Uvas para quê?

Muito bom! Verdadeiro vinho do Porto. Tinto natural ou branco fresco. Recomenda-se na Estónia.

Wine snobs the world over like to show off their expertise by sniffing at a glass and identifying the notes of black currant, citrus and other fruits they detect. For those who find that intimidating, help is at hand from a country not usually associated with wine: Estonia.

Stick your nose in a glass of Estonian red, and if it smells like black currant, then it probably is. The tiny Baltic republic is located too far north to grow grapes, but it has a flourishing tradition of making wine from the berries that are found in abundance in its woodlands.

The process is the same as making wine from grapes: after harvesting, the berries are crushed and the juice fermented in big aluminum vats. The most precious vintages are left to mature, sometimes for a decade or more, before being bottled. Since Estonia regained its independence in 1991, the industry has undergone a revival. There are only a handful of wineries, but they are branching out, experimenting with new blends of berries, and working to develop a range of drier and lighter table wines. The traditional sweet dessert wines remain popular for festive occasions. The Estonians are also trying to export them. I visited the nation's biggest and oldest winery, Pöltsamaa Veinikelder, tel: (372) 776 6199; www.poltsamaafelix.ee, about 140 km south of the capital, Tallinn, to do some sampling. Tasting notes:

POLTSAMAA TOMMU '94-'96
Black currant that's been maturing for a decade. This and an aged apple variant are prestige wines served on special occasions.
Color: dark and opaque red, like a strong Hungarian vintage
Nose: smoky black currant
Palate: first impression is similar to port. Then the earthy aftertaste kicks in, and lingers disagreeably

Read more: http://www.time.com/time/magazine/article/0,9171,1561205,00.html#ixzz1T2cyBnwU

e ainda:

http://www.felix.ee/?op=body&id=29&art=95