Sweet wines are not immediately revealed, but they generously thank for their attention. In the Russian Empire, before the revolution, noble dessert wines were made. It was a difficult and honorable tradition. But in Soviet times, the wine stuff was often too acidic and sweet to correct the taste. For generations the wine should be sweet. Today, the tradition returns. The Soviet era simplified production technology. It has long been ingrained in the minds of consumers a mass stereotype that is still alive. In the third Lane School lecture, we will examine the nature of noble sweet: late picking, noble mould, ice berries, jazz and flow. We will get to classification, sucking and the Russian school. You will learn to serve at the right temperature, choose a glass and combine with food. advertising. PAO Sberbank, 18+.

Sweet wines are not immediately revealed, but they generously thank for their attention. In the Russian Empire, before the revolution, noble dessert wines were made. It was a difficult and honorable tradition. But in Soviet times, the wine stuff was often too acidic and sweet to correct the taste. For generations the wine should be sweet. Today, the tradition returns. The Soviet era simplified production technology. It has long been ingrained in the minds of consumers a mass stereotype that is still alive. In the third Lane School lecture, we will examine the nature of noble sweet: late picking, noble mould, ice berries, jazz and flow. We will get to classification, sucking and the Russian school. You will learn to serve at the right temperature, choose a glass and combine with food. advertising. PAO Sberbank, 18+.