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Sweet taste, traditionally more pleasant to our ancestors, its deep color, unchanged even after the addition of water, allowed Cahors to be accepted in the rites of the Russian Orthodox Church as a symbol of the blood of Christ.
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A little history of Cahors
This wine got its name from the French town of Cahors in the Lot Valley in the Pyrenees. The city of Cahors (Cahors, in French) is known for its dark red wine. In the old days, local wine was even called “black wine”. Both rosé and white wine are produced here, but it is not called Cahors. The light wine is sold as “Vin de Pays du Lot” (the wines of the land of Lot).
Wine for the rites of the Russian Orthodox Church was brought from Spain, and later from Italy. In the XNUMXth century, church wine began to be produced in Russia, but the “blood of Christ” was also supplied from European countries.
The wine from the French Cahors was more to the taste of the clergy and parishioners, which is probably why the name of French wine has become a household name for any wines used in church ceremonies, although this, in general, is wrong.
Modern French Cahors has nothing to do with church wine. French Cahors – dry red wine.
Cahors in Russian
The Cahors that we are used to seeing in the church and on the shelves of our stores is sweet (usually 160-193 g / l) fortified dessert (16%) wine. Produced in Russia (Krasnodar Territory, Caucasus), Moldova, Tajikistan, Spain.
Varieties Bastardo, Mattress, Saperavi, Merlot, Cabernet Sauvignon are traditionally used in the preparation of Cahors. The intense, rich color of these varieties and gives depth to the color shades inherent in the wine.
Production features
A feature in the production of Cahors is heating the pulp, a mixture of grains and skins to 60–65 degrees, fortifying and fermenting. This gives a characteristic rich taste, deep color to the product.
Cahors on store shelves
Russia: Yuzhnoberezhny, Cahors No. 32, Canonical, Black Sea, Cahors Taman
Moldova: Krikovo, Chumai, Tomay, Migdal
Spain: Malaga
Azerbaijan: Kurdamir, Shemakha.
Armenia: Kahet
Georgia: Salkhino, Getashen
Abkhazia: кагор New Athos
Cahors recipe at home
Ingredients
Red grapes – 5 kg
Sugar sand – 1 kg
Raisins – 150 g
Vodka (optional) – 250 ml
Method of preparation
It is necessary to use only enameled and wooden utensils.
Sort the grapes, remove twigs, unripe, rotten, spoiled fruits.
Crush the berries with a wooden crush or rolling pin.
We put the resulting wort in an enamel pan on a slow fire. We monitor the temperature (60–65 ° С). We keep on fire for 3 hours.
Cool to 25 ° C.
Add the raisins to the cooled must. Do not wash raisins. Stir with a wooden spatula. Raisins are needed because of the wild yeast on them, but they can be replaced with special wine yeast (read the instructions on the bag).
We put the wort in a dark warm place. Mix once a day.
Further, on the 3-4th day, signs of fermentation will appear. Bubbles, hiss. Strain the wort through cheesecloth. Squeeze out the rest (pulp) with your hands. Add 600 g of sugar to the fermented juice.
Pour into a large container. No more than 70% of the volume should be filled. We put a water seal or close it with a medical glove.
After 3 days, add 50 g of sugar per 1 liter of juice.
After a week and after 10 days, repeat step 9.
When fermentation is over, carefully without raising the sediment, pour into a clean bowl. If necessary, fix with the addition of vodka.
Pour into bottles, keep in a cool place.
Cahors is served with fatty meat: game, lamb, goose. With desserts: chocolate, jam, ice cream. The ideal serving temperature is +18°C.
Relevance: 22.09.2018
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