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Khvanchkara is one of the most iconic Georgian wines. It belongs to the category of red naturally semi-sweet. The mentioned wine is produced from grapes grown in a clearly limited, including at the level of Georgian legislation, natural terroir, located on the right bank of the Rioni River, in the vicinity of the village of Khvanchkara (Ambrolauri district, the historical region of Racha).
According to a credible assertion of local winemakers, grapes that ripen even on the opposite bank of the river do not contain enough sugar.
Brief history of the drink
There were two significant moments in the history of the drink that brought it to the forefront of the Georgian wine industry. The first of these was an unexpected sensation produced in 1907 by the homemade wine of the princes of Lebanon and Dmitry Kipiani, almost jokingly presented at the international Belgian industry exhibition, held under royal patronage.
The second point was the special attention shown to the same local wine, which at that time was called Kipianevskoye, by Comrade Stalin. By the way, it was Soso Dzhugashvili who played a direct or indirect role in obscuring the “noble” origin of the drink and renaming it Khvanchkara.
Khvanchkara production
To make the drink we are interested in, quite rare local grape varieties are used: Alexandrouli and Mujuretuli (theoretically, up to 10% Sapiravi is allowed in wine, but a self-respecting producer will never stoop to such profanity). Khvanchkara is produced using the Racha-Lechkhum technology, which is typical for Northwestern Georgia. It consists in the fermentation of grape must without removing the pulp (ridges, seeds, skins, etc.), followed by interruption of the fermentation process by lowering the temperature.
Thus, the observation of local peasants, who noticed that young wine becomes sweeter when exposed to sudden frosts, has received practical application. The finished drink is pasteurized before bottling, which somewhat reduces its original taste, betraying the stability necessary for transportation in return.
Description of Khvanchkara drink
In addition to the above features of the geographical and technological plan, Khvanchkara must have some mandatory chemical properties and meet a number of organoleptic parameters:
Fortress – 10,5-12 degrees;
Sugar content – 3-5%;
Color – from dark ruby to ruby uXNUMXbuXNUMXbviolet;
Aroma – hints of raspberry, blackberry, mountain violet and red velvet rose;
Taste – rich, whole, rounded, with hints of raspberries, blackberries, dried fruits and possible almond overtones;
The aftertaste is long, tart.
How and with what they drink Khvanchkara
The pride of Racha winemakers can and should be drunk from classic red wine glasses. The temperature of the proposed drink should be 12-14°C. An appetizer for wine can serve various meat dishes, primarily related to Georgian cuisine. However, it would be much more competent to accompany the main feast with dry table wines, and save Khvanchkara for dessert: fruits, nuts, churchkhela or soft cheeses.
Main producers
Here we come to a very delicate point. The fact is that even in the most successful years, the crop harvested in the appellation determined by Georgian legislation can produce no more than ten thousand bottles of wine. At the same time, according to all the same legislation, the drink must be produced either in the terroir itself or in its immediate vicinity.
In Georgia, there are only four factories that meet all the necessary requirements: the oldest plant in the region, Khvanchkara, located in the village of the same name, as well as the enterprises of Ambrolauri, Chrebalo and Bugeuli, located in neighboring settlements (the latter, although built on the left bank of the Rioni, nevertheless less recycles raw materials purchased on the opposite bank of the river). In addition, in a microzone suitable for the growth of conditioned grapes, you can acquire the desired wine in small private farms. According to people in the know, the winemakers from the village of Chorjo are in the lead in this regard.
Thus, one has to come to a disappointing conclusion about the actual unavailability of genuine Khvanchkara for general sale. At the same time, in the assortment of all more or less serious supermarkets, wine of the same name is quite widely represented, produced by such well-known Georgian companies as Chateau Mukhrani, House of Georgian Wine, Telavi Wine Cellar, GWS, Badagoni, etc. Although the production capacities of all these enterprises are in Central or Eastern Georgia, it is assumed that their Khvanchkara contains Alexandrouli and Mujuretuli grapes grown in vineyards owned by a particular company from the “correct” microzone. The average buyer can only take the word of the above statement. The only thing you can be sure of when purchasing such a wine is the quality of the drink, which may not be genuine Khvanchkara.
How to distinguish a fake
When choosing a well-deserved Racha wine, one should be guided by the following principles:
Ideally, choose the products of Khvanchkara, Ambrolauri, Chrebalo and Bugeuli wineries;
When reading the label, first of all, look at the region of origin and the composition of the drink (some craftsmen point out without hesitation that the wine they offer is made from Khvanchkara grapes);
Pay attention to the bottle – it should be of high quality, but at the same time not pretentious;
Keep in mind that an authentic drink of this class will not cost less than forty dollars.
The ruby color of Khvanchkara must be dark and saturated;
Tart notes present in the aftertaste of the drink should not be replaced by sourness;
Well, as for alcohol with a dye, I hope you yourself will be able to recognize and take appropriate measures.
Relevance: 17.12.2017
Tags: Wine and vermouth, Wine brands