2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Keratsuda is a local grape variety from which beer white wine is made. It is typical mainly for the southwestern borders of the country. Small plantations are present in Kresna, Sandanski and Simitli. It is also reported to be found in Albania. Among our people the variety is also known as ancient, misirchino and white birch.
The leaves of keratsuda are light green, rounded, of medium size, pentagonal, with triangular teeth. The characteristic of the leaves is that they are wider than long. The bunch is medium in size, weighing about 150 grams. It has the shape of a cylinder and is very compact. The grains are rounded, colored in yellowish or yellow color. They are medium in size and weigh about 2 grams.
It happens to be deformed. The inside is not particularly fleshy. However, it is sweet and pleasant to the taste. The meat is covered with a thick, transparent skin. The fruits of keratsuda are consumed fresh. They are also used in the production of white table wines with a pleasant taste and characteristic aroma. The fruit is also suitable for the preparation of liqueur wines.
Keratsuda develops most successfully on hilly terrain with good exposure. The variety is relatively resistant and withstands drought as well as lower temperatures. It is not affected by rot. If the vines develop favorably, there is vigorous growth and excellent fertility. The yield is also high. Keratsuda belongs to the grape varieties that ripen relatively late. Harvesting of these vines occurs at the end of September.
History of keratsuda
It's considered that keratsuda is a variety that has grown in these lands for many centuries. There are various legends explaining where the name of the variety comes from. As we know, viticulture was widespread in Byzantine times. Then a military leader passed by a vineyard of this grape variety and his gaze stopped on the arranged grapes of the grapes. He was very impressed with them and even compared them to his wife's nipples.
Her name was Keratsuda. Thus, this variety began to bear this name. Some also called it corn because of its neat and compact bunches. To date, it is grown mainly in Kresna. Winemakers are still wondering how it happens that only an hour after the wine is poured from the barrel, it changes color.
Characteristic of keratsuda
The wine produced by the variety is characterized by a straw-yellow color, which immediately attracts the eye. In Ilindentsi she is called the queen of wines. The locals are convinced that the wine produced there has the best taste. There are also amber shades. The aroma of this grape elixir is delicate and pleasant, saturated with floral notes. When drinking, even the most inexperienced palate can feel the freshness and delicate exoticism of the wine. Local winemakers say that it is very beer, but also very quickly obscures a person's mind. Advised to take slowly and in small sips. But also in small quantities.
Serving keratsuda
So we can present keratsuda in the best light in front of our guests, we must comply with certain characteristics of the wine. Before serving, it is recommended to cool it slightly, and depending on the age it is cooled to a different temperature. If you have a younger wine, its temperature should be around 8-9 degrees. If it has matured, it is good to be a little warmer, ie about 10-12 degrees.
When serving the wine, choose suitable glasses. It is best to stop at the universal glass of white wine. It is suitable for almost all types of white wines, so if you do not have on hand, but decide to buy, be sure that you have made a very practical purchase.
The vessel has a slender structure and a chair of medium size. In its lower part the cup gradually expands, and in the area around the stool it gradually shrinks. The upper part also narrows. The harmonious curves of the vessel allow you to feel the sour notes of the wine first, and then the sweet ones.
The wine of the variety keratsuda is ideal for combination with fish and seafood, and, of course, should not be flavored with too heavy spices, so as not to muffle the taste of the grape elixir. Suitable specialties in this case are Hake with cream, Fried hake with garlic sauce, White fish in the oven, Shark fillet with Russian sauce, Shark in protein, Roasted mackerel in mayonnaise, Smoked mackerel and others. You can choose all kinds of specialties with oysters, crabs, shrimps, lobsters, squid, octopuses. If you do not like seafood, you can choose dishes with lighter poultry.
You will enjoy unforgettable results if you combine keratsuda with Jelly Quail, Roasted Quail in Citrus Cream, Roasted Partridge, Chicken in Parchment, and also with Chicken in Green Almond Sauce. You can combine the wine with different types of omelets. In this category we offer Omelette rolls with spinach and Assorted Omelet in the oven. Bolder gourmets combine keratsuda with pears, apples and peaches. In general, all fruits typical of our latitudes could be used as an appetizer for wine. Additionally, they can be sweetened with sugar or honey.
