Vinho Verde – young, green. Green wine from Portugal The myth about the work of D. I. Mendeleev on determining the optimal strength of vodka

Wine is one of the oldest drinks known to mankind, rightfully a sign of the existence of civilization. Winemakers different countries have long been fighting for markets and recognition of connoisseurs of this noble drink. Already familiar to the average consumer is a wide selection of white, red, rose and other types of wines presented in specialized stores.

But in last years In addition to the usual varieties, green wine espiral, produced in Portugal, began to appear and gain popularity. In this article we will try to dispel the myths that shroud these opinions and answer the question - what color is “green wine”?

History of the origin of green wine

The name Vino Verde, which means “green wine,” is just the name of a territory in the northern part of Portugal. Some wine lovers believe that green sparkling wine is made from unripe grapes, while others believe that the name of this wine variety is associated with the color of the landscapes in the Portuguese wine region.

The first mention of green wine dates back to the 12th century. Since the birthplace of this wine is the Portuguese northern region, namely the valleys between Douro and Minho, the harvest from local vineyards sometimes drags on until October. This is due to the peculiarities of the weather conditions of this area, namely a cooler and more humid climate. This means that there is some truth in the prevailing opinion that “green wine” means made from raw materials with a high percentage of acidity.

The name “green” in this case does not mean color at all, but rather a young, unripe wine. Thanks to this feature, such low-alcohol sparkling wines with a characteristic sour taste are distinguished into a separate class, which makes up a significant part of the export of alcoholic beverages in Portugal and is several times higher than the volume of exported red wines.

The raw materials that go into making green wine must meet many parameters:

• air quality in the area where grapes grow;
• degree of maturity of the bunches;
• ambient temperature.

Producing regions

Green wine Portugal

Portuguese green wine in most restaurants in this country is included in the wine lists of establishments as a separate category of wines. Thus, restaurateurs try to ensure that these wines do not get lost among the others (red or white) and attract the attention of visitors. There is an opinion that it is thanks to green wines that Portugal has long held the palm among countries exporting wine products to world markets.

In Portugal, green wine is also used for:

• obtaining vinegar;
• wine alcohol;
• traditional strong national drink called “Bagaceira”.

Green wine Georgia

Green wines produced in Georgia are very popular among fans of this drink, but unlike Portuguese ones, Georgian green wine has a truly yellow-greenish tint. This is a mature wine with characteristic taste.

The wine is light and fresh, but it is very important to serve the drink chilled. The peculiarity of wine is that it does not improve over time, so it is not stored for a long time and is consumed new.

Features of green wine production technology

First important process In the technology of making green wine is the timely harvest of grapes. The difficulty is to allow the grapes to reach the desired degree of ripeness, but at the same time have time to pick the grape bunches before the start of the rainy season, since the moisture content of the raw material is very important.

In addition, winemakers are very careful to ensure that no infection gets into the harvested grapes, so they use only berries with intact skins to make wine. The places where wine is prepared are usually protected from strong odors so that the drink being prepared does not absorb them and change its unique subtle aroma.

Fermentation of grape juice occurs in two stages. Moreover, after the end of the second, a little carbon dioxide remains in the wine, which remains in it even after bottling. It is its presence that gives the wine a slight sparkle.

Some green wine producers prefer to simply add carbon dioxide to the wine in order to prevent uncontrolled fermentation processes as ambient temperatures rise, which lead to cloudiness of the drink and the appearance of sediment in the wine.

Green wines have a particularly light taste and low alcohol content.

Taste and bouquet

Green wines have a particularly light taste and low alcohol content. These wines quench your thirst well and differ from others in a pleasant fruity taste. They are recommended to be consumed within a year from the time of production, since green wine loses its taste when stored for a long time.

Green wines have a harmonious balance of sweetness and acidity, and the slight tingling sensation of young wine enhances the feeling of coolness and freshness.

What is green wine served with?

Green wine, which has a light taste and aroma, goes well with:

• with seafood;
• light salads;
• white meat - chicken or turkey.

Often, in order to emphasize and complement the piquant taste of soft or semi-soft cheeses, they are also served with slightly chilled (up to 8-10 degrees) green wine. They drink green wine even in the evening, since in the morning after drinking it they usually do not suffer from headaches.

The liquid was used exclusively for medical purposes, since the Koran prohibits the consumption of alcohol. In Europe, the first distillation of an alcohol-containing liquid was made by the Italian alchemist monk Valentius.

Vodka in Russia

Vodka and Mendeleev

It has become fashionable to mention the work of D. I. Mendeleev, who on January 31, 1865 defended doctoral dissertation“On the combination of alcohol with water”, dedicated to the theory of solutions based on studies of an aqueous solution of alcohol. This work was part of Mendeleev’s research on the theory of solutions; he carried out similar work on sulfuric acid and other substances. Opinions differ about the conclusions of this dissertation. Some argue that in this dissertation D.I. Mendeleev proposed an alcohol content of 40° in vodka as ideal from the point of view of drinking. According to authoritative information from the “Museum of the History of Vodka” in Moscow, Mendeleev was not looking for the ideal strength of vodka. To create alcohol-containing solutions, he used the method of mixing by weight, while usually vodka (25-60°) was obtained by mixing by volume. The “standard” then was considered to be 38.3% strength (half gar), but this number was rounded to 40% to simplify the calculation of the alcohol tax. According to I. S. Dmitriev, director of the D. I. Mendeleev Museum-Archive at Leningrad State University, Mendeleev was not at all interested in the concentrations of alcohol solutions characteristic of vodka and did not try to determine the optimal strength of vodka. The data on this concentration range in his thesis were taken from earlier work by the English chemist J. Gilpin. Mendeleev himself studied solutions of higher concentrations. He also did not find any special physicochemical properties in ethanol solutions with this concentration and did not isolate them separately. Moreover, Mendeleev did not drink vodka, but preferred dry wine. His statement about vodka as a source of funds for the state treasury is known: “Is it really possible that our situation is such that in a tavern, state-owned or private, we should see salvation for the economic life of the people, that is, Russia, and in vodka, and in ways of consuming it to look for an outcome for improvement current state affairs of the people and state?

The emergence of 40-proof vodka

From the report of I.V. Stalin at the XIV Congress of the CPSU (b)

“By the way, a few words about one of the sources of the reserve - about vodka, our Russian vodka. There are people who think that socialism can be built with white gloves. This is a grave mistake, comrades. If we have no loans, if we are poor in capital, and if, in addition, we cannot go into bondage with the Western European capitalists, we cannot accept the enslaving conditions that they offer us and which we rejected, then one thing remains: to look for sources in other areas. It's still better than enslavement. Here you have to choose between bondage and vodka, and people who think that it is possible to build socialism with white gloves are sorely mistaken.”

Recent vodka production

Vodka bottling conveyor

Russian exports and imports of vodka over the past few years according to the Federal State Statistics Service, million dollars:

	2001	2002	2003	2004
Export	37,8	47,5	53,9	26,5
Import	8,1	11,9	20,9	45,5

Vodka production and quality

Production technology

Vodka is produced by diluting ethanol with purified water. In some cases, certain additives are added to vodka, then the finished product is bottled, sealed, and labeled.

Quality control

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

"Taste of Vodka"

Alcohol (including vodka) culture is the main source of Russian excess mortality. Strong alcoholic drinks, resulting from distillation, contribute to the rapid achievement of dangerously high concentrations of alcohol in the blood and pose a disproportionately greater immediate danger to human life and health than weak drinks proven over thousands of years, such as beer and wine.

In countries where the most popular drinks are wine or beer, even high levels of alcohol consumption are 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 alcohol 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, growth of the prison population, etc.

A single dose of 400 grams of ethyl alcohol is a lethal dose for the average person (the probability of death is 30-50%, but greatly depends on the degree of “training”). It is quite possible to drink a lethal dose in the form of a liter of vodka or moonshine in a short time, but in the form of 4 liters of wine it is extremely difficult, in the form of a bucket of beer it is almost impossible. This also applies to smaller doses of alcohol. Half a liter of vodka or moonshine is a rather dangerous dose that can lead to stroke, cardiac arrest, death from injury, and the consequences of inappropriate behavior. On the other hand, a dose of half a liter of vodka, taken over 2-3 hours by a tolerant or “trained” person, especially in the presence of a plentiful snack (preferably hot), can moderately affect the quality of thought processes, that is, alcohol intoxication in such a person expressed in mild form. The daily dose tolerated without serious consequences for the body (according to the experience of long celebrations, weddings, fishing trips) for individual consumers can exceed 1.2 liters. However, frequent, sometimes daily, consumption of vodka in large quantities inevitably leads to diseases. internal organs(cirrhosis of the liver). Initially, deep-seated damage to the body manifests itself in the form of hangover syndrome. Among the most common reasons death of an alcoholic - heart attack, stroke, cirrhosis of the liver.

The idea that, due to its high degree of purification, vodka is less likely to cause a hangover than an equivalent amount of pure alcohol in pure alcohol content, is a scientifically unfounded misconception.

Vodka museums

• 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 Russian Vodka Museum opened in St. Petersburg

Varieties of vodka

Other

• In 1977, Poland claimed the rights to the invention of vodka and therefore the exclusive use of the term for its vodka products. William Pokhlebkin, who was consulted, managed to prove that vodka appeared in Poland even earlier than claimed, but in Russia another 100 years earlier than in Poland. As a result, international arbitration rejected Poland's claims.
• In modern French, a double spelling of the word “vodka” has been noticed: wodka- for Polish and vodka- for Russian.
• The calorie content of vodka is 235 kcal per 100 grams.
• From August to November 2004, an illegal “vodka pipeline” operated on the border of Estonia and Russia.
• There is a substantiated version of the origin of vodka (moonshine) from the Vyatka land, which was an independent territory until 1459. Local residents, Votyaks, were famous for their artisanal distillation of cheap, tasteless mash made from food waste into a drink called “kumyshka” (from the similarity of the cloudy appearance of this weak moonshine to kumys). It was prepared (of course, for ritual practice) using three ordinary vessels (a cauldron, a basin and a dish) nested inside each other. Similar accessories for a home distillery are listed in the will of a wealthy Vyatchan citizen in 1574. There is other evidence in favor of such a hypothesis; it was even generally accepted at one time, but after Pokhlebkin’s work (by the way, it has long been outdated) it was forgotten.

Computer games

see also

Notes

External links

• “Vodka on the fronts of the Great Patriotic War” (from the book: Yu. Veremeev, “Anatomy of the Army”)

Literature

• Pokhlebkin V.V. History of vodka. ISBN 5-227-00582-6
• Dmitriev I. S. National legend: was D. I. Mendeleev the creator of Russian “monopoly” vodka? // Questions of the history of natural science and technology, No. 2, 1999.
• Bondarenko L. B. From the history of Russian alcohol testing. // Questions of the history of natural science and technology, No. 2, 1999.
• GOST R 52190-2003. Vodka and alcoholic beverages. Terms and Definitions.
• GOST R 52192-2003. Liquor products. General technical conditions.
• GOST R 52194-2003. Vodkas and vodkas are special. Liquor products. Packaging, labeling, transportation and storage.

(DOC) of Portugal within the boundaries of the Minho region (IGP Minho) in the north-west of the country. Famous for its light white and rose low-alcohol wines with noticeable residual carbon dioxide.

The main white varieties: Arinto, Loureiro, Trajadura, Alvarinho aka Albariño.

Red: Azal Tinto, Vinhão, Espadeiro

Learning to understand wines

The first thing to understand about Vinho Verde (“Green Wine” literally translated) is that it’s not about the color of the drink, but about the tradition of drinking it young. And this applies, among other things, to local reds (which, by the way, are quite harsh).

It is noteworthy that the color of white “green wine” is just yellowish, even when just made. And this is another sign that you need to drink it immediately. The most stupid thing to do with Vinho Verde of any color is to leave it for next year.

It should be noted that this does not apply to all green wines, since Vinho Verde is not a type of wine, but a region. But the lion's share of the region's exports is represented by wines of this particular style. About exceptions - below.

Features of Green Wine

A distinctive feature of “green wine” is its light sparkling quality, which was traditionally formed in local wines during the so-called malolactic fermentation, which usually takes place in the final phase of alcoholic fermentation. For Vinho Verde, this has become a trademark.

However, most modern winemakers prefer to interrupt fermentation with sulfur dioxide before the start of malolactic acid, and then add carbon dioxide themselves before bottling. They explain this by saying that this way the bouquet and freshness of the “green” wine are better preserved. And carbon dioxide is a tribute to the style of the region.

White Vinho Verde is characterized by a very fresh taste and a cheerful citrus-floral bouquet. The strength fluctuates around 10%. These qualities make it an ideal summer wine.

Red Vinho Verde may discourage a lover of traditional European fine wines with its wild character, reminiscent of home winemaking products. However, the region does not rely on it for export, and it is not often found on shelves abroad.

Grape varieties

For red and white wines, the DOC Vinho Verde laws establish lists of “permitted” and “recommended” varieties.

There are, of course, more permitted. In practice, each of the nine sub-regions of Vinho Verde specializes in some of its favorites. For example, Monção - on white wines from Alvarino (albariño), Amarante - on red wines from Vignau.

Winemaking in the region

Green wine isn't the only thing here. The landscape of most of Minho is covered with lush greenery. And grapevines grow in almost every yard. The average size the farm does not exceed a couple of hectares. But the signature feature of the Vinho Verde vineyards is not their modest size, but their non-trivial vertical orientation. The density of agricultural plantings here is such that many winegrowers grow their vines from the bottom up along high pergolas and even along telegraph poles and trees.

The famous Douro River (Spanish: Duero) crosses the southern part of the Minho region on the last leg of its long journey from Spanish Castile y Leon. Through its waters, the country's most famous wine, Port, is delivered from the Douro vineyards to the ports of Porto. And it is impossible to imagine wines as different in style as Port and Vinho Verde.

The historical province of Minho roughly coincides with the Vinho Verde wine-growing area, which starts from the river of the same name (Minho), separating the north of Portugal from Spain, and then extends south to the city of Porto.

Vinho Verde is Portugal's most prolific DOC (appellation). At the same time, it is perhaps the most difficult for winemaking.

Unlike many other regions of the country, it is not protected by mountain ranges. The close proximity of the Atlantic creates a moderately cool, humid climate, which, on the one hand, contributes to high productivity (significantly higher than in the neighboring Transmontano, for example); on the other hand, constant humidity and large amounts of precipitation mean permanent risks of vines being damaged by fungal diseases and difficulties with grape ripening.

The custom of leading vines from the bottom up - along ropes, wires, pergolas, poles and trees - is associated with solving two problems. First, ensure the grape bunches have good ventilation to reduce the risk of rot. Secondly, save space below for growing other crops.

On most family properties the vines are still run in this traditional manner. But big ones modern farms Still, they practice the usual low management of the vine, which provides better illumination and more confident ripening of the berries.

The “green wine” region is divided into 9 sub-zones, the names of which are associated with cities or rivers:

1. Monção
2. Cavado
3. Basto
4. Sousa
5. Amarante
6. Paiva
7. Baiao

It is quite difficult to talk about the overall quality of the region's wines, because there are a huge number of vineyards, the soil type is heterogeneous, and the level of producers can be very different.

The best green wines

The vineyards in the vicinity of the city of Monção near the Spanish border are usually considered to be among the best terroirs of Vinho Verde. The wine from here stands out from other sub-zones not only in its bouquet, but also in its overall quality. The style of local wine is not always similar to the main playful “export” style of the Vinho Verde region.

Productivity here is lower than in areas near the coast, and therefore the wine is fuller. Wine from Monsau is the only exception to the generally accepted alcohol limit of 11.5% and sometimes reaches 13%. The choice of variety usually falls on alvarina, which is typical for the nearby Spanish territory

Among the million varieties of wines, there is one special one - green wine.

Green wine is young wine. It is produced in the grape valleys between Douro and Minho, in northwestern Portugal.

Despite the name, its color is not green at all. It may be colorless, transparent, like a drop of dew, or may have some shade of yellow, pink or deep red. Hence the names of these wines - white, rose, red, sparkling. Green wine means not yet ripe, young, new, fresh, unseasoned... The name of the wine also has nothing to do with the color of the grapes that are used for its production.

Green wine is used for more than just wine. It is used to make vinegar, wine spirit and the famous strong Portuguese drink Bagaceira - Portuguese moonshine, the strength of which reaches 50 degrees.

Green wine is unique. The wine is light and fresh, slightly carbonated, harmonious, fruity, aromatic and comes from the north-west of Portugal, where the best white wines are produced. Green wine contains a small amount of alcohol. This fruity wine is easy to drink, suitable for aperitifs and goes harmoniously with light snacks: salads, fish, seafood, white meat and many other dishes from any cuisine in the world.

The originality and special character of green wine are the result of the influence of climate, soil characteristics, selection of varieties, forms of vineyard cultivation, winemaking traditions, and the skill of the producers. These factors make green wine naturally light and fresh, unlike any other wine in the world.

The first Portuguese wines to become famous abroad were green wines.

Today, green wines are an important export item and occupy second place after the famous Portuguese port.

A prerequisite for tasting green wine is to serve it chilled to a temperature of 8-10 degrees. Green wine has a very harmonious taste - a subtle fruity aroma, sweetness and acidity in symphony with each other, slightly exciting and tingling with playful gas, coolness, and freshness. The quality of green wines does not improve over time, so they are not stored for long and people try to drink them new. Therefore, green wines are completely unsuitable for long-term storage.

Hot summer nights by the ocean are perfect for this heavenly drink. Its green notes are slightly intoxicating, refreshing and cheerful.

A romantic dinner with shrimp, oysters, herbs, cheeses, warm, fragrant bread and sparkling green wine is a magical combination for an unforgettable evening.

A noisy party, music, coastal breeze, the smell of forest and fire, barbecue and cheerful green wine are a good charge of joy and youth.

It goes with any holidays, meetings, people. It is unique, it is the embodiment of Portugal. Want to taste Portugal? A glass of fresh, cool, playful green wine will tell you about how generous the sun is in Portugal, what a pleasant wind, what a wonderful smell the grape valleys and sea air have!

If you are interested in purchasing green wine in your city, be prepared to encounter a variety of colorful assemblages. Today Vinho Verde is represented by many manufacturing companies, which means that you are guaranteed to find the perfect blend for yourself. Popular brands, in turn, include:

• Sogrape Vinhos Gazela Vinho Verde DOC. Premium assemblage of delicate pale color. Its aroma is dominated by shades of citrus and tropical fruits, and its taste is round and lightly acidic.
• Mateus Rose. Alcohol attractive Pink colour with a recognizable freshness in the aroma. The taste emerges with a carbonated delicate edging and excellent balance.
• Sogrape Vinhos Gazela Rose. A bright pink assemblage with a pleasant aroma, in which the dominant position is given to the nuances of wildflowers, strawberries and marshmallows. Gastronomic indicators delight with the nuances of citrus and strawberries.
• Sogrape Vinhos Vila Regia Red Douro DOC. Intense red alcohol with ruby ​​hues. The taste of the drink is based on harmonious sweetness with a slight sourness. The bouquet reveals red fruits, notes of oak and herbs.

What is Vinho Verde and its true color

Vinho Verde is a category of wine and the name of the region in which it is produced. This is the largest wine region in Portugal, located in the north-west of the country in the valley of the Minho (in the north) and Douro rivers. Thanks to the proximity of the Atlantic, the climate here is similar to northern Italy - just as humid, cool, with plenty of rain. It is he who largely determines the profile of the Vinho Verde wine growing industry and the style of the wines produced here.

The adjective “green” defines them not by color, but by age, slightly effervescent, lively freshness and low degree (usually 8.5–11%). A light, elegant drink with a pronounced fruity aroma and mineral notes, it is customary to drink it young - within a year after bottling.

As for the color, it can be different.

• White wines, as a rule, have a lemony, golden-straw hue, sometimes with green sparkles
• The pink palette includes tones from light cream to hot pink.
• Red “green” wines have an intense ruby ​​color.

Rose Vinho Verde with a delicate strawberry aroma is also a green wine

Vinho Verde in SOMMELIER Collections

Via Latina is a brand of the Verkoop company, which has become its calling card. The wines of this line, which were worked on by the company’s best oenologists, are multiple winners of the highest awards at national and international wine competitions.

	Via Latina Dry white wine made from Loureiro, Trajadura, Pederna grape varieties. It has a pale yellow color with greenish reflections, a fruity aroma with notes of orange blossom and a light, fresh fruity taste with vibrant acidity and a pleasant aftertaste. It is recommended to serve chilled to 6-8ºC. An excellent aperitif, an excellent accompaniment to seafood and desserts. Bacchus 2012 (Madrid) - silver medal, Concours Mondial Bruxelles 2011 (Brussels) - silver medal, Wine Enthusiast June 2012 −85 points, International Wine Challenge 2013 (London) - bronze medal.
	Via Latina This pink semi-dry wine is made from the Portuguese Espadeiro grape variety. Light refreshing wine with notes of strawberry in the bouquet and soft fruity taste. It is recommended to serve chilled to 8-10ºC. An excellent accompaniment to light snacks, seafood, and white meat.
	Via Latina Alvarinho Dry white produced from Alvarinho grapes. A wonderful, full-bodied, lemon-hued wine with notes of lemon balm, mandarin, apple and peach and a soft fruity flavour. It is recommended to serve chilled to 10-12ºC. An excellent aperitif, an excellent accompaniment to seafood and white meat. Wine Masters Challenge 2011 (Estoril, Portugal) - silver medal, Tasting competition Prodexpo 2012 (Moscow) - silver medal, Bacchus 2012 (Madrid) - gold medal, Wine Enthusiast June 2012-88 points, International Wine Challenge 2013 (London) - gold medal, TROPHY AWARD
	Dry white wine made from Loureiro grapes. Light and fresh young wine of a transparent lemon hue, has a fruity aroma with notes of lime and apples and a refreshing taste with pleasant acidity. It is recommended to serve chilled to 8-10ºC. An excellent aperitif, an excellent accompaniment to seafood and white meat. Wine Masters Challenge 2011 (Estoril, Portugal) - silver medal, Wine Enthusiast June 2012 −86 points, "Best Buy" - Best purchase.

Description of a drink from Portugal

Green wine has been produced for several centuries in a single place on the planet - in the valley of the Douro and Minha rivers (northwest of 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 colors with light straw tones.

Reference! Its unusual name does not imply the color of the drink, but its very short aging period. 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 naturally (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 its lower gas content, it feels more delicate 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 is 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 original shaped bottles (authentic tall “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.

It is especially noteworthy that Vinho Verde, being an important part of Portuguese culture, is still made using traditional methods. This is a natural product made 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:

//www.youtube.com/embed/844Bbv801pY

How to choose wine from Portugal

There are several types of wine labels in Portugal.

• A high-quality product is designated by the abbreviation DOC. This is a sign of quality for Portugal.
• According to technical regulations, drinks labeled Vinho Regionale are produced. The quality of the product remains high.
• Vinho de Mesa – table wines suitable for dinner and lunch on a weekday. The requirements for their production have been simplified, but this does not affect the taste.
• IPR are drinks that are not widely recognized internationally. Wineries produce the product themselves, without deviating from technology.

The Garraftria chain of stores is considered one of the most widespread in Portugal. There is a huge selection of drinks and a centuries-old history. Consultants help tourists choose quality wines. Here you can get acquainted with vintage collections, the prices of which reach thousands of euros. There is also a selection of young Portuguese wines. When shopping here, you can be sure of the quality of the product.

Portugal is a country of wine and sun. The aromas of Madeira, port and other varieties of sparkling drinks enchant, make you fall in love and make you return to the picturesque provinces again. Knowing the characteristics of each variety, make right choice It won’t be difficult, and the purchased drink will delight you with its rich taste and aroma.

Tasting characteristics

Green wine is a special variety of young Portuguese wines, the strength of which varies from 9 to 13%. These are sparkling wines made exclusively from natural ingredients. Moreover, they can contain a wide variety of grape varieties.

Color

The visual appearance of young assemblages can be not only greenish, but also white, pink or red. It all depends on the recipe and the main varieties of grapes used.

Aroma

The aromatic foundation reveals a flavor based on freshness and remarkable sharpness. Young Portuguese drinks are recognizable from the first minutes of tasting. All you have to do is uncork the bottle.

Taste

The gastronomic balance is outlined by a pleasant sour base, which smoothly turns into fruit and berry sweetness and, as a result, leaves a slight feeling of tartness in the aftertaste.

Did you know? Portuguese companies export approximately 11% of the produced alcoholic products in the Vinho Verde segment to the USA, Germany and France.

Verkoop is one of the largest producers of Vinho Verde

Portuguese historians believe that Vinho Verde became the first exported Portuguese drink in its time: in the 12th-13th centuries. England, Flanders and Germany have already bought this wine.

The region of Vinho Verde first received appellation of origin status in 1908. However, it took local winemakers more than a dozen years to achieve international recognition.

The Verkoop company made a huge contribution to the popularization of Vinho Verde wines. Historically, Portuguese winemaking has been represented mainly by small producers united in cooperatives. In 1964, 30 wine cooperatives united to form the Union of Wine Cooperatives Vinho Verde - Verkoop. Today it is one of the largest producers and exporters in the region. The company pursues a policy of supporting quality and improving technology, thereby significantly contributing to the development of the region and increasing the prestige of Vinho Verde wines.

What is green wine and some historical features of its origin

Portugal is the only green wine producer that has a monopoly on this. It is for this reason that green wine is a real calling card of this country. Green wine is the perfect accompaniment to any festive table and a pleasant-tasting drink that has a whole army of admirers and admirers.

Green wine is named after two of the oldest provinces located in Portugal, which are ideal locations for the cultivation of the raw material that grows here on the slopes of the valleys. The entire area where grapes are grown for the production of green wine in the provinces of Minho and Douro Litoral today amounts to approximately 21,000 hectares.

IN historical archives There are supporting facts that indicate that green wine was produced back in the first century. Other sources confirm that many monks who belonged to various Catholic orders actively contributed to the development and establishment of winemaking.

Taxes on the production of green wine are mentioned in connection with 1172, when the decree of the Portuguese monarch Afonso Henriques was implemented. At that time, the peasants were actively engaged in growing potatoes, and the grapevine was located around the perimeter, serving as a kind of fence against uninvited guests, in the form of people or wild animals. Although the berries used to make green wine at that time were not of high quality, winemaking was still a profitable business, and the original drinks were exported to England and Germany at that time.

The name "green wine" does not refer to the color of the drink, but rather to the fact that the wine has youth, youth and a short fermentation period. Shades of the drink can be pink, red or light yellow. Green wine is produced from the main grape varieties - Tintus and Brancos, each of which has individual characteristics, properties and characteristics.

History of winemaking in the region

Vinho Verde is the oldest wine region. The first mention of vine cultivation in the area between the Douro and Minho rivers dates back to the Roman period, but in those days wine was made only for local consumption. At least, the written mention that Vinho Verde left Portugal dates back only to 1788. It became the first unfortified wine from Portugal to be sent to other countries.

Since the 16th century, corn began to be grown in Portugal, gradually displacing vineyards from the fields. Apparently, it was during this period that the custom arose of leading vines up supports, using trees, pergolas, and later even telegraph poles for this.

There is another explanation for the unusual technology of gartering grapes. At altitude, the grape bunches were better ventilated, which in rainy weather conditions saved the crop from waterlogging and fungal infections.

The Vinho Verde region was officially demarcated in 1908, and in 1926, rules governing wine production were established.

Harvesting at a vineyard in Vinho Verde

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.

How to serve

Before asking what people drink wine with, be sure to pay attention to the classical principles of serving young assemblages. Green Portuguese wine must be thoroughly cooled before serving, to approximately 8-10 degrees. Remember, an overheated product will disappoint with an overly rich aroma, and an overcooled one will hide a large number of colorful colors in the taste.

As for the serving itself, it is carried out in special wine glasses with a transparent base and on a high stem, which prevents the consistency from heating up from the warmth of the hand. Such glasses will allow you to examine the original color of the assemblage and give you the opportunity to get acquainted with all the notes of its aroma.

Did you know? The product received its name “green wine” not because of its color, but because of its fresh, unripe consistency. In fact, the name can be interpreted as “young” or “young” wine.

Why green

The Vinho Verde wine region in northwestern Portugal between the Douro and Minho rivers is the only place on earth where green wines are produced. Vinho Verde is translated from Portuguese as “green wine”.

But make no mistake: the name reflects the youth and freshness of the drink rather than its color. Vinho Verde can be white, red or pink. By the way, it is the white Vinho Verde that has gained the greatest popularity in the world, accounting for 90% of all wine produced.

Vinho Verde are light, slightly effervescent, very aromatic wines with a pronounced mineral character and exquisite freshness. Such characteristics are due to the peculiarities of the climate and the vinification method of this production zone. In short: the grapes here are harvested early, fermentation is carried out quickly, and the wine is drunk young.

Green production area is influenced by Atlantic Ocean. The main rivers here flow from east to west and thereby facilitate the penetration of sea winds, so the climate can be characterized as pronounced oceanic, with big amount precipitation and low average annual temperatures. That is why the grapes (the main white varieties are Alvarinho, Loureiro, Trajadura, Pederna; the red varieties are Espadeiro, Viñao, Borrasal, Branselho) are harvested early, when a large amount of sugars have not yet developed in them.

In addition, the vines here are cultivated on trellises, at a height of more than 1.5 meters above the ground. This not only contributes to the ventilation of the vineyards, which they need due to large quantity rains, and prevents diseases of grapes, but also delays their ripening, providing wines with a high level of acidity.

Together, the cool climate and the way the vines are cultivated determine the high content of malic acid in the wine. Therefore, malolactic fermentation (malolactic fermentation), sometimes completed in the bottle, is an indispensable stage of vinification. And the consequence is a light natural effervescence of the wine, which is one of the main characteristics of Vinho Verde.

How to buy a branded assemblage

When purchasing Japanese wine or giving preference to options from Portuguese manufacturing companies, be extremely careful, as the counterfeit market is rapidly developing. Today you can find counterfeits on sale for almost any type of alcoholic beverage, which means that no one is immune from purchasing counterfeit products.

The only way to protect yourself from counterfeit alcohol is to pay attention to the fundamental features of high-quality assemblages, as well as the main nuances of correct purchase. In other words, if you want to protect yourself from becoming familiar with counterfeit goods, consider the following points: . Bottle. Green wine from Portugal today can be supplied to the market in a wide variety of bottles

It all depends on the manufacturer. Consequently, if the consumer becomes interested in a certain drink, he needs to visit the official website of the manufacturer in advance and get acquainted with what the original container should actually look like.

• Bottle. Green wine from Portugal today can be supplied to the market in a wide variety of bottles. It all depends on the manufacturer. Consequently, if the consumer becomes interested in a certain drink, he needs to visit the official website of the manufacturer in advance and get acquainted with what the original container should actually look like.
• Liquid structure. You will never encounter turbidity, sediment or other new formations in the consistency of a branded young wine. Only smooth, bright color and transparency.
• Design quality. The vast majority of Vinho Verde representatives are premium alcohol, which is why the consumer will never encounter chipped glass, glue drips or unevenly placed labels in their design.
• Place of purchase. Buy alcohol only in specialized stores, where you can be provided not only with advice, but also with certificates for a wide range of products offered.
• Excise stamp. Do not buy Vinho Verde without excise tax. This element of protection may only be absent if the product is purchased in Portugal itself or in a free trade zone.

Wines and their tasting characteristics

Portuguese wine has many shades, tastes and aromas. Among the variety of brands presented, it can be difficult to choose, especially for yourself. Everything is relative. You need to know the features of the most common products in order to please yourself with a quality drink, anywhere in the world.

Douro

The Touriga nacional grape variety is recognized in Portugal as one of the best for the production of red wine. The climate of the region and the Douro River valley create ideal conditions for growing numerous grape varieties.

The product produced here has an assertive, powerful taste. It's hard to confuse him with another. Red wine will be a harmonious addition meat dishes cooked on a grill, open fire. The Douro is famous for its excellent white wines. They also absorbed the strength and power of the region; their taste is not inferior to their red counterparts.

Suzao

Suazo, a red grape variety, is grown in Portugal. It's great for creating the best varieties port wine. All berries are large, fleshy, very sweet. The color is predominantly blue with additions of red and black. The berries have a special taste and color.

Vinho Verde

Portuguese green wine with a rooster on the label has become famous throughout the world. It must be drunk within a year from the date of the spill. The characteristic color indicates a refreshing taste. Local wines are produced for supply to many countries. Many people love this brand for its light effervescence and light taste.

Port wine

Only 6% of the wines produced in Portugal are famous. This is only Portuguese wine, it is produced using established technology. It has many differences. It is judged by taste, aging time, aroma, and cooking method. Port wine connoisseurs prefer varieties with long aging.

Madeira

The Madeira Islands gave Madeira to the whole world. It has a slightly lower strength; there is a production feature. Barrels of wine are heated at a set temperature. This gives each drop a recognizable color and characteristic aroma.

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. It will be a wonderful addition to light snacks, sushi and salads with spicy sauces.

In the homeland of Verde it is considered soft drink, perfectly refreshing and thirst quenching.

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 better reveals its tropical bouquet 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.

The best green wines

The vineyards in the vicinity of the city of Monção near the Spanish border are usually considered to be among the best terroirs of Vinho Verde. The wine from here stands out from other sub-zones not only in its bouquet, but also in its overall quality. The style of local wine is not always similar to the main playful “export” style of the Vinho Verde region.

Productivity here is lower than in areas near the coast, and therefore the wine is fuller. Wine from Monsau is the only exception to the generally accepted alcohol limit of 11.5% and sometimes reaches 13%. The choice of variety usually falls on alvarina, which is typical for the nearby Spanish territory.