What is the name of Georgian dry wine. Georgian wines - the best red and white Kakhetian wine

Last week it became known that Georgian wines are finally returning to Russia. We have collected the main varieties of Georgian wines - someone will remember the once beloved, but almost forgotten taste, and someone will have the opportunity to discover it for the first time.

1. "Kindzmarauli" - high-quality red semi-sweet wine with an intense color of overripe cherries, a varietal bouquet, a delicate, harmonious, velvety taste. One of the most famous wines of Kakheti. Produced since 1942. Connoisseurs note that Kindzmarauli goes best with grilled meat. In addition, the wine goes well with desserts and fruits.

2. "Tsinandali" - a special white wine, the pride of Georgian winemakers, light straw color, with a wonderful fruity bouquet, mild delicate taste. Produced since 1886 at the country's oldest winery.

3. "Khvanchkara" - the pearl of natural semi-sweet wines, the pride of Georgian winemakers, a multiple winner of international competitions and wine tasting, with an elegant dark ruby ​​color, a highly developed bouquet and aroma, a harmonious velvety taste with raspberry tones. Favorite wine of Comrade Stalin.

4. "Saperavi" is not only red wine, but also a variety of wine grapes. The wine has an intense, thick dark garnet color, a kind of harmonious taste, pleasant astringency, developed bouquet. Produced since 1886. Saperavi is recommended for fatty dishes of Georgian cuisine.

5. "Tbilisuri" - white semi-dry wine. Light straw color, a harmonious combination of natural sweetness, acidity and aroma of grapes give the wine freshness and softness of taste. It is recommended to combine wine with Suluguni cheese, fish and fruits.

6. "Akhasheni" - excellent semi-sweet red wine with a strong pleasant bouquet, bright dark pomegranate color and a rare harmony of taste properties with chocolate tones. Produced since 1958.

7. "Hereti" - natural dry white wine, light straw color, aroma with fruit tones, fresh and harmonious taste. Produced since 1977. It is an excellent aperitif, and is also served with seafood and vegetable salads.

8. "Mukuzani" - one of the best dry red wines, dark pomegranate color, with a pronounced fruity aroma and complex bouquet, has a soft velvety taste and a harmonious fine aftertaste. Produced since 1888. Mukuzani is considered the best Georgian wine made from Saperavi grapes. It differs in that it is aged for a long time in oak barrels - at least three years. Best paired with meat.

9. "Kakhetian" - natural dry white wine produced in Georgia since 1948. The wine has a golden-amber color, high extractivity and a specific fruity aroma.

Georgian wines - this extensive group - alcoholic products of this type. It goes on sale under the name of various brands, but they all have one thing in common - raw materials are grown, harvested and processed directly in this country. Since the times of the USSR, it is Georgian wines that are considered the best, and it remains so today.

Wine production in this country has more than four millennia. In the most ancient times, wine was made in every home and treated this business with great awe and respect.

On New Year's Eve, it was customary to bake not just special bread, but also a special bread bunch of grapes from the most rich dough, thus, people expressed their respect and gratitude to this vine. And now this tradition is observed in many families.

But there are a number of features that distinguish Georgian wines from all others made in various countries of the world:

1. The presence of a unique subspecies of wines - these include Khvanchkara and Pirosmani. Due to the fact that the grapes are harvested in late autumn, the berries have a lot of juice with a high concentration of sugar. The finished alcoholic drink turns out to be elite, because the fermentation process itself is extremely slow and without additional addition of granulated sugar.
2. The use of grape varieties little known outside of Georgia, many of which were wild in the past.
3. Using only three main systems for making wine. Moreover, they all appeared in ancient times. thanks to which, throughout the whole time, Georgian wines always have an excellent and identical taste and aroma for each type of drink.

It is the use of only three cooking technologies that is considered the main unique feature of all Georgian wines:

1. The production technology of naturally semi-sweet wines is unique all over the world. Distinctive features are that the fermentation of wine occurs at very low temperatures, for the preparation of the drink itself only grapes of certain varieties, which were harvested in the last month of autumn, are used.
2. The Kakhetian method is one of the most ancient methods of making Georgian wine. The wines are fermented and aged in special containers, which the winemakers themselves call qvevri. At the same time, at the initial stage of preparation, the wine ferments along with the pulp, then it is filtered and the juice is poured into one container, and the liquid squeezed out of the pulp into another container. Subsequently, Kakhetian wine is made from both types of juice.
3. The Imeretian method was specially developed for making wine from grape varieties that grow only in Georgia. The wine ferments in clay jugs, where a small amount of pomace from berries is added.
4. There is another unique technology for making wine in Georgia - racha-lechkhumskaya, which allows you to get a semi-sweet natural wine. The name comes from the area. The climate here is cooler than in the western part of the country or Kakheti, so the end result of the work of winemakers is special and unique for other regions. Grapes are harvested during the period when the sugar content in it becomes maximum. Fermentation takes place at low temperatures, only 4-5 ° C, because of this, the yeast does not “eat up” the sugar completely and the wine belongs to the category of semi-sweet, and due to the slow fermentation process, it is saturated with carbon dioxide. Such wines are not stored for a long time and sparkling, despite the slight presence of bubbles, it does not apply.

Reference! Today, all three methods of Georgian wine production are used, with some producers using one of them or all at once.

You will learn about the history of Georgian wine, the unique technologies of its production and the taste nuances of the drink from this video:

Business card of Georgian winemaking

Kakheti wine turns out to be cloudy compared to the usual store-bought bottled product, it has a tart taste and a rich shade. Another distinguishing feature is the lightness of the wine. In addition, it is incredibly useful, in moderate doses, of course, grape seeds and its peel contain a large amount of vitamins and antioxidants, which, with this manufacturing technology, go into wine.

According to the Kakheti method, both white and blue grapes are processed. The one that is obtained from light varieties is considered less thoroughbred; absolutely everything that has grown on vines is used for its production. Traditionally in Georgia, this is a man's drink, which horsemen drink in unlimited quantities during feasts. Black is feminine, it is gradually savored by women. For the preparation of shavi wine, the best bunches of dark varieties are selected, it is prepared from one grape variety or blended from different ones.

Archaeologists have discovered vessels for making Kakhetian wine, which are more than 8000 years old, since then the technology has not undergone any changes. And today, almost every family has a special earthenware vessel buried in the basement, where delicious, natural wine is produced for personal needs. In distilleries working for sale, everything is the same, except that the scale is different:

1. The harvested grapes are placed in a special crusher, which crushes them together with the peel and ridges.
2. All this mass is placed in qvevri, where fermentation will take place due to the natural yeast cultures found in grapes, it is stirred several times a day
3. When the active fermentation process comes to an end, the barrel is covered with a lid and the upper part is coated with clay. There, the wort and pulp in 4 months, under the influence of natural processes and temperature stability from the ground, will turn into an exquisite drink that has no analogues in the world.

Human intervention in the winemaking process is minimized, everything happens by itself. Georgians believe that pulp is the mother of wine. It gives it fullness and richness of taste, color and aroma. For wine to be happy, it must spend its childhood with its mother.

Names of the best varieties and brands of drink

The range of wines produced in this country today is very extensive. Among the names you can find products that have a long history, and you can also find wine that began to be made relatively recently.

Many people mistakenly believe that Georgian wines can only be red. In fact, the assortment of Georgian wines includes both white and rosé drinks. And they all have their own unique features. For maximum convenience of buyers, all these types of alcoholic beverages were divided into certain groups.

Red

This is one of the largest groups of alcoholic beverages. It has several subspecies, differing from each other in the degree of strength and sweetness. In addition, each type of such wine can be both vintage and ordinary, that is, made from several varieties of grapes or from one.

So, red wines can be:

1. Natural semi-sweet with a sugar content of 3 to 5 units and with a strength of 9 to 12 turns.
2. Semi-dry with a strength of 10 - 13 degrees and with a sugar content of 0.5 to 2.5 units.
3. vintage dry with a sugar content of less than 0.3 units and with a strength of 10 to 13 degrees.
4. Dry ordinary with a strength of 12 degrees and a sugar content of less than 0.3 units. To red dry ordinary Georgian wines today include "Saperavi" - a wine of late preparation, which has a rich dark ruby ​​​​color. The taste and aroma are dominated by notes of blackcurrant and prunes, the aftertaste is long and with a slight sourness and astringency. It goes well with meat and any greens.

All other subspecies of this Georgian alcohol include a much larger number of drinks. So, the first group, that is, natural semi-sweet grape alcohol, includes:

• "Alazani Valley"- wine with a pleasant violet color and balanced aroma. The main flavor notes are physalis and dogwood. The aftertaste is long sweetish-tart. The aroma is harmonious and pleasant. Such a drink is perfect for various desserts, as well as for vegetables, cheeses and herbs.
• "Khvanchkara"- dark red wine with hints of ruby, which is usually served with meat, cheeses and vegetables. It has a rich aroma of fruits and flowers with delicate but noticeable notes of ripe raspberries. Taste is set by ripe tender berries. The aftertaste is very soft and gentle.
• "Usakhelauri"- rich red wine, named after the grapes from which it is made. The aroma and taste are set by notes of wild strawberries, the aftertaste only harmoniously complements them with berry notes.
• "Kindzmarauli"- a drink with a complex aromatic and flavor bouquet, belonging to the vintage category. In Georgia, it is served as a main course with desserts and soft raws.
• "Barakoni"- a young refreshing grape drink. Differs in a low fortress, pleasant sweetish taste with notes of a violet. Ideal with desserts and young fresh vegetables.
• "Akhasheni" is a drink that has a pleasant and balanced taste and aroma, in which notes of exotic fruits and plants are clearly traced. It is customary to serve with various sweet dishes as a dessert.
• "Ojaleshi"- a delicious wine with subtle grape notes, combined with prunes. Made from the grape variety of the same name. Suitable for meat. and sweet desserts.

Semi-dry grape alcoholic drinks produced in Georgia today include:

1. "Pirosmani"- a pleasant drink with a slight sour taste and a rather pronounced aftertaste. Sommeliers note that it is this wine that most of all tastes and aromas of ripe cherries soaked in alcohol. Suitable with meat fried dishes, as well as spicy cheeses and herbs.
2. "Sachino" despite the fact that it belongs to red wines, it has a rich pink color, delicate aroma and a pleasant sweetish taste. Pairs with fresh fruits and light desserts.

These two types of alcoholic grape Georgian wine are especially popular in Russia. They are often served at various parties and celebrations.

Vintage dry red wines include:

1. "Napareuli"- rare on domestic shelves. It has a rich aroma and a pleasant fruity taste, dominated by strawberry and strawberry notes. Intense red color. It goes well with almost any dish, especially with fresh young vegetables and herbs.
2. Mukuzani is a drink with a false aromatic and flavor bouquet. In addition to fruity notes, it clearly feels a light oak aftertaste. In Georgia itself, it is served with vegetables, goat cheese and meat.
3. "Kvareli"- one of the most exquisite Georgian wines, has a very complex and delicate blend. It harmoniously combines notes of young greenery, ripe berries and a pleasant grape aroma. Meat dishes, spicy cheeses and light desserts will perfectly complement it.
4. Teliani- Another great drink with a delicate taste and aroma. The main taste tone is set by notes of violet and ripe morocco. The color is rich ruby, the aftertaste is tart and long.

White

In addition to a variety of red wines, Georgian winemakers are actively engaged in the production of the white type of this alcohol.

These alcoholic drinks, in turn, are divided into three groups, each of which includes several separate brands of the drink:

• Dry drinks with a sugar content of up to 0.3 units of sugar and a strength of 10 to 13 revolutions.
• Semi-dry with a strength of up to 13 degrees and a sugar content of up to 2.5 units.
• Naturally sweet with a strength of up to 11 degrees and with a sugar content of up to 5 percent.

The best and most popular grape alcoholic drinks of this type in the category of dry wines are:

1. "Kakheti"- dry wine, which has been made for many years using the same technology. It has a rich taste and aroma, dark red color, aftertaste with a slight astringency. The main taste of real grapes with a subtle addition of violet and prunes.
2. "Tsinandali"- rich fruity aroma, pleasant berry-floral taste, long aftertaste with a slight velvety - this is exactly what characterizes this alcohol. It goes well with cheeses, game and fish.
3. "Napareuli"- in Georgia, it is traditionally considered a women's drink. It has a rich golden-straw color, a pleasant and soft aftertaste with hints of violet. The aroma is complex floral and berry.
4. "Tsolikauri"- a rare wine that Georgians themselves prefer to drink. Its aging period is 20 years, the taste is rich and complex, the color is rich straw, the aftertaste is long and velvety-tart.
5. "Shuamta"- alcohol which is characterized by a rich fruity aroma and taste that complement notes of exotic flowers. Traditionally served with desserts and cheeses.

Reference. Not a single dry Georgian wine, whether red or white, can contain more than 3 percent sugar. If this indicator is higher on the label, it is a fake!

If we talk about a white semi-dry drink of this type from Georgia, then the most famous is "Alaverdi". It has a pleasant fruity and sweet natural taste, a delicate pale golden color and a long aftertaste. It is served with cheeses, fruits, fish and goat cheese.

The most famous representatives of naturally semi-sweet drinks are:

1. "Alazani Valley"- This is a blend of several grape varieties, has a tart and sweet taste, a refreshing aroma and a rather light aftertaste.
2. "Chkhaveri"- one of the most refreshing drinks of this type with a pronounced fruity taste and aroma. the main notes are melon, pear and ripe apple.
3. "Tvishi"- this is alcohol that should be drunk very slowly and in small sips, because its rich taste and aftertaste appear very slowly, but last a long time.

There is another unique variety of this grape alcoholic drink, which includes two types of Georgian wines at once.

Strong and dessert

This category includes those drinks that were insisted not in cellars, but in special jugs under the open sun. It was this technology that made it possible to obtain a good wine with a very tart and rich taste and aroma.

The most famous representatives are:

1. "Anacha"- white fortified wine, which is the Georgian analogue of Madera. It has a tart and rich taste.
2. Salkhino It is a hybrid of wine and liquor. The strength of the drink is 15 degrees, and the sugar in it is as much as 30 units. Thick texture, heavy grape aroma and sweet fruity aftertaste.

A few years ago, Georgian winemakers began to actively develop the production of sparkling grape drinks of this type. Today the most famous are:

• "Atenuri"- white young wine with a refreshing fruity-floral taste and a long sweet aftertaste.
• "Aisi"- a sparkling drink made from several varieties of grapes at once. The taste is complex, but pleasant and harmonious, the aroma is floral and refreshing.

Georgian culture of winemaking and drinking

In Georgia, the ancient culture of winemaking has formed many interesting traditions, some of which are centuries old, others have appeared relatively recently. For example, if a guest is fairly "treated" and does not want to drive his own car, he can call the police, warning law enforcement officers that, as a conscientious citizen, he does not consider himself entitled to create an emergency situation on the roads. In gratitude for such responsibility, the police will deliver the car and the owner himself to the place of residence without taking a penny for it.

In general, it is not customary in Georgia to age wines for a long time; most often, stocks are depleted before the new harvest. In some regions, there is a tradition in the year of the birth of a son, the father of the child makes wine, which is then stored in Qvevri until the child decides to start his own family.

At the wedding feast, guests are served this unique delicacy. Over the years of being in the ground, the intoxicating drink acquires the consistency of jelly due to pectins (natural jelly-forming components). Those who have tried such a treat unanimously affirm that its taste is excellent, as are its intoxicating properties. At the same time, the head remains surprisingly clear, but the legs categorically refuse to obey it.

The role of toastmaster - the main wedding manager, is usually performed by the owner of the house or the most respected male guest present. His word is the law, to disobey the toastmaster or empty your cup before the toast is completely pronounced, and among Georgians, they are often long and detailed, which means showing an extreme degree of disrespect for the guests and heroes of the occasion.

The hard work of Georgian winemakers today is aimed at preserving and restoring ancient technologies and recipes for winemaking, as well as developing new directions in growing grapes, breeding high-quality modern varieties. Georgia takes a firmer place in the top three in terms of alcohol tours. Such a trip allows you to touch the amazing culture of the country, see the production of wines and, of course, taste them.

Winemaking in Georgia is not just the production of wine, it is the meaning of life for most of the inhabitants of this country. Therefore, the finished product has excellent quality and unforgettable taste and aroma. But it is worth remembering that a real drink from this country will always be quite expensive.

The Caucasus is considered one of the cradles of world winemaking. The first traces of alcohol production date back to the Bronze Age. No wonder Georgian wines are revered all over the world.

Today there are more than 400 different brands of Georgian wines. But how to find the best among them? Our today's review is dedicated to the selection of the 10 best brands worthy of your attention.

Features of Georgian winemaking

A story about Georgian wines would be incomplete without a story about their production. There are three main production technologies in Georgia: Kakheti, Imereti and Racha-Lechkhumi. Each has its own characteristics, including in terms of wine tastes.

1. Kakheti method

   Is the most famous. Its peculiarity is that the squeezed grape juice is not filtered, but poured into kvevri clay jugs along with the pulp - the remnants of the peel of fruits, seeds, and even combs.

   The blank is infused on the pulp for several months before being filtered and poured into other containers. This approach makes the taste of Kakhetian wines more tart, bright and rich.

   Famous wines produced according to the Kakhetian method: Saperavi, Mukuzani, Rkatsiteli, Alaverdi.

2. Imeretian method

   Unlike Kakhetian, it requires the removal of twigs. At the same time, the rest of the pulp remains untouched. In addition, only a couple of months are given for fermentation. The result is wines with a more even taste and characteristic acidity.

   This method is used to create the following wines: Tsolikauri, Tbilisuri, Sviri, Dimi.

3. Racha-lechkhum method

   Used to produce naturally semi-sweet wines. In part, it resembles Imeretian, but it uses grapes harvested during high sugar content, and fermentation takes place at a low temperature (about 4–5˚C). The result is excellent semi-sweet wines of natural sweetness.

   Examples of naturally semi-sweet wines: Khvanchkara, Pirosmani, Kindzmarauli, Akhasheni.

   On this technological five-minute is completed. Let's move on to the review of noble drinks.

Red wines of Georgia

1. Kindzmarauli (Kindzmarauli)

   Perhaps the most famous red semi-sweet Georgian wine. And certainly one of the most popular. It is made from Saperavi grapes according to the canons of the Racha-Lechkhum method. Fortress - 10-12%. Exposure - 2 years.

   Kindzmarauli has a dark ruby ​​color and a complex, tart bouquet. It combines the aroma of grapes, cherries and ripe plums. All this is set off by notes of pomegranate and blackberry.

   This wine is best enjoyed with fruit or dessert. However, a bottle of Kindzmarauli is perfect for any meat table, whether it's a barbecue in nature or a glorious steak on the coals. Most importantly, do not forget to cool it to 14–18˚C. This is his ideal temperature.

   

2. Mukuzani (Mukuzani)

   Another red wine made from the Saperavi grape. This time made according to the Kakhetian method. Fortress - 10.5–12.5%. Exposure - from 3 years.

   Mukuzani is a dry wine with a dark red color that is very difficult to dilute with water. Its distinguishing feature is a bright aroma that combines ripe cherries, dark chocolate and spices. The taste is tart, with astringent features of prunes, red currants and mountain ash.

   This drink is ideal for a traditional Georgian table full of meat dishes, game and Caucasian cheeses. And to emphasize the berry flavor - complement the dishes with berry sauce. The result will exceed all your expectations.

   

3. Saperavi (Saperavi)

   Thick red wine comes from Kakheti. It is one of the oldest brands of dry wines in Georgia. Like Mukuzani, it is very difficult to dilute it with water, and the taste is remembered once and for all. Fortress - 10-12%.

   Taste - tart, viscous, rich. You can distinguish the taste of smoked prunes and black currants in it.

   An important feature of Saperavi is endurance. Young (up to 3 years old) wines are relatively easy to drink, but if you come across a ten-year-old bottle, its languid taste will amaze you from the first sip.

   Saperavi is an ideal wine for meat dishes. Especially for pilaf, barbecue or cauldron kebab.

   

4. Khvanchkara (Khvanchkara)

   The history of the drink goes back over 100 years. This natural semi-sweet wine is always a hit with the guests of Georgia. Joseph Stalin showed a special attitude towards him, who, according to legend, gave him the name Khvanchkara.

   For the manufacture of wine, two grape varieties are used at once: Alexandrouli and Mujuretuli. It is they who give it a rich velvety taste. The picture is complemented by notes of dried fruits and a slight sourness of wild berries.

   The aroma is multifaceted, combining blackberries, raspberries and a dash of roasted almonds.

   Contrary to the established tradition, Khvanchkara is not the best choice for a meat table. It goes better with a dessert or a cheese plate. The main thing is that the cheeses are not spicy.

   

5. Akhasheni (Akhasheni)

   The ancestor of this drink is one of the oldest wines of Kakheti.

   Semi-sweet Akhasheni is made from Saperavi grapes according to the Racha-Lechkhum method.

   The wine has an intense ruby ​​color with a fresh aroma of grapes and wild berries.

   The taste is diluted with raspberries and ripe cherries. The aftertaste is distinguished by notes of spices and wildflowers.

   Spicy meat dishes will be the best company for Akhasheni. In addition, the wine goes well with spicy cheeses and desserts. But true connoisseurs prefer to drink it along with the juicy fruits of the Caucasus.

   

1. Rkatsiteli (Rkatsiteli)

   One of the most popular white wines of Georgia. Dry wine is produced according to the Kakheti technology, which, on the one hand, gives it a bright aroma, and on the other hand, gives it a delicious aftertaste.

   The aroma of Rkatsiteli is his hallmark. It keeps the smell of herbs, white flowers, mimosa and notes of fruit.

   Plum and apple notes, seasoned with the aroma of spices, are guessed in the taste. The aftertaste is long, giving incredible pleasure.

   Most often chilled to 10–12˚C.

   Rkatsiteli is usually served with fish or poultry. But remember that the fish should not be marinated, otherwise its spicy taste will interrupt the whole impression of the drink.

2. Tsinandali (Tsinandali)

   White Georgian wine is bottled within the walls of one of the oldest wineries in Kakheti and is considered a national treasure. It is based on Mtsvane and Rkatsiteli grape varieties. Combining, they give birth to a truly divine drink.

   Tsinandali has a yellow, almost transparent color and an unusual taste. The sweetness of white grapes is combined with a slight sourness and seasoned with a bit of bitterness from aging in oak barrels.

   The aroma of the drink will please any gourmet with notes of apples, peaches, quince and even roasted almonds.

   Tsinandali is an ideal wine for fish or poultry dishes. It can be soups, roasts and even warm salads. They will not only fully reveal the taste of the drink, but also give it new colors.

3. Gurjaani (Gurjaani)

   The chip of this wine is in a special production technology. If traditionally Gurjaan was made according to the Kakhetian method, then from the end of the 19th century it began to be prepared according to European technologies.

   However, the departure from traditional methods did not affect the taste and quality of the drink. And today Gurjaani is one of the most popular varieties of white wine. Its fresh, fruity aroma complements the harmonious taste, in which notes of melon and apple are felt. And the aftertaste adds a pinch of spices.

4. Tvishi (Tvishi)

   The unique feature of this semi-sweet wine is the shade. Instead of the usual straw-gold, your eyes are pleased with a rich yellow-gold color with a hint of green.

   No less remarkable is the taste of Tvishi. It combines the tartness of quince, the sweetness of honey and the freshness of mint. Subtle connoisseurs say that this drink also has notes of apricot and pineapple. And the aroma of fresh melon hovers around it.

   The best company for Twisha will be fried chicken or fish pate. It is also often served with desserts or as an aperitif.

5. Tbilisuri (Tbilisuri)

   A bottle of semi-dry Georgian wine “Tbilisuri” crowned with a griffin keeps the heritage of Imeretian winemakers. This white straw-colored wine is produced at the Shumi winery in the mountain village of Tsinandali.

   An important feature of the drink is that it uses local raw materials. It is the cold sunny climate of Tsinandali that gives the grapes a unique taste that remains in the bottles of Tbilisuri.

   The aroma of this wine is unusually rich, reminiscent of tropical fruits and delicate melon, and the taste combines sugary sweetness with a drop of acid.

   Most often, Tbilisuri is served as an aperitif. In addition, it can be combined with vegetables, fish and, of course, with Georgian suluguni cheese.

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.

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. In the USSR, 80% of all vintage wines were supplied by Georgia.

Kakhetian traditional winemaking

Today, Georgian wines are famous all over the world for their Kakhetian wine-making technology. The essence of this method lies in the storage and aging of wine in special cone-shaped jugs - kvevri (with a capacity of up to 500 deciliters). 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.

Names of the best Georgian wines

White dry Georgian wines (vintage):

"Tibaani" - Georgian white table wine
	Tibaani wine is a deep amber color, iridescent with a dark golden hue. Fine and elegant - this white wine has a rich, complex bouquet, dominated by tones of varietal aroma and withered tea rose. Slightly oily taste of wine pleasantly surprises with gentle velvety. “Tibaani” is made from Rkatsiteli grapes, according to the Kakheti method.

Red dry Georgian wines (vintage):

Red semi-dry Georgian wines (vintage):

White semi-sweet Georgian wines (vintage):

Akhmeta is a semi-sweet white wine with a greenish-golden hue and a delicate aroma of flowers with light spicy tones. Soft and balanced taste, excitingly captivate with an elegant long berry aftertaste. This Georgian table wine is made from Mtsvane grapes. Serve exclusively chilled (8-12 C).

Tetra is a semi-sweet white wine made from Rachuli Tetra berries. This white wine has a greenish-golden color and a subtle yet distinct aroma of mountain flowers. Notes of summer honey and strong tones of grape berries create a harmonious composition of fresh taste. Long soft aftertaste goes well with a light dessert and fresh fruit. Chilled to 8-12 degrees, Tetra wine reveals the whole amazing bouquet of flavors.

"Tvishi" is a semi-sweet white wine, light golden in color, unusually fresh in taste. It should be remembered that the semi-sweet wine "Tvishi" opens gradually, so you need to drink it slowly, enjoying every sip. Wine will give an unforgettable pleasure if it is cooled to 12 degrees.

Chkhaveri is a semi-sweet white wine with a delicate, slightly pinkish color. Exquisitely soft drink is drunk only chilled, giving a subtle and floral-honey aftertaste. White wine is made from berries of the same variety.

Red semi-sweet Georgian wines (vintage):

“Khvanchkara” is a semi-sweet Georgian red wine – the brightest and most ancient representative of Kakhetian wines. Color - juicy pomegranate with a purple tint. A multifaceted varietal bouquet beckons with tones of raspberry, velvety dark red rose and mountain violet. The velvety taste is unusually harmonious and rich, and the refined aftertaste is difficult to describe in simple words. The grape varieties used in the manufacture of Khvanchkara are Mudzheretuli and Aleksandrouli.

"Kindzmarauli" is a semi-sweet red wine with a thick dark garnet color, captivates with a fresh bouquet of varietal tones, with hints of blackcurrant and cherry pit. The taste is round, full and velvety. Made from Saperavi grapes. Pairs well with dessert or fruit.

Akhasheni is a semi-sweet wine with a deep pomegranate color. It contains a fragrant bouquet with a fresh melody of red berries, cherries and, at times, red currants. Spicy soft notes are slightly captured in a fresh and harmonious taste with bright varietal tones. The raw material used is Saperavi grapes.

Fortified Georgian wines (vintage):

Kardanakhi is a strong white wine (port) of a deep amber color. The taste is brightly felt tones of honey and freshly toasted bread toast. Wine made from Rkatsiteli grapes is aged in strong oak barrels outdoors for 3 years.

"Anacha" - strong white wine (Madeira), rich golden and dark amber color. Madera tones are pronounced in the taste and bouquet of the drink. The aftertaste is extractive and long. In the manufacture of Rkatsiteli - Kakhetian grapes. The aging period in oak barrels under the sun is 3 years.

Dessert Georgian wines (vintage):

Saamo is a dessert white wine distinguished by its golden color and delicate aroma of ripe quince with hints of slightly withered tea rose. The taste is honey, oily, rich. The raw material is Rkatsiteli grapes.

Khikhvi is a dessert white wine with a dark amber color. Varietal aromas, with light nutmeg and honey notes, dominate the bouquet of the drink. On the palate, the wine is soft and buttery. Grapes are the same.

Salkhino is a blended liqueur red wine with a bright pomegranate color, shimmering with golden highlights. A rich bouquet contains strawberry-quince tones and, at times, creamy chocolate notes. The oily taste is unusually harmonious. Aged in barrels for 3 years. The source material is Isabella, Dzvelshavi and Tsolikouri grapes.

Which Georgian wine is better to choose?

The global wine market provides customers with a fairly wide choice. And yet, when going for a bottle of good Kakhetian wine, do not be tempted by a wide selection of supermarkets, but look into a specialized wine store. A wine consultant will help you choose the right drink.

By the way, the Georgian people, choosing between white and red wine, often prefer white wine. Most likely, this is due to the amount of alcohol in the drink. White wine is much easier to drink than red wine, and, accordingly, is much better suited for noisy and long feasts.

If you want to buy real Georgian wine, then pay attention to the products of the Mukhrani or Marani trademark - the best producers of true Georgian wine of their kind.

Georgian wine is known all over the world as one of the best. No wonder Georgia is called the "Cradle of Winemaking". More than five thousand different varieties of grapes are grown here, four of which are known throughout the world. In this article, we will consider the main brands and varieties of Georgian wines, indicating their features. It is impossible to make a rating of Georgian wines, because each has a special taste and aroma, and it would be wrong to single out any of them. There are a great many of them: white, red, dry, semi-sweet, fortified.

Unfortunately, grape plantations in Georgia have been destroyed by invaders more than once in the history of winemaking. So, for example, after the invasion of Tamerlane, a bare scorched territory remained on the site of beautiful vineyards.

The most successful period of winemaking in Georgia is considered time within the USSR. Almost eighty-five percent of all wine production in the USSR was supplied by Georgia. All brands of Georgian wines were in great demand and were very loved by Soviet citizens.

Currently, Georgia is known in the world of winemaking for its Kakhetian technology for the production of this wonderful drink.

This is a special way of storing a sunny drink not in barrels, as is customary all over the world, but in qvevri jugs. In such a jug is placed five thousand liters. These jugs are buried in the ground to the very neck, which allows you to store the drink at approximately the same temperature of fourteen degrees, which is considered the most successful for fermentation. Until now, grape must in Kakheti is crushed with their feet.

The excellent quality of Georgian wine is famous and unique just thanks to this method.

White dry:

White semi-sweet

• Ahmeta- semi-sweet with a floral-spicy aroma and a mild berry flavor. The bouquet opens best when consumed cold.
• Tetra is a chic semi-sweet white with a floral aroma. The taste is quite rich with hints of honey and berries. Tetra is perfect for fruit or desserts. Best consumed chilled.
• Georgian wine Tvishi- very fresh semi-sweet golden, it is best to drink it slowly enough to enjoy all the flavors of Twisha.
• Chkhaveri is a very mild semi-sweet with a delicate floral aroma. It is made from the Chkhaveri grape variety.

Red dry

Semi-dry red

Fortified

• Kardanakhi- this is essentially a port wine with a bright honey-bread flavor. It is made from Rkatsiteli grapes. Aged for three years in oak barrels.
• Anacha - has a bright taste of Madeira shades. Rkatsiteli grapes are used for production. Anacha is aged for three years in oak barrels.

Dessert

• Samo - has a mild smell of ripe fruit and roses. The taste is oily with hints of honey.
• Khikhvi - has a pronounced nutmeg taste and aroma. Rkatsiteli grapes are used to make this drink.
• Salkhino- liqueur, with a bright burgundy color and quince smell. The taste has berry and chocolate notes. For its production, Isabella and Tsolikouri grapes are used. It is aged in barrels for three years.

How to choose Georgian wine

Currently, the wine market is quite large. But when buying Georgian wine, it is better to buy it not in a supermarket, but in a special store. The best varieties of Georgian wines will be presented there.