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Abkhazian wines, along with Georgian and Crimean ones, are the pride of the post-Soviet space. This small republic, still not recognized by most countries, is famous for its wine industry. Judging by the archaeological finds, people learned how to get the first fermented grape juice here about 5000 years ago.
The region has a specific climate – warm and humid – so most European varieties do not take root here well: they are quickly affected by mold, pests, vines give a poor harvest. But in Abkhazia there are unique autochthonous varieties, from which the original wine is obtained, which has no analogues in the world. For example, Tsolikouri, Kachich, Auasyrkhua, etc. However, the main variety is still Isabella, this American hybrid grape is an important ingredient in most wines. Abkhazia is distinguished by a variety of soils and terroirs: vineyards are located on the slopes of hills, on the plains, on the Black Sea coast.
Despite the ancient tradition of winemaking, for thousands of years this occupation has remained an exclusively domestic “hobby”. The industrial production of wines in Abkhazia began already in Soviet times, that is, after the 1920s, and reached its peak by the middle of the XNUMXth century.
Abkhazians unofficially divide their wine into “male” and “female”. The first – with a deeper bouquet, harsh, but elegant. The second is light, fragrant, with obvious berry tones.
Features of production technology
Harvesting takes place from October to December (depending on the variety), exclusively by hand, in order to immediately reject unripe or spoiled berries. Then the grapes are crushed, fermented in wooden containers and kept in clay jugs or wooden barrels buried in the ground, thanks to which the drink acquires a unique taste.
Types and names of Abkhazian wines
Red
- Bouquet of Abkhazia. Dessert, fortress 16%. Grapes – Isabella. Color – dark red, almost black. The bouquet is fruity, with tones of wild strawberries. Makes good gastronomic couples with desserts.
- Cahors New Athos. Dessert, fortress 16%. Grapes – Cabernet Sauvignon and additives of other red varieties (no more than 20%). The taste is soft, velvety, with a long aftertaste and a “creamy” aftertaste. Church wine, often used for ritual purposes.
- Fluffy. Semi-sweet, ABV 9-11%. Grapes – Isabella. Bouquet – fruity, light, with hints of wild strawberries. Combines with meat dishes, fruits. Named after the town of Lykhny.
- Apsn. Semi-sweet, ABV 9-11%. Grapes – Saperavi, Cabernet, Merlot. Bouquet – berry. The drink is served with meat dishes, desserts, chocolate, fruits.
- Achandara. Sparkling, ABV 11-13%. Grapes – Isabella (at least 80%). It is named after the area of origin – the village of Achandra. It has a rich fruity taste, served with cheese, chicken, dried fruits, nuts, fruits.
- Amra. Semi-dry, blended, ABV 9-11%. Grapes – red, different varieties. Bouquet – berry, should be served with meat.
- Escher. Semi-dry, ABV 9-11%. Grapes – Isabella and other red varieties. Color – ruby. Bouquet – rich, berry. Served with meat and poultry. The name comes from the village of Escher, famous for its long history of winemaking.
- Radeda. Dry, fortress 10-12%. Grapes – Isabella. Wedding wine (the solemn song in honor of the bride is also called). The color is purple, the bouquet is fruit and berry, with hints of strawberries and spices. Pairs well with grilled meats.
- Chegem. Dry, fortress 10-12%. Grapes – Cabernet. One of the youngest wines in the region, the first bottle of Chegem was released in 2002. The taste is tart, sweetish, with a barely noticeable bitterness. Makes a gastronomic pair with meat dishes. Named after the Abkhazian village.
- Ashta Lasha. Dry, ABV 13%. Collectible. Grapes – Saperavi, Ojaleshi. Aged (at least 2 years, of which a year in a barrel and the same amount in a bottle). Color – ruby. The bouquet is deep, complex, with tones of wood, raspberries, cherries, plums. It goes well with grilled meat dishes, barbecue, old cheeses.
- Atauad Gumista Ashta. Dry. Fortress 13%. Collectible. Grapes – Cabernet Sauvignon, Cabernet Franc, Merlot. The bouquet is complex, with nuances of melon, black pepper, raspberry. Makes a gastronomic pair with game, aged cheeses, fried meat.
White
- Psou. Semi-sweet, ABV 9-11%. Grapes – Tsolikouri (for local consumption) or Riesling and Aligote (for export versions). Color – straw, aroma – fruity, floral. Served with salads, cold appetizers, light desserts. Psou is named after the river separating Abkhazia from Russia.
- Anacopia. Semi-dry, ABV 9-11%. Grapes – Riesling, Rkatsiteli. Light, refreshing, with a long aftertaste. It got its name in honor of the ancient capital of Abkhazia. Pairs well with seafood.
- Dioscuria. Dry, fortress 10-12%. Grapes – a blend of white varieties. The name comes from the ancient Abkhazian capital with a 2500-year history. The bouquet is complex, floral, with a grassy aftertaste. Serve with vegetables, poultry, white meat.
How they drink wine in Abkhazia
Wine in Abkhazia is more than just alcohol: it is a real divine gift, a cure for all diseases. Ordinary wines are drunk at dinner or just for no reason, collectible stamps are opened for the holidays.
Toasts play a huge role in the Abkhaz feast, and young people should show respect for the older generation and raise glasses (goblets, horns) a little lower than their fathers.