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The red Georgian wine Akhasheni has been produced since 1958 in the village of the same name in the wine-growing region of Kakheti. This is a naturally semi-sweet red wine with a strength of 10.5-12% vol. The drink is made from Saperavi berries and contains 3-5% residual sugar. Since 2010, Akhasheni is a name protected by origin, wine from the same grape, but from a different region, should be called differently.
Kakheti
A region in the eastern part of Georgia, bordering the Russian Federation and Azerbaijan. It has a pronounced culture, a centuries-old tradition and even its own dialect, which differs from classical Georgian. It is known primarily for its traditional winemaking in jars – “qvevri”.
Qvevri are dug into the ground, leaving only the upper part of the neck on the surface. Thus, the temperature in the jug in any weather and at any time of the year is 13-15 degrees. In such vessels, juice is fermented and ready-made wine is stored.
Production technology
Akhasheni is rarely made by the traditional method, more often manufacturers turn to European technology.
For the production of this wine, the most ripe berries are suitable, with a sugar content of at least 22%. The fruits are cleaned of twigs and ridges and fermented in stainless steel vats at a temperature of 23-28 degrees for 5-7 days. After that, the pulp is cooled so that the fermentation stops and the residual sugar is preserved in the drink. Finally, the wine is bottled, pasteurized and sent for storage in cellars with a temperature of 0 degrees.
Akhasheni can be drunk young or allowed to “ripen” already in the bottle. However, after 2-3 years of such exposure, the taste characteristics of the drink will deteriorate, so experts recommend opening it within a year after bottling.
Grapes Saperavi
Saperavi is an autochthonous Georgian grape variety. These are small, dark rounded berries, which produce a harmonious wine with a very rich and deep color. In addition to Akhasheni, Kindzmarauli, Mukuzani, Napareuli and Alazani (in blend with Rkatsiteli) are also made from this variety.
Kindzmarauli and Akhasheni wines are very similar – they are produced 100% from the same grape variety using almost identical technology. However, in the vicinity of the village of Akhasheni, the soils are more mineral, and the vineyards receive more sun – this affects the taste of the berries and the drinks are different.
The organoleptic properties
Akhasheni has a deep dark garnet color and a velvety texture. In a rich bouquet, tones of cherries and plums, fresh ripe berries, raspberries, blackberries, dark chocolate, cedar, wormwood are felt. The aroma clearly distinguishes “fried” notes, herbs and minerals. The combination of all these characteristics makes Akhasheni wine especially bright and memorable.
How to drink Akhasheni wine
Naturally semi-sweet red wine can be drunk before meals as an aperitif, and it is also often served at the end of a meal, along with desserts, cheeses, nuts and fruit plates.
Sometimes Akhasheni is put on the table and with the main course – this rich wine goes well with red meat, spicy and spicy food. The recommended serving temperature is 10-12 degrees.
Famous brands
The first producer of Akhasheni was the Zegaan winery (today – Chateau-Zagaani). Also, a well-known brand is produced at the enterprises of Trioni, Badagon, Telavi Wine Cellar, Teliani Valley, Marani, etc.