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Kvareli (Kvareli) – red vintage dry wine, which is controlled by geographical origin. The grapes must be grown in Kvareli, a viticulture zone in Shida Kakheti with an area of only one hundred square kilometers. The dark red wine is characterized by a dense structure, fruity aroma and rich taste with hints of wild berries, vanilla and cloves. The most famous producer of vintage Kvareli wines is the Kindzmarauli Corporation, which unites four winemaking companies.
Historical information
Vintage winemaking in Georgia developed rapidly throughout the 1929th century. The farms of Kakheti produced table wines that were not inferior in quality to the products of French winemakers. In 1950, the industry was taken over by Samtrest, who continued to expand the range of wineries. With the assistance of specialists from local research institutes, by 64, 50 types of wines of various types were developed, including Kvareli No. XNUMX, which was made in the traditional Kakhetian way.
Kvareli wine was not launched into mass production immediately. In the 1950s, European-type wines accounted for most of the production of the enterprises of the republic. The Kakheti method required a lot of labor, so other brands were given priority. Finally, the manufacturing technology of Kvareli was worked out only by 1966, from that moment the brand began to be produced by Samtrest constantly and during the Soviet era it won two gold and five silver medals at international competitions.
Kvareli wine production technology
The raw material for production is the local Saperavi grape variety, harvested within the boundaries of the Kvareli microzone, which is located on the left bank of the Alazani River and on the southern slopes of the Kakheti Mountains. The microclimate and the location of the vineyards are favorable for long-term ripening of berries, and alluvial soils contribute to good harvests.
The Saperavi grape variety produces well-coloured, thick and velvety-tasting drinks with high acidity. A wine with the same name, which has been produced since 1886, is widespread.
Unlike Kvareli, Saperavi wine is not a protected geographical indication and can be made from grapes grown in any region.
In the Kvareli zone, the harvest is harvested when the sugar content of the grapes reaches 19%. The clusters are passed through a crusher, the pulp, together with the combs, is placed in large earthenware jars (kvevri) dug into the ground. The contents of ceramic containers are stirred several times a day until the wort is ready. After that, the vessel is tightly sealed and left to ferment for 3-4 months. Then the young wine is pumped into other jugs or barrels, the thick is separated.
The classic way of aging Kvareli is in qvevri, covered with a stone slab and covered with earth, but this method is rarely used. Usually the wine matures in oak barrels, the aging period is usually at least three years.
Famous brands of Kvareli wine
Due to the small area of vineyards and the long-term production of Kvareli, the wine is considered premium. It can be difficult to find products made in the classic Kakhetian way. Companies without fail comply with the requirements for raw materials, but violate the technology. The wines are produced on modern equipment and often turn out to be insufficiently aged.
Manufacturers:
- Kvareli 2013, 13% – premium wine produced by the Georgian company Koncho & Co, which owns vineyards in the Kakheti microzone. The wine is aged up to 3 years in French oak barrels.
- Shumi Kvareli, 13% – thick wine with hints of blackberries, raspberries and spices produced by the Shumi winery, aged 2 years;
- Kvareli Red Dry, 13% – made by Kakheti Co using classic technology with 3 years aging.
Connoisseurs believe that the bouquet of aged Kvareli cannot be appreciated during tasting from a glass. The classic way to drink wine is to scoop a full cup straight from the ceramic container where the drink has matured.
How to drink Kvareli wine
Kvareli belongs to the category of vintage table wines. The strength of the drink is 12,5-13% by volume, but the sugar content is minimal. The ideal serving temperature is between 16 and 18 °C.
Wine aged for three years is more spicy and piquant than young wine, therefore it is recommended for meat. Pairs with steaks, grilled beef and pork, game, accompanied by traditional Georgian herbs and light spices.