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Drinking Beaujolais wines

In countries with high prevalence of culture and great wine, particularly in France, where centuries-old tradition of care and consumption of wine is at the highest level in the world, way of serving and consumption of liquor is a particularly developed, provided the temperature and proper type of wine to almost every dish, the corresponding sequence of administration.

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(Bożole)

known, mostly French red wine, from the circle of that name, in the southernmost region of Burgundy located and produced from a grape variety Gamay noir. Beaujolais wine is now one the most frequently consumed red wines in the world, and although it produces a lot, but demand is so great that begins arise doubts whether the quality will not deteriorate. As a young girl, whose freshness is the greatest charm, wine, matured quickly, tastes best when fresh and young, so the restaurants nearby city of Lyon is served often in the carafe, as well as the Grinzingu Heuriger in Vienna. After 1-1.5 years after manufacture it is ready for consumption, and so of course it is much cheaper than wine, which require several years of aging. It is a light wine with a capacity of 1910-1911 °, weakly colored, aromatic, pleasant-tasting, and a certain acidity makes it especially refreshing, especially in the summer, should also be namienić that, unlike other red wines should be consumed at cellar temperature or even slightly chilled to 8-10 ° C. Wines from this district may be called the Burgundian wines - Bourgogne or Beaujolais. They can also be additionally or only the name of the municipality of origin, such municipalities are nine, and among them the most known and respected: Moulin à Vent (pronounced mole and wan) and Fleurie (read fleri).

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Sparkling

youngest wine type of wine vine wyrabianego sparkling wine, treated as a variant of this group of noble beverages. Long time no one could master the well-known for a long time effervescence "devil wine 'which surprisingly kipiało, rozrywało bottles, corks and wysadzało not abolished transport. Long also did not know how to cure it from the whims and turned into a pure, clear liquid without sediment and cloudiness. This was only in 1670, when he lived in the Benedictine Abbey, 150 km from Paris, in Champagne in Hautvillers, the monk Dom Perignon basement - after 12 arduous years of trying to mix grape musts and the same wine, and experience with secondary fermentation of sparkling wine in bottles for themselves and drutowanych wydmuchiwanych - reached the present type of beverage wine, clear, beautifully sparkling and refreshing. Dom Perignon died in 1715, taking 77 years to the end of his life he worked tirelessly on improving his invention. Since that time too for this precious liquor that the name Champagne, but in 1919 was under the Versailles Treaty, a legally available only to sparkling wines produced in Champagne, the French treated with pride and respect, almost as their national heroes.

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III

Too little power
Wine Wine should have a power of at least 9%. If it seems (based on sugar content), it is weaker, it is unfortunately flawed. This means that no fermentation was complete. There are several possible premature termination of fermentation:
too low temperature of the fermenting liquid - should pick it up and see whether there is some impact, because if not, it may mean that:

the setting is not enough for the yeast nutrient (ammonium phosphate) - need to add 3-4g on 10l of wine;

may also turn out that the fault lies with the poorly fermenting yeast - then prepare a new, enhanced mother yeast and add it to the must;

cause inhibition of fermentation may be too high content of sulphurous acid - then a few times to transfer the wine from vessel to vessel (to make it Ventilate and remove SO2).