How in Soviet period classified wines?
what now is on sale as wine at the price to ten and even fifteen dollars for a bottle 0,7 liters, it is hardly possible to call that. It in fact as spoke in Soviet period, “ bum wine “. Though a difference between that “ " home brew; and present essential.
Then " port; Three seven “ drunks and students drank: only ruble with a trifle. But these “ Three " axes; as now it is called, were made of natural wine materials, only some, nearly the fifth grade. Nobody diluted this wine water, added essence, fragrances and preservatives.
Were then plodovo - berry wines in bottles - “ shampanka “ on 92 kopeks, they were called “ faustpatronam “: plum, apple and other of rotten stuff. Most often they were the first alcoholic experience of school students and students. But it was the natural product not that present low alcohol drinks.
In 1979 we, students, drank young Georgian “ Saperav “ on 1,27 rub, Moldavian “ Fetyasku “ on 1,02 rub. On big holidays bought the Crimean branded muscat for 7,47 rub (in those prices). (While the price of cognac was same for a floor - liter - 7 rubles). For those times “ bum wine “ as the most sold drink, was more expensive than the real wine which was called “ kislyatiny “ - about 1,47 rub
Students then almost did not drink vodka, beer - occasionally and purely in the men`s company, and low alcohol drinks and was not trace. Therefore all my friends of those times use wine still, but nobody became an alcoholic.
Only then the ordinary intelligent person with a salary in 120 rubles could receive almost for nothing such knowledge for which to present young people “ sommelier`s le “ it is necessary to spread big money. By and large, the modern youth has nothing to compare taste of current imitations “ solar “ grape drink. Therefore they drink “ rum - " Coca; and beer: wine now very expensive.
Correctly in Russia forbade sale of Georgian wines, 90% from them in the market are fakes. The same situation and in Ukraine not only with Georgian wines. Only the one who remembers taste of wine of that Soviet period can understand that now sell to us. While it is a counterfeit or, as a last resort, diluted " now; nonsense “ the youth does not buy it from - for high cost. Advertizing brings up them on if it is possible so to speak, alcoholic “ fast food “: low alcohol drinks and beer. From it accustoming and dependence come much quicker.
Once the prince Golitsyn assured that he can provide all Russia with wine from the Crimean plants, if only relieve it of a vodka dope. To the state imperial, and then and Soviet it was unnecessary. It is heavy to refuse such vodka profits. And now the monopoly is one vodka stronger than care about health of the people.
All doctors and scientists, beginning from Asclepius and to Timiryazev, spoke about advantage of wine for health of the person. The glass of natural grape drink in day is not alcoholism. Well, let us assume, that for the Russian person it is not enough. But if it, we present, “ God forbid “ health will decide to care for the, it needs to know what wine should be drunk.
Current classification of wines is conditional. The matter is that now they are made generally not in accordance with GOST, and most often on TU (specifications). That is, it is authorized to break technology and a compounding, to add everything that popadya. Wineries even gather from - for a lack of natural raw materials to make drinks from dry vinmaterial. It " type; Invayta “: “ just add water! “.
However the part of present students as a result will leave to the world of big business and will be on the international banquets - buffet receptions to consume wine. They will not be prevented by knowledge, at least bases of classification which was accepted in the Soviet winemaking. Abroad it is slightly another.
So, champagne is divided into sweet (sugar to 10%), semisweet (7%), moist (5%) and brut (0%). There are still aerated sparkling wines which in the people are called " too; " champagne; but they are made on the accelerated technology, not for 3 - 4, and in three months.
Wines silent, that is without gas, share on table, fortified and flavored. Dining rooms happen various sweet too: dry (sugar to 0,2%, alcohol of 9 - 12%), semisweet (sugar - 3 - 10%, alcohol to 15%). And fortified in turn share on strong and dessert. Madeira, a sherry and port concern to the first. To the second - semisweet, sweet and liqueur: cahors wine, Tokai, Malaga, muscat. At cahors wine, for example, so-called “ square: 16 on 16 “ that is 16% of sugar and 16% of alcohol. And in liqueur - sugar to 32%. Flavored, generally are Vermouths of the " type; " Cinzano; and cheaper of the Hungarian production.
Those classical are not in the Russian and Ukrainian production. Is Moldavian of Soviet period “ Bouquet of Moldova “ and “ Morning " dew; but they ceased to be imported now. As at us in Ukraine speak, there is no demand.
So, for production of sweet wines grapes before fermentation are dried previously on bushes or in storages, and Malaga at first is maintained in barrels at high temperature, and then several years in cellars.
Crimean “ Muscat of a red stone “ - it is slightly tsitronny shade and a fragrance of mountain meadows. “ Black muscat “ - these are gentle tone of a field camomile. “ Pink muscat “ - delicate aroma of a tea rose. The sherry is a fine fruit bouquet with a soft taste of nuts. Classification here too conditional: the sherry, for example, is both dry and dessert.
It is better to use white table wines 2 - 3 - summer endurance, red - 3 - 4 - summer. Muscats - in 2 - 3 years, a sherry and Madeira - in 3 - 4 years.
And, at last, number Georgian wines from the book “ About tasty and healthy food “ 1954 of the edition. Then they were spilled in stocky bottles of the Soviet sample, but the neck was sealed sealing wax.
No. 1 “ Tsinandali “ (table white)
No. 3 “ Gurdzhaani “ (table white)
No. 4 “ Mukuzani “ (table red)
No. 5 “ Saperav “ (table red)
No. 8 “ Kakhetinskoye “ (table white)
No. 11 “ Chkhaveri “ (semisweet white)
No. 12 “ Tibaani “ (table white)
No. 19 “ Tvisha “ (semisweet white)
No. 20 “ Hvanchkara “ (semisweet red)
No. 21 “ Usakhelauri “ (semisweet red)
No. 22 “ Kindzmarauli “ (semisweet red)
No. 24 “ Ordzhalesha “ (semisweet red)
the List incomplete, but all this that was in that book. At least, favourite wines of Stalin are specified. Now on bottles of number do not put.
For the present there are in the market quite good Moldavian, Crimean and Krasnodar brands: inexpensive, from the real grapes. It is possible to manage to try that good wine means.
And eventually, maybe, someone from readers will manage to try the real Tsimlyansk champagne made “ on the old Cossack way “ - so rare and therefore expensive, amazing to taste that very few people heard about it, it is confident, even in that country where it is made - Russia.