Cabernet

Is issued, as it is not surprising, only since 1960 (before revolution it has been extended in all vinodelcheskih economy, but then began to leave entirely on sweet wines). Is dark-ruby colour with celebratory game of scarlet patches of light at glass rocking. Aroma strongly pronounced high-quality – with smells of berries paslena and the well-known morocco tones (morocco – expensive thin skin of a wild goat, by the way for the Kiev princes, and then for the Moscow tsars morocco manufactured in Mountain to Crimea). Expensive vintage wines of good factories can have in taste and a smell of tone of a raspberry, a black currant, plum.

Taste full, tart enough, spicy (what not is pleasant to all but if it is pleasant – that is considered the main advantage of wine). Cabernet possesses strongly pronounced medical properties for digestion and imunnoj systems, deduces radionuklidy. A fortress of this wine of 10-13%, acidity 6-8 g/l.

In the east of Crimea (Bagerovsky factory) Cabernet gives very simple and rather thin wine. In the Bakhchsarai area (for example, state farm "Бурлюк"), this wine any more only it is good to pickle a shish kebab, but it is already possible and to support forces during time are sharp meat and other culinary actions. But in general to zharennomu on coals to meat Cabernet Kachinsky »from Inkermana (suburb of Sevastopol) is better more expensive massandrovskoe Cabernet from Alushty or the sustained 2 years«.