Georgian wine: types + 10 popular brands worth buying
The Caucasus is considered one of the cradles of world winemaking. The first traces of alcohol production date back to the Bronze Age. It is not surprising that Georgian wines are honored all over the world.
Today there are more than 400 different brands of Georgian wines. But how to find the best among them? Our today's review is dedicated to the selection of the 10 best brands worthy of your attention.
Features of Georgian winemaking
The story about Georgian wines will be incomplete without telling about their production. There are three main production technologies in Georgia: Kakheti, Imereti and Racha-Lechkhumi. Each has its own peculiarities, in particular, in terms of wine flavors.
Kakheti method
Is the most famous. Its peculiarity is that the squeezed grape juice is not filtered, but poured into clay quavri jugs along with the pulp - the remains of the fruit skin, seeds, and even ridges.
The billet is infused on the pulp for several months before it is filtered and poured into other containers. This approach makes the taste of Kakheti wines more tart, bright and rich.
Famous wines produced by the Kakheti method: Saperavi, Mukuzani, Rkatsiteli, Alaverdi.
Imereti method
Unlike Kakheti, it requires the removal of twigs. The rest of the pulp remains intact. In addition, fermentation takes only a couple of months. The result is wines with a smoother flavor and characteristic acidity.
This method is used to create the following wines: Tsolikauri, Tbilisuri, Sviri, Dimi.
Racha-Lechkhumi method
Used to produce naturally semi-sweet wines. It partially resembles the Imereti method, but it uses grapes harvested at a time of high sugar content, and fermentation occurs at a low temperature (about 4-5˚C). The result is excellent semi-sweet wines of natural sweetness.
Examples of naturally semi-sweet wines: Khvanchkara, Pirosmani, Kindzmarauli, Akhasheni.
And that's the end of the technological five minutes. Let's move on to the review of noble drinks.
Red wines of Georgia
Kindzmarauli (Kindzmarauli)
Perhaps the most famous red semi-sweet Georgian wine. And undoubtedly one of the most popular. It is made from Saperavi grapes according to the canons of the Racha-Lechhum methodology. Strength - 10-12%. Aging - 2 years.
Kindzmarauli has a dark ruby color and a complex, tart bouquet. It merges the aroma of grapes, cherries and ripe plums. All this is set off by notes of pomegranate and blackberry.
This wine is best enjoyed with fruit or dessert. However, a bottle of Kindzmarauli will perfectly match any meat table, whether it's a barbecue in nature or a glorious steak on the coals. Just remember to cool it down to 14-18˚C. This is its ideal temperature.
Mukuzani (Mukuzani)
Another red wine made from Saperavi grapes. This time made according to the Kakhetian method. Strength - 10.5-12.5%. Aging - from 3 years.
Mukuzani is a dry wine of dark red color, which is very difficult to dilute with water. Its distinctive feature is a bright aroma that combines ripe cherries, dark chocolate and spices. The taste is tart, with tart features of prunes, red currants and mountain ash.
This drink is perfect for a traditional Georgian table full of meat dishes, game and Caucasian cheeses. And to emphasize the berry flavor, add berry sauce to the dishes. The result will exceed all your expectations.
Saperavi (Saperavi)
A thick red wine from Kakheti. It is one of the oldest brands of dry wines in Georgia. Like Mukuzani, it is very difficult to dilute with water, and the taste is memorable once and for all. Strength - 10-12%.
Taste - tart, viscous, rich. You can distinguish the flavor of smoked prunes and black currants in it.
An important feature of Saperavi is its aging. Young (up to 3 years old) wines are relatively easy to drink, but if you come across a ten-year-old bottle, its languid taste will hit you from the first sip.
Saperavi is the perfect wine for meat dishes. Especially for pilaf, shish kebab or kebab cauldron.
Khvanchkara (Khvanchkara)
The history of the drink goes back more than 100 years. This natural semi-sweet wine is a constant success among guests of Georgia. Joseph Stalin showed a special attitude to it, who, according to legend, gave it the name Khvanchkara.
Two grape varieties are used to make the wine: Alexandrouli and Mujuretuli. They give it a rich velvety flavor. Notes of dried fruit and light sourness of wild berries complete the picture.
The aroma is multifaceted, combining blackberries, raspberries and a drop of roasted almonds.
Contrary to the tradition, Khvanchkara is not the best choice for a meat table. It is much better suited to dessert or a cheese plate. The main thing is that the cheeses are not spicy.
Akhasheni
The ancestor of this drink is one of the oldest wines of Kakheti.
Semi-sweet Akhasheni is made from Saperavi grapes according to the Racha-Lechkhumi method.
The wine has an intense ruby color with a fresh aroma of grapes and wild berries.
The taste is diluted with raspberries and ripe cherries. The aftertaste is characterized by notes of spices and wildflowers.
The best company for Akhasheni will be spicy meat dishes. In addition, the wine goes well with spicy cheeses and desserts. But true connoisseurs prefer to drink it with juicy fruits of the Caucasus.
White wines of Georgia
Rkatsiteli (Rkatsiteli)
One of the most popular white wines of Georgia. The dry wine is produced using Kakhetian technology, which, on the one hand, gives it a bright aroma, and on the other hand, gives it a wonderful aftertaste.
The aroma of Rkatsiteli is its hallmark. It retains the smell of herbs, white flowers, mimosa and notes of fruit.
The taste is characterized by cherry plum and apple notes, flavored with spices. The aftertaste is long, gives incredible pleasure.
Most often chilled to 10-12˚C.
Rkatsiteli is usually served with fish or poultry. But remember that the fish should not be marinated, otherwise its spicy taste will interrupt the whole impression of the drink.
Tsinandali (Tsinandali)
White Georgian wine, which is produced in one of the oldest wineries in Kakheti and is considered a national treasure. It is based on grapes of Mtsvane and Rkatsiteli varieties. Combined, they give birth to a truly divine drink.
Tsinandali has a yellow, almost transparent color and unusual taste. The sweetness of white grapes is combined with a slight sourness and seasoned with a bit of bitterness from aging in oak barrels.
The aroma of the drink will delight any gourmet with notes of apples, peaches, quince and even roasted almonds.
Tsinandali is the perfect wine for fish or poultry dishes. It can be soups, roasts and even warm salads. They not only fully reveal the taste of the drink, but also add new colors to it.
Gurjaani
The specialty of this wine is its special production technology. Traditionally, Gurjaan was made according to the Kakhetian method, but since the late 19th century it has been produced using European technologies.
However, the departure from traditional methods did not affect the taste and quality of the drink. Even today, Gurjaani is one of the most popular varieties of white wine. Its fresh, fruity aroma complements the harmonious taste, which features notes of melon and apples. And the aftertaste adds a pinch of spice.
Like most white wines, Gurjaani is recommended to be served with poultry. It also goes well with cheese platters, vegetables and fish appetizers.
Tvishi
A unique feature of this semi-sweet wine is the hint of. Instead of the usual straw-gold color, your eyes will be pleased with a rich yellow-gold color with a hint of green.
The taste of Twisha is no less remarkable. It combines the tartness of quince, the sweetness of honey and the freshness of mint. Subtle connoisseurs claim that this drink also has notes of apricot and pineapple. And the aroma of fresh melon hovers around it.
The best company for Twisha will be fried chicken or fish pate. It is also often served with desserts or as an aperitif.
Tbilisuri (Tbilisuri)
A bottle of semi-dry Georgian wine "Tbilisuri" crowned with a griffin preserves the heritage of Imereti winemakers. This white wine of the color of fresh straw is produced at the Shumi winery in the mountain village of Tsinandali.
An important feature of the drink is that it uses local raw materials. It is the cold, sunny climate of Tsinandali that gives the grapes a unique flavor that remains in the bottles of Tbilisuri.
The aroma of this wine is extremely rich, giving off tropical fruits and delicate melon, and the taste combines sugary sweetness with a drop of acid.
Tbilisuri is most often served as an aperitif. In addition, it can be combined with vegetables, fish and, of course, with suluguni cheese, in the Georgian style.
Update: 04.07.2018
Category: Wine and Vermouth