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Estonians started making fruit and berry wines as early as the Middle Ages, but the first official berry wineries opened in the 1920s. The resulting traditions were passed down from generation to generation, and during the Soviet era, it was not uncommon to see wines squeezed into large glass bottles in the corners of homes. Since the craft revolution of the 2010s, Estonian vintners have started making wines from everything nature offers. The most common bases include dandelion, rhubarb, primrose, rowan, blackcurrant, and local grape varieties. This leads to sweeter flavors than grape-based wine. As a result, Estonia has an extensive selection of dessert wines. A trip along the Estonian Wine Trail is an exciting Estonian food experience, as it shows you this lesser-known side of Estonian drink culture. This experience takes visitors out of the cities and into the heart of the Estonian countryside. It covers the whole of Estonia and showcases the country's stunning landscape and rural elements that most visitors don't get to see. |