Armenian wines: history, specifics, wine regions
Armenia, along with Abkhazia and Georgia, is one of the regions where winemaking appeared long before the advent of our era.
In Armenian villages, there has long been a custom of initiating grown-up boys into men with the help of grape juice.
After the harvest, the father would offer his adult son a bowl of wine, guiding him to a decent adult life.
History and traditions of local winemaking
Armenian villagers have been making wine since ancient times.
Homemade alcohol was made in an artisanal way:
A stone press was installed right in the garden or near the house.
Harvesting with songs and dances and kneading ripe fruits with bare feet.
Pouring the must into karas (huge jugs) and burying it in the ground or placing it in the cellar.
A lump of clay was thrown into the fermenting wine to purify and degrease it.
We waited for the drink to mature and started tasting it.
Armenians owe the development of industrial production of alcohol to the Russian merchant Nikolai Shustov.
At the end of the XIX century, having bought a small wine and cognac factory from a local "entrepreneur" Nerses Tairov, the enterprising businessman learned the intricacies of the alcohol business, successfully implemented them and established a large-scale production of quality drinks.
In addition to the reconstruction and increase of industrial capacity, Shustov also took care of the advertising campaign.
The "marketing" talents and grip of the visiting "entrepreneur" were legendary. One of them says that to improve sales, a clever merchant came up with an ingenious move.
In the most expensive restaurants and shops in Yerevan, a whole performance was staged with the participation of specially hired buyers.
A chicly dressed couple would enter one of the local establishments and, having made themselves comfortable at a table, would demand a bottle of cognac or wine from the Shustovo factory.
When they heard that there were no such drinks on the menu, angry guests would leave, having previously made a scandal and declared that "they would never set foot in such an impoverished place again.". The restaurant owner had no choice but to buy a batch of "recommended" alcohol. It is worth saying that Shustov's products were really good: wines and cognacs were in demand not only in Armenia but also abroad.
Local beverages experienced their real peak of glory during the Soviet period: in the postwar years, the production of Armenian cognacs and wines was constantly increasing.
The products were successfully sold and were popular in all countries of the USSR. At the same time, the production of the famous sherry was organized.
Today in Armenia, much attention is paid to the revival and development of ancient traditions of wine art.
Due to the title of "producer of exclusively strong drinks" imposed on the country, local wines are not popular in the world.
Specifics of wine production
The hot climate of Armenia is the best suited for grape ripening: the fruits have time to fill with juice and reach a high degree of sweetness.
White and red varieties are grown here.
Local vines prevail among the cultivated ones: Voskeat, Chilar, Kakhet, Tigrani, Garandmak, Areni Black and others. There are also imported wines (Saperavi, Chardonnay, Rkatsiteli), but they occupy a smaller area of vineyards.
The peculiarities of wines are due to a variety of natural factors: weather conditions and soil composition differ in different regions of Armenia, which also affects the characteristics of the drinks.
But local products have some common features:
Due to the good ripening of berries, Armenian wines contain a significant amount of natural sugars. This saves producers from the need to use artificial sweeteners.
Most of the local alcoholic beverages belong to the category of strong drinks, which is again due to the high degree of fruit ripening
In addition to grape products, Armenia produces many worthy wines from other fruits (quince, plum, pomegranate), which are no less popular and well-known, although the scale of their production is somewhat more modest.
Local beverages are characterized by their oiliness and original natural color, the intensity of which corresponds to the parameters of strength and sweetness. Dry wines are characterized by an almost transparent hue, while fortified and semi-sweet wines have a rich, pronounced color.
Wine production in most regions is carried out according to established technology, which may vary slightly depending on the category of the drink. It includes:
Harvesting after the grapes have reached high sugar content (over 20%).
Sorting of fruit, pressing and preparation of must.
Choosing the fermentation mode. Special additives (mineral and organic) are added to semi-sweet wines to fix the desired level of sugar concentration, which correspond to certain brands.
Filtration and sediment removal.
Infusion during the day and repeated filtration.
Blending (mixing) according to the recipe, pasteurization.
The process may be modified in different areas to produce a wide range of products.
Wine-growing regions
Wine production is carried out everywhere in Armenia, but there are several regions where viticulture is given special attention.
The most important of them:
Vayotsdzor region (south-east of the country). The oldest vineyards are located here, dating back several millennia. Vines grow in the valley, high above sea level (over 1500 m). Mostly Areni and Saperavi varieties are grown, which are used to make high-quality expensive wines. Aging in oak barrels.
Tavush region (north-east). A large winery located in the village of Ijevan. The mild climate of the region, good proximity to the mountain range and full-flowing rivers are favorable for growing European varieties of Aligote, Cabernet, Pinot Noir, etc. The region produces excellent champagne.
Aragatsotn region (west). The region is characterized by large elevation differences and a combination of different natural and climatic conditions. About half of the land is allocated for vineyards. Due to the proximity of the mountains and frequent temperature fluctuations, the frost-resistant white variety Voskeat is mainly grown.
Ararat plain. Located on the territory of the Armenian Highlands, in the Caucasus region. Different varieties of vines are cultivated in a fertile valley with plenty of sunny days.
Description of flavors and the best brands
Each region has its own specific wine production technology, which affects the taste and aroma of the finished drink. Armenia is proud of its white semi-sweet and red dry wines.
Most light beverages are characterized by a soft fruity bouquet with an almond hue and a touch of mountain herbs. In the aftertaste you can catch rosemary, sage, light woody notes. For aging, barrels made of Karabakh oak are often used, which gives the wines a pleasant "weight and roundness". One of the best drinks in this category is considered to be "Takar Kangun". Other worthy examples of white wines: "Hayrum", "Arteni", "Haygeshat", "Ashtarak".
Drinks from red grapes are more diverse. They are characterized by a balanced and astringent taste. During blending, nutty shades, meadow and oak notes are often added to the fruit flavor. Among the best red wines: "Zorah Karasi", from the budget - the brand "Arame" (semi-sweet drinks). Also good: "Voskevaz", "Areni", "Nairi", "Arsaneakan", "Arevshat".
Fruit wines
Quince
Belongs to dessert drinks. Taste: light, sweet and sour, with citrus and floral hints. Color: bright amber.
Pomegranate wine
The wine is popular not only among Armenians but also outside the country. Semi-sweet drink with an intense ruby color. Taste: tart, fruity, with notes of tobacco and cherry. Brands: "Frans", "Arame".
Plum
Made from fresh fruit or dried. Aroma: bright, recognizable, with a distinct plum tone. Taste: fresh, sweet and sour, rich.
Wines are also produced in Armenia from other fruits and berries: blueberries, blackberries, raspberries, apricots, cherries. They are less common in other countries, but also deserve a separate tasting.
Update: 26.09.2018
Category: Wine and Vermouth