Ausbruch primus: Destiny Guide: Ausbruch-Primus — So kommt Ihr an das exotische Impulsgewehr «Outbreak Prime»

Destiny Guide: Ausbruch-Primus — So kommt Ihr an das exotische Impulsgewehr «Outbreak Prime»

Bei Destiny zeigen wir Euch alles, was Ihr über das Raid-Impulsgewehr „Ausbruch-Primus“ wissen müsst: Die Perks, das Monitor-Rätsel, die Quest „Korruptionskanalisierung“ und was es mit dem SIVA-Triebwerk auf sich hat.

Das wohl größte Geheimnis von „Rise of Iron“ ist gelöst: Die Hüter konnten ihre Arme um das exotische Impulsgewehr „Ausbruch-Primus“ schlingen. Dieses war schon vor dem Release von „Das Erwachen der Eisernen Lords“ in Videos zu sehen und der Großteil der Hüter dachte sich: Das Ding will ich unbedingt haben!

Und nun gibt es Schritt-für-Schritt-Anleitungen im Netz, wie man die begehrte Raid-Waffe bekommen kann, die an „Zorn der Maschine“ gebunden ist. Ein Kinderspiel ist das allerdings nicht, denn die Outbreak Prime ist der Lohn einer ausführlichen und komplizierten Quest – wobei es bereits Mühen erfordert, diese Quest-Reihe überhaupt zu bekommen. Lohnt sich der Aufwand?

Das kann die Raid-Waffe „Ausbruch-Primus“

Gegenwärtig ist es noch zu früh, um ein umfassendes Review zur Ausbruch-Primus zu verfassen. Erst wenige Hüter besitzen die Wumme. Aber das Aussehen und der Sound kommen bei einigen gut an:

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Eins ist klar: Dieses Impulsgewehr ermöglicht Euch eine neue Spielerfahrung, da es mit einzigartigen Perks kommt. Alleine deshalb sagen die Hüter: „Mir egal, ob die Waffe in der Praxis was taugt, ich will sie!“ Die Perks sind eher aufs PvE und auf definitiv auf Präzisionskills hin ausgerichtet.

Ausbruch-Primus ist übrigens noch nicht in der offiziellen Datenbank, der „Waffenkammer“, eingetragen. Daher kommen unsere Infos aus diversen Foren-Einträgen und Videos.

Wir stellen die Perks auf Deutsch vor:

• Die Korruption verbreitet sich: Feinde, die wiederholt von dieser Waffe getroffen werden, lassen SIVA-Naniten frei, die andere Feinde angreifen. Gefallene nehmen zusätzlichen Schaden.
• Virulenz: Durch präzise Kills wird ein Schwarm SIVA-Naniten freigelassen, der andere Feinde angreift.
• Gesetzloser: Präzise Kills mit dieser Waffe verbessern die Nachladezeit enorm.

Zudem habt Ihr die Wahl zwischen:

• Leichtgewicht: Wenn gehalten, gibt dir diese Waffe +2 Charakteragilität
• Handlader: Diese Waffe ist auf größere Reichweite effektiv
• Angepasster Schaft: Erhöht Waffenstabilität

Ferner könnt Ihr mit Sanfte Ballistik, Verbesserte Ballistik und Drifthilfe an Rückstoß, Schlagkraft und Reichweite spielen.

Das sind die Stats der (voll ausgerüsteten) Ausbruch-Primus:

Ihr erhaltet die Waffe auf Licht-Level 390. Der Flavor-Text zu dieser Waffe stammt von Shiro-4:

„Ich habe es schon durchgerechnet. Wenn du diesen Abzug drückst, macht eins plus eins null. Und zwar jedes Mal.“

Falls auch Ihr nun heiß auf die Waffe seid, stellen wir auf den beiden folgenden Seiten im Detail vor, wie Ihr die Waffe bekommt.

Seite 2: Monitor-Rätsel und der Weg zur Quest-Reihe: „Korruptionskanalisierung“

Seite 3: So geht die Quest „Korruptionskanalisierung“ – SIVA-Triebwerk und die einzelnen Schritte

Verwandte Spiele

Plattform: PS3, PS4, PS5, Xbox 360, Xbox One, Xbox Series X/S
Release: 09.09.2014
Genre: ShooterModell: Buy-to-play

Der MMO-Shooter Destiny vereint das actionreiche Gameplay eines Top-Shooters mit dem Langzeitspaß und der Charakter-Entwicklung eines klassischen MMOs seit 2014. ..

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Destiny 2: Die Ausbruch Primus ist zurück

Bei Destiny 2 ist ein beliebtes exotisches Impulsgewehr aus dem Vorgänger zurück – Der Ausbruch Primus (Outbreak Prime). In ihrer neuen Form heißt Waffe nun Perfektionierter Ausbruch und kann ab sofort erspielt werden. Wir zeigen Euch, wie.

Also doch! Wie einige Fans bereits spekuliert hatten, bringt Destiny 2 eine dritte exotische Waffe im Rahmen der Season 6 ins Spiel. Kurz nachdem das neue Update 2.2.2 am 7. Mai live gegangen war, wurde die Quest für den Perfektionierten Ausbruch entdeckt.

Mit vereinten Kräften hat die Community es bereits geschafft, alle Schritte zu meistern, die Euch zur neuen Waffe führen. In diesem Guide erklären wir Euch Schritt für Schritt, wie Ihr an das neue exotische Schießeisen kommt.

Was ist überhaupt „Perfektionierter Ausbruch“? Dabei handelt es sich um eine neue Form des Ausbruch Primus, eines beliebten exotischen Impulsgewehrs aus Destiny 1. Diese Waffe war im ersten Serien-Ableger an ein massives Rätsel geknüpft, das im Rahmen einer groß angelegten Community-Aktion gelöst wurde.

Was macht den Perfektionierten Ausbruch aus? Auch beim Perfektionierten Ausbruch handelt es sich um ein exotisches Impulsgewehr. Die Feuerrate beträgt 450.

Der intrinsische Perk heißt „Die Korruption verbreitet sich“. Dadurch erzeugen Kills durch kritische Treffer und schnell aufeinander folgende Treffer mit der Waffe Schwärme von SIVA-Naniten. Durch den Perk „Parasitär“ verursacht die neue Primus dann mehr Schaden bei Feinden – basierend auf der Anzahl der SIVA-Naniten, die an ihnen haften.

Das heroische Abenteuer „Schlechte Nachbarschaft“ auf Titan

Voraussetzung für die Quest: Offenbar muss man für die Primus zunächst die dreiteilige Quest „Der Feind meines Feindes“ auf Titan absolviert haben. Diese gibt’s von Sloane, die sich in der Sirenenwacht, Neu-Pazifik-Arkologie, befindet. Dieser Schritt führt Euch eigentlich zur Quest für die Rattenkönig. Wenn Ihr diese Waffe aber schon habt, solltet Ihr auch die Quest entsprechend bereits erledigt haben.

Der Gefallene Mithrax

Die Rattenkönig selbst braucht ihr für die Primus-Quest übrigens nicht. Im Verlauf von „Der Feind meines Feindes“ trefft Ihr auf einen Gefallenen namens Mithrax. Den solltet Ihr nicht töten, denn an seiner Seite kämpft Ihr später um die neue Primus. Ihr müsst ihm jedoch hier schon mal begegnet sein, sonst triggert die Primus-Quest nicht.

Alternativ könnt Ihr auch einem Freund beitreten (nachdem er die Tür aufgemacht hat), der diese Quest bereits hat und somit die Tür für die Primus-Quest für Euch öffnen konnte.

So startet ihr die Quest: Den ersten Schritt, der Euch zur neuen Waffe führt, findet Ihr auf Titan. Dort gilt es, das heroische Abenteuer „Schlechte Nachbarschaft“ (Power-Level 320) zu bestreiten. Ihr müsst es dabei nicht mal komplett zu Ende spielen.

So bekommt Ihr den Gefallenen-Transponder für die neue Primus: Startet das Abenteuer „Schlechte Nachbarschaft“ und kämpft Euch bis zum Raum mit dem ersten Kreischer und mehreren anderen Schar-Gegnern vor.

Bis hierhin müsst Ihr Euch vorkämpfen

Schaltet die Schar und den Kreischer aus und geht durch die dahinter liegende Tür. Sobald Ihr sie durchschreitet, dreht Euch sofort nach links. Dort seht Ihr ein Schott, dass Ihr nun entsperren könnt.

Durch dieses Schott müsst Ihr gehen

Interagiert dazu mit dem Schott und betretet den dahinter liegenden Raum. Dort findet Ihr auf einem Tisch den Gefallenen-Transponder. Diesen könnt Ihr nun in Eurem Inventar betrachten.

Das ist der Gefallenen-Transponder

Verlorene Sektoren für die Knoten des Gefallenen-Transponders durchsuchen

Nun geht es darum, die sechs Knoten des Gefallenen-Transponders freizuschalten. Diese seht Ihr, wenn Ihr den Transponder inspiziert.

Die 6 Knoten des Transponders

Dazu müsst Ihr sechs Knotendaten in Verlorenen Sektoren finden – vier davon in der ETZ auf der Erde und zwei auf Nessus. Die Reihenfolge spielt dabei keine Rolle.

Auf der Erde müsst Ihr dafür folgende Lost Sectors aufsuchen:

• Knoten 1: Stadtrand – Der Abfluss
• Knoten 2: Stadtrand – Flüsterfall
• Knoten 3: Trostland – Atrium
• Knoten 4: Trostland – Witwenweg

Die Sektoren auf der Erde

Auf Nessus müsst Ihr diese beiden Sektoren aufsuchen:

• Knoten 5: Lichtung der Echos – Die Aasgrube
• Knoten 6: Exodus Black – Das Rift

Die Sektoren auf Nessus

Den genauen Weg vom Spawnpunkt aus sowie die genauen Fundorte der einzelnen Geräte findet Ihr in diesem Guide-Video von Nexxoss Gaming (ab 2:30):

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Eine genaue Auflistung aller Verlorenen Sektoren gibt es hier: Destiny 2: Verlorene Sektoren – Alle Fundorte und Eingänge

Rendezvous auf der Farm und die Mission „Die Stunde Null“

Habt Ihr alle sechs Knoten freigeschaltet, werden Euch in der Mitte des Transponders verschlüsselte Koordinaten für einen Treffpunkt präsentiert. Reist dazu zur Farm (über die ETZ-Karte).

Einmal dort angekommen, lauft Ihr direkt vom Spawnpunkt aus vor dem ersten Gebäude auf der rechten Seite nach rechts bis zum Kellereingang.

Nutzt diesen Keller-Eingang

Begebt Euch dort hinunter und sucht hinten zwischen den Regalen den Gefallenen Mithrax auf. Interagiert mit ihm. Das startet die Mission „Die Stunde Null“. Dabei geht es in den alten Turm der Stadt und Mithrax wird Euch stellenweise begleiten.

Der Gefallene Mithrax

Doch Achtung: Für diese Aufgabe habt Ihr nur 20 Minuten Zeit. Der Missionsverlauf ist stellenweise kompliziert. Zudem haben die Gegner ein stolzes Power-Level von 690. Auch gilt es, einige Rätsel zu lösen.

Deshalb ist diese Mission selbst für Trupps aus Max-Level-Hütern eine knackige Herausforderung. Alleine ist die Aufgabe selbst auf dem aktuellen Level-Cap von 700 wohl nicht zu meistern. Solltet Ihr Probleme bei der Mission haben, so findet Ihr hier einen ausführlichen Guide zu „Die Stunde Null“:

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Die Belohnung: Habt Ihr die Mission abgeschlossen, erhaltet Ihr am Ende den Perfektionierten Ausbruch.

Was gibt’s noch? Gleichzeitig wird wie auch bei der Quest für Wispern des Wurms ein heroischer Modus der Mission freigeschaltet, in dem Ihr Euch den exotische Meisterwerk-Katalysator für den Perfektionierten Ausbruch erspielen könnt. Diesen gibt’s beim erstmaligen Meistern der heroischen Mission.

Was kann der Katalysator der neuen Primus? Mit dem Katalysator verursachen die SIVA-Naniten mehr Schaden. Feinde, an denen beim Kill noch Naniten kleben, erzeugen weitere Naniten.

So levelt Ihr den Katalysator: Den neuen Kat könnt Ihr zum Teil nur in der Mission „Die Stunde Null“ aufleveln. Tötet mit Präzisionstreffern aus dem Perfektionierten Primus Gegner. Das geht überall. Sammelt zudem noch SIVA-Schwebstoff ein. Das funktioniert nur über die entsprechende Mission.

Am Ende eines Durchlaufs erhaltet Ihr 100x Schwebstoff, was 20 % des Gesamt-Fortschritts entspricht. Zudem könnt Ihr durch das Lösen des Tresor-Rätsels in der heroischen Version von „Die Stunde Null“ weitere 13 % abstauben. Somit könnt Ihr wöchentlich insgesamt 33 % Fortschritt erzielen. So oder so, Ihr werdet mehrere Wochen brauchen, um den Kat komplett aufzuleveln.

Establishing a wine business in Austria

The variety of soils and favorable climate provide almost ideal conditions for viticulture in Austria. Over the past 10-20 years, young Austrian wines have been actively gaining popularity not only in Europe, but also abroad. It is not surprising that the opportunities for organizing a wine-making business are of keen interest from potential investors.

Features of Austrian winemaking

The first mention of wine production in Austria dates back to the 7th century BC. For hundreds of centuries, local winemaking experienced periods of decline and rise, but was practically not known in Europe. Only at the beginning of the 19th century did Austrian wines appear on the world market. In the 50s of the 20th century, Austrian winemaking moves to an industrial level due to the technical improvement of production. It would be happiness, but misfortune helped. If not for the wine scandal 19For 85 years now, perhaps, Austrian winemaking would not have occupied such a high position in world markets. By the mid-80s, so many raw materials were grown in vineyards that they simply did not have time to process them. As a result, the wine turned out sour and watery, and chemical additives were often used to improve its quality.

In July 1985, many producers were caught using unhealthy diethylene glycol to sweeten wines with high acidity. Lawsuits, huge fines and even prison sentences — in a matter of days, foreign wine buyers closed their doors to Austria.

In the same summer, one of the harshest wine laws in the world was passed. The middle link was completely excluded from the winemaker-wine trader-consumer chain. Control over the quality of wine was tightened, especially in terms of sugar content. And later, the collection rate per hectare was limited to 9,000 kg.

Young winemakers who studied in the best wine houses in France, Italy, the USA and South Africa began to show themselves most actively. Emphasis was placed on local grape varieties, and modern technologies were used in production, with an emphasis on quality rather than quantity. As a result, for 30 years, Austria was able to regain its high authority in the field of winemaking. And the winemaking business has become promising and profitable.

Choosing a region for organizing a business

Winemaking in Austria is carried out in 16 regionsAustrian winemaking is concentrated in 4 regions in the east and southeast of the country:

• In Vienna;
• Lower Austria;
• Burgenland;
• Styria.

Now the area of ​​vineyards covers 45,786 hectares. Austrian wineries produce 2,300,000 hectoliters of wine per year. The basis of winemaking is white grape varieties — they account for 67.1% of the total production. The most important variety is Grüner Veltliner (31.6%), which is cultivated in Lower Austria and northern Burgenland.

By the way, Austrian wines are classified not by grape varieties, but by the region where it is grown. For this, a special DAC system (Districtus Ausrtiae Controllatus) has been introduced.

You can see the areas covered by Austrian vineyards in the diagram below: Vineyard area in Austria

Wenwertel

The largest wine-growing region in northern Austria, bordering the Czech Republic and Slovakia. Gruner Veltliner, Riesling, Chardonnay and Pinot Blanc are mainly grown here, and in the northwest there are several plantations of red grape varieties: Zweigelt, Blauer Portugieser and Blauburger.

The taste of wine in this area varies depending on where the grapes grow. Thus, the temperate climate in most of the territory of Wenvertel provides white wine with light fruity shades. And on the “climatic island” of Retze, with hot and dry summers and the longest sunny day in Austria, wine is obtained with a stronger and more concentrated taste.

Burgenland

The second largest wine region in eastern Austria. It includes 4 viticulture areas:

• South Burgenland;
• Central Burgenland;
• Neusiedlersee-Hügelland;
• Neusiedl.

The hot summer climate, which is compensated by the humid air from Lake Neusiedl, and the large amount of forest land create ideal conditions for growing the white grape varieties Veltliner, Chardonnay, Weissburgunder and Rosler, as well as the red Blaufränkisch and Zweigelt.

One of the best varieties of sweet wines in Europe — Ausbruch — is produced at wineries near the town of Rust. A special deep aroma and sweetness are achieved by making wine from grapes taken from the vine slightly dried.

Kamptal

The third largest wine region around Langenlois, north of the Danube. The raw materials for the best Kamptal wines are the Grüner Veltliner and Riesling grapes, which grow on the southern slopes of the rocky Heiligenstein hill.

The products from Kaferberg, Geisberg and Schenkenbickl plantations are also very popular. The local wines are distinguished by particularly fine acidity and rich mineral character.

Carnuntum

There are 750 vineyards in a small area of ​​the district in the southeast of Vienna. The centers of winemaking are the municipalities of Göttsbrunn, Heflein and Prelenkirchen. The main white varieties grown here are Veltliner, Pinot Blanc, Riesling and Chardonnay. However, over the past 10 years, red varieties have also become very popular: Cabernet Sauvignon, Zweigelt, Blaufränkisch and Blauer Portugieser.

The most popular in Europe is Primus Carnuntum, a light white wine with subtle fruity notes, and Ruby Carnuntum, with a deep, rich taste.

Donauland

Would you like to try real ice wine? Come to Lower Austria! A wine region northwest of Vienna in Lower Austria. It includes two main viticultural regions: Wagram, which stretches for 30 kilometers along the left bank of the Danube, and Klosterneuburg on the right bank.

By the way, it is in Klosterneuburg near the Stift Monastery that the largest winery in Austria with a 900-year history is located. The world-famous school of viticulture and winemaking is also located here, where wine production has been studied for more than 100 years.

The basis of viticulture is the white varieties Grüner Veltliner, Riesling and Pinot Blanc, from which the famous ice wine Eiswein is produced.

Kremstal

The city of Krems, the historic center of the Kremstal wine region, is called the white wine capital of Austria. Here is the largest Austrian wine cooperative «Winzer Krems», a large school of viticulture and the Museum of Winemaking.

More than 50% of the plantations in this area are occupied by the variety Veltliner. The grapes are grown on sandy soils in conditions of mild coolness, and the harvested berries give the fruity taste of the wine light peppery tones.

No less favorable conditions are created by nature for the cultivation of Chardonnay, Pinot Blanc and Riesling. Of the red varieties, Zweigelt feels best in Kremstal. It is mainly used in vineyards in the Göttweig Abbey area south of the Danube.

Styria

Includes 3 wine regions in the south, west and southeast of the region. Styria is distinguished by the greatest variety of red and white grape varieties, which are grown on the steep slopes of picturesque hills.

The largest proportion of vineyards is in Southern Styria — almost 1,700 hectares. Welschriesling, Sauvignon Blanc, Traminer, Chardonnay and Müller-Thurgau are cultivated here. Muskateller variety is especially popular.

The plantations of southeastern Styria cover almost 1,000 hectares. Particularly aromatic wines are obtained here from Riesling, Müller-Thürgau and Welschriesling, which grow on fertile volcanic soil.

The vineyards of Western Styria cover only 430 hectares. The main feature of local winemaking is a light and highly acidic Schilcher wine made from red Blauer Wildbacher grapes.

In general, two wine styles can be distinguished in Styria. These are either Styrian classics — light, fresh and fruity wines, or full-bodied wines aged in oak barrels.

Thermenregion

Sheltered by forests and mountains from the cold winds, Thermenregion is the warmest region in AustriaOne of the youngest wine regions in Austria, named after numerous thermal springs. After the release of the wine law of 1985, Thermenregion united two large wine-growing zones: Gumpoldskirchen and Bad Voslau. Grape plantations cover an area of ​​2,181 hectares and stretch from the outskirts of the Vienna Woods south to the city of Baden. Colds come to this region quite late, and until the end of October, a bountiful harvest of Grüner Veltliner, Blaufränkisch, Cabernet Sauvignon grapes is harvested here.

Particularly popular local varieties in the Thermenregion are Zierfandler and Rotgipfler, which are grown on northern plantations near the villages of Gumpoldskirchen and Traiskirchen. On their basis, the popular Spätrot-Rothgipfler wine is produced, which combines a spicy aroma, fruit tones and pleasant acidity. Its feature is a long shelf life — wine in a bottle will not deteriorate even after 10 years.

The southern vineyards around Tattendorf and Tisdorf produce mainly red wines from Pinot Noir, Saint Laurent and Blauer Portugieser.

Wachau

The UNESCO-listed region is perhaps the most famous and interesting in terms of winemaking. 1,400 hectares of vineyards are located in the Danube Valley between the towns of Melk and Krems in Lower Austria.

The peculiarity of the local climate is in the interaction of warm and dry air from the east and cold Atlantic currents from the west, which is leveled by a cool breeze from the Danube. Each vineyard here has its own microclimate, depending on the type of soil, the presence of rocks that absorb solar heat, and the angle of the hill.

All these features provide the wine with fresh fruit tones with subtle hints of nuts and tropical flowers. The Wachau is a region dominated by white grapes, mainly Veltliner and Riesling. There was also a place for the noble Müller-Thurgau, Muskateller and Sauvignon Blanc.

In Wachau, wines are made according to the quality standards specially adopted in this region Vinea Wachau nobilis districtus. Strict control over production provided the products with a truly world-wide fame.

Vienna

Vienna’s annual wine fair gathers over 1,000 experts from all over the worldViticulture flourished in the area as early as the 3rd century AD. when Roman legionaries first planted vines along the Danube to supply the Roman province with wine. Today, the capital of Austria is one of the most important wine-producing regions of the country.

About 500 vineyards spread over almost 700 hectares, mostly on the right bank of the Danube. As in other wine regions, priority is given to white Grüner Veltliner grapes. Nevertheless, mixed cultivation is used very actively in Vienna, when several varieties are cultivated on one plantation.

Riesling, Chardonnay and Pinot Blanc in Vienna are used to produce the popular Heuriger young wine. Among the red varieties, local Pinot Noir, Zweigelt and Blauer Portugieser are highly regarded.

According to experts, Viennese wine is just beginning to gain popularity on world markets. This is actively promoted by local winemakers who try to bring their products to all major international winemaking exhibitions. The export network is also actively growing thanks to the Vienna trade fair Vievinum.

Buying a business in Austria: features, difficulties, prospects

Buying your own winery in Austria can be a very profitable investment Austria is distinguished by a large number of family-type enterprises in which effective business models have been built and perfected for decades. This also applies to the production of wine. If the buyer can continue the family tradition and organize competent management, a small winery will bring him up to 15% per annum.

You can manage a business in Austria on your own as an individual entrepreneur or through a management company. In the latter case, the business owner pays a percentage of income, makes a fixed monthly payment, or receives a guaranteed income with the balance paid to the management company.

In addition to acquiring a ready-made and stable business in Austria, it is quite common to buy companies at the stage of bankruptcy. For the buyer, this option is interesting at an affordable price, in addition, it allows you to avoid massive layoffs and an increase in unemployment, which would be a headache for the state.

The biggest challenge is to bring the business to the level of stable income. Two options are assumed here:

1. The owner independently manages and develops the business based on his experience and knowledge.
2. An anti-crisis manager is engaged in the development of the enterprise, who has already established all the necessary connections.

With a thoughtful organization of doing business, a business becomes profitable after 1.5 years. Then you can continue to develop the enterprise, accumulating dividends, or resell it with a profit of up to 50%.

Conclusion: Austrian wine business development trends

Austrian winemaking is now in its heyday. There is an active interest in Austrian wine at the largest international exhibitions, such as Vinitali in Verona and Vinexpo in Bordeaux. Over the past 10-15 years, local winemakers have strengthened ties with importers in England, the USA and Scandinavia.

Major successes in international markets are accompanied by an ever-increasing interest in domestic wine in Austria itself. Residents of the federal lands are not just proud of the products of local wineries. Austrian wine makes up about 85% of all wine consumed in the country.

Two factors contribute to the popularization of local wine:

1. Catering establishments everywhere sell high-quality wines at reasonable prices, while making a solid profit.
2. The ever-increasing demand is pushing producers to provide customers with a wide variety of wine brands, invest in new technologies and breeding research.

The growing popularity of Austrian wine among the Austrians every year is also evidenced by the fact that even the western regions of the country, which traditionally gravitate towards classic Italian wines, increasingly prefer domestic products.

Another feature of the Austrian wine production is that winemakers are not afraid to experiment and introduce far from the most popular methods.

For example, in recent years in Austria, biodynamic winemaking is often practiced, which involves minimal mechanical impact during the collection and processing of grapes. And in many wineries, so-called orange wine is produced in small batches, which is aged in earthenware amphoras buried in the ground.

Wine obtained by such methods differs markedly in taste from the usual table and vintage wines. Such solutions attract both wine connoisseurs and lovers who want to try something new and unusual.

Would you like to know more about the traditions of winemaking and this business in Austria? Leave your comments on the article and subscribe to our blog updates.

Legislators of culinary canons and culinary fashion at the beginning of the 20th century. Kitchen of the century

Legislators of culinary canons and culinary fashion at the beginning of the 20th century

After the New Year and Christmas holidays celebrated in 1900, the jubilee, or, as it was called in the then press, the century-old year, more solemnly and more extravagantly than ever before, the liberal bourgeois press vividly continued to discuss bright prospects and the development of progress in the coming century.

The most optimistic heads (among the frivolous journalists and charlatans-soothsayers of various kinds) asserted that a war in Europe between cultured, civilized peoples is impossible in the future. In the XX century. wars will take place far from Europe, on other continents, on the periphery of the civilized world. In confirmation, fresh examples of the Spanish-American war in Latin America in 1896-1898, the Japanese-Chinese war of 1894-1895 were cited. in the Far East, on the edge of Asia, and, as the most recent example, the intervention of the great European powers in 1900-1901 to China and the Anglo-Boer War of 1900-1901. in South Africa. In short, the thesis about the wars of the future XX century as wars outside of Europe, according to these «fresh» data, was «brilliantly» confirmed and was especially convincing for the townsfolk and philistines of all countries, for people who are not involved in politics and are not familiar with the behind-the-scenes diplomatic kitchen, and those who follow world news exclusively through the tabloid press.

An important argument for the dominance of peace in Europe for the entire 20th century, an argument especially valuable for numerous rentiers and holders of various, including Russian, bonds in France, was the inviolability of the monarchies in Europe, despite their diversity and smallness, especially in Germany . Another argument was the undivided dominance of French cuisine, its truly international character at the table of all the august persons of Europe and at the table of all representatives of the upper classes reaching for monarchs: the titled nobility, the highest generals, the entire diplomatic world and large and not very moneyed aces — that is, all those who were to determine the development of the world in the 20th century: bankers, industrial magnates, landowners, deputies of parliaments, senior officials and the leadership of government departments, which were still in the shadows, but had already begun to influence the future domestic and foreign policy of states.

All this upper class of society enjoyed only French cuisine, regardless of which country or nation they belonged to. Moreover, she saw in the very fact of the introduction of French cuisine into her personal life the most convincing proof of her international legitimate power, her state significance.

The family ties of the Romanov dynasty with almost all the reigning dynasties of Europe — from Great Britain and Scandinavia in the northwest of Europe to the Balkans and Greece in the European southeast — were strong and well known to everyone, and this created the well-known halo of the «world dynasty» for Russian tsarism , since Nicholas II was both a grandson, and a son-in-law, and a nephew, and an uncle, and even a brother, cousin of several emperors, kings, grand dukes of such different countries in Europe as England, Germany, Denmark, Sweden, Romania, Greece, Montenegro , Mecklenburg-Schwerin, Württemberg, Oldenburg, Saxe-Weimar, Coburg-Gotha, etc.

This undoubted «internationality» of tsarism was valued and recognized as a positive quality in the educated, intelligent circles of the Russian liberal bourgeoisie, although it was hidden and obscured in every possible way in the internal, «priestly» propaganda of the Russian autocracy among the obscure, illiterate peasant masses of a semi-Asian country, where the naive the conviction that if the “native” landowner can be completely Frenchized or Germanized, then someone, and the tsar, the father of all Russians, is the most Russian. Meanwhile, according to the research of the Swedish historian Stefan Lindgren, only 1/256 of Russian blood flowed in the veins of the last «Russian» Tsar Nicholas II. Otherwise, he was a «pure» German. Even many educated nationalists did not know about it and did not think about it. For example, the journalist M.N. Katkov was terribly surprised when, in response to his pogromist pro-Russian articles against the Finns and Russian “Kids” reaching for Europe, Alexander II at one of the receptions in Zimny ​​remarked dryly to a taken aback loyal subject that he was conducting an unfaithful, harmful to Russia’s line of enmity between peoples.

— For me, all loyal subjects, if they honor the monarch and pay taxes, — said the king. — I am the autocrat of all Rus’, and not of one nation or class.

How could “poor” Katkov know that Alexander II had just made another loan for his mistress, Countess Yuryevskaya, from the banker Ginzburg and was afraid that the touchy baron, because of Katkov’s writings, would remember this debt to him the next time he applied “for help”.

Thanks to the illiteracy of 85% of the population, the tiny circulation of bourgeois and pro-government official press, and the almost complete absence of elementary information within the country, everything that happened in St. Petersburg and Moscow, which was written about in elite newspapers and magazines, actually did not go beyond the narrow the social circle for which these media were designed. That is why only something fragmentary, random, with a great delay in time and with huge distortions, could become the property of the masses from all this information. And this was the reason for the spread of rumors in Russia, which, however, the people themselves, according to centuries of experience, got used to not trust, because their nebulousness and fantastic nature were always such that it was immediately clear that one could blurt about them, but they were not worthy of any trust. . And this phenomenon protected the monarchy better than the Lord God and the gendarme corps.

So the New Year’s life of the upper and middle classes, including the culinary side of the New Year’s and Christmas feasts of the lordly circles — the bourgeoisie and the nobility, remained practically unknown to the people, and it did little to disturb the dark, downtrodden, immersed in the pettiness of their beggarly worries, the peasant and worker mass.

Only the local, petty, third-guild merchant class, with all its vile, drunken revelry, with all its rudeness and cruelty, with cynicism and hypocrisy, with the constant humiliation of other people’s human dignity, remained in sight of the people. And its material, equally “natural” application was the classic “Russian folk” culinary entourage: herring, pickled cucumber, pork leg jelly with horseradish, a loaf of black rye bread and a skewer of vodka. This Russian, folk, «duty» culinary program has traditionally developed and established itself by the beginning of the 20th century. due to its reality, that is, the possibility of widespread implementation in the city, and even in the volost villages, where there were drinking shops.

Such a menu was relatively inexpensive, moderately drunk and always equally appropriate for commoners: both on small and big holidays, and on gray, hopeless everyday life, and after a well-executed, well-paid work, and like a magician, and even at a arranged in clubbing with the same unfortunate evening.

However, along with the dark peasant, with the «people», existed in pre-revolutionary Russia at the beginning of the 20th century. and another kind of commoners — urban petty-bourgeois people: seamstresses, milliners, salesmen and clerks in shops, telegraph operators, postal employees, petty officials, petty rentiers, retired army non-commissioned officers and ensigns, shopkeepers, hawkers, small peddlers, and also not last but not least, maids, valets, janitors, cooks and cooks for great gentlemen. In the big cities of Russia, especially in St. Petersburg and Moscow, they made up a considerable part of the population and socially represented the household that existed in the landowners’ households until 1861. However, over 40 years, almost two generations, their composition, social role somewhat have changed. There was a strong differentiation of this layer, as a result of which some of its representatives «broke out» from the former serfs into the flagships of the merchant class.

Such, for example, were the Smirnovs, who began with a modest wine shop near the Cast Iron Bridge in Zamoskvorechye and by the end of the 19th century. turned out to be almost the main competitors of the state (state) monopoly on vodka. Such examples were always in front of the eyes of thousands of former «courtyards», they warmed up, encouraged their own dreams of wealth, happiness and the future. This stratum of servants and the stratum of small proprietors, formed and rapidly growing in capitalistically developing large cities, formed what at the beginning of the century was called the philistine. It was among these city dwellers, and especially among rentiers, retired officials and the military, that they enthusiastically followed through the tabloid and sometimes secular press all the ups and downs in the higher spheres, changes in the composition of dishes at receptions and knew about all the menus of their breakfasts, lunches and dinners. In England and Germany, for example, taking into account such desires, they made abbreviated and simplified «repetitions» of the coronation or other dinner of the king in rich hotels, where anyone who had six marks or ten pounds sterling formally could buy a ticket. In Russia, such «repetitions» did not happen, and it would be strange if someone tried to introduce them: the police would ban them like a caricature.

But tsarism itself tried at the end of the 19th century. mark a new reign in the 20th century. providing the city people with the opportunity to somehow join the royal holiday. I decided to give the people, the common people, a culinary and manufactured goods gift: in a scarf, a mug with a royal monogram, and in a mug, a gingerbread and a lollipop or nuts. One embarrassment came out of this … — Khodynka.

Anyone who reached for the royal mug with gingerbread had to literally trample on human life. Life at the price of a penny — this is what Khodynka became a symbol of with her idea to introduce the people to the royal gratuitous treat. For Russia, this event, in essence, has become a symbol of the gullibility, stupidity and heartlessness of the Russian people. A symbol that he should have been ashamed of for the whole century, but which he had completely forgotten about by the end of the century!

However, the «quiet culinary sport» of fans of monarchical cuisine at the beginning of the 20th century. had nothing to do with the commoners who participated as extras in Khodynka.

It was a modest, secret, enthusiastic, but always quiet, individual passion of respectable loyal subjects, who equally kept themselves at a distance from the «rude peasants» and were at a distance from the «real masters». A social stratum that, due to its enormous craving for stability, wanted to be the support of tsarism, but could not become one due to its social weakness. A layer capable of reaching a considerable number only in a country like Russia, with its overall gigantic scale, but a layer that no one wanted to reckon with and which throughout the century was swayed like a blade of grass by social and political winds.

Let’s see what disinterested and uncomplaining lovers of reading royal menus learned, what could they deduct there?

Breakfast of the Spanish Queen Regent Maria Christina, former Archduchess of Austria, widow of King Alphonse XII, who died in 1885 when Maria was only 27 years old

In 1900 Maria Christina was still queen with her son , the future Alfonso XIII, who came to the throne in 1902. Although Spain was a country with excellent regional cuisines of the various peoples of the Iberian Peninsula, the royal court did not use dishes of national cuisines, even under Alfonso XII, a Spaniard by nationality. It was considered obligatory that the monarchs in Europe, regardless of the national cuisine adopted in their countries, use both officially and in narrow palace life only classical French cuisine. Queen Mary Christina was no exception in this regard. Her cook was not a Spaniard, but a Frenchman, Henri Blanchard. And that’s what she ate.

Menus:

1. Consome with granks

2. Blutled eggs

3. Teal cutlets with a side dish

4. Beef-filled (wind)

5. Boiled (in the uniform)

6. Pork tongue

7. Fried chicken

8. Watercress

9. Dairy rice porridge

10. Biscuits, tea

). Even No. 3 and No. 6 are also semi-German in their technology, because ground meat is rejected by all southern European cuisines: both French and Italian, and especially Spanish.

Thus, the food of the monarchs was leveled by the general, standard, French processing in the field of technology, and the choice of dishes at any given moment was influenced by factors sometimes far from purely culinary (taste, satiety, pleasantness, aroma) and dictated by considerations of decency, generally accepted, canonicity and prestige.

Looking through this menu, a modern reader of the late XX century. will, of course, be surprised — what is there royal? What’s prestigious? Oh, how far we have come in culinary development in the 20th century! It seems that nothing has changed. The same products, the same dishes! But this only seems to those who know little. Let’s read the same menu with comments!

No. 1. Consommé — strong beef broth, «double broth», headed the table as a tribute to the then fashionable medical prescription that it was meat broth that strengthens health, is useful for the weak, infantile. Now we consider it a storehouse of cholesterol, and modern medicine eschews it like the devil incense, considering it the cause of hypertension, heart disease and atherosclerosis.

Nos. 2, 5 and 9. Hard-boiled eggs, potatoes, rice — these are royal rarities! But do not rush to conclusions, pay attention to the date. Firstly, in March, chickens were just starting to lay eggs, and the first eggs, of course, as a seasonal rarity, were brought to the royal table. Secondly, potatoes are Latin American, possibly Cuban. This is a sign that not everything is still lost in the Spanish-American war (Cuba, Puerto Rico, the West Indian archipelago were lost, the Mariana Islands were sold to Germany, but . .. we continue to eat potatoes, which the Spaniards were the first to bring to Europe from America ).

Rice is not unheard of, but it is from China, or rather from the Portuguese colony of Macau, a hint that the Pyrenean states are still major colonial powers, they must be reckoned with.

Nos. 3, 4, 6, 7. Abundance and variety of meat for breakfast at the queen’s: veal, beef (ox meat), pork, chickens (chickens) — the best meat (by age), tender, soft, according to cooking technique — wind. Just the kind of food that is needed for a young, strong queen, well-groomed, wealthy, with unlimited possibilities. For a woman who was left a widow at 27, who was only 42 by the turn of the century, full of strength and sexual flowering! The absence of fish (contrary to even the rules, canons) in this menu, as it were, emphasized this, because the fish is a symbol of everything cold-blooded, mute, forced, subordinate. Not! Only meat! Bovine — nutritious; veal and chicken — tender! A combination of strength and femininity, a demonstration of youth, love of life, and, moreover, purely Catholic hypocrisy: we are pious, modest — we eat milk rice porridge!

And now let’s see how the table was organized among the German (Prussian, Saxon) monarchs and the Romanian kings, who had just become «new» monarchs — formally, but in fact — among the same Germans from the Hohenzollern dynasty.

Dinner of Prince Albrecht of Prussia

September 29, 1900, Silesia, Castle Kamenz

Menu:

1. Artichoke soup

2. Trout with 90 Vetmus sauce

30003

4. Poulard a la cardinal

5. Chamois saddle. Salad. Compote

6. Empress pudding

7. Parmesan cake

8. Dessert

Both in composition and form of organization this menu belongs to classic French (not national, but restaurant!) cuisine.

Artichoke soup is like a soup made from any tender vegetables like early cauliflower. Nothing special, except for the name.

Trout in the second course indicates that the broth of the artichoke soup was meat. The trout itself was boiled in dry white French or German (Rhine) wine.

The ham was served sliced. Again, nothing out of the ordinary. But mousso sauce was mayonnaise mixed with whipped cream and pork jelly. From the point of view of assimilation, the compound is quite complex and even, perhaps, unsafe for health, in the sense of testing the strength of the stomach. But it was the vaunted French cuisine that has always been full of such absurdities.

Finally, the first part of the dinner — soup, fish, cold appetizers — is over. The second, central dish was served — poulard a la cardinal, specially fattened large chicken (polyarka), roasted whole on a spit. Before putting it on a skewer, the chicken was carefully stuffed with truffles (mushrooms) and goose livers — a favorite food combination of haute French cuisine, with which French chefs flavor all expensive dishes, which is why they, despite the difference and sonority of names, smell the same and have almost one and the same taste — French.

To prevent the chicken from burning, it is wrapped in a sheet of fat as thick as thick cardboard, and sometimes wrapped in clean thick paper. Only after that the bird is roasted on a spit. The lard melts first, the chicken skin is fried under the influence of the lard, and the paper is not allowed to burn: it is removed, preserving the golden-brown, even, like a good southern tan, the color of the fried chicken. But the French tricks don’t end there: the dish is served with crayfish sauce — something again awkward in combination with chicken.

After the chicken, leaking fat from above and from the inside (under the influence of goose livers), meat is again served — completely defatted, dry, rich, from the lumbar part of a small mountain deer — chamois. To it, a salad of fresh vegetables, like green cucumbers, and a compote of pickled fruits: plums, apples, pickled cherries, pickled lingonberries, cloudberries, cranberries.

All this goes very well with roasted chamois. But there are few merits of French cuisine here: the French took pickled fruits and berries for game from Russian cuisine, transferring them at the beginning of the 19th century. this Russian culinary folk fiction without any changes into French haute cuisine and giving it its name — compote, which just makes Russians who find themselves in a French restaurant refuse this wonderful dish, because no one wants to pay for compote at fabulous prices.

Empress pudding is the name of a dish that has nothing to do with pudding (a porridge-like dish) in our understanding. These are fruits — usually pears, plums, cherries, peaches, kiwis, pineapples, bananas, cut into slices or cubes, sometimes mixed with seedless grapes, doused with real French champagne, poured to fix in the form after soaking this noble drink with some kind of berry jelly, like cranberries. After hardening, all this fruity fantasy was abundantly flavored with at least two glasses of peach-apricot Bavarian cream with cream and cream! They say it’s damn delicious. Even amazingly delicious. But only kings and queens have tried this yummy. Here go check it out!

In conclusion, the French third, that is, like the fourth or fifth in our opinion, is served with a cheese cake, very similar to English savory cheese cakes. This is not a cupcake, but simply a cream consisting of butter, eggs and grated Parmesan cheese, spread on pieces of puff pastry, baked quickly in the oven in small flat molds. This food serves as a snack for everything previously eaten in order to destroy any memory of dinner in the mouth by eliminating all odors — both good and not so good, and to achieve a neutral taste. In order to bring this neutralization, as they say, to mind, they drink a little dry white wine with “cupcakes”, rinse their mouth from “foreign smell”.

It seems to me that this fiction of French cuisine is not only a «fiction», that is, unnecessary food, not related to appetite, but also, by its very nature, offensive to chefs who create culinary masterpieces. Not only does the best masterpiece not exist even 10-15 minutes after it has been served, but even the taste memory of it, some memory of taste and aroma, must, according to ridiculous “rules”, be artificially destroyed in order to literally eradicate any memory.

These «rules» were invented, of course, not by chefs and not even by French culinary theorists, but came from the needs that had nothing to do with cooking, numerous French kings, these sovereign legislators of French cuisine. Yes, the Louis themselves and their endless pompadours, not wanting them to smell of garlic in bed, forced cooks and confectioners to make such food combinations that at the end of lunch, and even more so dinner, would completely destroy all extraneous odors. These canons, therefore, are not culinary, but rather alcove, dictated by the sexual needs of royalty and their girlfriends. These are the «secrets» of French cooking.

Assuming that the reader has already become accustomed to the peculiarities of the French court cuisine, we place without any comments (because they take up a lot of space) several menus of the most august persons for independent (attentive!) consideration and analysis. These are documents from the history of cooking at the beginning of the 20th century, and at the same time illustrations of the food of the upper classes and high society at the beginning of the century.

By the end of the century, when society had changed, and the “tops” had changed even more (there were no emperors and dukes, and former combine operators, laboratory managers, policemen and superintendents took their place in palaces and Kremlins), it will be useful and instructive to look at what has changed or remained in their eating habits since working on construction sites, in the field and in the factory, and what they borrowed directly from emperors and kings.

So, some examples of good full menus of French cuisine, meant for kings and actually carried out on the dates indicated.

Breakfast of King Carol I and Queen Elisabeth von Wied

July 2, 1902, Peles Castle, Romania, chef Mallabene

Menu:

1. Potage peasant style

2. Omletian style 3. Beef boules cibuletti

4. Spinach with croutons

5. Veal fricando, roti. Salad

6. Arrowth porridge

7. Dessert, afterlife

Deciphering culinary concepts:

1. Rice soup with vegetables

2. Omelette with tomatoes and pasta

3

2 kg) with onion sauce

4. Spinach paste on toasted white bread

5. Pieces of veal with bones, fried and slightly stewed

6. Flour from the root of a tropical arrowroot plant

Indians sprinkled arrowroot on wounds from poisoned arrows. And the monarchs in Europe ate the tasteless gruel as an antidote for possible poisoning. Therefore, the slimy paste of the arrowroot porridge completed an often fine, tasty meal, eliminating all the effect of taste pleasure. Yes, it’s hard to be a monarch.

Dinner of Queen Dowager Carola of Saxony (b. 05.08.1833)

June 28, 1903, Krefeld Castle, Saxony, cook Theodor Fricke

Menu:

Brazilian consommé

deep-fried

3. Chateaubriand. Asparagus

4. Fried chicken. Salad

5. Viennese timbales, framboise sauce

6. Pilnic cheese

7. Ice cream

8. Dessert

Deciphering culinary concepts:

1. Strong double broth with rice, vegetables and … chicken.

2. Pieces of zander soaked in batter and fried for 1-2 minutes in boiling lard.

3. Double, «thick», with a large man’s fist, a cubic piece of meat from an ox tenderloin, cooked for 10-15 minutes on an open fire, without gravy, without sauces, but flavored with a piece of butter and black ground when serving pepper. (In French cuisine it is called steak a la Chateaubriand.) Asparagus is served as a side dish, fresh, green, blanched.

4. Roasted like tobacco chicken. For garnish — berry «salad», sweet and sour pickled berries or thin jam from them with a low sugar content.

5. Flatbreads of rich, fluffy dough, lightly toasted, with raspberry sauce (raspberry syrup).

6. Fatty, well-pressed whole milk curd made without heating on the royal farm in the village of Pillnitz near Dresden and not commercially available.

When you study menus like this old woman’s, you stop trusting modern doctors. All contrary to modern rules. Very rich broths, a lot of meat, including fried and undercooked. Pay attention to how cholesterol-rich food this old woman ate, her father was Swedish, her mother was German. She died at 1907 at the age of 74 years.

Dinner of Crown Prince Friedrich August August of Saxony (since October 15, 1904 — King Frederick August III of Saxony)

February 27, 1904, Zwinger Palace, Dresden, Saxony

Menu:

900 Escoe

2. Graybird pate

3. Trout. Fresh butter

4. Lukkulov stuffed poulard

5. Rouen bread

6. Chamois saddle. Salad. Strawberries

7. Finocci

8. Musselin sauce

9. Cheese cakes

10. Dessert: ice cream, fruits

Deciphering culinary concepts:

1. Soup invented by a great chef of the 19th—20th centuries. Auguste Escoffier (1847-1921), the last of the great French theorists and practitioners of the culinary arts. Crayfish meatballs boiled in a strong meat broth with vegetables, mushrooms and toasted almonds.

2. Prepared according to the usual pâté technology.

3. Trout is boiled in a fish pot, steamed and brushed with butter. Garnish — potatoes. The dish is similar to pike perch in Polish.

4. The dish is complex in terms of cooking technique, but the taste is common for French cuisine: truffles (mushrooms) are stuffed with goose liver, and chicken (poulard) in turn is stuffed with these truffles. The poulard itself is fried in a patch in the oven according to the classical type: all the time it is doused with flowing sauce — juice (gravy). Truffles are boiled in Madeira, and not laid raw. The dish, as it were, is assembled from different parts, parts.

5. White bread soaked in milk, toasted, brushed with a thick layer of duck pâté and lightly baked (gratinated) in the oven.

6. Roasted and stewed loins of forest or mountain roe deer (chamois), well stuffed with lard. Salad of fresh herbs (cucumber, dill, basil) and soaked or slightly fermented strawberries with a little sugar.

7. Fennel semolina dumplings simmered in a mild milk (hollandaise) sauce and topped with cold whipped cream.

8. Apricots boiled in puree with rice.

9. See similar dish above.

10. Self-explanatory.

The following wines were served with this dinner:

1. With soup: «Sant Pere» — dry, French, white, high

2. With trout and pate (cold): «Steiberg Kabinet» 1893 — the best collectible Rhine white dry wine 10 years old

3.