Is there a" powdered wine " and why not be afraid of it

We all know that cheap, "powdered wine" is a bad choice and this product has nothing to do with real wines. And what if we tell you that this is a myth and there are no alcoholic beverages made from dry concentrate. Let's look at how the misleading term appeared and what the wines that we used to call "powder" really are.

The origin of the story of "powdered wines" is the product name "dry wine material", which appears in customs declarations and warehouse invoices. Inexperienced in the subtleties of the alcohol business will present this material as a kind of powder, such as milk powder, only wine.

In fact, dry wine is called the most common liquid bulk wine, bottled in dense plastic bags that fit into a regular container. Only in the way of packaging it differs from wines that are delivered from abroad in bottles or tanks.

I must say that such wine material-dry or semi-dry wine, bottled by our "producers", is often better than domestic wines made from grapes grown in Russian and Ukrainian fields. In the purchase of balk costs from 40 euro cents (36 rubles) per liter of Spanish product and up to 1 euro (90 rubles) per liter of wine from South Africa, Australia, Italy or Chile.

According to statistics, a third of the wine that is labeled as " Made in the Russian Federation "is actually obtained in this simple" dry " way from abroad and in our country is only bottled. The new law will soon oblige manufacturers to indicate this nuance of origin on the product label, so that there are no misunderstandings.

It seems that everything is clear with "powdered wine", but almost everyone who uses this definition can tell about their friend who personally saw how the factory makes instant wine in large vats. Theoretically, it is quite possible to obtain such a powder concentrate, and even it will be possible to dilute it in water. But the resulting liquid substance will not have the main features of the wine-aroma, taste, aftertaste.

You can add flavorings, alcohol, and flavorings to the diluted concentrate and, in the end, reach the desired parameters, but this will significantly increase the cost price, which will deprive the business of any profitability. Dry and semi-dry wines with us are not very popular goods, and with an unknown name on the bottle-even less attractive.

Forgery of popular wines will immediately be revealed by consumers and cause a scandal. Because of this, it is more often not wine that is forged, but vodka, cognac, rum and ... "Soviet Champagne". The love of falsifiers for the last drink is easy to explain – it has too primitive a taste, which is also clogged with a large amount of sugar.

Of the popular wines, fortified and cahors are most often forged. To do this, take a cheap dry wine, add flavorings and flavorings, sugar and ethyl alcohol to it. After that, it remains to come up with a loud and unfamiliar name, such as "Treasures of Gelendzhik" and the new product is ready. That is why fortified wines are best bought in branded stores, where only original drinks are presented.

But if "powdered wine" does not exist, where does this difference in price and taste come from? Here everything is simple-cheap dry and semi-dry wines are made from grapes harvested by machines. There is no question of any careful selection of berries here, and the material is taken from young, immature vines.

In this case, preliminary "green collections" are not made, when the yield on the vine is reduced, cutting off up to a third of the young brushes. This is done so that the remaining brushes are more fragrant and powerful. Simply put, such an inexpensive wine is an ordinary "consumer goods", but it is still the most real wine, although unimportant in taste and smell.

And you know that sometimes great wine is produced by countries that we would never have recorded in the world leaders of winemaking.