Beware of the BurčákThe dangers and delights of young Czech wine
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Burčák looks and tastes a little like orange juice but trying to drink burčák as if it were a soft drink is probably ill-advised. Burčák is partially fermented young wine, which hits the wine bars of Prague in August, slightly ahead of vinobraní, the traditional festival celebrating the new wine harvest. The opaque, yellowy-orange liquid is surprisingly drinkable, leading the unsuspecting drinker into a false sense of security. Because burčák is so sweet, it doesn’t really taste like an alcoholic beverage, even though the alcohol content is between 5% and 8%. Some even claim that because it’s only partially fermented, it’s possible for burčák to carry on fermenting in the blood stream, though this is, in fact, scientifically impossible. Either way, it can provide a little more merriness than you’ve bargained for. Burčák production is shrouded in mystery, with each winemaker closely guarding the secrets of their own particular technique, but the basics remain the same across the country. Burčák is derived from fermenting grape juice, known as must, shortly after the grapes have been crushed. At a point determined by the winegrower, the must is deemed worthy of consumption and a part of it is sold as burčák. The rest is allowed to mature into adult wine. In common with most other alcoholic drinks produced in the Czech Republic, burčák is supposed to offer great health benefits. In this case, however, the drink’s proponents might actually have a point: Burčák is rich in vitamins, particularly Vitamin B, and certain essential minerals. You’ll have to move fast to reap those benefits, however: Because of its short shelf-life, burčák can only legally be sold between the 1st August and 30th November. While the country’s best burčák – and, indeed, the best Czech wine – is found in Moravia (the eastern half of the Czech Republic), Prague gets its share of the golden liquid. The city’s fancier wine bars are all likely to offer burčák, but for an authentically Czech experience, we’d recommend the cavernous halls of Vinárna U Sudu. If nothing else, U Sudu will challenge any preconceptions you have about wine being the sole domain of the sophisticate, housing seven subterranean rooms stuffed with increasingly rowdy (and suspiciously young-looking) burčák quaffers. Na zdraví! READERS' COMMENTS |
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Article added on Thu 7th Sep, 2006 [last updated Wed 8th Nov, 2006] |
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September 22nd, 2006