Georgian dry. "Chkhaveri": different opinions

It is impossible to imagine Georgia without this delicious drink. It seems as if God himself blessed the Georgian land for the production of various wine varieties.

History of Georgian winemaking

Winemaking in Georgia was founded in the 10th century BC. e. It was during this period that the development wine-growing zones, the use of special tools for plowing, caring for vines, harvesting grapes. Gradually, the methods of obtaining a drink were improved. Various production technologies were created, including Kakhetian and Imeretian, which have survived unchanged to this day.

Already in those days, Georgian winemakers realized that the best wine is prepared only in qvevri - special vessels in the form of earthenware jugs. However, the adoption of Christianity by Georgia as a religion of national importance played a special role in the development of winemaking. As a result, the wine acquired the character of a ritual drink.

We must pay tribute to the courage of the Georgian people, who did not abandon favorite hobby despite the numerous invasions of the conquerors. Each invader sought to destroy the vineyards with a frenzy. But the inhabitants of the country found the strength to restore what was destroyed, develop new varieties of grapes and produce a drink that has become an object of culture in Georgia.

Today, the quality of wine products in the country is controlled at the legislative level. Control the best varieties carried out by origin, i.e. each Georgian drink has a legally approved production technology, can only be produced from certain grape varieties grown in strictly defined regions. And every Georgian manufacturer must strictly follow these rules in order to have the right to call their products "Kindzmarauli" or "Mukuzani", for example.

Well-known producers of Georgian wine products constantly confirm their title of the best winemakers, successfully combining old traditions and new technologies. They work tirelessly to optimize the production cycle: the distance between workshops and vineyards is reduced, new equipment is being introduced, the cultivation of non-hybrid and native varieties is being revived. Georgian grapes.

There are wineries throughout the country, but most of them are concentrated in Kakheti. In general, the best Georgian wines produce the following trade marks known throughout the world:

JSC "Bagrationi" Producer, in whose hands is 75% of the country's wine market. Among the Georgian brands produced by the company, sparkling drinks are especially valued.
"Noise". This brand is distinguished by a closed production cycle. The company's owners grow and process grapes for raw materials, monitor ripening, bottling, shipment.
"Alaverdi monastery cellar". A manufacturer with a colorful history, remaining true to the wine-making traditions for several centuries in a row.
Chateau Mukhrani. Under this brand, products are made that meet international quality standards, based on cutting-edge production technologies.
Kindzmarauli marani. The company was founded in 2000, although the history of the drink of the same name is much older. According to the requirements of local laws, the name of the grape variety, the place of production and the drink itself are the same.
"Kimerioni". This is a young brand producing drinks in European and traditional Kakhetian ways.
Badagoni Georgia. The company has vineyards that occupy the best plantations of Georgia, and their total area is 300 ha.

Which Georgian wine to choose?

There are many varieties of wines on the wine market, but not every one of them belongs to standing drinks. To choose a real wine (vintage) from Georgian winemakers, you need to know the names famous varieties and their features.

Names of the best wines of Georgia

The most popular white dry wines of Georgian winemakers:

"Tibaani". It is made from the Rkatsiteli variety. Amber color. Aroma - saturated high-quality, with tones of a tea rose. The taste is velvety.
"Tsinandali". Produced from Rkatsiteli and Mtsvane grapes. The color is light golden. Aroma - bright floral, with light honey notes. The taste is full, soft.
"Rkatsiteli". The color is dark amber. The taste is full, with soft astringency. The aroma includes tones of tea rose and rich fruity notes.
"Gurjaani". Sand color. In the aroma - gentle bitterness and light spicy notes. Grapes for production are identical to "Tsinandali".

Popular brands red wines (dry):

"Kvareli". Obtained from Saperavi grapes. The aroma is complex varietal. The taste is delicate, harmonious. Intense red color.
Saperavi. This name is widely popular in the world. Made from the grape variety of the same name. The aroma is strong varietal, with hints of blackcurrant. The taste is moderately tart, with a slight bitterness. Color - dark garnet.
Mukuzani. Produced from the Saperavi variety. The color is dark garnet. The bouquet is bright varietal, with hints of cherry pit and black currant. The taste is extractive, rounded.

Titles famous wines red semi-dry:

Pirosmani. Produced from red Saperavi grapes. Dark garnet color. The aroma is varietal, with hints of cherry liqueur. The taste is fresh, with piquant softness.
"Barakoni". Obtained from Alexandrouli and Mudzheretuli varieties. Bright garnet color. The aroma of mountain violets and varietal tones.

The most famous brands of white and red semi-sweet wines:

"Chkhaveri" - white semi-sweet. It is made from berries of the same variety. The color is slightly pinkish. The taste is soft with a delicate floral-honey aftertaste.
"Khvanchkara" - red semi-sweet. Best brand among the most ancient representatives of Kakhetian wines. Produced from Mujeretuli and Aleksandrouli grapes. The aroma is varietal, there are tones of raspberry, mountain violet, velvet rose. Garnet color with purple tint. The taste is velvety.
"Kindzmarauli" - red semi-sweet. Obtained from the Saperavi variety. The color is dark garnet. The taste is round. Aroma with hints of cherry pit and black currant.

Selection Tips

Looking for the best wine you should study the assortment not of the nearest supermarket, but of a specialized wine store. Qualified wine consultants work here to help you choose a really good bottle. Our recommendations should also help you in right choice.

Please read the label carefully before making a purchase. The wine must be made and bottled in Georgia. It is better to give preference to products famous company, as large manufacturers strictly monitor the quality. Although today many small firms or even private winemakers have appeared in Georgia, which produce drinks of excellent quality, they are more expensive than those of large producers.

It is advisable to choose varietal wines produced from a single grape variety.

And finally, remember: wine well-known brand from Georgia cannot be cheap, while even the grapes from which they are obtained are more expensive.

Are you going to gather guests at the house? Great! As the Georgians say: a guest in the house is a joy in the house! Why don't you organize a Georgian table? But what Georgian feast without good Georgian wine? In this article, we will consider what Georgian wines are, as well as what dishes they should be served with. You will find answers to questions such as

What wines go best with barbecue?

What wines go best with khinkali, chebureks, dolma?

What wines should be served with appetizers? With vegetable and green salads, sturgeon dishes, as well as chicken satsivi?

Georgian feast is impossible without wine. Grapevine is a symbol of Georgia. There are many regions in a relatively small area, and in these regions a wide variety of grape varieties grow, from which the famous Georgian wines are made. Without going into ethnographic details, we will list the most popular, most famous varieties of Georgian wines, because a great variety of wines are produced in Georgia and it is impossible to grasp the immensity. The wines that will be discussed in this article can be freely bought on our shelves. By the way, we strongly do not recommend buying wines in stalls, seduced by a small price. Really high-quality, good wine simply cannot be cheap.

The historical roots of the Georgian people are inextricably linked with the roots vine. When a guest comes to the house, first of all he is interested in the health of the host's vine, and only then he is interested in the health of the family. Magnificent drinks are old, even ancient brands of Georgian wines, such as Saperavi, Tsinandali, Gurjaani, Napareuli, Kindzmarauli, Khvanchkara... These brands of Georgian wines are known all over the world.

When guests come to the house, so that the wait for the start of the feast does not seem long to them, it is best to offer some kind of aperitif. Georgian aperitif is chacha or pear vodka. After the aperitif is drunk, the hostess invites the guests to the table, to great snacks, and, of course, there should be magnificent, natural, Georgian, aromatic wines on the table. Each dish must be accompanied by a certain wine. This is how we achieve harmony taste sensations- when the right food and wine are chosen.

White dry Georgian wines

To begin with, we list the wines that are suitable for snacks.

1. Wine brand Tsinandali

This brand has been known since 1886. Tsinandali - vintage white dry wine. It is served chilled. Tsinandali will go well with dishes such as chicken satsivi, sturgeon, sturgeon satsivi, vegetables, various vegetable salads, greens, cheese - all these snacks perfectly harmonize with this wine.

2. Wine Gurjaani

Gurjaani - too vintage wine known since 1887. This vintage wine, it is aged for 3 years. It will also be in harmony with vegetables, satsivi, cheese, herbs.

3. Wine Vazisubani

Also suitable for the listed snacks: sturgeon dishes, chicken satsivi, vegetable salads (tomatoes, cucumbers, herbs) as well as cheese.

Note that the listed wines should not be eaten. On the contrary, snacks should be accompanied by small sips of wine, which helps to achieve a more harmonious taste sensation.

Red dry Georgian wines

Now consider a group of wines that will harmonize with Georgian dishes containing meat, such as khinkali, chebureks and dolma.

4. Wine Mukuzani

Mukuzani brand wine occupies one of the first places in the world among dry red wines. This wine is valuable for its harmonious taste, it has a pleasant astringency and velvety. Mukuzani can be offered with snacks such as khinkali, chebureks, dolma.

5. Wine Saperavi

This is also a dry red wine. It will be very pleasant to harmonize again with khinkali, pasties, dolma.

6. Wine Napareuli

The same applies to this group of wines. These red dry wines, in addition to the listed appetizers, are also perfectly combined with shish kebab - the king Georgian cuisine. Barbecue can rightfully be called a dish that has won the hearts of people all over the world.

Red dry semi-sweet wines.

Now let's move on to red dry semi-sweet wines. This is, first of all, of course, Khvanchkara, Kindzmarauli, Ojaleshi. These wines are good because they can be drunk on their own, they are very tasty on their own.

7. Wine Khvanchkara

This wine is considered the pearl of Georgian semi-sweet wines. This wine (as well as other wines in this group) are good on their own, they can be drunk simply in the company of friends, acquaintances, relatives, in order to continue the pleasure of the meal, to cheer up and make you have a great evening.

8. Kindzmarauli wine

This wine began to be produced during the Great Patriotic War (1942), it is made from only one grape variety - Saperavi. This wine has repeatedly received many honorary awards at international competitions. The color of Kindzmarauli is dark cherry. It has a very pleasant taste, its aroma is fragrant with velvety notes.

9. Ojaleshi Wine

This is a natural semi-sweet wine made from the Ojaleshi grape variety (the wine is named after the grape variety). It has been produced since 1933. The wine has a dark ruby color.

It is clear that in this article we have covered only a small part of Georgian wines, but as we have already mentioned, it is impossible to grasp the immensity. Enjoy your meal with friends and family!

What is the truth in wine?
What is in this sweet-tart moisture?
Or maybe hiding at the bottom
The key of enlightenment, the sword of courage?

Wine sparkles and beckons
I swallow drops of amber ...
Definitely quench my thirst
And then what ... - I'll find out more!

Ludmila Lukyanova

History of wine

To get to know a person well, in Georgia it is customary to sit at the same table with him. The world-famous Georgian hospitality and eloquence, the abundance of the table - this is a whole ritual that cannot be imagined without Georgian wine.
Georgia is the birthplace of winemaking, the country of the oldest viticulture, whose history goes back more than 8 thousand years. Delicious Georgian wines made the whole world talk about themselves. Georgia, so colorful and sunny, is rightfully called the cradle of winemaking.
More than 500 varieties of grapes (out of 4 thousand varieties known to the world), growing on the territory of the country, once again prove that Georgia is nothing but a “world center” for the formation of cultivated and wild grapes. Georgian wines are made from special, southern grape varieties, such varieties cannot be found in Europe.
The optimism and courage of Georgian winemakers are admirable. Grape plantations spread throughout the country were repeatedly attacked and subsequently liquidated by militant conquerors. For example, in the 14th century, after the invasion of Tamerlane and his hordes, only devastated and scorched earth remained from the recently beautiful vine. The heyday of Georgian winemaking fell on Soviet times.
Today, Georgian wines are famous all over the world for their Kakhetian wine-making technology. The essence of this method is the storage and aging of wine in special jugs, conical shape- Qvevri (capacity up to 500 decaliters). Qvevri is buried in the ground, leaving only the opening of the jug on the surface. This immersion achieves a relatively constant temperature (14 degrees), ideal for fermentation and storage of the must, which to this day is crushed from the grapes with their feet. The impeccable quality of Georgian wine is the result of a unique Kakhetian method.

The best Georgian wines

Red wines

Saperavi- varietal red dry wine. Produced from Saperavi grapes. It has been made since 1886 according to the Kakhetian technology, from which comes the extractiveness and astringency in the taste. Aged 1 year. Produced everywhere in Kakheti and somewhere in central Georgia. This is the most massive, most widespread wine and it can have a lot of properties. Ideal for meat dishes. Saperavi made from grapes harvested near the village of Khashmi is highly valued. In recent years, a special brand has appeared: Saperavi Khashmi. Yeg is very well made by the monks of the David Gareji monastery and sold for 10 lari per bottle - and this is a good reason to visit the monastery.
Mukuzani- dry red wine. It is made from Saperavi grapes, which grows near the village of Mukuzani in the Gurjaani region. The technology is classical Kakheti. The main difference from Saperavi wine is a longer exposure, at least 3 years. In addition, Mukuzani is kept in oak barrels which gives it the right taste and smell. It has the image of the best red wine of Georgia, or the best of saperavi grapes.
Alazani Valley- semi-sweet red wine made from Saperavi grapes. It is produced by many Kakhetian wineries from grapes from different zones. The fruity aroma of the wine has notes of physalis and dogwood. The color range varies from light red to dark red. The taste is velvety, harmonious with a pleasant aftertaste.
Kindzmarauli- red semi-sweet wine, which in industrial scale produced since 1942. Produced from Saperavi grapes using Imereti technology. Aged 2 years. Almost all Kakhetian wineries produce this wine.
Algeti- semi-sweet red wine made from saperavi.
Napareuli- Dry red wine. Produced from the Saperavi variety grown near the village of Napareuli in the Telavi region. The main difference in technology is that it is European. The wine is similar to Mukuzani, but less tart, clearly less polyphenols. Dark pomegranate color of moderate intensity, rich varietal aroma with bright tones of red berries, cherry stone and black currant tones predominate in the taste. Aged as Mukuzani for at least 3 years. in oak barrels.
Akhasheni- red naturally semi-sweet wine, produced since 1958 from Saperavi grapes, which grows near the village of Akhasheni in the Gurjaani region. In many ways, it resembles Kindzmarauli - it is made from the same grapes using the same technology - and fundamentally differs only in the land where the grapes grow. Akhasheni is weaker and softer than Kindzmarauli. And usually a little sweeter.

Kvareli- red dry vintage wine. Produced from the Saperavi variety, which grows somewhere near the regional center of Kvareli. Exposure for at least 3 years (usually it is stored at the Tsinandali winery). Produced since 1966. Reminds me of Mukuzani, but Kvareli is often heavier. Sometimes it is kept in qvevri and then something quite heavy and brutally tart is obtained.
Pirosmani- red natural semi-dry wine(a rare case of semi-dry wine). Produced since 1981 according to the Imeretian technology. (there is an opinion that according to Kakheti, but still the branches are separated) Produced from the Saperavi variety, which grows near the village of Kardanakhi, Gurjaani region. The wine has an incredibly beautiful ruby color, and the exceptional conditions of the soil and nature of Georgia give it a special zest that is very hard not to notice. And the wine itself is named after the world-famous Georgian artist - primitivist Niko Pirosmani.
Alaverdi- red semi-dry wine (a rarity, like Pirosmani) from Saperavi grapes.
Teliani- dry red wine. Produced from grapes - Cabernet Sauvignon. Like Mukuzani, it has been produced since the end of the 19th century (1897) and is also aged for a long time. It has a complex bouquet with pronounced morocco tones and delicate notes of mountain violet, cherry. The taste is full, exceptionally harmonious, with soft astringency, giving the wine a velvety touch; long aftertaste.
Khvanchkara- the most famous Western wine, and the most classic of the semi-sweet. The monument to Khvanchkara stands at the roundabout in the town of Ambrolauri. It is made from Alexandrouli grapes with an admixture of Mujuretuli, although according to rumors, pure Alexandrouli is also acceptable. Both types of grapes grow near the village of Khvanchkara in the Ambrolaur region (Racha). Khvanchkara is also found in private wineries, especially those in the village of Chorjo. The wine is red, naturally semi-sweet, contains some amount of carbonic acid. Like all semi-sweet, sensitive to transfusion, transportation and temperature regime. Khvanchkara is probably the first semi-sweet wine, followed by similar Ojaleshi, Kindzmarauli, Akhasheni, etc.
barakoni- a rare and strange wine, named after the temple of Barakoni. This red semi-sweet wine is made from the same grapes as Khvanchkara. Barakoni coincides with Khvanchkara in everything except the land on which grapes grow. It can be drunk together with Khvanchkara in order to realize what exactly the Khvanchkara land brings to the wine.
Ojaleshi- red naturally semi-sweet wine. Probably the most typical for Western Georgia, especially for the western foothills. It is made from Ojaleshi grapes, which grows near the village of Orbeli (Tsageri region) and in Samegrelo.
Usakhelouri- semi-sweet red wine, produced in the Tsageri region from the grape variety of the same name. Usually about 1000 bottles of this wine are produced per year, so it is expensive and rare.

White wines

Rkatsiteli– Varietal white dry wine, produced since 1892 according to the Kakhetian technology. Produced from the Rkatsiteli grape, which grows near the village of Kardanakhi, Gurjaani region. It roams in qvevri buried in the ground, aged in oak barrels for a short time, no more than 1 year. The taste should be felt branded Kakhetian extractiveness, that is, astringency.
Tibaani- white wine, produced since 1948 according to the Kakhetian technology. Produced from the Rkatsiteli variety, which grows near the village of Tibaani in the Sighnaghi region, it is aged in oak barrels for about a year. He has thick amber with dark golden gleams, in a complex rich bouquet, the tone of a slightly faded tea rose is clearly felt. The taste is also strong and tart.
Alazani Valley- white semi-sweet wine made from Rkatsiteli grapes. The brand is so compromised that I usually don't even list it as a semi-sweet wine. This is a very light, subtle wine that is drunk like Apple juice, and gives rise to a slight euphoria, like from small doses of champagne. It is not bad to drink in the heat or in cases where serious intoxication is not desirable. Refined girls will appreciate))
Vazisubani- White dry. 85% Rkatsiteli and 15% Mtsvane, which grow near the Kakhetian village of Vazisubani.
Manavis Mtsvane- dry white wine from Mtsvane (Manavian) grapes, produced by the Kakhetian company "Teliani Veli".
Goruli Mtsvane- dry white wine from Mtsvane (Gorian) grapes, produced by the Kartli company "Chateau-Mukhrani. Sometimes these grapes are mixed with Chinuri and the wine "Atenuri" is obtained.
Tbilisuri- semi-dry white wine from the Rkatsiteli, Mtsvane, Tsolikouri, Tetra grape varieties, which grow in Kakheti, as well as in the Tsageri and Ambrolauri regions. Prepared according to the Imeretian technology. This wine is a late invention, 1982.
Tsitska- varietal white vintage wine, produced since 1966 from Tsitska grapes using Imeretian technology. Produced in Imereti, in the regions of Zestaponi, Terzhola and Baghdati. The color of the wine is light straw. Wine materials are aged for 2 years in oak barrels or enameled tanks, then bottling is carried out with preliminary control filtration, if possible without contact with atmospheric oxygen. After use, it leaves an incredible sweet-sounding taste.
Tsinandali- white vintage wine from Rkatsiteli and Mtsvane grape varieties, which grows in Telavi, Akhmeta and Kvareli regions. It is produced according to the Imereti technology or even according to the European one. The first European wine, the production of which was established at the time by Alexander Chavchavadze. The color of the wine is light straw. To taste, this is the most sour Georgian wine. Aged 3 years in oak barrels. In the village of Tsinandali (east of Telavi, on the territory of the Chavchavadze estate) winery. If the real Tsinandali is anywhere, it is there.

Atenuri- dry white wine from a mixture of Chinuri and Goruli Mtsvane grapes. Named after the village of Ateni in the Gori region. This is a light white wine. Occurs very rarely.
Hereti- almost an exact copy of Tsinandali. The same grapes and the same technology. The only difference is in the place where grapes grow - it grows in the vicinity of Lagodekhi, on the southern slopes, where there is more sun than in Tsinandali. Therefore, Hereti wine should be slightly less acidic than Tsinandali.
Gurjaani- a classic example of Kakhetian wine made according to European technology. White vintage wine. Produced since 1887 from Rkatsiteli and Mtsvane grapes. Aged at the Gurjaani winery (3 years).
Svir- something unknown. White vintage wine made from Tsolikouri, Tsitska and Krakhuna grape varieties, which grow somewhere in Western Georgia (the village of Sviri is in the Akhaltsikhe region). Produced since 1962 using the Imeretian technology. The color of the wine is straw to amber.
Chinuri- White dry table wine. Produced from Chinuri grapes various technologies. The most popular wine in the villages of central Georgia is near Mtskheta, Gori, Kaspi and Kareli. It is yellowish in appearance, tastes like champagne and is slightly carbonated.
Chkhaveri. This naturally semi-sweet Georgian wine has been produced since 1934. The wine is made from the grape variety of the same name. The taste of wine is incredibly fresh and pleasant, its aroma has a bright fruity smell. Its color tone is light straw with a slight pinkish tint, which looks incredibly beautiful in the glass.
Kisi- an uncommon variety of white wine. Kisi of the European type. It is dry and semi-sweet. White semi-sweet "Kisi" is one of the best white semi-sweets, about the level of Twishi, if not spoiled by storage.
Tetra- white semi-sweet wine from Tetra grapes grown in the Ambrolauri region of Georgia. The color of the wine is straw. One of three whites semi-sweet wines of Georgia. Very expensive, so it is very difficult to find it.
Tvishi- white semi-sweet wine from Tsolikauri grapes growing near the Lechkhumi village of Tvishi. Produced since 1952. Very soft, pleasant, with a fruity aftertaste. One of the best semi-sweet white wines.

Winemaking methods

The taste and properties of wine are influenced by the grape variety, the place of its growth and, of course, the technology. In Georgia, the most common wine production technologies are Kakheti, Imereti and European. There is also the Racha-Lechkhum method.
With European technology, grape juice is separated from seeds and twigs and poured into fermentation tanks. The peel is left only during the production of red wine, so that the drink gets its color. The European method came to Georgia at the end of the 19th century. This technology is used to make Tsinandali, Napareuli, Gurjaani, Manavi wines.
Kakheti technology is famous for the fact that the mixture is not separated from the seeds and twigs, it is placed in containers for fermentation for three to four months. Saperavi, Mukuzani, Sameba, Rkatsiteli, Tibaani, Kakheti, Shuamta wines are produced according to the Kakhetian technology.
According to the Imeretian technology, the mixture is separated from the twigs, but the seeds and skins are left. Everything wanders for one and a half to two months. The wines of Tbilisuri, Tsitska, Sviri and Dimi are made according to the Imeretian technology.
The Racha-Lechkhumsky method is practically the Imereti method, but due to the cold climate of the region, the wine ferments here (at four or five degrees) much more slowly than in other places. The wines of this region should preferably be kept cold.

How much wine can be taken out of Georgia

Georgian wine has existed for as long as the Georgian people. This is evidenced by archaeological excavations, during which clay vessels for wine - Qvevri were found, as well as grape leaves and vine. Wherever you come from, having visited Georgia, it is impossible not to take with you a bottle of real Georgian wine, which is completely different from those produced in Europe. But no matter how much you are in love with Georgian wine, you need to understand that at the Tbilisi airport they are officially allowed to take out only four liters of wine per person, both homemade and factory bottling. But that's not all: all countries have their own rules for the import of alcohol. So, when leaving Georgia, you should take into account not only how many bottles of wine you will be able to take out of the Tbilisi airport, but also how much you will be allowed to bring into the host country. Knowing these rules is necessary in order not to be in incomprehensible situation. At Tbilisi Airport, employees like to reminisce about how a tourist drank three bottles of wine in one gulp when they were about to be confiscated due to traffic violations.
Long-livers of the Kakheti region say that the secret of their health lies in daily use no more than 50 grams of wine.
Georgian wine is not just a drink, it is the honor and pride of the locals, a tradition guarded by the proud people of the Caucasus. To this day, there is a tradition in Georgia: at the birth of a child, family members lay qvevri, and drink wine from it on the day of adulthood. Once in Georgia, try to taste real Georgian wines in order to understand and take with you a piece of Georgia hidden in wine.

Winemaking in Georgia is not a skill or even an art: it is a way of life and one of the most carefully guarded traditions in the country. Although most popular brands today are not even 100 years old, the first Georgian wines appeared more than 30 centuries ago.

Historical reference. A thousand years before our era, on the lands of modern Georgia (then the kingdom of Colchis), they knew how to produce wine using the Kakhetian method - keeping the drink in kvevri vessels dug into the ground. More than 3,000 years have passed, but ancient recipe preserved and successfully used by modern winemakers.

In the IV century. n. e. the country adopted Christianity, after which the wine began to perform not only medical, but also ritual functions. Despite an active foreign policy and many military conflicts, Georgians have always found time to develop their wine culture, creating more than 500 unique types of wine, most of which are almost never exported.

Qvevri - vessels buried in the ground for fermentation and aging of wine

In the 19th century, the most famous wines of Georgia appeared: dry Tsinandali, Mukuzani, Napareuli, semi-dry Tbilisuri. The Russian government spared no expense to support winemaking in the country: wineries and special schools were founded, local winemakers were trained abroad, and in 1889 the Georgian prince Ivane Bagration-Mukhransky made Chateau Mukhrani on his estate - a sparkling wine, awarded the First Prize at the Paris exhibition.

The Soviet "top" also understood the importance of preserving Georgia as the "wine capital" of the USSR, so the 20th century saw the peak of the heyday of Georgian wines, which were known far beyond the borders of the Union. Today, there are four main wine-growing regions in the country: Kakheti, Kartli, Imereti and Racha-Lechkhumi. Each of these territories includes a number of microzones with famous representative varieties.

Peculiarities. Georgian wines are noticeably different from European ones for several reasons:

Autochthonous grape varieties little known outside the country (for example, Saperavi, Rkatsiteli, Mtsvane).
Ancient production technologies (Kakheti, Imerta). The pulp is only partially separated from the juice, the wines are more tannic, full-bodied and acidic (Sviri, Dimi).
A unique subspecies of wines are naturally semi-sweet (Khvanchkara, Pirosmani, Kindzmarauli). In most regions, ripe grapes are harvested late, in mid-autumn. The berries are full of juice and very sweet, and due to climatic conditions (low temperature), fermentation is slow, so part of the sugar is retained in the finished wine. Such drinks are considered elite.

Classification of Georgian wines

In Georgia, there is no multi-stage system for categorizing wines by quality, as, for example, in France or Italy. Georgian vintage wines (considered the best) are controlled only by origin - the names are assigned to areas with unique soil and climatic conditions, where certain grape varieties are grown and the traditional winemaking technology for the region is observed. Exposure time fine wines- at least 2-3 years. Young wine is called ordinary, goes on sale already on next year after bottling, it has a soft bouquet and an affordable price.

In addition, Georgian wines are varietal (made from only one grape variety) or blended, consisting of a mixture of juices or finished wines, which are usually mixed before aging.

White Georgian wines

<0,3%):

Tsinandali (combined with fish, poultry, pkhali, has a pronounced floral and fruity bouquet, tea rose tones are felt).
Gurjaani (spicy with bitterness, served with meat, cheese, fish).
Napareuli (gentle "feminine" wine).
Rkatsiteli (goes to barbecue, spicy cheese, bouquet with sourness).
Manavi ("summer" refreshing alcohol).
Vazisubani (in taste - tones of wild flowers and honey).
Tsitska (aging up to 12 years, bright bouquet).
Tsolikauri (aged 20 years, almost never exported).
Bakhtrioni (pride of the Akhmeta region).
Tibaani (produced according to the Kakhetian technology, the tone of a withering tea rose).

Real dry Georgian wines cannot contain more than 3-4 g of unfermented sugar per liter of product, the lower this figure, the better the drink is considered.

Dry, ordinary (alcohol 10-13%, sugar<0,3%):

Kakheti (made according to Kakhetian technology).
Shuamta (tart fruity taste).

Tbilisuri (raw material - a mixture of several varieties of grapes, a soft and delicate drink).
Alaverdi (sweet fruity taste, served with goat cheese, fish).

Natural semi-sweet (alcohol 9.5-11%, sugar 3-5%):

Tvishi (rich fruity aroma, opens slowly, so you should drink slowly).
Akhmeta (flower-berry aftertaste).
Tetra (nuances of mountain flowers, honey, served with dessert).
Chkhaveri (refreshing and invigorating).
Savane (sweetness is especially pronounced).
Alazani Valley (a blend of several varieties of white grapes).

Red Georgian wines

Dry, vintage (alcohol 10-13%, sugar<0,3%):

Mukuzani (suitable for sheep cheese, barbecue, spicy dishes, has a thick bouquet with hints of ripe cherries and oak).
Teliani (made from the Cabernet Sauvignon variety, nuances of violet, morocco are felt in a velvety taste).
Napareuli (the bouquet consists of red berry flavors: currants, cherries).
Kvareli (distinguished by a delicate and refined bouquet, in which tones of red berries, freshly cut grass, young greens are felt).

Dry, ordinary: (alcohol 10-13%, sugar<0,3%):

Saperavi (later, "autumn" wine with tones of prunes and blackcurrant, goes well with meat and greens).

Semi-dry (alcohol 10-13%, sugar 0.5-2.5%):

Sachino (rather pink than red, raw - berries from the western vineyards of Georgia).
Pirosmani (produced from the Saperavi variety, named after the famous Georgian artist, it tastes like “drunk cherry”).

Natural semi-sweet (alcohol 9.5-12%, sugar 3-5%):

Khvanchkara (thick "raspberry" taste, fruity-floral tones, served with blue cheese, nuts, game).
Kindzmarauli (vintage, complex tart bouquet, often served with dessert).
Barakoni (fresh wine with notes of mountain violet, made from autochthonous varieties of Mudzheretuli and Aleksandrouli).
Akhasheni (produced only in Eastern Georgia, not far from the village of the same name, after which it received its name. It has notes of exotic fruits in the taste, it is combined with desserts and cheese).
Ojaleshi (produced from the grape variety of the same name).
Usakhelauri (made from a rare variety of the same name, distinct strawberry taste).
Alazani Valley (in the "red" variation, the wine has tones of physalis and cornelian cherry).

Sparkling wines of Georgia

Georgia has not yet given the world its “Champagne”, as well-known as the French prototype or Spanish Cava, however, there are already local variations of “effervescent” wines (alcohol 9.5-12%, sugar 3-5%):

Aishi (pink, a blend of several varieties).
Atenuri (white, mild refreshing taste).
Terjola (very young wine - produced since 2005, named after the city in which it was born).

Strong and dessert

Many wines of this section are not aged in cellars, but under the scorching sun, and therefore acquire a “roasted” rich taste (alcohol 15-19%, sugar 7-10%):

Anacha (white, similar to Madeira).
Kardanakhi (Georgian "port wine", in taste - tones of honey and bread).
Marabda (fruity flavor, only 5% sugar).
Saamo (honey notes, sugar content reaches 13%).
Salkhino (With a strength of 15 degrees, it contains as much as 30% sugar. A thick liquor with a rich bouquet: strawberries, creamy chocolate, caramel, quince and other fruits, oily taste).
Khikhvi (nutmeg nuances, sugar content - 18-20%).

Almost all of the listed wines are made from the Rkatsiteli variety.

When a person hears about Georgian wines, the names of these drinks are immediately associated with the specifics of taste and smell bouquets, as well as with a special area of winemaking. Georgia is a country of grapes, snow-capped mountains, beautiful songs, ancient and colorful winemaking traditions.

History of Georgian winemaking

The history of winemaking in Georgia begins in the 10th century BC. e. This fact was proven by archaeologists who discovered fragments of the famous ceramic vessels, called Qvevri.

The adoption of Christianity by Georgians also contributed to the development of winemaking. Since that time, wines, especially red ones, have been used for ritual and medicinal purposes.

Winemaking in the southern country reached its peak of development in the 19th century. A large role in this was played by the Specific Department, which was owned by the Russian Tsar. He owned vineyards that gave rise to the most famous brands of Georgian wines.

The best local, Russian and French specialists participated in the development of Georgian winemaking.

In the 70s of the 19th century, two events took place in Georgia - a school for the training of professional winemakers was opened and the production of Georgian champagne began.

Winemaking in Georgia was further developed under the Soviet regime. Then 4 centers for the production of branded wines were formed. In addition to Georgia, they included Moldova, Armenia and Crimea. At this time, the Georgian center became popular outside not only Georgia, but also the Soviet Union.

Nowadays, the best Georgian wines are recognized as European-level brands, which allows them to be supplied to many countries of the world.

The best varieties of Georgian wines

These wines are produced without added sugar. For this reason, they have a sour taste and are divided into:

on varietal, i.e., produced from berries of the same variety;
for vintage ones (they are also made from the same variety, but using strictly controlled technologies);
for collection (they undergo many years of aging in qvevri).

It is customary to attribute Georgian Kindzmarauli wine to the best varieties, which is the most famous winemaking product in the world. Kindzmarauli is produced according to the Imeretian technology from the Saperavi variety, which is cultivated in the Kakhetian village of Kvareli. As the best wine brand in Georgia, Kindzmarauli is now made in several regions of the country at once.

In addition, the Georgian list of the best wines is headed by:

Tsinandali is a dry white with a golden hue, aged for two years with a floral and honey aroma. Produced from Rkatsiteli and Mtsvanetsvet grapes.
Kvareli - refers to red wines, the basis of production is the Saperavi variety. It has a delicate taste, delicate aroma, rich color.
Ojaleshi is a rare brand with a ruby color, produced in the west of Georgia since 1933 from the grape of the same name.
Barakoni is a semi-dry red wine of pomegranate color shades and mountain violet aroma, based on Georgian grapes Aleksandrouli and Mudzheretuli.
Rkatsiteli is a dry white wine of dark amber color with the taste of fruits and the smell of a tea rose.
Teliani is a vintage table red wine with cherry and barberry flavors, made from Cabernet Sauvignon grapes.

These drinks represent the Georgian brand at the international level, competing with the best wine brands in Europe.

Red wines of Georgia

Reds are wine products that are made from predominantly dark varieties with the inclusion of berry peels in the fermentation process. At the same time, a technology must be observed that ensures the transition of antacids from grape skins to must. These drinks contain a large amount of tannins, which forms spicy aromas.

Georgian wines do not have a high sugar content, so dry red wine, containing no more than 4 g/l of sugar, prevails among them. When using some grape varieties, semi-dry wine (4-12 g/l) and even semi-sweet (12-45 g/l) are produced.

Red dry

Red Georgian wine with a minimum amount of sugar is represented by the following brands:

Red semi-sweet

White wines of Georgia

Wines, called conditionally white, are made from different grape varieties in compliance with the fragmentation technology. The light shades of the drink are due to the absence of grape skins. Inside, all the berries have different shades, but they are never saturated red.

White Georgian wines are produced using different technologies and with different sugar content. Georgian semi-sweet wine is often in demand on the market, because it has a delicate bouquet, it is well drunk with fruits and sweets. Dry white wines are most often in demand when consuming fatty meat and fish food with spices. The laconic bouquet of such drinks helps to enhance the perception of hearty dishes.

White semi-sweet

White Georgian wine with a high sugar content is represented by the following brands:

White dry Georgian wines

Dry Georgian wine is popular all over the world. This category includes the famous Tsinandali, sung in songs. The following brands are considered the best representatives of this group:

How to distinguish a fake

A fake is always sold at a reduced price. The buyer, amazed by the prices, does not have time to think about what is contained in the bottle. If the wines are not natural, then they consist of diluted alcohol, dyes and flavors. In such a composition, the presence of alcohol is strongly felt, and instead of a natural aroma, a person feels a taste of chemistry.

In order not to be mistaken, buy natural drinks in company stores. Always read labels carefully. Georgian wines must be produced in Georgia and nowhere else.
Good wines are always poured into bottles with a concave bottom. Such containers are clogged with a porous cork opened with a corkscrew.
Even long-aged natural alcohol may contain sediment. These are the remains of organic substances that, with the help of bacteria, turned into alcohol. Powdered drinks never contain sediment.

Georgian wines are distinguished by a wide variety of both brands and tastes, as well as aromas. Unforgettable shades depend not only on the grape variety, but also on the place of its cultivation, as well as on the technology used and even on the vessels in which the drinks mature.

Georgian dry. "Chkhaveri": different opinions

White dry Georgian wines

Red dry Georgian wines

Red dry semi-sweet wines.

History of wine