The best white Georgian wine: name and reviews. Varieties of Georgian white semi-sweet wines

Are you going to have guests at your house? Great! As the Georgians say: a guest in the house is joy in the house! Why don't you organize a Georgian table? But what is a Georgian feast without good Georgian wine? In this article we will look at what types of Georgian wines there 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, pasties, dolma?

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

A Georgian feast is impossible without wine. The grapevine is a symbol of Georgia. There are many regions located in a relatively small territory, and in these regions there grows a wide variety of grape varieties 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 comprehend the immensity. The wines discussed in this article can be freely purchased on our shelves. By the way, we strongly do not recommend buying wine in stalls, flattered by the low price. Really high-quality, good wine simply cannot be cheap.

The historical roots of the Georgian people are inextricably linked with the roots of the grapevine. When a guest comes to the house, first of all he is interested in the health of the owner’s grapevine, and only after that he is interested in the health of the family. Great 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 drinking the aperitif, the hostess invites the guests to the table, to delicious appetizers, and on the table, of course, there should be magnificent, natural, Georgian, aromatic wines. Each dish must be paired with a specific wine. This is how we achieve harmonious taste sensations - when food and wine are chosen correctly.

White dry Georgian wines

First, let's list the wines that go well with appetizers.

1. Wine brand Tsinandali

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

2. Gurjaani wine

Gurjaani is also an ancient wine, known since 1887. This is a vintage wine, it is aged for 3 years. It will also harmonize with vegetables, satsivi, cheese, and herbs.

3. Vazisubani wine

It also goes well with the listed appetizers: sturgeon dishes, chicken satsivi, vegetable salads (tomatoes, cucumbers, herbs) as well as cheese.

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

Red dry Georgian wines

Now let's look at a group of wines that will harmonize with Georgian dishes containing meat, such as khinkali, chebureks and dolma.

4. Mukuzani wine

Wine brand Mukuzani occupies one of the first places in the world among dry red wines. This wine is valuable for its harmony in taste; it has a pleasant astringency and velvety quality. Mukuzani can be served with such appetizers as khinkali, pasties, dolma.

5. Wine Saperavi

This is also a dry red wine. It will again harmonize very nicely with khinkali, chebureks, and dolma.

6. Wine Napareuli

Also belongs to this group of wines. These dry red wines, in addition to the listed appetizers, also go perfectly with shish kebab - the king of Georgian cuisine. Shish kebab can rightfully be called a dish that has won the hearts of people all over the world.

Red dry semi-sweet wines.

Let's now move on to red dry semi-sweet wines. This is, first of all, of course, Khvanchkara, Kindzmarauli, Ojaleshi. These wines are good because you can drink them 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 (like other wines in this group) is good on its own, you can drink it simply in the company of friends, acquaintances, loved ones, in order to continue the pleasure of the meal, to lift your spirits and so that you have a great evening.

8. Wine Kindzmarauli

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. Kindzmarauli's color 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 produced 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 embrace the immensity. Enjoy your meal with friends and family!

According to television news, on July 11, Georgian wine returned to Russian shelves after a 7-year break.

The Georgian SSR is one of the main and oldest wine-growing regions of the USSR. The variety of climatic conditions allows the production of high-quality table and fortified wines in Georgia. The production of grape wines was carried out by the enterprises of Samtrest, which had exemplary state farms: Tsinandali, Napareuli, Mukuzani, Kvareli in Kakheti and Vartsikhe in the western part of Georgia. These state farms, as well as in Tbilisi, had well-equipped factories. The champagne wine factory produced Soviet champagne and grape wines. In the sixties, 26 brands of wine were produced in Georgia: 12 dry table wines, 7 semi-sweet wines, 5 strong wines, 2 sweet dessert wines.
The best table wines of Kakheti: white - Tsinandali No. 1, Gurjaani No. 3 - were produced from Rkatsiteli and Mtsvane grape varieties; red - Mukuzani No. 4 from Saperavi grapes and Teliani No. 2 from Cabernet grapes. White Georgian wines had a golden color, a delicate fruity bouquet and a fresh, harmonious taste. The Kakheti region was also famous for white and red wines prepared locally: Tibaani No. 12 from the Rkatsiteli grape variety and Saperavi (red) from the variety of the same name. These wines were characterized by fullness of taste and astringency resulting from fermentation on pulp.
Semi-sweet table wines were produced in Georgia. These wines are not stable and fermented when the temperature increased, losing their qualities. They should be stored at a temperature from 0 to 2°. The semi-sweet table wines included: Chkhaveri No. 11 from the grape variety of the same name, Kindzmarauli No. 22 from the Saperavi grape variety, Ojaleshi No. 24, Usakhelauri No. 21 from the grape variety of the same name, Khvanchkara No. 20 from the Alexandrouli and Mujuretuli grape varieties, Tvishi No. 19 from Tsolikauri grape variety. All these wines contained 10-14% alcohol by volume and 3-5 g/100 ml sugar.
The Kakheti region also produced high-quality fortified spirits and liqueur wines. Fortified strong wines such as port Kardanakhi No. 14, Khirsa No. 15 have a characteristic honey tone in taste; Anaga type Madeira contained 19% alcohol by volume and 4 g/100 ml sugar. The liqueur wines included Salkhino No. 17, made from Isabella grapes, containing 15% alcohol by volume and 30 g/100 ml sugar. In addition to vintage aged wines, various regions of Georgia produced ordinary wines in the following assortment: table white No. 6, red port No. 13, table red No. 10, port No. 18, Kakheti No. 8, Bouquet of Abkhazia No. 25. Among these wines, Bouquet was especially famous Abkhazia No. 25, prepared from Isabella grapes. At the International Wine Exhibition in Yugoslavia in 1955, the wines Tsinandali No. 1, Teliani No. 2, Chkhaveri No. 11 semi-sweet, Tvishi, Kindzmarauli, Khvanchkara, Chkhaveri No. 11 sparkling received silver medals; wines Gurjaani No. 3 and Mukuzani No. 7 are bronze.

"KHVANCHKARA"
Table semi-sweet red ordinary wine. Made from Alexandrouli and Mujuretuli grape varieties. It has a dark ruby color. Alcohol content 10.5-12%, sugar content 3-5%, titratable acidity 6-7 g/l. Produced since 1932. Awarded 2 gold and 3 silver medals.

"KINDZMARAULI"
Table semi-sweet red ordinary wine. Made from Saperavi grapes. It has a dark garnet color and a fruity bouquet. Alcohol content 10.5-12%, sugar content 3-5%, titratable acidity 5-7 g/l. Produced since 1942. Awarded 3 gold, 4 silver and bronze medals.

"AKHASHENI"
Table semi-sweet red ordinary wine. Made from Saperavi grapes, which are grown in the Gurjaan region. It has a dark garnet color and varietal aroma. Alcohol content 10.5-12%, sugar content 3-5%, titratable acidity 5-7 g/l. Produced since 1958. Awarded 6 gold and 5 silver medals.

"SAPERAVI"
Table dry red ordinary wine. Made from Saperavi grapes, which are grown in Kakheti. It has a garnet color. Alcohol content 10.5-12.5%, titratable acidity 5-7 g/l. Produced since 1937. Awarded gold and silver medals

"MUKUZANI"
Table dry red vintage wine. Made from Saperavi grapes, which are grown in Kakheti. It has a dark garnet color and a pronounced varietal bouquet. Alcohol content 10.5-12.5%, titratable acidity 6.7-7.5 g/l, extractive substances at least 2.2%. Wine 3 years old. Produced since 1893. Awarded 8 gold, 4 silver and bronze medals.

"ALAZNIS VELI (ALAZAN VALLEY) RED"
Table semi-sweet ordinary wine. Made from grape varieties Saperavi, Aleksandrouli, Mujuretuli, Ojaleshi, etc. It has a color from light to dark red, a clean bouquet without extraneous tones. Alcohol content 10-12%, sugar content 3-5%, titratable acidity 5-8 g/l. The wine has been produced since 1977.

"TWISHI"
Table semi-sweet white ordinary wine. Made from Tsolikauri grapes, which are grown in Georgia. Has a straw color. Alcohol content 10-12%, sugar content 3-5%, titratable acidity 5.5-7.5 g/l. Produced since 1952. Awarded gold and 2 silver medals.

"CHKHAVERI"
Table semi-sweet white ordinary wine. Made from Chkhaveri grape variety, which is grown in Abkhazia and other regions of Georgia. It has a light straw color with a pink tint, a varietal bouquet. Alcohol content 9.5-11%, sugar content 3.5%, titratable acidity 6-7.5 g/l. Produced since 1943. Awarded gold, 4 silver and bronze medals.

"TETRA"
Table semi-sweet white ordinary wine. Made from Tetra grapes, which are grown in Georgia. Has a straw color. Alcohol content 9.5-11%, sugar content 3-5%, titratable acidity 5-7 g/l. Awarded 2 silver medals.

"NAPAREULI WHITE"
Dry vintage table wine. Made from Rkatsiteli and Mtsvane grape varieties grown in the Napareul microdistrict of Georgia. It has a light straw color and varietal aroma. Alcohol content 10-12%, titratable acidity 6-7.5 g/l. Wine 3 years old. Produced since 1983. Awarded gold, 6 silver and bronze medals

"TSINANDALI"
Table dry white vintage wine. Made from Rkatsiteli and Mtsvane grape varieties. It has a light straw color. Alcohol content 10.5-12%, titratable acidity 6-7.5 g/l. Wine 3 years old. Awarded 10 gold and 9 silver medals.

"VAZISUBANI"
Table dry white vintage wine. Made from Rkatsiteli and Mtsvane Kakheti grape varieties, which are grown in Kakheti. It has a light straw color. Alcohol content 10.5-12.5%, titratable acidity 5.5-7 g/l. The wine is aged for 1.5 years. Produced since 1978.

"GURJAANI"
Table dry white vintage wine. Made from Rkatsiteli and Mtsvane Kakheti grape varieties. It has a light straw color. Alcohol content 10.5-12.5%, titratable acidity 5.5-7.5 g/l. Wine 3 years old. Produced since 1943. Awarded gold, 9 silver and bronze medals.

The truth is in the wine, as they say. And even more so in Georgian wine, the names of which are countless. But let’s try, without getting drunk on the names alone, to review the most popular brands.

Alazani Valley

Compared to other Georgian wines, it has been produced not so long ago - since 1977. Available in two colors: red is made from Saperavi, Aleksandrouli, Ojapeshi grapes, white - from Rkatsiteli and Tetra varieties. A distinctive feature of the red version of the “valley” is notes of dogwood, blackberry and a light purple tint, while the white is famous for its fragrance and pronounced amber color. Both are semi-sweet and go well with desserts and cheeses.

Akhasheni

Semi-sweet red, or to be precise, garnet-colored wine. 55 years old has not lost its popularity. It has a chocolate flavor that makes it suitable for desserts, cheeses and vegetable dishes. Interesting fact: Akhasheni can only be produced in one area in . If you decide to produce somewhere else, it is illegal.

Price per bottle: 500‒700 rubles

Bakhtrioni

Dry white wine is also grown only in one region of Georgia and, accordingly, is produced only here. That is why it became a symbol of the Akhmeta region. The color has a greenish tint, the taste is called harmonious, plus two gold medals in competitions. It’s difficult to find in Russia, but why not go to Georgia.

Price per bottle: ~400 rubles

Gurjaani

Dry white wine, one of the oldest in Georgia - it has been produced since 1877 and is still kept in oak barrels for at least three years. This drink has a bitterness, which will help connoisseurs to distinguish it in any case. At one time, this wine received one gold, one bronze and nine silver medals.

Price per bottle: 300‒400 rubles

Kardanakhi

Fortified amber-colored “port” wine is usually stored in open oak barrels for at least three years, properly warmed in the sun. This, apparently, is why it has such a rich color and taste with notes of honey, which allowed it to compete with the best port wines at competitions.

Price per bottle: ~400 rubles

Kindzmarauli

This brand is well known. Semi-sweet cherry-colored wine is suitable for lovers of grilled meat. Interesting fact: due to the fact that the amount of harvested grapes needed to make this wine is limited, there is very little real Kindzmarauli, it is possible to stumble upon a similar one.

Price per bottle: ~800 rubles

Mukuzani

It is considered the best Georgian wine, made from Saperavi grapes. The wine of the same name is aged for a year, Kindzmarauli from the same berry - for two years, and Mukuzani - for three. That’s why the taste is complex, with notes of oak. Dry red wine is suitable for a meat feast, especially if the dishes are made of lamb.

Price per bottle: ~500 rubles

Napareuli

This wine languishes in barrels for at least a couple of years, then to surprise with its garnet color and blackcurrant flavor. This is a dry wine and is best suited to game and cheeses. If you want to try Napareuli in its homeland, in the village of the same name in Georgia, it is better to do it in the fall, when wine holidays and festivals are held there.

Price per bottle: ~700 rubles

Pirosmani

Semi-dry wine of thick ruby color has been produced not so long ago, a little over 30 years. Its pleasant taste and aroma were influenced by the favorable conditions of the area where the grapes grew. Interesting fact: the wine received its name in honor of the Georgian primitivist artist Niko Pirosmani; some scenes from his paintings were even used to design the labels.

Price per bottle: 300‒450 rubles

Salkhino

Red dessert wine, which is classified as liqueur. Connoisseurs describe the bouquet as “complex strawberry tones, sometimes with a predominance of creamy chocolate shades.” It has been produced in Georgia since 1928; now it is extremely difficult to find in Russia, although competitions have given Salkhino six gold awards.

Price per bottle: ~500 rubles

Saperavi

Dry red table wine from the grape variety of the same name. Many other wines are made from it: Kindzmarauli, Mukuzani, Kvareli, Napareuli, etc. But for some reason it is called the berry. The young wine is said to have notes of the fermented milk product matsoni. The grapes of this variety ripen late, hence the drink with notes of autumn. It will be an excellent addition to spicy and spicy dishes.

Price per bottle: 400‒750 rubles

Teliani

Some wine connoisseurs say that this is the best dry red wine produced in Georgia. Its peculiarity is that Teliani is made from Cabernet Sauvignon grapes, which were imported from the end of the 19th century, so there is something French in it, for example, the aroma of violet.

Price per bottle: ~450 rubles

Usakhelauri

Red semi-sweet wine produced from a very rare grape variety of the same name. It is rare that the annual yield of this variety exceeds three tons. But if you suddenly come across a bottle, you need to be prepared for a pleasant sweetness with notes of strawberries.

Price per bottle: ~3000 rubles

Khvanchkara

Almost the calling card of Georgia and the once favorite wine of Comrade Stalin. However, even without his participation, Khvanchkara would have become popular: the rich cherry color, subtle raspberry tone and natural sweetness will not leave anyone indifferent. Two gold and four silver medals at competitions are no joke.

Price per bottle: 1000‒1300 rubles

Tsinandali

Quite a popular dry white wine, which is recommended as an aperitif to awaken the appetite. It has been produced since 1886 and year after year it pleases us with its unchanged straw color. If you have chicken, lamb and vegetable dishes for dinner, this wine is quite suitable.

Price per bottle: 400‒450 rubles

Chkhaveri

Another one of the few truly semi-sweet wines with a straw color. We can say that nature itself created its taste, which is recommended to be felt while slowly savoring the drink. Its peculiarity is in color: although Chkhaveri is considered white, a slight pink tint will be visible in the glass.

Price per bottle: 600‒700 rubles

Ten best Georgian wines

		Year of birth	What is it suitable for?
	Red, semi-sweet		Desserts, cheeses, fruits
Kardanakhi	White, fortified (port wine type)
	White dry		Salads, seafood. Excellent as an aperitif
Kindzmarauli	Red, semi-sweet		Grilled meat. Goes well with fruit
Mukuzani	Red, dry		Lamb, cheeses
Napareuli	Red/white, dry		Meat, game, cheeses
Saperavi	Red, dry		Spicy snacks, spicy or spicy meats, fresh vegetables
	Red, dry		Juicy meat
Khvanchkara	Red, semi-sweet		Spicy dishes, desserts
Tsinandali	White dry		Cold vegetable dishes, fish dishes

According to archaeological research, winemaking in Georgia appeared approximately 8,000 years ago. Thanks to their ancient traditions, Georgians are not only connoisseurs of wine and keepers of ancient table traditions, but also great masters of the wine business.

First of all, it is worth mentioning the main grape varieties for. Among the white varieties, the following stand out: Avasirkhva, Rkatsiteli, Kisi, Chinuri, Mtsvane, Khikhvi, Tsolikauri, Kakheti green, Krahuna, Sakmiela, Tsinandali, Tsitska, Rachinsky tetra.

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

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

Georgia is famous primarily for Kakheti production technology. A special feature of this method is the storage and aging of alcohol in special clay jugs. Such jugs are cone-shaped and are called “qvevri”. The volume of such containers is no more than 500 deciliters. The qvevri is immersed in the ground and buried. Only the “neck” of the jug remains on the surface. This technology allows you to maintain a relatively constant temperature - 14 degrees. This temperature is ideal for fermentation and storage of the wort, which is traditionally crushed with feet. Fermentation lasts 3-4 months.
The Imereti approach differs already at the beginning of wort production. This is done with special presses. Unlike the Kakheti method, in the Imeretian method the grape branches are separated, leaving only the skin and seeds, 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 smooth and pleasant.

As in France, the quality of Georgian alcohol is controlled at the state level. Since 2010, many types of Georgian alcohol have been controlled by geographical origin.

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.

Georgian semi-sweet wine is most often counterfeited., as it is in great demand. Dry wine is almost impossible to counterfeit, because it has natural astringency.
Price The product is as important an indicator as the place of purchase. You should only buy wine in trusted supermarkets or wine boutiques. The price of good Georgian wine will not be low, approximately 10-15 dollars per bottle. Too low a price should immediately alert you.
Should pay attention to the regions of alcohol production and grapes, from which it was made.
Having uncorked a 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 this drink at all.

How to properly serve and drink Georgian wines

Glasses. Red and dry wine is good to drink from long-stemmed glasses and clear glass. Semi-sweet drinks should be served in wide glasses, but fortified wine is best poured into glasses that taper towards the top.
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 pour no more than 3/4 of the glass, and red - no more than 2/3.
Atmosphere and serving time. White is used to stimulate appetite. It is suitable for parties, for friendly get-togethers, or just for drinking alone during lunch. Red is most often drunk for dessert or something.

Snack

White wines varieties are good for snacking on fish and poultry, lobster, oysters, lobsters, delicate cheeses, white meat, fruit, canapés and light sandwiches.
Red wines 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 go well with 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. The aroma is floral with notes of honey. The taste is soft and full. Made from Mtsvane and Rkatsiteli grape varieties. It is aged for about two years in natural oak barrels.

“Gurjaani” is sandy in color. The aroma is spicy, and the taste of the drink has a slight bitterness. Prepared from mtsvane and rkatsiteli varieties.

- "Rkatsiteli" - brownish-amber color. The scent reveals fruity notes and tea rose. The taste is extractive, with a mild astringency.

"Tibaani" has a rich amber hue. The wine is rich, with a complex bouquet in which the aroma of a fading rose is felt. Has an oily taste. Prepared from Rkatsiteli grapes using Kakheti technology.

White semi-dry Georgian wines

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

Badagoni Pirosmani is yellow in color with a greenish tint. The aroma is floral with fruity undertones. The taste is refreshing, and the aftertaste reveals notes of yellow fruit and white pepper. Produced from the mtsvane variety.

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

White semi-sweet Georgian wines

"Akhmeta" has a greenish-golden hue. Rich in floral aroma and light spice. The taste is soft and balanced, and the aftertaste is berry and long. This table wine is made from mtsvane grapes.

- “Twishi” - light golden hue. It has a very fresh taste with hints of honey, quince and mint.

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

Red dry Georgian wines

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

“Napareuli” is garnet, almost black, in color. This drink has a pronounced varietal aroma and notes of red berries are clearly audible. The flavor contains black currant and cherry pits. Made 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 scent. Made from Saperavi grapes.

“Mukuzani” has a dark garnet hue. The smell of currants and cherries is good. The taste is extractive, complex and rich. It is aged for at least 3 years to make it less tart and the structure velvety. Saperavi grapes are used.

“Saperavi” has a deep garnet color. The smell is fresh, varietal with a hint of black currant. Moderately tart, a slight bitterness is felt in the mouth, which flows into a long, pleasant aftertaste.

Red semi-dry Georgian wines

— “Pirosmani” — is distinguished by its concentrated garnet color and complex structure. The aroma is pronounced, varietal with tones of cherry liqueur. The taste is full-bodied, fresh, piquant.

“Barakoni” is a bright garnet color. The smell reveals notes of mountain violet and a fresh varietal aroma. Produced from mujuretuli and alexandrouli grapes.

Red semi-sweet Georgian wines

“Khvanchkara” is the most ancient representative of the Kakheti wines of Georgia. It is distinguished by a juicy garnet color with a purple tint. The bouquet smells of raspberry, dark red rose and mountain violet. The taste is unusually velvety and harmonious, with a rich aftertaste. The varieties used in production are mujuretuli and alexandrouli.

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

Dense garnet color, has a fragrant bouquet in which red berries, cherries, and red currants are felt. The taste is soft, fresh, slightly piquant.

History of winemaking and wine regions of Georgia

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

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

Kakheti is the main region of Georgian winemaking. The Law “On Vine and Wine” in this region allocates 14 microzones that produce wines controlled by appellation:

Tibaani;
Akhasheni;
Tsinandali;
Kakheti;
Vazisubani;
Kvareli;
Napareuli;
Gurjaani;
Manavi;
Cardenahi;
Teliani;
Kindzmarauli;
Kotechi;
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 is identified. The Tvishi and Usakhelauri microzones are located in the Lechkhumi region.

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

A bottle of this wonderful 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.

Georgian wine is gradually returning to the Russian market after a 7-year absence. 1.16 million bottles of alcoholic beverages were shipped to Russia from Georgia in July of this year alone. How can you taste delicious Georgian wine on a fine summer evening without getting poisoned? To answer this question, AiF columnist Vladimir Polupanov went to the homeland of wine, Georgia.

Have the fakes disappeared?

“When your Onishchenko said that Georgian wine is poison, I went to the nearest store and bought three bottles of the cheapest Georgian wine to commit suicide,” actor and singer Vakhtang Kikabidze perked up when the topic of wine came up. - And can you imagine, I couldn’t poison myself! Georgian wine, even inexpensive, is very good. But previously in Russia, 80% of the so-called Georgian wine was bottled locally. It was a fake. I’ve gotten myself into trouble so many times.”

It wasn’t just the People’s Artist who ran into counterfeit goods. At one of the government meetings, President Mikheil Saakashvili once took out from his briefcase three bottles with labels in Georgian and English - “Kindmareuli” and “Svanchkara” from Bulgaria, “Khvanjaru” from Spain - and invited the Minister of Agriculture to taste from these bottles .

“During Soviet times, Georgia produced two types of wine,” says Georgiy Seturidze, head of the Center for Georgian-Russian Economic Cooperation. - We made one in small quantities for domestic consumption, the second - “industrial”, for sale. The demand was so high then that Georgia was simply unable to satisfy it. A whole industry of fake Georgian wine has emerged. It got to the point of being ridiculous: a bottle of Khvanchkara could be bought for 2-3 dollars, while the grapes from which it was produced were more expensive.”

“We can say that Russia’s refusal of Georgian wine in 2006 greatly affected the quality,” admits one of the leading Georgian winemakers, Jimsher Chkhaidze-Askaneli. - Over the past few years, we have not only changed our quality standards, but also completely changed our equipment (now it is mostly Italian). Many secondary companies have left this business.” At the same time, Rospotrebnadzor a couple of months ago rejected a test batch of cognac produced by the Askaneli company, not finding any cognac spirits there. “It was a technical error. Just a misunderstanding, which we immediately corrected,” admits the winemaker.

How to choose?
Read the label carefully. It is important that the wine is produced and bottled in Georgia, and not, say, in the European Union. Pay attention to manufacturers - well-known large companies monitor quality better. Although today in Georgia there have appeared many private small companies, called “chateau” in French or “marani” (“wine cellar”) in Georgian, where the winegrower and winemaker are one and the same person. Their wines are also of excellent quality, but they are usually more expensive than those from large producers.
If possible, drink varietal wines made from the same grape variety.
Remember that high-quality Georgian wine cannot cost less than 400 rubles.

Why so expensive?

“Our wines correspond to the middle and high segments,” Irakli Cholobargia from the National Wine Agency answers the question about the high cost of Georgian wine. - Our grapes are expensive. For example, in Chile or Australia, the grape harvest is mechanized, the tractor works, but our grapes grow in mountainous areas and are harvested by hand.”

At the same time, in Georgia itself, vintage wine (even such famous ones as “Khvanchkara” and “Kindzmarauli”) can be found in stores for 250 rubles (translated into Russian currency). This, of course, is not poison, but connoisseurs are unlikely to receive gastronomic pleasure. In terms of taste and other characteristics, this is a typical table wine, diluted with “technical” grape varieties with added sugar. “Khvanchkara is an exclusive naturally semi-sweet (no added sugar!) wine,” says Irakli Cholobargia. - It is produced from two varieties of grapes - alexandrouli and mujuretuli, grown on the slopes in the microzone (on the right bank of the Rioni River) in the village of Khvanchkara, Ambrolaur region. With the help of cold, the fermentation process of wine is stopped, during which the water content in the grapes decreases, sugar increases (the concentration of which reaches 3-5%) and taste improves. The harvest of these grape varieties annually is only 800 tons. This is not mass production. Therefore, a bottle of Khvanchkara in Russian stores cannot cost less than 15-20 dollars.”

By the way
Today, the entire Georgian wine industry (which is about 120 companies) uses about 16 “native” (that is, original) grape varieties. But work is constantly underway to restore “forgotten” varieties (according to the National Wine Agency, 437 have been restored in recent years). Large companies that produce several million bottles per year are Tbilvino, Telavi Wine Cellar, Askaneli, etc. Today, 47% of Georgian alcohol exports go to Ukraine, Kazakhstan, Belarus, Poland, China and Latvia - only about 30 countries.

Wine in jugs

“Have you tried wine from a clay jug? Qvevri? - Irakli Cholobargia asks me. - Now a boom in this direction is beginning. Fermentation and fermentation of this wine takes place for 6 months in clay jugs. Then, to clear the wine of impurities, it is poured into another jug. After 2-3 months it is completely cleared. Wine has already been produced using this technology in Italy, Slovenia, and the Czech Republic.”

Qvevri are clay jugs (up to 2 m in height) for fermenting and storing wine, which are usually buried in the ground. The lid is sprinkled with earth or covered with clay. The most famous Qvevri wine is produced by the monks in the Shavnabad Monastery, Georgian friends told me. All the slopes of the mountain on which the monastery is located are dotted with vineyards, cultivated by the monks themselves. “Why is Shawnabad wine so tasty? - Monk Kalenike asks a question during a modest meal and answers it himself: - Because it was done with God’s help: with prayers and a pure heart. At the same time, we do not allow women to produce wine. This is a man's job." The monks produce wine and chacha in small quantities for themselves (they call them a cure for all diseases) and a little for sale. Some of the wine is given away, including to “big people in Russia.” Shawnabad wine is not sold in stores. And in the monastery itself it is not cheap - about 750-800 rubles per bottle.

10 famous Georgian wines and their gastronomic pairings.

Georgian wines have always been more than just wines for Russia – they are part of history. They were drunk at all holidays and weddings, kilometer-long queues lined up for them during perestroika, a bottle of Kindzmarauli was “procured” for the New Year during times of general shortage. Twenty years ago we did not have the abundance of wine that we have now - and wines from Georgia were worth their weight in gold. Unless, of course, they were fake. It was the counterfeits that flooded the market that became one of the reasons for the ban on the import of Georgian wines.

A lot has changed since then. The quality of wine in Georgia is now controlled by law, like in France. Since 2010, the best varieties of Georgian wines, such as Khvanchkara, Kindzmarauli, Rkatsiteli, etc. became controlled denominations of origin. This means that each wine has a legally approved production technology and can only be made from certain grape varieties grown not just anywhere, but in strictly defined regions. And all manufacturers must follow these rules strictly, otherwise they will lose the right to call their products Mukuzani, for example.

Georgian wines are created from special, southern grape varieties, such varieties cannot be found in Europe, although Krasnodar companies also grow them in the Russian south - they make wines from Saperavi grapes, for example.

In addition to autochthonous grape varieties, Georgian wines are also distinguished by a special method of preparation. There are Kakheti and Imeretian technologies. Kakheti wines are more tart and extractive (since the pulp, that is, the grapes, skins and seeds, does not separate from the juice and gives high tannins), such wines include, for example, Kakheti, Mukuzani, Rkatsiteli, Saperavi. The Imeretians partially separate the pulp from the juice, and their wines are more acidic, smooth and stable in taste (Sviri, Dimi, Tbilisuri). Unlike Georgian winemakers, Europeans completely separate the pulp from the juice, and the wine ferments in metal tanks or wooden barrels (in Georgia, fermentation occurs in kveri clay vessels).

Another unique method of wine production should be highlighted - producing naturally semi-sweet wines. It is characterized by incomplete fermentation of grapes with high sugar content. Thus, the wine retains its natural sugar. Fermentation is stopped not by adding alcohols, as is the case with fortified wines, but by cooling. Before bottling, the naturally semi-sweet wine is pasteurized. The most famous Georgian wines are produced using this technology: Khvanchkara, Ojaleshi, Pirosmani.

We decided to remember the most famous Georgian wines and choose the most successful gastronomic pairings for them.

Toast from Georgian winemakers

According to one legend, a mother and son lived in a small Georgian town. When the boy grew up, he decided to find out from his mother what happened to his father. “I’ve never heard of him,” the son said. “Maybe you can tell me what happened to him?” “You are already an adult,” the mother replied. “And I can tell you that your father was killed and show the killer.” At this moment, when the mother was ready to tell the whole truth, a friend comes running and reports that the girl whom the young man loves has been kidnapped and taken to the mountains. The young man is confused - what to do? Then there was a knock on the door again, and an unknown man appeared on the threshold. He asked if such a person lived here (and named the name of the young man’s father). “Yes, such a man lived in this house, he was my father,” the young man answered. And then the man said that he and his father were childhood friends and grew up together. And so, after many years, he decided to try to find his childhood friend. The young man stood at a loss and did not know what to do: run to look for his father’s killer and take revenge, his bride, or stay at home to chat with the guest. And then his mother told him: “Son, your father’s killer passes by our house every day. He will pass by tomorrow and the day after tomorrow. And you can always take revenge on him whenever you want. As for the bride, I’ll say this: if a girl loves you, she will return sooner or later. And the guest who is standing on the threshold, if he leaves, will never return.” This is the attitude towards guests in Georgia. Therefore, first of all, let's drink to our dear guests.