{"id":102115,"date":"2024-03-25T09:18:10","date_gmt":"2024-03-25T09:18:10","guid":{"rendered":"https:\/\/rannatee.ee\/kuidas-sunnivad-marjaveinid\/"},"modified":"2024-03-26T09:19:16","modified_gmt":"2024-03-26T09:19:16","slug":"kuidas-sunnivad-marjaveinid","status":"publish","type":"page","link":"https:\/\/rannatee.ee\/en\/kuidas-sunnivad-marjaveinid\/","title":{"rendered":"Kuidas s\u00fcnnivad marjaveinid"},"content":{"rendered":"

<\/div><\/div><\/div><\/div>

How Estonian berry wines are made<\/h1>\n<\/div><\/div><\/div><\/div><\/div>
\n
\n
\n

There are four wineries on the Romantic Coastline that, with care and love, add value to Estonian berries by making wines that are suitable both for our meals and for enjoying on their own. The coastline berry wines are quite different from classic grape wines, both in terms of technology and taste. Generally, the berries we grow here are two to three times more acidic than grapes and have a lower sugar content. And this also makes winemaking a bit different. In order to produce a wine with reasonable acidity, the acidity of the juice must be reduced. Therefore, water is usually added before fermentation, which\u00a0is not necessary or is not permitted when making grape wine. Since, when making berry wines, the juice is not diluted very much in order to maintain all the flavours, this often results in wines with a more acidic and lighter structure.\u00a0One also can\u2019t get the desired strength for berry wines with- out adding sugar. There simply aren\u2019t enough sugars in our berries, no matter how beautiful and sunny the summers are. In\u00a0the case of grape wines, subsequent sweetening is not required.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

\n

\u00a0 Sweet wines are produced using various technologies, either by drying the berries, freezing them or adding yeast suitable for the grapes. However, in the case of berry wines, it is necessary to sweeten the wine in order to balance the acidity and bring out the fruitiness. In a berry wine that is too dry, the berry flavour may be lost, and a high level of acidity will dominate. The proper relationship between sugar content and acids in berry wines in not regulated. For example, based on the rules in force in the European Union regarding the sugar content of wine, semi-sweet berry wine can taste quite nice, drinkable and semi-dry, since most of the added sugar balances the wine\u2019s acidity.<\/p>\n

\n
\n
\n
\n
\n

Therefore, when starting to match berry wines with food, one should keep in mind that Estonian berry wines are more acidic, lighter and berry-like.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div><\/div><\/div><\/div><\/div>

<\/span><\/div><\/div><\/div>
<\/span><\/div><\/div><\/div>
<\/span><\/div><\/div><\/div>
<\/span><\/div><\/div><\/div><\/div><\/div>
\n