Wine tourism in Crimea  
Winemaking in Crimea
· the Ancient art of grapes and wine in the Greek policies of Crimea

· Winemaking of cave monasteries and cities. The Genoa colonies

· Roots of modern winemaking. Prince G.A.Potyomkin. Count M.S.Vorontsov. Djuk de Rishele

· the Prince of h.p. Golitsyn and Specific manors of the Imperial surname
Culture of wine and cognac
· label Reading. Differences in the international and Soviet standards

· the Ukrainian-Russian dictionary for the description of wines and cognacs

· Bases of wine etiquette: a marching variant

· Simple councils about independent test of wines and cognacs
Delightful travel
· Institute of grapes and wine ' Magarach '

· Association ' Massandra '

· Factory of sparkling wines ' a New World '

· State farm-factory ' the Solar Valley '

· State farm-factory ' Koktebel '

· Inkermansky factory of dry vintage wines

· Factory of sparkling wines ' the Gold beam ', the Sevastopol winery

Wine tourism today
· the Calendar of competitions, festivals, holidays

· Grapes, wine and health. Ampeloterapija and enoterapija

· Wine as a souvenir and as a gift, wine attributes, sweets from grapes

· Export of wine, grapes and a landing material

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Ware for long feasts and banquets

The General rule: the more strong the drink, the is less capacity. The ware under the right hand and in the same order, as well as tablewares that that will be used in last turn was closer is placed.

"The Cloth white is filled in by wine …" - I wish to remind at once both of care, and about colour of a background on which are estimated colour game of wine in a glass. If to play a feast in an adult way a certain army of waiters should delete unnecessary devices and ware at once from a table. And here light and illumination on tastings do not suppose special imaginations and a variety. Only a white background (if colour or tables wooden – are necessary to a cloth white napkins) and only a natural daylight or (for cellars and evening) fire of candles.

If as aperitif Vermouth also glasses for it go on a high leg from which the simple cone of small volume (a so-called glass of martini) reveals is submitted.

For champagne high narrow (flutes) or wide wine glasses on a high leg rely. Fill them in two steps on ѕ volume for the best game of vials. For white table wine of 100 ml rely rejnvejnskie wine-glasses in capacity; for red table – lafitnye glasses (125 ml); for strong and sweet wines – madernye wine-glasses, volume 75 ml. And for strong liquors and balms which usually move to a dessert and coffee, - absolutely small liqueur glasses with the direct conic or slightly rounded off walls ("bochonochki"): 25-30 ml.

Under vodka and a similar hard liquor submit classical vodka piles capacity only 50 ml. Cognac can be drunk from spherical wine-glasses of different size - from 75 to 250 ml on a low and thick leg.

Thus it is necessary to remember that in the latter case the wine-glass is filled only on a volume quarter. As a matter of fact, any vessel for alcoholic drinks to pour to edges it is not necessary. And on tastings to estimate game and aroma of wine, a glass fill no more than on third.

Glasses wash only with pure water and wipe a linen napkin. washing-up liquids are not admissible . Ware do not store there where the meal prepares or smoke or there are still any sources of strong smells.

The Form and ware volume not so senseless blind following to traditions, and result of centuries-old experience with very simple logic. Tjulpanoobraznye glasses for natural wines (rejnvejnskie, lafitnye, for shardone, for bozhole, for soterna, the Hermitage and other) not so are convenient for drink, but concentrate aroma of wine. Vermouths and balms with their strong grassy aroma do not require at all narrowed walls. Drinks strong and sweet, like muscats or liquors are good only in very small doses, and their aroma is clear and in simple convenient piles - "oprokidonchikah".

Balms seldom give beautiful colour game, but their taste can win from gentle zakruglenija thick ceramic piles.

All glasses, wine-glasses and piles keep fingers sideways, behind an exception konjachnyh glasses which are covered from below. Slightly to warm cognac a palm, the glass leg is passed between average and anonymous fingers.

Wine-glasses and glasses hold between a thumb on the one hand both index and average with another. Wide and voluminous wine glasses for champagne for a leg hold also a ring finger, and index hold a bowl.

However, in marching conditions to which this guidebook is devoted, it is possible to manage only in one capacity. Taste of wine always seems is better in a beautiful glass and it is even better in a favourite glass. For marching conditions it is possible to have simply voluminous konjachnuju a spherical wine-glass on a thick leg. The length of a leg all the same should be such that needlessly fingers did not warm a glass. Too fragile correct glasses for wine on travel can easily break. The main thing – that the glass was pleasant to you, it is possible not to pay attention to the rest.

In the western clubs of tasters it is accepted to travel with the personal bowl, usually from silver or transparent glass. To wash off taste of the previous test both from a glass, and only it is enough to pour and drink pair of drinks of water from a mouth – drinking, aerated or mineral (but with the low maintenance of salts). In marching and professional conditions for an estimation of colour of wine as a background of enough white napkin or a simple clean sheet of a paper which lie on a table before each participant.

To Tell toasts and to clink glasses, certainly, separate pleasure, however, as well as any pleasure, it demands ability. The toast should be prepared and spoken few times about itself that to you listened not out of respect for you, and from interest to your words which behind a table and with the filled glasses cannot be long. Clinking of glasses is good and pleasant, if them hold three fingers for a leg, blow about their walls do double and easy, and during this moment with a smile look in the face the messmate, and not so strainedly aim in its glass.

Whether toasts and attention to friends on tastings Are pertinent during wine travel? Why is not present, you after all have a rest (and if the professional – that be engaged in favourite work), mood behind a table – the major component of impression about fault. But we will not forget and about physical matters.

The temperature at which different wines are consumed Is important . For dining rooms white the best temperature 12-14 °; for red 16-18 °. It is considered that how many fortress degrees are specified on a label, at such temperature wine is better and to drink. Strong wines drink at a room temperature, sweet - slightly cooled, champagne at temperature 6-8 ° (but completely not not frozen). In general wine cannot be held more than 20 minutes in refrigerators, where temperature below wine cellars (12 °). At expensive restaurants to wine should submit and a bucket with ice (champagne in it and bring), and a bucket with warm water for red wines, and for collection old wines – decanters for their cautious transfusion to separate them from a deposit.

Any wines if the bottle is opened, it is possible to store some days only a modulation in smaller capacity and densely having corked. Air does not harm only to a sherry and marsale.

Igor Rusanov

In addition on the given theme:

Wine and ice, wine and water, cocktails and ' blends '

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