No, well, “precious”, of course, in a figurative sense, if you do not take into account the price of pomegranates in areas where they are not grown. However, this unfortunate fact has never stopped home alcohol enthusiasts, especially since from this common raw material you can produce a real treasure, not only amazingly beautiful, but also amazingly tasty! So let's arm ourselves, like medieval alchemists, with flasks and retorts, and try to create a jewel with our own hands - the noblest wine from pomegranate!

Pomegranate is an amazing fruit! There is not enough sugar in it (although some varieties can contain up to 20% sugars), but there are a lot of acids (up to 9% in some varieties), a rich and rich taste - the juice will need to be diluted with water for normal fermentation, which means we will get more product. Pomegranates also contain quite a lot of tannins and tannins, which will ensure good storage of the drink and its resistance to disease. There are many recipes for homemade pomegranate wines, today we will present you the most interesting and reliable of them - the simplest wine consisting only of pomegranates, water and sugar, and two classic American recipes: one with raisins, lemons and oranges, and the second with such an unusual additive, like... barley groats.

According to all three recipes, wine is made for quite a long time - about a year. If you want to get a tasty drink faster, use one of them; the same article describes life hacks for separating pomegranate seeds from... hmm, chaff, they will also help us in making wine. Many “experts” on the Internet advise adding acid mixtures and tannin to homemade pomegranate wine. In my opinion, this should not be done - the fruits themselves already have plenty of these substances. Also, do not believe recipes that indicate too little water - for example, 50 grams per liter of juice, this is not enough, we do not have such sweet and low-acidic varieties of pomegranates.

Pomegranate wine at home - first, basic recipe

Simple and lethal, like RGD-5. You don’t need anything for it except, in fact, pomegranate fruits, sugar and water. According to the classics, such wine ferments with wild yeast, but I would advise you to stock up on store-bought wine just in case. It’s winter after all, those “savages” who lived on the fruit could have died long ago from frostbite, and besides, we don’t use the peel. Of course, you can try to make raisin starter (), but it’s better not to skimp on ChKD - the wine on them will ferment faster and better, it will be stronger and more stable.

In fact, the proportions are very arbitrary. All pomegranates are different, their sweetness and acidity greatly depend on the time of collection, storage conditions, temperature and a whole bunch of other factors. Therefore, it is best to rely not on the recipe, but on your own taste sensations. You should definitely taste the wort, adjusting the taste with water and sugar. Too sour? We dilute it. Not enough sweetness? Add sugar. The most reliable way to navigate is with special winemaking instruments - a pH meter and a sugar meter; the optimal acidity is 0.7%, sugar content is 18-20%.

How to make homemade pomegranate wine? And just like any other berry or fruit wine!

  1. We clean the pomegranates by removing the grains. Place them in a suitable container and crush them thoroughly with a masher. Add a little - a couple of liters - of water, half the sugar, yeast and nutrient mixture (or raisin starter).
  2. We wait for it to ferment and place it in a warm place under a water seal - right along with the seeds. After a couple of days of active fermentation, when the pulp has softened sufficiently, the wort must be drained and the pulp thoroughly squeezed out.
  3. We taste the future wine and adjust the acid-sugar in the manner indicated above. These proportions are, in principle, universal and are suitable for pomegranate varieties common in the middle zone - that is, those that can be bought on the market, but it is better to focus on your own taste. When you are satisfied with the acidity and sugar content of the liquid, pour everything into a fermentation bottle.
  4. Active fermentation will continue for another 3-5 days (with wine yeast) or up to 40 days (with sourdough or wild yeast). The end of fermentation can be diagnosed by the clarification of the wort, the formation of a dense sediment of yeast and remnants of pomegranate pulp at the bottom of the bottle, and also by the fact that the water seal has stopped gurgling.
  5. We decant the young wine through a straw, pour it into a smaller fermenter at 90-95% of the volume and move it to a cool place – 10-12° – for further fermentation. Secondary fermentation usually lasts 2-3 months, during which time the wort needs to be decanted 3-4 more times if sediment forms.
  6. Once the wine has become completely clear and sediment no longer appears, you can bottle it. It is recommended to try no earlier than six months later.

Using the same method, you can make wine from store-bought pomegranate juice - the recipe is universal. But here everything greatly depends on what the manufacturer has stuffed into its products, how much water and sugar it contains, and how much juice itself. If you are lucky enough to purchase pure juice, you can follow the indicated proportions, otherwise they need to be adjusted. In this case, we will definitely need CHKD - you can’t get by with raisin starter; store-bought juice, treated with chemicals and pasteurized, is unlikely to ferment with wild yeast.

Pomegranate wine with barley

A classic American recipe described by respected Texas winemaker Jack Keller. To be honest, for the life of me I don’t understand why there is barley here. But, apparently, it does provide something - color, aroma, some substances needed by the wort, density... In general, you can experiment with the American classic, or you can simply do without this ingredient and make ordinary pomegranate wine. For this recipe, you need pomegranates that are sweet and not very sour - these are the ones that are common in the USA.

The cereal must first be boiled for 5-10 minutes, in half of all the water. Peel the pomegranates, pour the grains with hot barley broth through a sieve so that the spent grain does not get into the wine, add sugar and lemon juice, the remaining water, stir everything well. When the mixture has cooled to room temperature, add yeast and fertilizing. When signs of fermentation appear, pour the mixture into a bottle and place it under a water seal for 5-7 days. At the end of the primary fermentation, drain the wine and squeeze the pomegranate pulp well. We pour the drink into a smaller bottle almost to the top, put it under the seal again and transfer it to a cool place for another couple of months. During this time, the wine must be drained from the sediment several times. If it no longer forms, it means it’s ready, the wine can be bottled for aging. The organoleptic properties of the drink will improve over the course of a year if stored properly, so it is better not to drink it all at once.

By the way, homemade pomegranate wine is not only a tasty and aromatic drink, but also a folk remedy! This drink contains a lot of useful things - linoleic acid, which can normalize lipid metabolism, neutralize carcinogens, improve immunity, and antioxidants (more than in red grape wine), which slow down aging, and vitamins C, P, B6, B12, and antiviral tannin. . Such a drug strengthens the walls of blood vessels, has a beneficial effect on the nervous system (of course!), and cleanses the body of toxins. But, of course, the benefits and harms of pomegranate wine directly depend on the amount consumed - if you lap it up in small cans, nothing good will come of it.

Homemade pomegranate wine with orange, raisins and lemon

Also an American recipe, the authorship belongs to Dana Griet, a famous blogger and winemaker. Making such a wine is not difficult, the ingredients are, in general, quite accessible, and it should turn out delicious, since the rather monotonous taste of pomegranate will be shaded by citrus fruits, and raisins will give the drink “body” - additional density, strength and a deep nutty aroma.

The recipe is almost the same as the previous two. Peel the pomegranates, mash them, add water, add raisins, sugar, thinly cut the zest from the oranges and lemons, add to the wort, and also squeeze the juice out of the oranges. Add yeast along with fertilizing. When fermentation begins, pour the wort into a suitable vessel, install a water seal and transfer to a warm place. When fermentation is over, drain the liquid and squeeze the pulp thoroughly. Pour everything into a smaller bottle, set aside in a cool place for a couple of months, and decant periodically. After clarification, pour into bottles. It will be possible to uncork the first one in six months.

Pomegranate wine was first produced on an industrial scale in Israel about 30 years ago. Then this experience was adopted by the Turks, Armenians and Azerbaijanis.

Pomegranate wine not only has a pleasant tart taste, but also retains all the beneficial substances contained in pomegranate seeds.

The only drawback of pomegranate fruit for winemaking is its high acid content. To make good wine, you have to add water and a lot of sugar.

Dessert pomegranate wine

From the number of ingredients indicated in the recipe, you will get about 1.5–2 liters of wine, with a strength of 11–13 degrees.

Ingredients

  1. Pomegranate – 5 kg
  2. Granulated sugar – 350 g per liter of juice
  3. Water – 50 ml per liter of juice
  4. Wine yeast

Cooking method

  1. Before you start preparing the pomegranates, you need to wash, peel and squeeze the juice out of the grains in any way convenient for you. For example, using a metal strainer and a spoon.
  2. Transfer the resulting juice and pulp into a saucepan, add water at the rate of 50 ml per 1 liter of juice, sugar at the rate of 150 g per 1 liter of juice and wine yeast (dilute according to the instructions).
  3. Mix well and cover with gauze. Leave for 3-4 days in a dark place at a temperature of 18-25 degrees. Once a day, mix the contents of the container using a wooden spatula.
  4. As soon as active fermentation begins, it is necessary to strain the wort and squeeze out the pulp using gauze.
  5. Add more granulated sugar to the fermented juice at the rate of 100 g per 1 liter of juice. After mixing, pour it into a glass container (fill to a maximum of 3/4 capacity).
  6. We install a water seal or a glove with a small hole in the finger and leave it for 35–50 days in a dark room with a temperature of 18–25 degrees.
  7. After four days, you need to add more sugar (at the rate of 50 g per liter of juice). To do this, drain 1–1.5 liters of wort, dissolve sugar in it and pour it back into the container. Reinstall the shutter.
  8. After another four days, add the remaining sugar (50 g/liter of juice). The method is described in paragraph 7.
  9. After 35–50 days, when fermentation is completely over, drain the wine from the sediment.
  10. Let's take a sample. And if desired, you can add more granulated sugar or fix it with vodka (2–15% of the total volume of wine).
  11. Now fill the clean container up to the neck so that there is no room left for excess air. We send the young wine to age for 4–6 months at a temperature of 5–16 degrees. Every month it is necessary to drain the wine from the sediment and pour it into a clean container.
  12. As soon as sediment stops falling, the wine can be bottled. It must be stored in the refrigerator or cellar for no more than 3 years.

Homemade pomegranate wine

Ingredients

  1. Pomegranate – 6 pcs.
  2. Water – 12 glasses
  3. Granulated sugar – 4 cups
  4. Raisins – 450 g
  5. Wine yeast – 1 pack
  6. Live yeast – 1 tsp.
  7. A mixture of malic, citric and tartaric acid - 2 tsp.
  8. Pectin enzyme – 1 tsp.
  9. Campden – 1 tablet

Cooking method

Very important! Watch the fermentation time carefully, otherwise you may end up with good pomegranate vinegar instead of wine.

Pomegranate is an amazing fruit that consists of soft juicy seeds with a sweet and sour taste. It is able to perfectly refresh the season in the heat, quenches thirst, increases the overall tone of a person and improves appetite. In addition, pomegranate juice contains a large number of useful microelements and vitamins that are necessary for the normal functioning of the human body. Due to its unique taste and beneficial properties, this fruit is very popular. Not only a variety of drinks and sauces are prepared from it, but also amazing liqueurs and wine at home.

Pomegranate wine recipe

  • Grenades – 6 pcs;
  • Water – 12 glasses;
  • Sugar – 1 kg;
  • Wine yeast – 1 pack;
  • Pectin enzyme – 10 g;
  • Regular yeast – 10 g;
  • Campden tablet;
  • Raisins – 2 cups;
  • Citric acid – 2 tsp.

Preparation:

Peel the pomegranate from the peel and membranes, mash the berries thoroughly, add all the ingredients to the juice, except yeast. Mix well and leave overnight, then add yeast to the mixture and place the container in a warm place. Let the wort sit there for a week, don’t forget to stir every day. Then filter the drink and pour it into a container in which it will ferment, install a hydraulic seal on the container. The container with wine should be in a warm place. The fermentation process will last approximately 3 weeks. Then pour the pomegranate wine into glass bottles and store it for 3 months. Some winemakers advise aging the drink for about a year.

That's all the cooking technology. Bon appetit!

Pomegranate wine recipe without yeast

To prepare you will need:

  • Ripe pomegranates – 5 kg;
  • Sugar – 1.2 kg;

Preparation:

To begin, rinse the pomegranates, remove the white membranes, remove the grains and place them in an enamel container. After this, you need to extract pomegranate juice from the grains; to do this, crush the berries with your hands or a masher. Add sugar to it. As soon as it gets a little wet and begins to dissolve, place the contents of the pan in a special large bottle, where the fermentation process will take place. Close the container with a water seal or put on a rubber glove and pierce the neck with a needle in several places.
Place the bottle in a warm place for five weeks and monitor the fermentation process throughout this period.

If the wort does not ferment intensively enough, then you need to ensure additional tightness, namely, coat the neck of the bottle with plasticine. Once the glove is deflated or foam and air bubbles no longer come out of the water seal, we can say that the fermentation process is over. After this, open the fermentation bottle, strain the wine and pour it into bottles, cap them and keep them in the cellar for a month. After this period, the wine is considered ready and can be consumed. As a result of preparation, you will receive a drink with a strength of 16%.

Homemade pomegranate wine is an excellent dessert drink. To prepare it, you can use either natural pomegranate juice or squeeze it yourself from ripe fruits.

The drink has an unusually light aroma and a pleasant nutty aftertaste, the wine is slightly tart but pleasant, all this makes up the taste of a very healthy pomegranate wine that will undoubtedly appeal to even the most sophisticated gourmets. Also, the drink has not only an unusual and memorable taste, but also a unique color. It is very rich, the palette is rich, not only in red, but also in golden colors, especially when the rays of the sun fall on the wine.

Check out some rules that you need to follow when drinking pomegranate wine:

  • It is recommended to drink this drink only chilled;
  • A sweet dessert would be an excellent complement to pomegranate wine; fruit is also often served with it;
  • It is recommended to take pomegranate wine an hour before meals.

Beneficial properties of pomegranate wine

If you take this drink in moderate doses, it will only have a positive effect on your health, because it contains linolenic acid, which suppresses the activity of carcinogens in the human body. In addition, this wine can be considered a powerful antioxidant. So be sure to try preparing it yourself at home, and don’t deprive yourself of the opportunity to enjoy the taste of this amazing drink.

There are many recipes for homemade wines that are prepared from various berries and fruits. Pomegranate wine made at home has an interesting taste and unusual aroma. It’s not difficult to make; even a novice winemaker can handle it. Pomegranate wine can also be found in supermarkets and specialty stores.

History of the drink

Pomegranates have been eaten since ancient times. The pomegranate was considered a sign of wealth, fertility, abundance, prosperity. But pomegranate began to be used in winemaking relatively recently. Each time, attempts to make wine from pomegranate juice ended in failure. The fact is that the grains contain an insufficient amount of sugar for natural fermentation.

The first people who managed to get wine made from pomegranate juice were the residents of Israel. They chose the sweetest and juiciest fruits as the starting material. For the first time, the Israelis tried to make dry wine from pomegranates grown in the Upper Galilee.

Useful properties of pomegranate

Everyone knows that pomegranate is a storehouse of useful substances that are vital for the normal functioning of the human body. Moreover, all parts of the fruit are useful: seeds, peel, partitions, grains. It is useful to take pomegranates for anemia, loss of strength, weakness, anemia, exhaustion. What other beneficial properties of pomegranate:

  • calms the nervous system;
  • increases the level of hemoglobin in the blood;
  • is the prevention of atherosclerosis;
  • reduces the risk of diabetes;
  • helps get rid of some diseases of the stomach and intestines;
  • fights obesity.

The fruits contain a high content of B vitamins, as well as vitamins C, E, P, as well as trace elements and minerals.

Pomegranate wine brings not only benefits, but also harm if consumed in unlimited quantities.

Who shouldn't drink pomegranate wine?

You need to know that pomegranate juice damages tooth enamel. It is also contraindicated for stomach and duodenal ulcers, and for reflux, which is accompanied by increased acidity in the stomach.

Homemade wine made from pomegranate juice has a number of beneficial properties, but still it should not be consumed if you have the following problems:

  • increased stomach acidity;
  • coronary heart disease;
  • problems with blood vessels;
  • nervous excitability;
  • high pressure;
  • tachycardia.

Doctors advise expectant mothers to include a small amount of pomegranate seeds or natural juice diluted with water in their diet. Is it possible to drink pomegranate wine during pregnancy? It is advisable for expectant mothers to exclude any alcohol from the diet, as it negatively affects the development of the fetus. A couple sips of wine will not harm the body, but it will not bring any benefit either.

Ingredients for making pomegranate wine

Homemade wine made from pomegranate is practically no different in technology from its analogues. A drink is prepared based on pomegranate juice. The grains should be juicy and sweet. What other necessary ingredients will be needed? Everything will depend on the chosen recipe, and these could be the following products:

  • pure water;
  • granulated sugar;
  • regular or wine yeast;
  • pectin enzyme;
  • raisin;
  • acid (malic, acetic).

Popular homemade wine recipes

The classic method involves the following manipulations:

  1. Rinse the fruits thoroughly, dry, cut into segments.
  2. Release the grains from each segment.
  3. Pour the grains into a saucepan or other container and crush with a wooden masher.
  4. After the juice appears, sprinkle the mixture with granulated sugar.
  5. Place the sugar-pomegranate mixture into a glass container. Natural fermentation will continue there.
  6. The container should be closed with a rubber glove or a hydraulic seal.
  7. After the fermentation process is completed, the glove will hang without air, and with a hydraulic seal, bubbles will no longer form in the glass of water.
  8. When the fermentation process is complete, the wine should be carefully filtered through cheesecloth into glass bottles, closed and placed in a cool, dark place to stand.

Is pomegranate wine made into dessert wine? Yes, pomegranate alcohol is not only dry, but also sweet. To obtain dessert wine, add 500 grams of granulated sugar to 1 liter of drink.

Without yeast

Wine from pomegranate fruits is made using the usual technology that is used to prepare an alcoholic drink.

A classic recipe for making pomegranate wine without yeast at home:

  1. Choose the ripest and juiciest fruits.
  2. Peel them, mash them with a masher, and place them in a fermentation container.
  3. Add sugar to the pomegranate cake.
  4. Put a rubber disposable glove on the bottle.
  5. Fermentation is complete when the rubber glove placed over the glass container is deflated.
  6. Pass the wine through a filter to remove the pomace.
  7. Pour into clean glass bottles, close tightly and leave to stand in a cool, dark place.

On a note! Lovers of sweet drinks should add 0.5 kg of sugar per 1 liter of alcohol. Those who prefer dry or semi-dry wines add about 200 grams per 1 liter.

With yeast

Prepare the following ingredients:

  • 6 pomegranate fruits;
  • 12 glasses of water;
  • kilogram of granulated sugar;
  • wine yeast (1 pack);
  • pectin enzyme – 10 grams;
  • regular baker's yeast - 10 grams;
  • 500 grams of raisins;
  • several teaspoons of a mixture of malic, acetic and tartaric acids.

Cooking technology:

  1. Remove the skins and films from the grains and crush them thoroughly.
  2. Add all ingredients except yeast.
  3. Mix all ingredients thoroughly, leave for 12-14 hours, then add yeast.
  4. Close the container with a lid and place it in a dark room for a week. Stir the contents once a day throughout the week.
  5. Then the liquid should be filtered, poured into a container with a water seal and placed in a warm place.
  6. The fermentation process takes 2.5-3 weeks. When it is complete, the liquid is filtered again, after which it is poured into a clean glass container.
  7. Experts say that wine made from pomegranate fruits should be infused for at least 6 months.

How to drink pomegranate wine correctly

The drink has a thick, dense texture and a bright, rich aroma. The color of the wine is burgundy, with a golden tint. The drink is usually served slightly chilled. A special feature of the drink is its unusual nutty aftertaste with cherry notes. Even the sweet version of the alcohol does not feel overly cloying.

What do you usually drink pomegranate wine with? The drink is so self-sufficient that many people prefer to drink it without a snack. But gourmets advise you to remember what you can eat with pomegranate wine:

  • any fruit, fruit platters or salads;
  • light, airy desserts;
  • cheese platter;
  • nuts.

You can experiment with flavors, for example, try a pomegranate drink with cherries, black currants or other berries.

How to avoid falling for a fake when buying store-bought pomegranate wine

The production of pomegranate wine is widely developed not only in Israel, but also in Armenia. In this country, the most suitable fruits for wine are grown, characterized by their special sweetness and juiciness. Armenian wine is known far beyond the borders of its country.

Appeared on store shelves relatively recently. Its production technology is more complex than grape wine. Due to its taste and beneficial properties, pomegranate drink is gradually becoming more popular, and it can be made at home.

Why and who benefits from pomegranate wine?

Pomegranate, which in the East is called the king of all fruits, is rich in vitamins and minerals. Consuming it increases immunity and the body's resistance to dangerous diseases.

Pomegranate wine retains the beneficial properties of the fruit grains. The linolenic acid it contains has a powerful antioxidant effect and can suppress the growth of cancer cells. Regular consumption of this drink helps lower cholesterol levels and prevents heart attacks, strokes and cerebral atherosclerosis. This wine strengthens the walls of blood vessels, cleanses the body of harmful substances, and also has a slight calming effect. All the beneficial properties of this drink appear only with moderate consumption.

Homemade pomegranate wine does not contain dyes, flavors or other chemicals.

A glass of this drink a day is recommended for people with weakened immune systems, vitamin deficiency, and after nervous and physical exhaustion.

Features of Armenian pomegranate wine

Pomegranate is a symbol of Armenia. In this country, special varieties of pomegranate are grown, from which dry and semi-sweet wine is prepared; the pomegranate for it must be ripe, juicy and aromatic. Armenian pomegranate wine is a special pride of local winemakers.

The drink is dark red in color, sweet and tart, with a soft cherry aftertaste with hints of nuts.

Small private producers still use special mechanical juicers and large clay barrels when making this drink. They honor traditions and use ancient recipes inherited from their ancestors.

The largest Armenian producer of alcoholic beverages is the Ararat plant. He has been making wine for many decades. “Ararat” keeps traditions, and oak barrels are used in its production. The size of its storage facility is second only to production facilities located in France and Italy. Wines are made here not only for the local market, but also for export. Pomegranate wine from Armenia can be found in Russian and European stores.

How to make pomegranate wine at home

Pomegranates contain a lot of acid, which can interfere with the fermentation process. To neutralize its effect, a large amount of sugar is added to the prepared drink. Pomegranate wine is made at home from fresh fruits and prepared juice, with or without yeast. In this case, special wine yeast is needed; bakery yeast is not suitable. There are several most popular recipes, following which you can prepare a tasty, natural and healthy drink.

When using the classic recipe you will need:

  • pomegranate fruits - 5 kg;
  • sugar - 350 g for each liter of juice obtained;
  • water - 50 ml for each liter of juice;
  • yeast - proportions should be looked at on the package, depending on the amount of liquid.

During manufacturing, the following procedure must be followed:

  1. Prepare grenades. Wash and sort the fruits, remove all rotten and moldy areas. Peel off the peel and white films, leaving only the grains.
  2. Prepare juice from the grains. You can mash them with your hands, a potato masher, or crush them in a mortar.
  3. Pour the juice and pulp into a wide-necked container. Add 150 g of sugar for each liter of juice and yeast, diluted according to instructions. Mix.
  4. Cover the neck with clean gauze and put the workpiece in a dark place at room temperature. Stir the liquid every day.
  5. The fermentation process will begin in 3-4 days. Foam will appear on the surface of the workpiece and a sour smell will be felt. At this point, the future wine needs to be strained through 3-4 layers of gauze. Squeeze out the remaining pulp well and add all the liquid to the juice.
  6. Add the next portion of sugar (100 g per liter) and mix well. Now the liquid needs to be poured into containers for subsequent fermentation, filling them 3/4 full.
  7. Put rubber gloves on the neck of the containers, making a hole in each finger. Place containers in a dark place at room temperature.
  8. After 4 days, add 50 g of sugar for each liter of liquid. After another 4 days - the remaining 50 rubles of sugar per liter.
  9. Active fermentation will occur within 1-1.5 months. The gloves will swell and excess gases will escape through the holes. By the end of this period, the gloves will deflate and sediment will form at the bottom of the containers.
  10. Pour the finished young wine into another container and close tightly to prevent air from getting inside. It needs to be infused for about six months at a temperature of +5… +16 ºС. Every month you need to filter the drink from sediment.
  11. If sediment stops forming at the bottom, the drink is ready. It is bottled, sealed and stored in a cool place.

The next recipe is simpler than the previous one. It uses ready-made pomegranate juice without pulp and does not use yeast. This drink turns out less tart.

Ingredients:

  • pomegranate juice (store-bought or home-made) - 2 l;
  • sugar - 300 g per liter of juice;
  • water - 1 l;
  • dark raisins - 100 g.

Cooking steps:

  1. Dilute pomegranate juice with water in a ratio of 2:1.
  2. Mix juice and water with sugar, add washed and dried raisins. Pour the resulting mixture into a glass bottle, and also put a glove with a hole in the finger over the neck.
  3. After the end of the fermentation period, the resulting drink must be filtered, bottled, corked and left to infuse for 2-3 months.

If you follow the production technology and be patient, then in a few months you can enjoy excellent homemade wine, with a subtle wine aroma and pleasant taste.

How and with what to drink pomegranate wine correctly

Before drinking, the wine must be cooled to 12-14 degrees. It is easy to drink and many people consume it without any snacks.

This drink is classified as a dessert wine and goes well with fruit.

Pomegranate juice is used with meat dishes, hard cheeses and cold appetizers. You can also serve it with nuts and dried fruits. Some pomegranate wine lovers prefer only blue cheeses with this drink.

You need to drink wine slowly, savoring every sip. And do not forget that excessive consumption of any alcohol is harmful to health.