Wines / Semi-sweet / Rosé
Wine is an alcoholic beverage typically made of fermented grape juice. The natural chemical balance of grapes is such that they can ferment without the addition of sugars, acids, enzymes or other nutrients. Wine is produced by fermenting crushed grapes using various types of yeast. Yeast consumes the sugars found in the grapes and converts them into alcohol. Different varieties of grapes and strains of yeasts are used depending on the type of wine being produced.
Although other fruits such as apples and berries can also be fermented, the resultant wines are normally named after the fruit from which they are produced (for example, apple wine or elderberry wine) and are generically known as fruit wine or country wine (not to be confused with the French term vin de pays). Others, such as barley wine and rice wine (i.e., sake), are made from starch-based materials and resemble beer and spirit more than wine, while ginger wine is fortified with brandy. In these cases, the use of the term "wine" is a reference to the higher alcohol content, rather than production process. The commercial use of the English word "wine" (and its equivalent in other languages) is protected by law in many jurisdictions.
Source: http://en.wikipedia.org/wiki/Wine
Although other fruits such as apples and berries can also be fermented, the resultant wines are normally named after the fruit from which they are produced (for example, apple wine or elderberry wine) and are generically known as fruit wine or country wine (not to be confused with the French term vin de pays). Others, such as barley wine and rice wine (i.e., sake), are made from starch-based materials and resemble beer and spirit more than wine, while ginger wine is fortified with brandy. In these cases, the use of the term "wine" is a reference to the higher alcohol content, rather than production process. The commercial use of the English word "wine" (and its equivalent in other languages) is protected by law in many jurisdictions.
Source: http://en.wikipedia.org/wiki/Wine
Semi-sweet wines have a sugar content from 4.5 to 7.5%
Estrella dulce Rosado (10% alc.)
5.00
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Różowe półsłodkie - szczepy: 75% Moscatel aleksandryjski, 25% Garnacha
Intensywna różowa barwa z subtelną purpurą. Wyróżnia się słodyczą, dobrze wyważoną kwasowością i nutami owoców cytrusowych oraz truskawki. Polecane jako aperitif oraz dań typu fois gras.
Temperatura serwowania: 10-12°C . Alk.10%
Kraj pochodzenia: Hiszpania
Region: Valencia
Pojemność: 75 cl
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Wino Fresco, różowe, półsłodkie.Melancolie Staromo-nastyrskoje (10% alc.)
3.00
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import - Mołdawia
wino półsłodkie, różowe
0,7 L; alc. 10 % obj.
Wino wytwarzane wg klasycznych technologii przez fermentację mieszanki białych i czerwonych odmian winogron rosnących na południu słonecznej Mołdawii. Wino to charakteryzuje się jasnoróżowym kolorem, a także złożonym i oryginalnym aromatem oraz zharmonizowanym smakiem.
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Różowe, półsłodkie wino uzyskiwane z winogron szczepu Cencibel. Ma intensywny kolor, aromat truskawek, malin i owoców cytrusowych.
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Różowe kalifornijskie wino gronowe, o półsłodkim, owocowym smaku. Polecane do lekkich dań mięsnych, owoców morza i delikatnych serów. Jego pełny aromat i przyjemna owocowa nuta rozwijha się najlepiej w temperaturze 8-10 stopnii C.
