Liquor Fernet: what is it, history, what do + how to drink
Fernet (Fernet) is a bitter liqueur on herbs with a strength up to 45%. As a rule, it has Italian origin and belongs to the group - amaro. It is…

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As a fraud investigator read here
A small reminder
Hennessy Brandy and Brandy Classification: A.C .: at least 2 years of exposure V.S. (Very Special): at least 3 years old V.S.O.P. (Very Superior Old Pale): at least 4 years…

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What happened before - brandy or armagnac?
The very first and, perhaps, the most obvious difference between Armanka and brandy lies in historical factors, that is, in the origin of these two drinks. Today it is for…

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Wine of Chablis: history, taste overview, types

Chablis is a region of northern Burgundy, rich in vineyards and poor in the warm French sun. In such a cool climate Chardonnay grows well, which is used in the production of the same name wine. Because of the harsh climate, the wine is poor in fruit and berry flavors and aromas, but this makes it special: sommeliers appreciate this white French wine for its gentle freshness and lightness.

A bit of history The production of Chablis wine began in the time of the Roman Empire. Chardonnay was grown by monks to make the wine needed for the sacraments and other church rites. Later, viticulture and winemaking began to gain more and more popularity and embraced the whole of Burgundy. But prosperity has come to an end. In 1950, a terrible epidemic of phylloxera destroyed most of the vineyards of Burgundy, which greatly affected the economy of the region and the state.

Chablis has not yet recovered from such a strong blow, and in the intervening time, an insignificant number of territories for the vine has been restored. Organoleptic properties This wine has a light texture with not all clear sourness. The color is from almost transparent to rich golden. The taste is refreshing, vigorous, vaguely reminiscent of green apples. Great for quenching your thirst on particularly hot summer evenings.

Production feature Poor growers could not afford to withstand the wine in oak barrels, so the drink was usually ripened in stainless steel cans or containers. The Chablis aged in an oak barrel is very easy to distinguish from the original one: woody notes will be felt in the drink, which do not fit into the refreshing bouquet of the wine. Types of Chablis Petit Chablis Sour than the original wine. The color goes to green. It does not arouse the interest of large masses due to the specific taste, but petit Chablis has fans. Chablis Wine, ideal for aging. Some sommeliers believe that the amazing and unique taste of Chablis is revealed only after 10 years of aging, but they argue with that.

Chablis Prime Cru cru, revealing the potential for the fifth year of exposure. Endowed with a pleasant nut-honey aroma and taste. Chablis harmoniously complement meat dishes, elegantly emphasize the taste of oysters and other seafood and fish. This wine exquisitely “sounds” with soft cheeses, salads, grilled asparagus. Drink chilled to 12-14 degrees from glasses-tulips.

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The question of what ties are connected cognac and Armagnac, worries many connoisseurs of the alcohol industry. This question is in many ways similar to the problem of chicken and…

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Everyone knows that France is the birthplace of brandy, the country, the embodiment of love, beauty, harmony, the country of fine taste. Speaking of brandy, as a drink, you can…

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Alcohol for $ 2 million: 20 interesting facts about brandy
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