Flavored wines are aperitifs - drinks that stimulate the appetite. Such drinks are prepared on the basis of wine or alcohol. Most of the wines in this group are called vermouths. The birthplace of vermouth is Italy,

Turin, where in the XVIII century. its industrial production was mastered.

The raw materials for flavored wines are wine materials, dry grape wines, rectified ethyl alcohol of the highest purification, sugar, citric acid, color scheme and extracts or infusions of plant raw materials (wormwood, coriander, oregano, citrus zest, St. John's wort, sweet clover, mint, etc.) - Flavored wines are prepared by blending wine materials, infusions of herbal ingredients, sugar syrup, alcohol, color scheme. In the composition of the blend, wine accounts for 80%. The prepared blend is pasted over, treated with cold, filtered and sent to rest, and then to bottling. The total processing time before filling is from 2 months to 1 year.

The most famous in the domestic market are vermouths - Black Flower, Morning Dew, Bouquet of Moldavia, Extra.

In the production of Italian vermouths, plants of alpine meadows are used as aromatic additives. The most famous Italian firms are Martini, Rossi, Piccadonna, Chinzano, Gan-chia, Carpano.

Vermouths are white, pink, red. Dry vermouth (sugar up to 4%) and sweet (sugar 14-16%), strength - 14-16%.

Vermouths are distinguished by a slightly bitter and pungent taste, a specific aroma of various herbs with a predominance of wormwood.

Enoteca. Tasting conditions

Enoteca - collection of wines, storage for bottled wines.

Enoteca are created in basements, well ventilated and dry, with a constant temperature of 10-14 ° C. Bottled wines are sealed with a cork, which is 3-5 mm longer than usual. To prevent the development of mold on the upper cut of the plug and its infection with moth larvae, the plugs are covered with a layer of putty consisting of paraffin and wax.

Bottles are placed in a horizontal position so that the cork is always wetted with wine to prevent it from drying out and oxygen from the air entering the bottle. A batch of wine is placed in specially prepared compartments called "kazami". Each batch of wine, located in a separate case, is provided with wooden tags with clear inscriptions, which indicate the name of the drink, its manufacturer, type and other data.

Collection wines undergo special care, usually they are examined once or twice a year and, if necessary, damaged corks are replaced at an early stage of storage. Over time, the bottles become covered with dust and mold. When decorating collection wines, they try not to leave dust on the bottle.

The sale of wine comes with a certificate, which indicates the year of the harvest, the name and the manufacturer of the wine. The duration of collection aging is determined by the type of wine, the quality indicators of the harvest year, the conditions under which the wines are stored. It is usually recommended to store dry white wines in the enoteca for about 10-18 years, as they contain less tannin and carboxylic acids.

For red wines, the aging period is within 20-35 years. Strong and dessert wines are best consumed at the age of 25-45 years. Centenarians among the wines

there are sherries that can be kept in the collection for over 100 years.

During collection aging, complex chemical processes take place, as a result of which the wines acquire a special subtlety, purity of taste and delicacy of the bouquet.

Enoteca, in addition to commercial, pursue scientific goals: studies of changes in chemical components, composition of wines and organoleptic characteristics. Collectible wines are of practical and historical value.

By tasting collection wines, experienced winemakers can determine what the harvest was in a given year, the peculiarities of the vineyard cultivation area and the technology of wine preparation.

Organoleptic analysis is the most ancient method for determining the quality of products. It has been used by man since time immemorial, long before the appearance of various methods, and until now remains the main one in the assessment. This is the simplest, fastest and cheapest, and even the only possible way to distinguish a high-quality product from a low-quality one, a falsified product from a natural one.

At the same time, the results of the tasting assessment are associated with the individual qualities of the specialist. Habits, traditions, techniques and methods of assessment also play an important role.

Wine evaluation has different goals:

1. Working tasting - carried out at wineries to control quality from birth to bottling. Qualified specialists of the enterprise participate in it. There are no special conditions for such tasting and it can be carried out at the filter, where the wine is cleaned, near the cistern where it is stored. Working tasting allows you to control the production of wine, determines the techniques necessary to prevent or eliminate unfavorable processes.

2. Production tasting - carried out by the company's specialists when solving issues related to the assessment of wines, for the approval of blends, the preparation of new brands, selection for competitions. Members of the commission should only be specialists with the skills of organoleptic evaluation of wines. Samples are analyzed in a tasting room.

3. Competitive tasting - takes place at exhibitions and wine festivals to identify the best samples. The technique of such tastings is regulated each time by special rules, depending on the tasks set. Only highly qualified tasters are involved in the competitive assessments as members of the commission.

4. Commercial tasting - carried out to resolve issues of wholesale purchases of wines, international supplies and others related to the sale and purchase of wine products. The main appraisers in this case are wholesale buyers who choose these products to sell them to the consumer.

5. Demonstration tasting - held for a wide range of people interested in wines. During this tasting, the consumer is introduced to the history of the origin of the product, the basics of its production. If such a tasting is carried out by an experienced winemaker, then it becomes a good way to promote the culture of wine consumption.

There are two types of tastings:

Open tasting: each sample is served decorated. They announce the condition of the wine, type, category and its characteristics. Discussion of the quality of the drink can be held between experts;

Private tasting: each sample of wine is assigned a number, which is a code, only the category and type of wine are reported. Discussion of the characteristics of the wines is held only after the evaluation of each sample by all experts.

The tasting room must meet certain requirements: it must be spacious, with natural light, and well ventilated. The temperature in the halls is about 18-22 ° C, the humidity is 70-75%. Furniture should be comfortable. An environment is needed that does not interfere with the focus of the tasters.

The taster's work table is covered with a white tablecloth. Tasting time is 10-11 am, 15-16 pm is allowed. The duration of the process is dictated by the goals and objectives of the analysis and, as a rule, ranges from one to two hours, depending on the number of samples. Before tasting, wines must be brought to a certain temperature. Most red strong, fortified and dessert wines are tasted at room temperature, light white table wines - at 4-5 ° C below room temperature, sparkling - at about 10 ° C.

Wine bottles are uncorked only in the auxiliary room by the service staff.

Organoleptic analysis includes the determination of the appearance, aroma and taste, as well as the degree of their correspondence to the category and name of the wine, performed using the organs of smell, taste, sight, touch and hearing, with the subsequent expression of the assessment results in points.

The appearance of the wine is made up of transparency and color, and for wines containing an excess of carbon dioxide, also "play" - the duration and intensity of gas evolution, the size of the bubbles, the nature of the foam.

Aroma and taste are the main elements of quality and receive the most attention from their analysis.

Evaluation of typicality requires knowledge of grape varieties, wine-growing areas and the characteristics of the technology of wine preparation. The organoleptic analysis ends with a characteristic of the overall impression of the wine.

Flavored wines include vermouth. In the USSR, strong vermouth (alcohol content - 18 vol.%, Sugar - 6-10%) and dessert (alcohol - 16 vol.%, Sugar - 16%) of three types are produced: white, pink and red.

To obtain flavored wines, wine, materials with a weak aroma are used. In order to completely remove coloring and aromatic substances from the wine material, it is treated with active carbon. Then the wine material is subjected to demetallization, treated with bentonite and gelatin.

The blend is prepared from discolored dry wine material, rectified alcohol, a solution of sucrose in wine and an aromatic extract. The color of thermally processed sugar is introduced into the blend for red vermouth. Infusions on cultivated and wild plants (from 20 to 40 species) are used as aromatic extracts. These are wormwood, cumin, chamomile, mint, St. John's wort, coriander, yarrow, cinnamon, ginger, cloves, vanillin, valerian, bison, lime blossom, birch buds, calamus, oregano, lemon balm, eleutherococcus and others.

WINE PROCESSING AND AGING

Young wine (wine material) does not yet possess the properties that distinguish aged, mature wines. Technological methods aimed at improving the properties and stabilization of wine materials are carried out in accordance with the approved technological schemes for processing wine materials and wines.For all types of wines, complex processing is provided, including the following operations: blending, demetallization, pasting with clarifying substances, heat and cold treatment, filtration, etc.

When aging wines in barrels or bottoms, topping and pouring of wine are used. Due to the evaporation of wine during storage, a free space is formed in the barrel, which is filled with air, which negatively affects the quality of the wine. To exclude the access of air, barrels and bottles are topped up with wine of the same variety and age, or with older wine. The younger one cannot be used. Topping up is done periodically, depending on the type of wine and its age. The purpose of the pouring is the timely separation of the wine from the sediment and obtaining a homogeneous mass of wine. The transfusion is carried out in an open or closed way. Open overflow is carried out with free access of air. In this case, the oxygen absorbed by the wine participates in the oxidative processes occurring in the wine. This contributes to the accumulation of substances involved in the creation and flavor of the wine, and the clarification of the wine. At a certain stage of aging, the pouring is carried out in a closed way to prevent contact of the wine with air, since the development of the bouquet of the wine occurs in the absence of oxygen.

Blending is carried out to obtain a homogeneous batch of wine with equal indices of color, acid content, sugar, etc. Wine materials of the same variety and purpose are mixed.

Demetallization (removal of heavy metals) is carried out by treating wines with potassium hexacyano- (P) -ferrate-K4, phytin, triloiom B. These compounds, reacting with unwanted wine components - heavy metals, form insoluble precipitates and remove metals from the wine, which increases improves its taste.

Pasting wine is the introduction of organic (gelatin, casein, tannin) or inorganic (diatomite, bentonite clays) sorbents that interact with wine colloids and form flocculent accumulations. When the flakes settle, they carry with them suspensions and substances that can give turbidity and impart extraneous tastes and odors to the wine.

Cooling wines accelerates their maturation and stabilization, since at low temperatures the solubility of tartaric acid salts decreases, tannins, protein and pectin compounds, bacteria, fungal spores and tiny suspended particles are precipitated. Heat treatment at 60-65 ° C increases the durability of the wine, accelerates the maturation, improves the taste and gives specific features to some types of wines.

When filtering through various materials (diatomite, perlite), the wine is freed from turbidity particles and its complete clarification to transparency with shine.

Other methods are also used to process wine. The choice of processing method is determined by the condition and type of wine being prepared.

Technological techniques for clarification and stabilization of wines are carried out in a periodic, semi-continuous and continuous way. The choice of the method is determined by the capacity of the plant, by the number of produced assortment of wines and other factors.

Wine is a complex system in which physical, chemical and biochemical processes continuously take place. For each stage of wine development, the most characteristic processes and phenomena can be distinguished, according to which several stages of wine development are distinguished: formation, formation, maturation, aging and dying off.

The stage of wine formation is<ана с алкогольным брожением и рядом сопутствующих процессов. После окончания спиртового брожения вино еще мутное, нестойкое. Формирование вина характеризуется физическими, хими­ческими и биологическими процессами, протекающими в период дображива - ния. Эта стадия заканчивается к моменту первой переливки. В этот период развития вина продолжается алкогольное брожение, происходит образование кристаллов винной кислоты, которые выпадают в осадок, улучшая вкус вина и повышая его стойкость. Происходит разложение яблочной кислоты на мо­лочную кислоту и С02, что обусловливает смягчение вкуса. Идет постепенное оседание дрожжевых клеток, выделение СОг, растворившегося при брожении, и осветление вина. Такое вино сше незрелое, молодое.

Ripening of wine is associated with the processes occurring during the aging period of the wine, and is mainly due to oxidative processes that take place with the participation of atmospheric oxygen. As a result of complex redox reactions, protein, pectin and coloring matter partially precipitates in the sediment, which leads to a change in the color of the wine and its taste. A bouquet develops in the wine. During maturation, there are chemical transformations of the constituent substances of wine (for example, ether formation reactions), as well as processes that improve the taste, bouquet and stabilization of the wine. The duration of aging, as a result of which the wine becomes mature, depends on a number of factors: type of wine, total extract, amount of tannins, acidity, processing and aging conditions, etc.

When the wine reaches stable stability and well-developed tasting properties (ripe condition), further contact of the wine with atmospheric oxygen leads to a deterioration in the quality of the wine. Therefore, further storage of the fork is carried out in hermetically sealed containers to exclude contact of wine with air. When storing wine under anaerobic conditions (most often in tightly sealed bottles), aging of the wine occurs, associated with complex physicochemical processes that occur due to the transformation of the constituent substances of the wine without the participation of oxygen (a reduction reaction). As a result of these processes, a particularly strong delicate taste and aroma (aging bouquet) develops in wine. During this period, the properties of the wine reach their maximum development. The term for achieving such qualities by wine is very long and depends on many factors. For white, light, low-extract wines, the aging period is 4-5 years; strong, highly extractive wines - 10-12 years and more.

Old wines can maintain high quality indicators for a long time: white and red table wines - up to 30-35 years, strong wines - up to 100 years and more. However, after a certain time, the irreversible decay of wine components begins: coloring substances are destroyed and precipitated, the bouquet of wine disappears, it acquires an unpleasant taste and smell of decomposition products. The wine dies away.

Ordinary wines are sold at a young age, vintage wines are aged for a specified period depending on the type of wine (for table wines - at least 1.5 years, for strong and dessert wines - no less than 2 years).

· By raw materials used wines are divided into varietal and blended. Varietal wines are obtained mainly from one grape variety. Blended wines are made from several grape varieties.

· Wines depending on the production method divided into natural and special. Natural ones are obtained by complete or incomplete fermentation of wort or pulp, they contain ethyl alcohol of only endogenous origin. Special ones are obtained by complete or incomplete fermentation of wort or mash with the addition of ethyl alcohol.

Natural wines can be effervescent. Natural and Specialty - Flavored, Appellation Controlled.

Natural - dry, dry special, semi-dry and semi-sweet;

Special - dry, strong, semi-dessert, dessert and liqueur.

· Depending on the quality and aging time distinguish between young, un aged, aged, vintage and collection wines. The beginning of the aging period is considered January 1 of the year following the harvest.

FLAVORED WINE

Flavored wines are made using the extract of various plant parts or their distillates, as well as granulated sugar or refined sugar. Among modern wines of this type, the most widespread are vermouths (from German Vermut - bitter wormwood) - wines flavored with infusions of mixtures of plant ingredients, some of which give them a characteristic aroma, others - a bitter taste.

The industrial production of vermouth was founded in 1786 in Italy, this was facilitated by the presence of muscat grape varieties and the proximity of alpine meadows, the plants of which are widely used in the preparation of various drinks. Later, flavored wines, including vermouths, were also produced in England, Argentina, Bulgaria, Hungary, Russia, USA, France and other countries. In France, dry vermouth of the wormwood-cinchona type, widely known as Martini, prevails. It is lighter than sweet, has a strongly pronounced bitterness in taste. In addition to wine, vermouth contains alcoholic infusions (extracts) from various parts of aromatic plants, ethyl alcohol, sucrose and, less often, sugar color. Vermouth is included in cocktails, some confectionery products, and is used as an aperitif.

In Russia, vermouths have been produced since 1947. The most famous are the dessert vermouth of the Stavropol Territory Mountain flower, made in the state farm Mashuk, and strong vermouth Extra (white and red). Flavored wines are prepared according to special technological instructions. Their production is based only on high quality healthy grape wine and the required set of specific ingredients. On the basis of grape wines, vermouths of two types are obtained - strong and dessert, and of three types - white, pink and red. For aromatization of wines, enterprises of the wine industry take ready-made mixtures of components, which special farms produce from local and imported plant materials.

To prepare a blend of vermouth, discolored dry wine material is used in the required amount, rectified alcohol, a solution of sucrose in wine and an extract of the ingredients. To give the red vermouth a dark amber hue, color is added to the blend, boiling beet sugar in boilers at a temperature of 200 ... 250 ° C. To prepare an extract, consisting of 20 ... 40 ingredients, use herbaceous parts, bark and roots, flowers and buds of both cultivated and wild plants (calamus, birch, valerian, vanilla, cloves, oregano, St. John's wort, golden root, centaury, bison, ginger, lemon catnip, cardamom, coriander, linden flowers, lemon balm, mint, wormwood, chamomile, safflower, thyme, etc.).

In our country, the range of flavored wines is expanding thanks to the creation of new types and brands. For this, spicy aromatic, essential oil and medicinal plants and food additives for grape wines are being investigated. They enhance and ennoble their aroma, give them a special pleasant taste, increase the biological value and stability against turbidity, give tonic and therapeutic and prophylactic properties.

Spring can be considered the most fragrant season of the year. After a long and sleepy winter, everything awakens again: flowers, grass and people themselves. Celebrate the arrival of the long-awaited spring with matching wines, whose floral and earthy aromas are reminiscent of the smell of spring itself. Science has an explanation why some wines are more aromatic, floral and spring-bright than others, and its name is terpenes.

Courtney Schiessl of VinePair briefly became a chemist and botanist to explain to you the origin of rich spring aromas in wines from 5 of the most terpene-charged grapes. Well, after meeting the mysterious terpenes, it's time to go into nature with friends, taking with you a few bottles of expressive wines in a spring-like way.

For the presence of spring notes in wine, one should thank natural compounds called terpenes. Hearing about terpenes, you probably immediately thought - oh no, again these strange and unfamiliar wine terms. No need to be afraid, let's try to figure this out together.

In simpler terms, terpenes are a group of organic compounds, thanks to which many plants stand out for their rich and expressive aromatics. Terpenes are most commonly found in essential oils from plants or grape skins. These natural compounds not only endow wines from certain grape varieties with rich aromas, but also give a special scent to conifers (can you imagine winter holidays without the aroma of spruce needles?), Add distinctive notes to different varieties of hops (fans of the IPA style, hello to you!) And even responsible for the variety of marijuana flavors. Without terpenes, the world would be much more boring, that's a fact!

Now botanists can devote their free day to studying the influence of individual terpenes on the aromas that surround us (geraniol smells like rose and spices, and citronellol smells like lemon and eucalyptus!), But for wine lovers it is important to know only what terpenes endow their favorite wines aromas of flowers, spices and sweet citrus.

Terpenes are found in almost all (and maybe all) grape varieties known to mankind. But in some varieties, the concentration of these compounds is higher than in others. The wines with the highest concentration of terpenes can be safely described as floral, you can distinguish them by the intense smells literally escaping from the glass, which, like an aromatic mixture, fill the entire space of the room. This is one of the things that separates high terpene wines from the rest - you can't get rid of this expressive floral aroma, so you can either love them or hate them.

It is for this reason that grape varieties like Riesling, in which the terpenes are traditionally limited, are more popular with the public than varieties with an excessively high concentration of aromas: they have enough aromatic complexity to be interesting to taste, but they are not so persistent in their manifestation. ...

There are many different types of terpenes, so finding and tasting wines with high concentrations of these compounds is like walking in a meadow with all the flowers and herbs you can imagine. In one part of it you can feel the soft aromas of daffodils and honeysuckle, and after taking just a few steps, you will be amazed by the heady scent of jasmine and roses. To delight your inner flower child, try wines made from these 5 grape varieties with incredibly high concentration of terpenes. After that, you can surprise your friends with encyclopedic knowledge, and then invite them to a themed spring picnic with truly floral and spring wines.

Muscat

Many people think that this is one grape variety, but in fact this is a whole family in which the most fragrant, rich in terpenes is considered to be musca blanc a petit gran (fine-grained white muscat). In fact, it was this type of nutmeg that was chosen by scientists in the 1940s to study and understand the effect of terpenes on its example. Muscat blanc a petit gran is an extremely diverse grape variety, from which delicately sweet sparkling wines are created with the name Moscato d'Asti, in Alsace winemakers appreciate this variety for its ability to produce a full range of wines from it - from dry to sweet, and in the South Rhone called Muscat de Baume de Venise from Muscat manages to create exquisite fortified wines.

To summarize, the wines from this variety are extremely aromatic, you can feel the shades of jasmines, lilies, freesias and roses, and in their taste they are distinguished by incredibly rich tones of ripe fruits, floral honey and fresh grapes.

Gewurztraminer

The winner in the category "the funniest to pronounce name of a grape variety", Gewürztraminer (or simply Gewürz) has a characteristic aroma, which has been actively worked on by terpenes. It is almost impossible even for a beginner to confuse Gewurztraminer with other varieties, because this variety has an unprecedentedly rich aroma, in which flowers, exotic fruits of all stripes and spices are intertwined. Most often, tasters distinguish notes of lychee, roses, lavender, lilies and ginger in Gewürz.

The Gewurztraminer produces full-bodied wines with low acidity levels, and is also suitable for prolonged maceration in contact with the grape skins, which appears to result in a higher concentration of terpenes. The largest plantings of this variety can be found in French Alsace, Italian Alto Adige, German Palatinate and the United States.

Torrontes

Argentina is more associated with its powerful red wines, but its arsenal also has its own iconic white variety - torrontes, unique in its aromatic qualities. Often, when meeting with this variety, wine lovers confuse its aroma with the smell of perfume or aromatic flower mixture - white flowers, lavender ... it can be enumerated for a long time. Sometimes the floral scent of torrontes may even resemble the scented, natural oil-infused soap your mom keeps in the shower room.

Although torrontes is most often grown in the high-altitude vineyards of the Salta province, where there is no drying heat, the sun's rays still have a positive effect on the grapes, so that you can taste the many tropical fruits and citrus fruits of the torrontes wines, which are supported by good acidity.

Viognier

The very word "viognier" evokes associations with luxurious flower gardens. The aroma of this variety certainly has a floral element, but in this case it is conveyed in a more elegant style - honeysuckle, daisies, jasmine and orange flowers. Viognier can become slightly "blurry" in its aromas, but this depends on the specific terroir from which the wine comes and on the idea of ​​the winemaker.

The most elegant examples are to be found in the small, but very important for the whole of France, appellation of the Northern Rhone - Condrieu. This place is considered the spiritual home of the Viognier variety; full-bodied and thick wines with notes of ripe citruses, peaches and honey are produced here. Winemakers from the New World are trying to bring notes of new oak to the Viognier in order to complement the flavor composition.

Syrah

Not only white grape varieties may have a high concentration of terpenes, red varieties also contain them, and a good example would be the Syrah variety, in which a terpenoid called rotundon was found. Rotundon can be found in the essential oils of some spices and herbs, the most prominent of which is black pepper, which is why Syrah wines have distinct notes of this popular spice in the aroma.

In addition to pepper, you can find hints of violets and earthy notes in syrah, for the appearance of which other terpenes are responsible. The most peppery Syrah wines are traditionally produced in the North Rhone, the black berry and fruit notes in these wines are not so expressive, which allows the floral and spicy aromas to be better displayed. In Australian shiraz, floral and spicy notes can be hidden behind layers of jam fruit and oak, but you can still release them by letting the wine breathe.

5 bright spring wines for a friendly picnic from WineStyle:

• a bright and rich springy semi-dry nutmeg from the Navarra region - Gran Feudo "Baluarte" Muscat, Navarra DO, 2016;
• an elegant semi-sweet Gewurz from the Palatinate from the family winery Diehl - A. Diehl, Gewurztraminer;
• Filled with refreshing aromas of a blooming garden and ripe fruits, dry torrontes from Maipu from the Zuccardi family - Familia Zuccardi "St Veronica" Torrontes;
• floral-fruity viognier from southern France from the Lorgeril family - Chateau de Pennautier, Viognier de Pennautier, Pays d "Oc IGP, 2016;
• classic spicy 100% syrah with notes of fruits and flowers from Domain Hyde, perfect for accompanying a spring picnic - Gayda, "Cepage" Syrah, Pays d "Oc IGP.

Based on an article by Courtney Schissl / VinePair.
Prepared and translated by Ilya Kuznetsov.
All rights to published photos belong to their authors. Photos are published for informational purposes only.

Which we grow in our summer cottages and harvest during hiking and outdoor recreation, today we will talk about the types that are used in making homemade wines.

We will pay attention to botanical portraits of plants, consider the basic requirements for raw materials, get acquainted with the amazing secrets of making some home wines.

An assortment of herbs for homemade wine

Remember, herbs can be any, but the principle of preparation will remain unchanged:

• either preparing herbal infusions and introducing them into wine;
• or infusion of wine directly on dry herbs.

Herbs for successful bouquets of taste and aroma,Photo

A successful combination of herbs will create the desired (and sometimes unique, inimitable) bouquet of taste and aroma. A bad combination is almost impossible to fix. In addition, it should be borne in mind that for some herbs, the smell is perceptible only at first, and then it almost disappears, for others it is the other way around: the aroma unfolds over time, becoming the center of the entire flavor composition.

And one more small clarification: in this article we will talk about wines for the preparation of which grass, rhizomes, and roots are used. A separate article will be devoted to flower wines.

Vegetable palette of the winemaker, photo
More than 30 types of herbs are used in Moldovan wines alone. Among them:

• aromatic cephalophora;
• sweet clover medicinal;
• swamp;
• other.

And spices are also introduced into wines: cloves, cardamom, citrus zest, cinnamon, and so on.

Basil

Annual from the Yasnotkovye family. Basil eugenol, reagan, rayhon (Ocimum gratissimum) - a hybrid of the most attractive basil (Ocimum gratissimum) and b. mint (O. menthifolium); obtained in the Nikitsky Botanical Garden (Crimea, Yalta). In the Garden, 8 eugenol hybrids have been created, which are distinguished by a high yield of green mass.

Raw materials. Clove-scented herb, harvested during the flowering period.
Wine is prepared according to the same recipe as with.

Basil seeds of various types and varieties can be found in our catalog, which contains the offers of many large garden online stores. ...

City gravilat,Photo... River gravilat. Photo from the site lektrava.ru

Raw materials. The rhizome of fruiting specimens is harvested (see the description of the method in the section on elecampane - they are similar) in the fall. When dried, the raw materials are often stirred to preserve the aroma of the cloves. The shelf life of raw materials is 1 year. By adding orange peel, you can get a wine that tastes like vermouth.

Elecampane

Spectacular perennial from the Astrovye family. Elecampane tall (Inula helenium) is still held in high esteem by summer residents, therefore it often flaunts in the background. But much earlier it was successfully used in Russia. It is known that at the beginning of the last century, people with poor health and recovering were recommended to use the so-called elecampane wine.

Raw materials. Fragrant rhizomes are best harvested in the fall. It is very important to rinse them under running water, immediately cut lengthwise and across, in pieces 10-20 cm long. Such a blank will give well-dried raw materials in 2-3 days under a canopy or in a dryer at a temperature of no more than + 40 ° C. You cannot dry the whole rhizomes or increase the temperature - this will ruin the raw material: it will steam up, darken, partially lose its aroma and spicy, bitter taste. The shelf life of raw materials is 3 years.

Secrets of making elecampane wine

Secret 1. 12 g of chopped dry elecampane root pour 0.5 l of port, add 1 tbsp. spoon of honey and boil for 10 minutes. Take 50 g, 2 times a day, 30 minutes before meals.

Secret 2. Pieces of root are strung on a thread and dipped in grape wine to infuse.

Secret 3. 25 g (5 tablespoons) of dry raw materials are poured into 1 liter of wine (any semi-sweet will do), close and put in a dark cool place. Shake every day (for 2 weeks), then filter through cheesecloth. Store in the refrigerator.

A lot of useful and interesting things about this perennial effect can be gleaned from the articles:

Angelica

A large umbellate plant is a tapeworm. Angelica officinalis, or angelica (Angelica archangelica, syn. Archangelica officinalis) can also be used to decorate unsightly buildings or compost piles, boxes. At the dacha, it requires enough space, so before inviting him to permanent residence in your possession, carefully weigh the pros and cons.

If you are interested in this plant, be sure to read the publication.

Raw materials. Rhizomes are harvested in the fall, just like elecampane raw materials (see above). Well-dried roots should break when bent; the taste should be sweet at first, then bitter, pungent; the smell is strong, fragrant. Used for making wine and liquor.

Angelica wine recipe

• 50 g of dry raw material Angelica officinalis;
• 50 g ginger;
• 50 g of yarrow herb;
• 50 g orange peel;
• 0.75 liters of dry wine;
• 400 g of sugar.

Recipe:

1. Plant ingredients are crushed, poured over with wine.
2. Insist for 10 days, add sugar to taste.

Donnik

Widespread biennial from the legume family. Yellow sweet clover, or medicinal (Melilotus officinalis), can be specially not grown, but the harvesting of raw materials can be made in nature.

Raw materials. The flowering period, the herb is bitter, with a honey-floral aroma, in which you can hear the peculiar notes of coumarin. The grass is spread in a layer of 5-7 cm on paper or fabric, under a canopy. After drying, it is threshed, removing the coarse stems. The shelf life of raw materials in a hermetically sealed container (remember, only dry grass has a strong pleasant smell!) Up to 2 years.

Wine with sweet clover is not for everybody: it acquires a peculiar taste and aroma, reminiscent of the smell of freshly cut hay.

Snakehead

Moldavian snakehead (Dracocephalum moldavica) is an interesting annual from the Lamiaceae family with peculiar flowers, the shape of the throat of which is similar to the head of a dragon.

Moldavian snakehead,Photo.

Raw materials. Aerial part or only leaves harvested at the beginning of flowering. The green mass is used fresh or dried in the shade (or in dryers at a temperature not exceeding + 40 ° C). Dry raw materials are stored in a tightly closed container. Aromatizes vermouth.

Read more on the site about the snakehead:

• Wormwood,Photo... Wormwood wine. Photo from the site sovkusom.ru

  Raw materials. Grass, top of flowering shoots, leaves. The collection of raw materials can be started from the first year of the growing season. Harvested in 2 steps: basal leaves (without petioles) are harvested during budding; grass - at the beginning of flowering (cut off the tops of flowering shoots 20-25 cm long; side shoots no thicker than 3 mm. Quickly dried under awnings or in dryers, at a temperature of +40 ... + 50 ° С.The finished raw material has a characteristic spicy smell and very bitter taste, shelf life - 2 years.

  Wormwood wine recipe

  For cooking you will need:
  • 20 ml fresh wormwood juice;
  • 75 g of honey;
  • 0.5 l of dry white wine.
  Recipe:
  1. Wine and honey are mixed, wormwood juice is carefully added to the mixture.
  2. Insist 2 days.
  The cephalophora is fragrant. Photo from greeninfo.ru

  Raw materials... Leaves collected during the flowering period. For aromatizing wine
  one leaf is enough.

  There are more interesting publications about this amazing plant on the site: What herbs do you use in making homemade wines?

  See more interesting publications