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Olympic sparkling: how it's done
May 24 in the village of Abrau-Durso (Krasnodar region) in the factory of sparkling wines "Abrau-Durso" solemn ceremony of the Olympic edition sparkling on exposure in underground tunnels - it should ripen in time for the 2014 Olympic Games in Sochi, where he is supposed to please winners and Olympic guests. The celebrations to mark the momentous event in Abrau Durso attended by hundreds of manufacturers, distributors and tasters consumers` sparkling wines.
guests were taken to the museum and historical heritage "Abrau-Durso"; they showed a movie about "Abrau-Durso"; lowered them to the many kilometers of underground tunnels with "Abrau-Durso", explained how, from what, and how hard someone is "Abrau-Durso"; and continuously treated to a variety of "Abrau-Durso". Edition of our personal blog managed in full force to take part in the celebrations with his own mortgage to a bottle of sparkling Olympic and how to gain experience.
Early in the morning Moscow accompanied overcast skies and rain. Half an hour later Anapa Airport "Vityazevo" meet the sun, the breeze and the twenty-one degrees Celsius. Along the road on which the five buses were sent to Abrau Durso, stretched vineyards:
Last time around these parts, I was 20 years ago - one of the pioneer camps Kabardinka. One day we decided to pripahali sending plantation tie grapes. Before employment search all built before the bus and explain in detail what grapes, firstly, - wine, secondly - immature, so you must not eat, namely that tie. Otherwise, the consequences will be sad and predictable. Ha! Despite the absolutely accurately predict the consequences of grapes we then ate a lot more than tie up. So that the prosperity of the Krasnodar region, and the development of the local wine industry invested my modest contribution. I looked at the vineyards and filled with pride.
Meanwhile, in Abrau Durso everything was ready for the holiday.
Industry along the street (now consulted on the bottle) ranks stretched flat poles and Cossacks.
The young ladies in red and white decorated holiday. Apparently, colored ribbons in her hair - it's not just like that. I decided that white ribbon symbolizes the white and red - red.
Factory yard. In the background - the building of the plant, which is located inside prepared for the opening of the museum "Abrau Durso" and at the bottom - at a depth of several tens of meters - cut through the rock multilevel underground tunnels sheathe length 5, 5 km.
In the center of the courtyard is erg-particle fountain with a monkey sitting on a bottle with a double-headed eagle.
Solemn moment of the opening of the museum. Svetlana Khorkina (right, with scissors) solemnly cut the red ribbon. To cut a ribbon stretches (left), chairman of the board of directors of "Abrau-Durso" Boris Titov. Irina Rodnina (between them) stares at the ribbon.
No less solemn moment: Irina Rodnina also cuts the ribbon.
We go down and down into the underground tunnels.
Many kilometers of tunnels with wine are impressive even prepared blogger. Along the left wall - maturing editions of previous years: blended wine, liquor replicable, bentonite and yeast in three years turned into sparkling. Right - sent to remuage sparkling waiting disgorging.
Remuage takes a month or two.
Every day, each bottle is shaken, turning 1/8 of the circle to collect sediment from the temporary plug. Then plug together with sediment discharges, and in the wine will add cane sugar, depending on what kind of sparkling eventually want to get - sweet, semi-sweet, semi-dry or dry. If you want to get Brut - do not add anything.
Robotic option: instead of the wizard automatically shakes the bottle and turns specially trained machine.
Miles of bottles will not fit in the lens.
Tunneling people move on foot and travel bottles on the conveyor. In the picture, according to a new crown cork on the neck - spilled in one place underground circulation in 2008 is sent to the storage in the other end of the dungeon.
On the circulation of previous years - old plastic tube with metal bracket.
Bottles kilometers stretch endlessly.
At the end of the tour we stumble on emergency assistance. Apparently, not everyone can withstand the test of this mentality.
The next item on the program - three numbered table with different Brut. Journalists are encouraged to try all three tables in the questionnaire and noted liked.
In a corner quietly retired wine columnist Denis Rudenko (pictured) and chief editor of Magnum Igor Serdyuk. Rudenko buried his nose in the glass, shaken vigorously Serduk contents of his glass in his hand. "Third" - quietly Serdyukov said. "Yeah, the third - just quietly nodded Rudenko - the third very interesting." "Hydrogen sulfide ..." - Serdyuk looked thoughtfully at the ceiling. "Third" - summed up the final line Rudenko.
After a few hours at a gala dinner Boris Titov announce the results of the survey at the end of the tasting: the most votes will dial brut, hiding under number 2 - the best brut, produced in Abrau Durso. And under the third number was Moёt & Chandon (at this point Rudenko and Serduk silence exchange glances and barely perceptible nod to each other).
Chairman of the Board of Directors "Abrau-Durso" at a press conference "Abrau-Durso". Voltage increases.
After the press conference it was time to really lay: the organizers announce the beginning of the ceremony of laying the circulation Olympic sparkling.
Trolley on draw bottle prepared to bookmark. Guests were given a tag on which to write his name. After that tags are placed on the bottles circulation, and personalized sparkling sent to storage. Six years later, you can try brut, founded by Arthur Chilingarov, and compare it with Brut, Svetlana Khorkina laid.
Rodnina, Khorkina and Chilingarov inscribe license tags and hang them on the necks of the bottles. Chilingarov (pictured) gently kisses his bottle. An employee of the plant takes the bottle with tags and puts them neatly maintained in a number of bottles in circulation tunnel walls.
Journalists also take the case. Not to mention the friendly version of our personal blog (see. The first picture of our reportage).
Registered bottle Olympic "Abrau-Durso" laid. Have to wait six years.
Istochik
guests were taken to the museum and historical heritage "Abrau-Durso"; they showed a movie about "Abrau-Durso"; lowered them to the many kilometers of underground tunnels with "Abrau-Durso", explained how, from what, and how hard someone is "Abrau-Durso"; and continuously treated to a variety of "Abrau-Durso". Edition of our personal blog managed in full force to take part in the celebrations with his own mortgage to a bottle of sparkling Olympic and how to gain experience.
Early in the morning Moscow accompanied overcast skies and rain. Half an hour later Anapa Airport "Vityazevo" meet the sun, the breeze and the twenty-one degrees Celsius. Along the road on which the five buses were sent to Abrau Durso, stretched vineyards:
Last time around these parts, I was 20 years ago - one of the pioneer camps Kabardinka. One day we decided to pripahali sending plantation tie grapes. Before employment search all built before the bus and explain in detail what grapes, firstly, - wine, secondly - immature, so you must not eat, namely that tie. Otherwise, the consequences will be sad and predictable. Ha! Despite the absolutely accurately predict the consequences of grapes we then ate a lot more than tie up. So that the prosperity of the Krasnodar region, and the development of the local wine industry invested my modest contribution. I looked at the vineyards and filled with pride.
Meanwhile, in Abrau Durso everything was ready for the holiday.
Industry along the street (now consulted on the bottle) ranks stretched flat poles and Cossacks.
The young ladies in red and white decorated holiday. Apparently, colored ribbons in her hair - it's not just like that. I decided that white ribbon symbolizes the white and red - red.
Factory yard. In the background - the building of the plant, which is located inside prepared for the opening of the museum "Abrau Durso" and at the bottom - at a depth of several tens of meters - cut through the rock multilevel underground tunnels sheathe length 5, 5 km.
In the center of the courtyard is erg-particle fountain with a monkey sitting on a bottle with a double-headed eagle.
Solemn moment of the opening of the museum. Svetlana Khorkina (right, with scissors) solemnly cut the red ribbon. To cut a ribbon stretches (left), chairman of the board of directors of "Abrau-Durso" Boris Titov. Irina Rodnina (between them) stares at the ribbon.
No less solemn moment: Irina Rodnina also cuts the ribbon.
We go down and down into the underground tunnels.
Many kilometers of tunnels with wine are impressive even prepared blogger. Along the left wall - maturing editions of previous years: blended wine, liquor replicable, bentonite and yeast in three years turned into sparkling. Right - sent to remuage sparkling waiting disgorging.
Remuage takes a month or two.
Every day, each bottle is shaken, turning 1/8 of the circle to collect sediment from the temporary plug. Then plug together with sediment discharges, and in the wine will add cane sugar, depending on what kind of sparkling eventually want to get - sweet, semi-sweet, semi-dry or dry. If you want to get Brut - do not add anything.
Robotic option: instead of the wizard automatically shakes the bottle and turns specially trained machine.
Miles of bottles will not fit in the lens.
Tunneling people move on foot and travel bottles on the conveyor. In the picture, according to a new crown cork on the neck - spilled in one place underground circulation in 2008 is sent to the storage in the other end of the dungeon.
On the circulation of previous years - old plastic tube with metal bracket.
Bottles kilometers stretch endlessly.
At the end of the tour we stumble on emergency assistance. Apparently, not everyone can withstand the test of this mentality.
The next item on the program - three numbered table with different Brut. Journalists are encouraged to try all three tables in the questionnaire and noted liked.
In a corner quietly retired wine columnist Denis Rudenko (pictured) and chief editor of Magnum Igor Serdyuk. Rudenko buried his nose in the glass, shaken vigorously Serduk contents of his glass in his hand. "Third" - quietly Serdyukov said. "Yeah, the third - just quietly nodded Rudenko - the third very interesting." "Hydrogen sulfide ..." - Serdyuk looked thoughtfully at the ceiling. "Third" - summed up the final line Rudenko.
After a few hours at a gala dinner Boris Titov announce the results of the survey at the end of the tasting: the most votes will dial brut, hiding under number 2 - the best brut, produced in Abrau Durso. And under the third number was Moёt & Chandon (at this point Rudenko and Serduk silence exchange glances and barely perceptible nod to each other).
Chairman of the Board of Directors "Abrau-Durso" at a press conference "Abrau-Durso". Voltage increases.
After the press conference it was time to really lay: the organizers announce the beginning of the ceremony of laying the circulation Olympic sparkling.
Trolley on draw bottle prepared to bookmark. Guests were given a tag on which to write his name. After that tags are placed on the bottles circulation, and personalized sparkling sent to storage. Six years later, you can try brut, founded by Arthur Chilingarov, and compare it with Brut, Svetlana Khorkina laid.
Rodnina, Khorkina and Chilingarov inscribe license tags and hang them on the necks of the bottles. Chilingarov (pictured) gently kisses his bottle. An employee of the plant takes the bottle with tags and puts them neatly maintained in a number of bottles in circulation tunnel walls.
Journalists also take the case. Not to mention the friendly version of our personal blog (see. The first picture of our reportage).
Registered bottle Olympic "Abrau-Durso" laid. Have to wait six years.
Istochik
