...Drank and admired. Left comparatively sober - only because of lack of time. The most part of wine consists of the sun. Long live people who know how to make wine and by means of it - to bring the sun strength in souls of people. M. Gorky
The Crimean wine-making is already several thousands years old, you know, vine is one of the most ancient cultures of the peninsula. For example, the sort of Muscat grows on this blessed land for two with a half millenniums. The vine delivered by ancient Greeks has brought fame and international recognition to many Crimean wines.
What the success depends on? Of course, on the fruitful interaction of the generous sun and painstaking human labour. As far back as several decades ago by the technology for receiving the Tokay "Ai-Daniel" it was necessary to twist every ripe bunch with special tongs in order that berries should become dry, more sweet. Then they were ground by hand for receiving juice. The wine from a tun was poured also by hand, not resorting to the help of automatic machines. As the result, a real masterpiece was born...
It is not known who was the first to invent the process of making wine of the grape juice, the history of wine arising is lost in the depth of mythology. It was already known to Egyptians as long ago as three-four millenniums. It was considered that they were taught wine-making by Osiris himself - the god of dying and reviving nature. Greeks were given their first lessons concerning the life-giving drink preparation by the god Dionis, Romans - by the god Bakhus, and the Bible on this issue refers to Noi...
The Crimean wine-making founded as long ago as by the Greeks-colonists repeatedly experienced both a flourishing and a decline. In due course of centuries the ancient Greeks began to be pressed by nomads: primarily by Scythians, then by Huns, Khazars, Polovtsians, and others. By the way, the Greek wine suited the Scythians' taste. True, they drank it in Barbarian style, not diluting it with water, as it was accepted by the Greeks. From this the expression "to drink in Scythian style", that is, to get fully drunk, has been born.
Afterwards the proverb was changed into "to drink like a pig", although poor pigs have here absolutely nothing to do with it. By the XI century the wine-makers' craft had practically gone out in order to revive with coming of Genoeses to the Tavrichesky shores. The next blow was delivered by Turks - as is generally known, Moslems were not allowed to drink wine. A new recovery in the business of production of drinks of grapes berries took place in the early XIX century. G. Potyomkin, M. Vorontsov, P. Gubonin, Kh. Steven, and L. Golitsyn played in it a great part. Wine-making economies were organized, plants and cellars were built, new grades of wine were born. At a fairly short time the Crimean wine-making reached the world heights.
Every Crimean region is renowned today for its original wines.
Numerous enterprises of the association "Massandra" and also the research institute "Magarach" are situated in the environs of Yalta. The "Massandra" produces the best sweet liqueur wines: Muscat "Yuzhnoberezhny bely" ("White South Coast Muscat") and "Yuzhnoberezhny rozovy" ("Pink South Coast Muscat"), "Livadiya" (white and red), "Magarach", pino-gri "Ai-Daniel", "Tokay Yuzhnoberezhny" ("South Coast Tokay"), and many others.
Several enterprises of the firm "Massandra" are situated in the environs of Greater Alushta. Here they grow grapes grades for production of Muscat, ports, sherry, Madeira, etc. It is accepted to consider the table red wine "Alushta" the best one among the table wines. It is made of grapes of Cabernet, Saperavi, Morastel grades. The red port "Malorechensky" also is worth of attention. Among the sweet red wines the aleatiko "Ayu-Dag" was marked by a multitude of gold medals.
The Sudak valley wine plants are renowned for various wines: these are both the sweet "Surozh", and white port with the same name, and the Crimean Madeira. It is considered that Madeira possesses the property to postpone the coming of old age, the English call it the "ladies' cognac".
The plant "Solnechnaya Dolina" ("Sunny Valley") specializes in unique wines "Chyorny Doctor" ("Black Doctor"), "Chyorny Polkovnik" ("Black Colonel"), "Solnechnaya Dolina" ("Sunny Valley"). The last was awarded 8 gold and silver medals at international competitions.
At the plant of champagne wines "Novy Svet" ("New Light"), by tradition established as long ago as by prince Golitsyn, they produce this excellent sparkling wine. The Champagne bryut contains up to 0.3% of sugar, the dry one - up to 3%, semi-dry one - 3.7%.
Madeira, white Muscat, aligote, white port - here is an incomplete list of the Koktebel plant production. But most of all it is well-known due to its cognacs.
In addition to the famous "Bakhchisaraisky fontan" ("Bakhchisarai fountain") and "Tsaritsa nochi" ("Night Tsarina"), they produce here table wines, and also balsams prepared from Bakhchisarai foothills and valleys medicinal herbs.
Several wine plants of the region (the Inkerman, Kachinsk, Sevastopol ones) specialize in the main in fine wines of type aligote, rkatsiteli, sauvignon. The "Cabernet Kachinskoye" may be considered one of the best red wines.
Balaklava agricultural firm "Zolotaya balka" ("Gold gully") produces sparkling wines notable for their excellent quality, as, for instance, the "Sevastopolskoye igristoye" ("Sevastopol sparkling wine").
Wine must never suppress the taste of a dish, that is why good red fine wine is never served to white meat. But the dish also must not suppress the wine, for example, game does not combine with white of light red wine.
To select a drink to dessert dishes is especially difficult. Sweet wine very seldom goes with cakes. The simplest decision in this case is champagne. But ripe red wine, even a little strong, can perfectly combine with a cake or chocolate mousse.
The better the wine grade, the simpler and nobler the dish is to be: light white wines - fish; strong white wines - fish, white sauce; pink ones - white meat; light red ones - red meat; strong red ones - game.
Above the Sevastopol highway, behind the village of Kamenka the famous Kizil-Tash (Red stone) is. A reddish rock of height 430 m was torn off once from the main ridge and slowly crawls to the sea. A small fortress was before on its upper site, here a patrol of feodorits watching the Genoeses' actions was.
In 1946 from the grapes growing by the Red stone the famous Massandra wine-maker A. Yegorov made the unique wine - "Muskat bely Krasnogo kamnya" ("Red stone white Muscat"). And already about sixty years it is the pride of the "Massandra".