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Tsinandali is considered one of the pearls of Georgian winemaking. The drink belongs to the category of the best white wines produced in the world, which is confirmed by numerous awards.
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Brief history of Tsinandali
Tsinandali has been made in the area of the same name since 1886.
Today Tsinandali is produced by the local plant named after Alexander Chavchavadze. It is named after the first owner, who not only built the winery complex, but also made a significant contribution to its development.
Collectible bottles with drinks collected and preserved by members of the family are still stored in the cellars of the plant. The combination of local and European traditions led to the creation of the famous drink.
Manufacturing technology
For the production of Tsinandali, two white grape varieties are used – Rkatsiteli (about 85%) and Mtsvane (about 15%).
The fruits are harvested on their own plantations near the plant. They do it manually.
After that, the raw material goes through the traditional stages of crushing, pressing and fermentation.
The must is kept on yeast for about a month and a half, while maintaining constant temperature conditions (10-12 ° C), and the future wine is placed in oak barrels, where it is stored for another three years.
Tsinandali can also spend part of the aging period in other containers – clay or metal.
In addition to the Alexander Chavchavadze plant, other manufacturers also produce good Tsinandali: Askaneli Brothers, Dawn of Kakheti, Badagoni.
Characteristics of the drink
Tsinandali belongs to dry vintage wines. The alcohol content in it is 10-12%.
The original color is a delicate straw. The taste is unusual, invigorating: you can catch tart bitterness and slight sourness.
The aftertaste is long, rich – fruity, mostly citrus.
The aroma contains shades of apples, quince, peaches, some gourmets note nutty notes.
In general, Tsinandali is considered one of the most acidic Georgian wines and at the same time one of the most delicious. At the same time, the cost of the drink is quite democratic.
Recommendations for use
Serve Tsinandali chilled. The optimum temperature is around 14°C.
The wine quenches thirst well and is suitable for the summer season.
Ideal with fish dishes, white meats, vegetable salads.
A good addition to a cheese plate or pasta.
You can taste Tsinandali with desserts and fruits, and also include it in cocktails.
Relevance: 29.08.2018
Tags: Wine and vermouth, Wine brands