To give health and a refreshing taste is only natural wine. Its main distinguishing features are lightness and pleasant disposition.
Most often, wine is served as an aperitif, and to it - light snacks: raw cheese, nuts, shrimp on skewers. In the course of the meal, you can continue by serving chicken or turkey meat (better - the fillet of a brisket) to white wine, as well as fish dishes and seafood. Red dry wine loves meat, cheeses are more poetical and more serious, vegetables with bright taste (for example, peppers or eggplants). But in general, to describe all the wines at once is not an easy task. After all, each wine has its own unique character, taste, aroma, even produced from one kind of grapes and one and the same technology.
The essence of natural table wine is that grapes, more precisely, grape juice, wander without a trace and without any interference in the process. Still they say: "wanders dry". And from that, only grape juice wanders or else the peel with pits (mash) is mixed, white wine or red depends. White dry wines are made from grape varieties such as Chardonnay, Riesling, Sauvignon, Feteasca. For the reds use pinot noir, saperavi, merlot. Hence the names of the wines obtained from them.
They also say that red is more useful . After all, it is in the skin that all the medicinal substances that later pass into the drink are concentrated. And to boast grape berries have: a lot of trace elements (potassium, calcium, magnesium, phosphorus, copper, iron), 30 amino acids, 8 of which are essential, vitamins C, B, P and PP. But the most valuable thing is that there are antioxidants that do not allow us to grow old before our organism, help to work the heart and blood vessels, raising the level of "good" cholesterol. By the way, the fact that the French like to miss a glass of good dry wine at dinner helps them cope with heart failure and heart attacks (it is proved by statistics), and also be always tightened and energetic. And this despite the fact that they are famous lovers of eating. And still they treat the wine. There is a whole science - wine therapy, which recommends drinking wine at reasonable doses, "prescribed" individually, and even injecting from its extract. Wine materials are used in cosmetology: in the form of baths and wraps, and oil from the bones of grapes is added to cosmetics.
Not many of us decide on home winemaking, rather go for a bottle of dry wine to the nearest supermarket. And here we can be trapped by a real disappointment if we accidentally buy a powdered wine. Do it not according to the traditional technology, but by evaporation of the wort and then dilution with water, alcohol, with the addition of flavors. Agree, the manufacturer is easier to add water, yeast and alcohol to the concentrate than to create natural wine. With such a drink you are unlikely to get poisoned, but this is not the taste, aroma, and the benefit is not the same.
To guard should and too obvious aroma.
You will need: 10 kg of apples, sugar (at the rate of 250 g per 1 l of juice).
Peel the apples from the core and cut them. Squeeze out the juice or, more precisely, the mashed potatoes (in any case it will be with the pulp), and insist it for 2-3 days, mixing the juice and exfoliating mash. Then leave him alone for a day. Collect the floating mash. Sugar add to taste. If sugar is put in less than 250 grams per 1 liter of juice, then the wine yeast will be processed without residue and dry wine (9-11 degrees) will appear, and if more (up to 400 g per 1 liter) - semisweet or sweet wine. Now the future wine is poured into a bottle, which can then be sealed, but not more than 4/5 of the volume, leaving room for foam. To strengthen fermentation, it is worth adding wine yeast. In the cork, you need to insert a gas pipe, the end of which is immersed in a container of water for 2-3 cm. As a result, you will see how the gas bubbles come out of the wine. If they do not last long, then the fermentation is over. At 120-22 ° C, it usually lasts 1-1.5 months.
Now gently drain the wine from the sediment in a sterile dry dish, seal it sealed and put on maturation and clarification for 2-4 months in a dark cool place. The longer it ripens, the tastier it turns out. You can add color, special taste, astringency by adding puree blackberry fruit, blackcurrant or strawberry puree, as well as cinnamon, cloves, coriander, cardamom at the initial stage into apple juice.