Name of Georgian wine. Georgian wine production technology

Alazani Valley, which has been produced in Georgia since 1977. The raw material for this wine is the grape varieties "Alexandrouli", "Mujuretuli", "Saperavi", "Ojaleshi" and some others, which Georgian winemakers grow in the Alazani Valley itself (Kakheti region). This drink has a dark color and a strength of 10-12%.

The exquisite bouquet of the "Alazani Valley" is very diverse and difficult to accurately describe, since every wine lover can find something of his own in it.

Akhasheni is a semi-sweet wine that dates back to 1958. For more than half a century, the variety of grape berries "Saperavi" has been used for its manufacture. It is believed that "Akhasheni" has a very harmonious taste, which resembles exotic fruits. The strength of this wine is 10.5-12%, aging is 2 years.

Kvareli is a dry wine that dates back to 1966. For the preparation of this drink, only the Saperavi variety is used. The color of Kvareli wine is dark ruby, the taste is exquisitely velvety, and the aroma resembles a fragrant bouquet of wild flowers. This wine is aged for 3 years.

The famous "Kindzmarauli", which is a semi-sweet type of wine. This drink has been produced in Georgia since 1942 from Saperavi grape berries. The color of "Kindzmarauli" is cherry, and the taste includes a slight sourness.

"Mukuzani" - dry wine, which is one of the most ancient. The wine has a pronounced pomegranate color, and the taste and aroma are very strong and intense. The aging period of this drink is 3 years.

The beginning of the industrial production of "Mukazani" dates back to 1893.

5 most popular brands of white Georgian wine

The white semi-sweet Alazani Valley, like the red wine of the same name, has been produced in Georgia since 1977 from the Rkatsiteli, Tetra, Tsolikouri, Mtsvane and Kakhetinsky grape varieties. The drink has a light straw color and a very soft and delicate taste. Fortress of wine - 10-12%.

Bakhtrioni is a wine made by Georgian winegrowers from the Mtsvane Kakhetinsky variety. The color of the drink is pale golden, and the aroma of the wine is very subtle. The usual aging period for Bakhtrioni is 3 years, and its strength is 10-12.5%.

Kakheti is a white table wine made from Rkatsiteli and Mtsvane Kakhetinsky varieties growing in Georgia. The color of the wine is bright golden, with an amber tint, the aroma is fruity, for some wine lovers it may seem very specific, as it does not look like the usual flower. The usual fortress for "Kakheti" is 10.5-13%.

Napareuli is a dry white wine made from Rkatsiteli and Mtsvane varieties. The drink is light straw in color and has a fruity bouquet. The aging period of Napareuli is 3 years, and its strength is 10-12%.

And, finally, the vintage dry “Rkatsiteli”, which has been leading its history since 1948, is very popular among the Soviet intelligentsia. For its preparation, Rkatsiteli, Khikhvi and Mtsvane varieties are used. The color of the wine is intense amber. The holding period is 2 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.

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 - Qvevri (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.

According to archaeological research, winemaking in Georgia appeared about 8000 years ago. Due to their ancient traditions, Georgians are not only connoisseurs of wine and keepers of old drinking traditions, but also great masters of winemaking.

First of all, it is worth mentioning the main grape varieties for. Of the white varieties stand out: Avasirkhva, Rkatsiteli, Kisi, Chinuri, Mtsvane, Khikhvi, Tsolikauri, Kakhetian Green, Krakhuna, Sakmiela, Tsinandali, Tsitska, Rachinsky Tetra.

Of the red varieties, the following can be called the main ones: saperavi, alexandrouli, tavkveri, mujuretuli, otskhanuri sapere, dzveltavi, shavkapito, usakhelouri, chkhaveri.

Georgian alcohol is produced in two ways - Kakheti and Imereti.

• Georgia is famous primarily for its Kakhetian production technology. A feature of this method is the storage and aging of alcohol in special clay jugs. Such jugs have the shape of a cone and are called qvevri. The volume of such containers is not more than 500 decalitres. Qvevri are immersed in the ground and buried. Only the "throat" of the jug remains on the surface. This technology allows you to maintain a relatively constant temperature - 14 degrees. This temperature is ideal for fermenting and storing the must, which is traditionally crushed with the feet. Fermentation lasts 3-4 months.
• The Imeretian approach differs already at the beginning of must production. This is done with special presses. Unlike the Kakheti method, in the Imereti method, the grape branches are separated, only the skin and seeds remain, which then go into the must and ferment for 1.5-2 months. Therefore, alcohol from Georgia, obtained by this method, is more acidic, its taste is even and pleasant.

As in France, the quality of Georgian alcohol is controlled at the state level. Many types of Georgian alcohol have been controlled appellations of geographic origin since 2010.

How to choose the right Georgian wine and distinguish it from a fake

In order to choose a good wine and not fall for a fake, you should know a few simple nuances.

• Most often semi-sweet wine of Georgia is faked because it is in high demand. Dry wine is almost impossible to fake, because it has a natural astringency.
• Price product is as important as the place of purchase. It is worth buying wine only in trusted supermarkets or wine boutiques. The price of a good Georgian wine will not be low, approximately 10-15 dollars per bottle. Too low a price should immediately alert.
• Should pay attention to the regions of production of alcohol and grapes from which it was made.
• Having opened the wine from Georgia, you should feel a rich and at the same time delicate taste and aroma. If the smell is sharp and unpleasant, it is better not to drink such a drink at all.

How to properly serve and drink Georgian wines

• Glasses. Red and dry wine is good to drink from glasses with a long stem and colorless glass. Semi-sweet drinks should be served in wide glasses, but fortified wine should be served in glasses tapering upwards.
• Temperature. White should be served chilled to 6-8 degrees, pink - to 8-12 degrees, and red and dessert - at room temperature.
• Volume. The amount of drink in a glass depends on its type. White is poured no more than 3/4 of a glass, and red - no more than 2/3.
• Atmosphere and serving time. White is used as, to stimulate appetite. It is suitable for parties, and for friendly gatherings or just for a solitary drink during dinner. Red is most often drunk for dessert or as.

Snack

• White wine varieties are good to eat with fish and poultry, lobsters, oysters, lobsters, delicate cheeses, white meat, fruits, canapes and light sandwiches.
• Red wine varieties are best eaten with red meat, game, fatty fish, salmon, carp, hot meat dishes, spicy cheeses, desserts, pates.
• It is worth remembering that complex Georgian drinks with a deep taste are great for simple food, and it is better to take complex gourmet dishes with simple and light alcohol. Thus, the taste qualities of food and drink are balanced.

Names and types of Georgian wines

White dry Georgian wines

- "Tsinandali" - light golden color. Floral aroma with honey notes. The taste is soft and full. Made from Mtsvane and Rkatsiteli grape varieties. Aged for about two years in natural oak barrels.

"Gurjaani" sand shade. The aroma is spicy, and the taste of the drink has a slight bitterness. Prepared from mtsvane and rkatsiteli varieties.

- "Rkatsiteli" - brownish-amber color. Fruit notes and tea rose are felt in the smell. The taste is extractive, with a mild astringency.

"Tibaani" rich amber hue. The wine is full-bodied, with a complex bouquet, in which the aroma of a withering rose is felt. Has an oily taste. It is prepared from Rkatsiteli grapes according to the Kakhetian technology.

White semi-dry Georgian wines

"Tbilisuri" has a golden color and is made from Rkatsiteli, Mtsvane, Tetra, Tsolikauri grapes. The taste harmoniously combines the sweetness and acidity of the drink. The aroma is pleasant and fresh.

Badagoni Pirosmani is yellow with a greenish sheen. Aroma is floral with fruity undertones. The taste is refreshing, and notes of yellow fruits and white pepper are felt in the aftertaste. Produced from the Mtsvane variety.

Marani Tbilisuri is a light straw color with a green tint. The aroma contains notes of melon and exotic fruits. The taste is harmonious, peach and nectarine are felt.

White semi-sweet Georgian wines

"Akhmeta" has a greenish-golden hue. Infused with a floral aroma & light spiciness. The taste is soft and balanced, and the aftertaste is berry and long. This table wine is made from Mtsvane grapes.

- "Tvishi" - light golden hue. It has a very fresh taste with hints of honey, quince and mint.

"Chkhaveri" is distinguished by a light color with a pink tint. A very soft drink, with floral and honey notes and a long aftertaste.

Red dry Georgian wines

"Teliani" dark garnet color. The smell is bright, it has shades of cherry and barberry. The taste is tart and velvety. Made from .

"Napareuli" garnet, almost black, color. This drink has a pronounced varietal smell and notes of red berries are clearly audible. The taste is blackcurrant and cherry pits. Prepared from Saperavi grapes. Aged in barrels for at least 3 years.

"Kvareli" has a rich red color. Harmonious and delicate, with a complex aromatic bouquet of varietal odor. Made from Saperavi grapes.

- "Mukuzani" - has a dark garnet hue. The smell of currant and cherry is well felt. Taste is extractive, complex and rich. Aged for at least 3 years to make it less tart and velvety texture. Saperavi grapes are used.

- "Saperavi" - has a deep pomegranate color. The smell is fresh, varietal with a hint of blackcurrant. Moderately tart, a slight bitterness is felt in the mouth, which flows into a long pleasant aftertaste.

Red semi-dry Georgian wines

- "Pirosmani" - differs in concentrated pomegranate color and complex structure. The aroma is pronounced, varietal with tones of cherry liqueur. The taste is full-bodied, fresh, spicy.

"Barakoni" bright pomegranate color. Notes of mountain violet and fresh varietal aroma are recognizable in the smell. Produced from mujuretuli and alexandrouli grapes.

Red semi-sweet Georgian wines

- "Khvanchkara" - from the Kakhetian wines of Georgia is the most ancient representative. Differs in juicy pomegranate color with a violet shade. Raspberry, dark red rose and mountain violet are felt in the bouquet. The taste is unusually velvety and harmonious, with a rich aftertaste. The varieties used in the manufacture are mujuretuli and alexandrouli.

“Kindzmarauli” is a wine with a thick pomegranate color, a fresh bouquet of varietal aromas and notes of black currant. The taste is full-bodied and velvety. Prepared from Saperavi.

Thick pomegranate color, has a fragrant bouquet, in which red berries, cherries, red currants are felt. The taste is soft, fresh, slightly spicy.

History of winemaking and wine-growing regions of Georgia

On the territory of Georgia, imprints of grape leaves from different geological eras are found in large numbers. In the burial grounds of the Bronze Age, jugs with a small amount of grape seeds were found, as well as stone presses, grape presses, various kinds of vessels for wine made of clay and metal. All of them belong to approximately the 9th-10th century BC.

Today, Georgian wine, especially sweet wine, is supplied to 40 countries of the world. In 2011, the amount of exported goods amounted to 18.5 million bottles of wine. The rating of Georgian wine producers allows the products to compete on the world market.

Kakheti is the main region of Georgian winemaking. The Vine and Wine Law defines 14 micro-zones in this region, which produce wines controlled by appellation:

• Tibaani;
• Akhasheni;
• Tsinandali;
• Kakheti;
• Vazisubani;
• Kvareli;
• Napareuli;
• Gurjaani;
• Manavi;
• Kardenakhi;
• Teliani;
• Kindzmarauli;
• Kotehi;
• Mukuzani.

There is also Kartli, with a special microzone of Ateni. Imereti, with the Svir microzone. In the Racha region, which is located in Racha-Lechkhumi, the Khvanchkara microzone has been identified. Tvishi and Usakhelauri microzones are located in the Lechkhumi region.

Thanks to its ancient traditions and history dating back centuries, colorful and sunny Georgia is rightfully called the birthplace of winemaking.

A bottle of a fine Georgian drink is a must-have in a wine connoisseur's bar. What brand of alcohol do you like? Be sure to write about it in the comments.

In Georgia today there are two ways of making wine - classic European (grape juice without seeds and twigs is aged in barrels or tanks) and traditional.

According to the traditional recipe, combs, bones, twigs - cake are involved in the fermentation process. This cake, together with grape juice, is fermented in special clay vessels - kvevri. Qvevri are huge - several tons, buried in the ground and hermetically sealed.

When fermentation ends, the wine is separated from the pomace and poured either into barrels for further aging or bottled. Georgian vodka chacha is prepared from cake and sediment.

All wines prepared according to the traditional recipe are rich in taste and smell. These are bright, honest wines. This brightness is given by the stone and cake.

White wine in color - sunny orange. The correct red saperavi flows down the walls of the glass with violet, almost black drops. Wine for everyone. But, if you like bright wines, be sure to try traditional ones.

Georgian wines according to European technology are of high quality, light, drinkable and fragrant.

Wines for export are produced by Teliani Veli, Badagoni, Tbilvino, Bagrationi, Chateau Mukhrani, Viniveria and other large factories. The wines are also excellent and more stable than homemade ones.

But homemade wine is another story. It all depends on where you taste it. Homemade wine in the village or just at a party is usually sour, unpretentious homemade wine. But almost every liquor store also sells homemade wines. Here's a must-tasting. You will be pleasantly surprised. Only on st. Leselidze (Kote Abkhazi) about 15 wine shops.

Interestingly, draft wines are called homemade in Georgia. And as a rule, these wines are produced just at small chateaus, but they are not bottled. The wines are of excellent quality, but since draft wines are three times cheaper than their bottled counterparts. We drank the best saperavi exactly as “homemade” at 10 GEL per liter.

Georgia mainly produces dry and semi-sweet wines. There are practically no sweet and fortified wines - do not look.

In almost every wine shop you can taste the wine before buying it. It's usually free - feel free to ask.

When you find exactly the one that suits your taste out of a million types of wines in Tbilisi, do not forget about the snack. National Georgian cuisine is a separate song.

We think everyone knows that Georgia is considered one of the founders of winemaking, since favorable natural conditions and the work of local residents are the key to successful production of the drink. It is not surprising that the history of the craft here goes back more than 8 thousand years, that is, production began long before our era. Another fact is also interesting: out of 2,000 world grape varieties, Georgia cultivates about 25% - 525 different varieties. That is why winemaking is the hallmark of the region, allowing you to produce the best brands and offering skillfully trained sommeliers as personnel.

The technique for making real wine is quite complex and involves the use of high-quality must, but not powder substitutes that have become popular in recent years to reduce costs. In our review, we are talking about natural wine made from grapes, and not about a wine drink made from wine materials with the addition of flavor enhancers and fruit juice.

Let's figure out which 10 Georgian wines are considered the highest quality and most exquisite in terms of taste.

Kindzmarauli

The famous wine of Kakheti, which is made from the classic Saperavi variety for the area. The output is a semi-sweet alcoholic drink with a dark pomegranate hue. The first samples were developed during the war years (1942), after which they were awarded three times with gold awards, four times with silver and bronze at international exhibitions. It is believed that Kindzmarauli goes well with red fried meat and grilled vegetables. The taste of the drink is soft and slightly velvety. By the way, even in Georgia itself, wine is quite scarce, so if you buy a bottle cheaper than 700 rubles, you run the risk of stumbling upon a fake.

Tsinandali

Vintage wine is a source of pride for the Kakhetian masters. An elite white drink has been bottled since 1886, and such varieties of fruits as Mtsvane and Rkatsiteli are used for production. The output is a dense liquid with a golden hue and a fruity taste. The refined train of table wine has already secured him 10 gold medals and a little less silver ones. Experts advise Tsinandali as an aperitif that provides a good appetite. According to them, soft table wine is suitable for low-fat meat and vegetable side dishes. The issue price is about 400 rubles per bottle.

Tbilisuri

This semi-dry wine in many ways resembles Tsinandali in production. The production involves the Kakhetian variety Rkatsiteli, as well as the white grape Mtsvane. It also has a light straw color at the exit, the aroma of grape fruits with a characteristic sweetness and contradictory sourness. Semi-dry white is also used as a light aperitif or ladies' drink. It is often offered with fish dishes, vegetable side dishes, and desserts.

Usakhelauri

The semi-sweet product is obtained from a specially grown red fruit with the same name of the variety. Such grapes grow in the west of the country in the Tsageri region. The resulting wine acquires a noble ruby ​​hue, its taste is sweet and slightly velvety with an aftertaste of wild strawberries. Already since 1934, Usakhelauri managed to take gold and silver from international winemaking festivals. It is interesting that the harvest of the Usakhelauri variety rarely exceeds 3 tons per year - and this is a small figure. That is why the cost of a bottle of red semi-sweet can exceed 3 thousand Russian rubles.

Mukuzani

Very high quality elite wine, which is made from classic dark red Saperavi grapes. The recipe was discovered in 1888. The drink has a recognizable pomegranate hue, rich fruity aroma. The aftertaste of the drink with a trail of wild berries is also interesting. Velvety wine to obtain the specified bouquet is aged exclusively in oak barrels for at least 3 years. It is possible that the drink acquires specific notes of oak bark in the general etude. Red dry goes well with cold and hot meat appetizers, hearty vegetable side dishes and cheese. The price per bottle fluctuates around 500 rubles.

Akhasheni

This table semi-sweet has a classic dark pomegranate color, but is distinguished by a unique range of aromatic and flavor properties with hints of chocolate. For production, the same Saperavi variety is used, which is specially grown on the plantations of the Gurjaani region. It was first presented at the exhibition in 1958, after which it already managed to receive well-deserved six gold and five silver awards. Thanks to the chocolate aftertaste, it harmonizes with vegetable dishes, fruit cuts, sweet desserts, homemade cakes and cheeses. By the way, the region has a monopoly on the production of this type of wine, so the spread of manufactory outside is punishable by law. The price of a bottle is from 500 to 700 rubles.

Ojaleshi

Classic semi-sweet, which is made from the Ojaleshi grape variety of the same name. The latter is grown in the Tsageri region of the country already mentioned above. The drink is characterized by a dark cherry color, delicate bouquet with a classic aftertaste of fruit. Ojaleshi was first made from this grape in 1933, after which the wine became a regular at regional and international exhibitions.

Saperavi

Few people have not heard about the branded ordinary wine made from red Saperavi, which has been grown for centuries in the same Kakheti. The drink has a pronounced pomegranate color, a specific sour taste and a characteristic astringency. Rumor has it that the young unaged wine acquires the plume of the famous sour-milk drink yogurt in Georgia. Table wine has been made since 1886 and has distinguished awards. Red wine is common in stores and is actively produced for export. It is served, as a rule, with fatty meat delicacies and fish dishes, spicy and spicy foods. The price of a bottle is democratic, but in some places it can reach 700 rubles.

Gurjaani

One of the most ancient recipes in Georgia, which dates back to 1877. The white dry alcoholic drink is aged in old-fashioned oak barrels for at least 3 years, as a result of which the drink acquires a characteristic bitterness in addition to the classic fruity taste and aroma. Connoisseurs easily distinguish Gurjaani from other Georgian wines, giving it mostly silver medals. This wine is considered one of the most affordable on the country's market - the cost per bottle fluctuates around 300-400 rubles.

Chkhaveri

Our review is completed by an unusual pink semi-sweet, which is also produced from the variety of the same name. Special grapes must be cultivated at an altitude of 0.3-0.6 km above sea level (mountainous territory of the Guria region). The alcoholic drink acquires a light ruby ​​hue and a delicate aroma of berries with hints of blackcurrant make the wine unique and refined. Combine it mainly with fruits, cheeses and sweet dishes. It is recommended to drink Chkhaveri slowly, enjoying the aftertaste. The price per bottle reaches 700 rubles.

Our review article presents the top 10 products of Georgian winemakers. We remind you that, despite the aromatic bouquets and pleasant taste, the wine contains alcohols that are dangerous for the body. Approach the choice of drinks with the mind and a sober head.