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Armenia, along with Abkhazia and Georgia, belongs to the regions where winemaking appeared long before the advent of our era.
In Armenian villages, for a long time there was a custom of dedication of grown young men into men with the help of grape juice.
After the harvest, the father brought a cup of wine to his adult son, instructing him on a decent adult life.
wine cocktails
History and traditions of local winemaking
Armenian peasants have been making wines since ancient times.
Homemade alcohol was made in an artisanal way:
They installed a stone press right in the garden or near the house.
With songs and dances they harvested and kneaded ripe fruits with bare feet.
The wort was poured into karases (huge jugs) and buried in the ground or placed in a cellar.
A lump of clay was thrown into the fermenting wine for purification and degreasing.
We waited until the drink matured and proceeded to the tasting.
The Armenians owe the development of the industrial production of alcohol to the Russian merchant Nikolai Shustov.
At the end of the XNUMXth century, having bought a small factory for the production of wines and cognacs from the local “entrepreneur” Nerses Tairov, the enterprising businessman studied the intricacies of the alcohol business, successfully introduced them and set up a large-scale production of high-quality drinks.
In addition to the reconstruction and increase in industrial capacity, Shustov also took care of the advertising campaign.
There were legends about the “marketing” talents and acumen of the visiting “entrepreneur”. One of them says that the resourceful merchant came up with a brilliant move to improve sales.
In the most expensive restaurants and shops in Yerevan, a whole performance was played out with the participation of specially hired buyers.
A smartly dressed couple came into one of the local establishments and, sitting comfortably at a table, demanded a bottle of cognac or wine from the Shustov factory.
Hearing that there were no such drinks on the menu, the angry guests left, having previously made a scandal and stating that “they will never have their foot in such a seedy place.” The owner of the restaurant had no choice but to purchase a batch of “recommended” alcohol. It is worth saying that Shustov’s products were really good: wines and cognacs were in demand not only in Armenia, but also outside the country.
The real peak of fame for local drinks was experienced in the Soviet period: in the post-war years, the production of Armenian cognacs and wines constantly increased volumes.
The products were successfully sold and were popular in all countries of the USSR. At the same time, the release of the famous sherry was organized.
Today in Armenia much attention is paid to the revival and development of the ancient traditions of wine art.
Due to the title of “producer of exceptionally strong drinks” imposed on the country, local wines are not popular in the world.
The specifics of wine making
The hot climate of Armenia is the best suited for the ripening of grapes: the fruits have time to fill with juice and reach a high degree of sweetness.
White and red varieties are grown here.
The cultivated vines are dominated by local ones: Voskehat, Chilar, Kakhet, Tigrani, Garandmak, Areni Cherny and others. There are also imported ones (Saperavi, Chardonnay, Rkatsiteli), but they occupy a smaller area of vine plantations.
The characteristics of wines are due to a variety of natural factors: weather conditions and soil composition differ in different regions of Armenia, which also affects the characteristics of drinks.
But local products have common features:
Thanks to the good ripening of the berries, Armenian wines contain a significant amount of natural sugars. This eliminates the need for manufacturers to use artificial sweeteners.
Most of the local alcoholic drinks are classified as strong, again due to the high degree of fruit ripening /
In addition to grape products, many worthy wines are produced in Armenia from other fruits (quince, plum, pomegranate), which are no less popular and well-known, although the scale of their production is somewhat more modest.
Local drinks are characterized by oiliness and original natural color, the intensity of which corresponds to the parameters of strength and sweetness. Dry wines are characterized by an almost transparent hue, while fortified and semi-sweet wines have a rich, pronounced color.
The production of wines in most regions is carried out in accordance with established technology, which may vary slightly depending on the category of the drink. It includes:
Harvest when grapes reach high sugar content (more than 20%).
Fruit sorting, pressing and must preparation.
Choice of fermentation mode. In semi-sweet wines, special additives (mineral and organic) are added to fix the desired level of sugar concentration, which correspond to certain brands.
Filtration and sediment removal.
Infusion during the day and re-filtering.
Blending (mixing) in accordance with the recipe, pasteurization.
Changes to the process can be made in different areas, which allows you to get a wide range of products.
wine regions
Wine production is practiced everywhere in Armenia, but there are several regions where viticulture is given special attention.
The most important of them:
Vayots Dzor region (southeast of the country). Here are the oldest vineyards, whose age is several millennia. Vines grow in the valley, high above sea level (more than 1500 m). Mostly Areni and Saperavi varieties are grown, from which high-quality expensive wines are made. Exposure is produced in oak barrels.
Tavush region (northeast). A large winery is located in the village of Ijevan. The mild climate of the region, the favorable proximity to the mountain range and full-flowing rivers are favorable for the cultivation of European varieties Aligote, Cabernet, Pinot Noir, etc. Excellent champagne is produced in the region.
Aragatsotn region (west). The region is characterized by large elevation differences and a combination of different natural and climatic conditions. About half of the land is devoted to vineyards. Due to the proximity of the mountains and frequent temperature fluctuations, mainly the frost-resistant white Voskehat variety is grown.
Ararat plain. It is located on the territory of the Armenian Highlands, in the Caucasus region. In a fertile valley with many sunny days, different varieties of vines are cultivated.
Description of tastes and best brands
In each region, wine production technology has its own specifics, which leaves an imprint on the taste and aroma of the finished drink. The pride of Armenia is white semi-sweet and dry red wines.
Most light drinks are characterized by a soft fruity bouquet with an almond tinge and interspersed with mountain herbs. In the aftertaste, you can catch rosemary, sage, light woody notes. For aging, Karabakh oak barrels are often used, which gives the wines a pleasant “weight and roundness”. One of the best drinks in this category is Takar Kangun. Other worthy examples of white wines: “Ayrum”, “Arteni”, “Aygeshat”, “Ashtarak”.
Drinks made from red grapes are more varied. They are distinguished by balance and astringency of taste. When blending, nutty, meadow and oak notes are often added to the fruity aroma. Among the best red wines: “Zorah Karasi”, from the budget – the brand “Arame” (semi-sweet drinks). Also good: “Voskevaz”, “Areni”, “Nairi”, “Arsaneakan”, “Arevshat”.
Fruit Wines
Quince
Refers to dessert drinks. Taste: light, sweet and sour, with citrus-floral undertones. Colour: bright amber.
Pomegranate
Wine is popular not only among Armenians, but also outside the country. Semi-sweet drink with an intense ruby color. Taste: tart, fruity, with hints of tobacco and cherry. Brands: “Frans”, “Arame”.
Plum
Made from fresh fruits or dried. Aroma: bright, recognizable, with a pronounced plum tone. Taste: fresh, sweet and sour, rich.
Wines are also produced in Armenia from other fruits and berries: blueberries, blackberries, raspberries, apricots, cherries. They are less common in other countries, but also deserve a separate tasting.
Relevance: 26.09.2018
Tags: Wine and vermouth, Wine brands