Kagor is a sweet red fortified wine from Russia and post-Soviet states. It usually has an alcohol content between 12 and 16.5 percent and a sugar content of 160 to 193 grams per liter. The wine is made by heating grape mash before fermentation and then fortifying the liquid with alcohol.
History
The name comes from the French wine from the town of Cahors. Peter the Great admired this wine and introduced it to the Russian Orthodox Church for communion. The church accepted it because its dark red color does not fade when mixed with water. By the late 19th century, Russian producers like the Golitsyn family developed their own sweet, heated wines for religious use.
How it is made
The production process usually involves heating the grape mash to 65 to 80 degrees Celsius before fermentation. This step helps extract color and flavor. After fermentation, rectified spirits are added to reach the desired alcohol level. In some cases, the mash is fermented first and then heated. The wine is then aged for a period of time, though many Russian varieties are aged for less than six months.
How it is served
Kagor is served at a temperature of 18 degrees Celsius in a tulip-shaped glass. It pairs well with fatty meats, roasted goose, lamb, game, and desserts like chocolate, ice cream, or jam.
Adapted from the Russian Wikipedia article Кагор (креплёное вино), available under CC BY-SA 4.0.