Semi-dry wine appreciated primarily for its harmonious taste and aftertaste, beautiful color and pronounced aroma.
Unlike dry varieties, in semi-dry wine remains a certain amount of sugar (from 5 to 30 grams per liter), which is achieved by partial fermentation.
Features of the production of semi-dry the fault
However, the first winemakers did not had the ability to stop the fermentation process at the right time, and in order in order to keep more sugar in the wine, the latest harvest was collected. The ancient Greeks dried grape berries in the sun, and the inhabitants of Crete special stalks were twisted so that the berries dried on the bush.
Much later, in the Medieval Europe, it occurred to someone to harvest white moldy berries grapes. In some countries, grapes were not harvested until the first frost, and wine made from such berries was called (and still called) icewine.
Modern production semi-dry wine
Currently fermented stops either by heating the wort or cooling it, so that a certain portion of sugar, that is, wine is not “dried”. Content sugar in it ranges from 5-30 grams per liter, alcohol is 9-13% volume. Semi-dry varieties can serve as raw materials for creating semi-sweet blends. wine (with which it is related by a similar production technology).
Semi-dry wines are served with fish, fruits, delicate cheeses, desserts. It is believed that it can be used in moderate amounts and as an aphrodisiac.
Popular varieties of semi-dry wines
- Cabernet Sauvignon;
- Monastery hut;
- Bear blood.