21). - M., 1993. - P. 246.

It is considered port wine, despite the fact that its production volume barely reaches 6% of the total amount of wine produced in the country. No less than the usual port wine, the Portuguese are proud of their national green wine, Vinho Verde. It accounts for an impressive quarter of Portugal's total wine production, and 15% of the country's vineyard area is occupied by grapes for the production of this green wine.

The historical region of Vinho Verde is considered to be the area between Douro and Minho, divided into 6 subregions: Monsau, Penafiel, Lima, Basto, Braga and Amarante.

The grapes for Vinho Verde are harvested early, fermented quickly, and the wine itself is drunk young. It quenches thirst well due to the pleasant sourness in taste and slightly noticeable natural sparkling, and the low alcohol content makes it light and drinkable.

Vinho Verde fits perfectly fish delicacies and seafood dishes, which is relevant for Portugal, which is located in the grip of water between the Atlantic Ocean and the Mediterranean Sea.

High-acid varieties with medium sugar content and low pH levels are best suited for making Vinho Verde.

For white Vinho Verde, the varieties Alvarinho, Loureiro, Trajadura, Arinta, Azal, Avessa are used, and for the production of red samples of green wine, Vinhao and Burrasal grapes are best suited.

The unique Portuguese wine classification systematizes all wines by age and degree of ripeness of the grapes at the time of harvest, distinguishing two large groups - green and ripe wines, but even wine critics sometimes confuse the green white wine from Alvarinho with its mature varietal counterpart from the subregion of Monsau and Melgaço.

Among the best green wines are Palácio da Brejoeira, Soalheiro primeiras vinhas and Muros de Melgaço.

Softer white green wines are exported, while the rough red Vinho Verde remains domestically. Locals drink these hard and tart red green wines not from traditional glasses, but from porcelain bowls called malga. Along the edges of such bowls, the wine effectively foams with a beautiful, airy, bright pink head.

Green Portuguese wine is made using ancient technology according to regional traditions and is a completely natural product, created without artificial additives.

Our readers asked us to talk about Vinho Verde (or “green wine” as some call it).

The Portuguese phrase Vinho Verde literally means “green wine”, but there are several nuances.
This phrase is used as a proper name for the wine region in the very north of Portugal, in the historical province of Minho.

Map of the Vinho Verde region

Most of the wines produced are white from local grape varieties - Loureiro, Alvarinho, Trajadura, Arinto and others. But these wines have one small feature, which is related to the climate of the region.

The north of Portugal, like the north-west of Spain, is a geographical area that has a special climate, unlike the rest of Spain and Portugal - the influence of the Atlantic Ocean is extremely high here, air masses coming from the ocean to the land carry a huge amount of moisture. Therefore, the level of precipitation here is incredibly high - 1500-2000 millimeters of precipitation falls here annually, mainly in the form of rain. In St. Petersburg, for example, only 700 millimeters of precipitation falls per year. In such a climate, with the onset of autumn rains, the ripening of berries stops, they begin to rot, and rot, mold, and other diseases bloom on them. fungal diseases. Therefore, historically, grapes were harvested here quite early, before the onset of the rainy season. And they made wine from it.

Grapes harvested early have a fairly high acidity and low sugar level, so the resulting wines were light in body, quite acidic, with low alcohol. They were often bottled with incomplete fermentation and sometimes the wines had a slight “residual” carbonation. There were and are in this region completely fermented dry wines and even aged wines. However, it is “live” wines that are considered characteristic style wines from the Vinho Verde region.

To protect their own rights to use the name of their wine-growing zone on labels, so that winemakers in other places do not pass off their wines as wines from the Vinho Verde region, winemakers organized a committee to monitor compliance with the geographical zone and the rules for the production of wines with the designation Vinho Verde on the label. Was compiled full list territories in which winemakers have the right to produce wine and write this phrase on the label, as well as a list of permitted grape varieties that can be grown and used for wine production, permitted rules of agricultural technology and vinification, rules for label design and some other parameters. In 1973, this decision was recognized internationally. As a result, today those winemakers who follow all these rules and pass the appropriate checks in all respects have the right to the “cherished” phrase on the label.

Among the many varieties of wines, there is one special one, produced only in Portugal, it is called green wine. Moreover, the grape variety does not play a special role, and the wine itself can have not only green, but also other colors, for example, white, pink or red. About this interesting drink and what A.S. has to do with it. Pushkin, I will tell you further.

Green wine(Portuguese name “vinho verde”, pronounced “Vinho Verde”) is a young low-alcohol (alcohol content 9-13%) sparkling wine with a sour taste. Made in northwestern Portugal between the Douro and Minho valleys.

The drink is an important Portuguese export. In terms of profitability, green wine is second only to the well-known national alcoholic drink -. This variety of wine first appeared in the 12th century. Green wine is also used to make vinegar, wine spirit, and the strong Portuguese alcoholic drink Bagaceira.

The name “green wine” means young, fresh, not yet ripe. This has nothing to do with green grape varieties. English version The name “new wine” conveys its essence much more accurately, that is, new, recently made.

How to drink green wines

Green wine has a fruity taste and quenches thirst well; it goes well with light snacks: salads, white meat and seafood. Before serving, the drink is cooled to 8-10°C.

The quality of green wine does not improve over time, so an opened bottle should not be stored for long. After a few hours, the carbon dioxide will evaporate, and the wine itself will lose its original taste and aroma.

This type of wine is suitable for any occasion: from noisy parties to romantic dinners for two. It tastes somewhat like champagne, but for our area it is much more exotic than a drink from the Champagne region. If you want to surprise guests or a loved one, then instead of champagne you can buy green wine. This sparkling drink will suit any table.

It is interesting that Pushkin’s “The Tale of the Dead Princess” also mentions green wine, but it has nothing to do with Portuguese winemakers. The old Russian expression “green wine” means wine made from cereals; it was also called “bread wine”. Simply put, this is the ancient name for moonshine. The princess in the house of seven heroes refused to drink moonshine.

Green wine known since ancient times. The first mentions of it date back to the 1st century BC. However, it is still considered a curiosity in many countries.

No other alcoholic drink is associated with so many myths and misconceptions.

Green wine has been produced for several centuries in the only place on the planet - in the valley of the Douro and Minha rivers (northwest Portugal):

• This area is called Vinho Verde (Vinho Verde), that is, translated into Russian, “Green Wine”.
• Here this drink is considered a “trick” and the pride of local winemakers, and its daily consumption has long become a national tradition.
• More restrained and soft varieties of Vinho Verde are supplied to other countries (mainly England, Germany and Sweden).

In fact, green wine comes in white, yellow, burgundy or pink color with light straw tones.

Reference! Its unusual name does not imply the color of the drink, but the very short term his excerpts. This wine is ready for consumption within a year after the grapes are harvested. The British call it “new wine” (new, young wine), and this name better reflects its characteristics.

Vinho Verde is a young semi-sparkling wine characterized by a low sugar content (from 4 to 30 g per liter) and alcohol (no more than 9-13%). For a long time it was carbonated in a natural way(as a result of fermentation).

This often led to cloudiness of the drink and significantly increased the cost of its production. Nowadays, producers artificially enrich wine with carbon dioxide, which gives it a slight sparkling quality. A small sediment often forms at the bottom of the bottle.

Green wine tastes like champagne, but due to the lower gas content, it feels more tender and soft:

• Fruit and floral shades are more pronounced in it, but the taste is a little sour and tart.
• Vinho Verde can be made from any grape variety, and each of them affects the characteristics of the bouquet. This should be taken into account when choosing a drink.
• Thus, green wine can be not only dry, but also semi-sweet (if sweet grape varieties are used).
• Usually, white grapes Arinto, Azal, Loureiro, Avessa and other high-acid varieties are chosen for its production.

Reference! It is believed that young Vinho Verde not only refreshes and tones the body, but also has a beneficial effect on digestion.

It is produced mainly in bottles original form(authentic high “flutes” made of bluish opaque glass). It is these bottles that allow you to properly store this drink, correctly reflecting light and helping the wine ripen and develop.

Special attention deserves what Vinho Verde, being an important part of Portuguese culture, is still made today traditional methods. This natural product, produced from selected grapes without artificial additives. The cost of the drink is relatively low, and this makes the production of counterfeits unprofitable.

The wines of Portugal, including green wine, are described in the video:

How to use?

Vinho Verde does not get better over time; it is recommended to use it as early as possible. Before purchasing, you need to check the manufacturing date. It is better to avoid purchasing green wine that has been sitting on the store shelf for too long. Its quality and taste may disappoint. Verde is usually purchased and used within the first year after blockage.

In an open bottle, Vinho Verde fizzles out within a few hours, losing its unique taste and aroma. You need to drink it not only fresh, but also chilled to 8-10 degrees.

What to use with:

1. This sour drink goes well with white meats, cheeses and seafood.
2. He will be a wonderful addition to light snacks, sushi and salads with spicy sauces.

In its homeland, Verde is considered a soft drink, perfectly refreshing and quenching thirst.

This summer wine is a good choice for picnics and country walks in hot weather. It often serves as an exotic substitute for champagne, emphasizing the uniqueness of any event.

For green varieties, there are unusually shaped wine glasses (usually wider).

In them, the drink reveals its tropical bouquet better and looks more impressive(pale pink or creamy foam appears, flavor shades become deeper and more complex).

In Portugal, such glasses are replaced by porcelain bowls (malgas), which are traditionally used only for green wine.

Popular varieties

Verde varieties are divided into red and white. All of them have a short aging time and are made from different types Portuguese grapes. It is distinguished by a sour taste and an extremely late ripening period (where the tradition came from - producing wine from slightly unripe raw materials).

Now there are twice as many white varieties produced as red ones, and they are more common. The most popular are:

• Trajadura,
• Azal,
• Avesso,
• Loureiro.

These wines are characterized by a weightless, elegantly balanced bouquet with sparkling citrus notes.

They taste quite exotic, but very soft and harmonious.

While the red varieties are so hard, tart and thick that they are in demand only in their homeland. The most common of them:

• Vinhao,
• Burraсal.

The exception is varietal wines from Alvarinho. They come from the same area (hence why they are often labeled "Vinho Verde"), but are classified as mature wines. Alvarinhos have completely different qualities, undergo thorough aging and only get better over the years. Their cost is usually 8-10 times higher than that of real Verde.

The best varieties of Verde are Palacio da Brejoeira and Muros de Melgaco.

Price in stores

You can buy green wine in any large specialized markets and online stores (Wine Butik, Diamond, Wine Gramota, simplewine.ru).

In Russia, the choice is not very large, but the following are in great demand:

1. Toucas Vinho Verde DOC (Tokash DOK), white semi-dry – from 564 to 580 rub.
2. “Azul Portugal” Vinho Verde (Azul Portugal), dry white – from 583 to 590 rub.
3. Santola DOC Vinho Verde (Santola DOC), white semi-dry – from 609 to 647 rub.
4. Gazela (Gazela), white semi-dry - from 640 to 746 rub.
5. Quinta do Portal Trevo Branco (Quinta do Portal Trevo Branco), white dry – from 702 to 755 rub.
6. Anselmo Mendes Muros Antigos Alvarinho (Alvarinho Muros Antigos), white semi-dry - from 1286 to 1399 rubles.
7. “Casal Garcia” Branco (“Casal Garcia” White), semi-dry – from 650 to 1038 rub.

Attention! Connoisseurs of Vinho Verde prefer to purchase it in Portuguese online stores. The choice there is incomparably greater, and the wines presented are always younger. The average cost of Vinho Verde varies there from 2 to 4 €.

Watch the video in which a professional sommelier explains how to choose the right wine in a store:

There is a misconception that green wines are a low-quality product made from unripe grapes, and therefore do not deserve the attention of true connoisseurs. For this reason, many manufacturers do not use the “Vinho Verde” marking in their names. It is replaced by the indication of the region (Vinho Regional do Minho - Regional Wine from Minho).

However, regardless of the name, Verde will always be an interesting alternative to the usual mature wines.