The Caucasus is considered one of the cradles of world winemaking. The first traces of alcohol production date back to the Bronze Age. No wonder Georgian wines are revered 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.
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Features of Georgian winemaking
A story about Georgian wines would be incomplete without a story about their production. There are three main production technologies in Georgia: Kakheti, Imereti and Racha-Lechkhumi. Each has its own characteristics, including in terms of wine tastes.
Kakheti method
Is the most famous. Its peculiarity is that the squeezed grape juice is not filtered, but is poured into kvevri clay jugs along with the pulp – the remains of the peel of fruits, seeds, and even combs.
The blank is infused on the pulp for several months before being filtered and poured into other containers. This approach makes the taste of Kakhetian wines more tart, bright and rich.
Famous wines produced according to the Kakhetian method: Saperavi, Mukuzani, Rkatsiteli, Alaverdi.
Imeretian method
Unlike Kakhetian, it requires the removal of twigs. At the same time, the rest of the pulp remains untouched. In addition, only a couple of months are given for fermentation. The result is wines with a more even taste and characteristic acidity.
This method is used to create the following wines: Tsolikauri, Tbilisuri, Sviri, Dimi.
Racha-lechkhum method
Used to produce naturally semi-sweet wines. In part, it resembles Imeretian, but it uses grapes harvested during high sugar content, and fermentation takes place 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.
On this technological five-minute is completed. Let’s move on to the review of noble drinks.
Red wines of Georgia
Kindzmarauli (Киндзмараули)
Possibly the most famous red semi-sweet Georgian wine. And certainly one of the most popular. It is made from Saperavi grapes according to the canons of the Racha-Lechkhum method. Fortress – 10-12%. Exposure – 2 years.
Kindzmarauli has a dark ruby color and a complex, tart bouquet. It combines 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 is perfect for any meat table, be it a barbecue in nature or a nice steak on the coals. Most importantly, do not forget to cool it to 14–18˚C. This is his ideal temperature.
Mukuzani (Мукузани)
Another red wine made from the Saperavi grape. This time made according to the Kakhetian method. Fortress – 10.5–12.5%. Exposure – from 3 years.
Mukuzani is a dry wine with a dark red color that is very difficult to dilute with water. Its distinguishing feature is a bright aroma that combines ripe cherries, dark chocolate and spices. The taste is tart, with astringent features of prunes, red currants and mountain ash.
This drink is ideal for a traditional Georgian table full of meat dishes, game and Caucasian cheeses. And to emphasize the berry flavor – complement the dishes with berry sauce. The result will exceed all your expectations.
Saperavi (Саперави)
Thick red wine comes from Kakheti. It is one of the oldest brands of dry wines in Georgia. Like Mukuzani, it is very difficult to dilute it with water, and the taste is remembered once and for all. Fortress – 10-12%.
Taste – tart, viscous, rich. You can distinguish the taste of smoked prunes and black currants in it.
An important feature of Saperavi is endurance. 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 amaze you from the first sip.
Saperavi is an ideal wine for meat dishes. Especially for pilaf, barbecue or cauldron kebab.
Khvanchkara (Хванчкара)
The history of the drink goes back over 100 years. This natural semi-sweet wine is always a hit with the guests of Georgia. Joseph Stalin showed a special attitude towards him, who, according to legend, gave him the name Khvanchkara.
For the manufacture of wine, two grape varieties are used at once: Alexandrouli and Mujuretuli. It is they who give it a rich velvety taste. The picture is complemented by notes of dried fruits and a slight sourness of wild berries.
The aroma is multifaceted, combining blackberries, raspberries and a dash of roasted almonds.
Contrary to the established tradition, Khvanchkara is not the best choice for a meat table. It goes better with a dessert or a cheese plate. The main thing is that the cheeses are not spicy.
Akhasheni (Ahsheny)
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-Lechkhum 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 distinguished by notes of spices and wildflowers.
Spicy meat dishes will be the best company for Akhasheni. In addition, the wine goes well with spicy cheeses and desserts. But true connoisseurs prefer to drink it along with the juicy fruits of the Caucasus.
White wines of Georgia
Rkatsiteli (Ркацители)
One of the most popular white wines of Georgia. Dry wine is produced according to the Kakheti technology, which, on the one hand, gives it a bright aroma, and on the other hand, gives it a delicious aftertaste.
The aroma of Rkatsiteli is his calling card. It keeps the smell of herbs, white flowers, mimosa and notes of fruit.
Plum and apple notes, seasoned with the aroma of spices, are guessed in the taste. The aftertaste is long, giving 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 (Цинандали)
White Georgian wine is bottled within the walls of one of the oldest wineries in Kakheti and is considered a national treasure. It is based on Mtsvane and Rkatsiteli grape varieties. Combining, they give birth to a truly divine drink.
Tsinandali has a yellow, almost transparent color and an 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 please any gourmet with notes of apples, peaches, quince and even roasted almonds.
Tsinandali is an ideal wine for fish or poultry dishes. It can be soups, roasts and even warm salads. They will not only fully reveal the taste of the drink, but also give it new colors.
Gurjaani (Гурджаани)
The chip of this wine is in a special production technology. If traditionally Gurjaan was made according to the Kakhetian method, then from the end of the XNUMXth century it began to be cooked according to European technologies.
However, the departure from traditional methods did not affect the taste and quality of the drink. And today Gurjaani is one of the most popular varieties of white wine. Its fresh, fruity aroma complements the harmonious taste, in which notes of melon and apple are felt. And the aftertaste adds a pinch of spices.
Like most white wines, Gurjaani is recommended to be served with poultry. In addition, it goes well with a cheese plate, vegetables and fish appetizers.
Tvishi
The unique feature of this semi-sweet wine is the shade. Instead of the usual straw-gold, your eyes are pleased with a rich yellow-gold color with a hint of green.
No less remarkable is the taste of Tvishi. It combines the tartness of quince, the sweetness of honey and the freshness of mint. Subtle connoisseurs say 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.
Tbilisi (Tbilisi)
A bottle of semi-dry Georgian wine “Tbilisuri” crowned with a griffin keeps the heritage of Imeretian winemakers. This white straw-colored wine 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 taste that remains in the bottles of Tbilisuri.
The aroma of this wine is unusually rich, reminiscent of tropical fruits and tender melon, and the taste combines sugary sweetness with a drop of acid.
Most often, Tbilisuri is served as an aperitif. In addition, it can be combined with vegetables, fish and, of course, with Georgian suluguni cheese.
Relevance: 04.07.2018
Tags: Wine and vermouth, Wine brands