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

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

What wines go best with barbecue?

What wines go best with khinkali, chebureks, dolma?

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

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

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

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

White dry Georgian wines

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

1. Wine brand Tsinandali

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

2. Wine Gurjaani

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

3. Wine Vazisubani

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

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

Red dry Georgian wines

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

4. Wine Mukuzani

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

5. Wine Saperavi

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

6. Wine Napareuli

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

Red dry semi-sweet wines.

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

7. Wine Khvanchkara

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

8. Kindzmarauli wine

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

9. Ojaleshi Wine

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

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

According to TV news, since July 11, Georgian wine has 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. A variety of climatic conditions allows producing 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. In these state farms, as well as in Tbilisi, there were well-equipped factories. The Champagne Winery produced Soviet champagne and grape wines. In Georgia in the sixties, 26 brands of wine were produced: 12 dry table wines, 7 semi-sweet, 5 strong, and 2 sweet desserts.
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 region of Kakheti was also famous for its 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 obtained as a result of fermentation on the pulp.
Semi-sweet table wines were produced in Georgia. These wines are not stable and with increasing temperature they fermented, losing their qualities. They should be stored at a temperature of 0 to 2°. 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 varieties of the same name, Khvanchkara No. 20 from the Alexandrouli and Mujuretuli grape varieties, Tvishi No. 19 from the tsolikauri grape variety. All these wines contained alcohol 10-14% by volume, sugar 3-5 g/100 ml.
The Kakheti region also produced high-quality fortified strong and liqueur wines. Fortified strong wines such as port wine Kardanakhi No. 14, Khirsa No. 15 have a characteristic honey tone on the palate; Anaga madeira type contained alcohol 19% by volume and sugar 4 g/100 ml. Liquor wines included Salkhino No. 17, made from Isabella grapes, containing 15% alcohol by volume and 30 g/100 ml sugar. In addition to vintage vintage wines, various regions of Georgia produced ordinary wines in the following range: table white No. 6, red port No. 13, table red No. 10, port wine No. 18, Kakhetian No. 8, Bouquet of Abkhazia No. 25. Bouquet was especially famous among these wines. Abkhazia No. 25, made from Isabella grapes. At the International Wine Exhibition in Yugoslavia in 1955, Tsinandali No. 1, Teliani No. 2, Chkhaveri No. 11 semi-sweet, Tvishi, Kindzmarauli, Khvanchkara, Chkhaveri No. 11 sparkling wines received silver medals; wines Gurjaani No. 3 and Mukuzani No. 7 - bronze.


"KHVANCHKARA"
Table semi-sweet red ordinary wine. It is made from grape varieties Alexandrouli and Mujuretuli. 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 with 2 gold and 3 silver medals.

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

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

SAPERAVI
Table dry red ordinary wine. It is made from Saperavi grape variety, which is grown in Kakheti. Has a garnet color. Alcohol content 10.5-12.5%, titratable acidity 5-7 g/l. Produced since 1937. Awarded with gold and silver medals

"MUKUZANI"
Table dry red vintage wine. It is made from Saperavi grape variety, which is grown in Kakheti. It has a dark garnet color, a pronounced varietal bouquet. Alcohol content 10.5-12.5%, titratable acidity 6.7-7.5 g/l, extractives not less than 2.2%. Wine 3 years old. Produced since 1893. Awarded with 8 gold, 4 silver and bronze medals.

"ALAZNIS VELI (ALAZAN VALLEY) RED"
Table semi-sweet ordinary wine. It is made from grape varieties Saperavi, Alexandrouli, Mujuretuli, Ojaleshi, etc. It has a color from light to dark red, a clear 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.

"TVISHI"
Table semi-sweet white ordinary wine. It is made from Tsolikauri grapes 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 with gold and 2 silver medals.

"CHKHAVERI"
Table semi-sweet white ordinary wine. It is 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 with gold, 4 silver and bronze medals.

"TETRA"
Table semi-sweet white ordinary wine. It is 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 with 2 silver medals.

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

"TSINANDALI"
Table dry white vintage wine. Made from Rkatsiteli and Mtsvane grapes. 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. It is made from Rkatsiteli and Mtsvane Kakhetian grape varieties 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.

"GURDJAANI"
Table dry white vintage wine. Made from Rkatsiteli and Mtsvane Kakhetian grapes. 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 with 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 some names, to make an overview of the most popular brands.

Alazani Valley

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

Akhasheni

Semi-sweet red, and to be quite precise, garnet-colored wine. 55 years does not lose its popularity. It has a chocolate flavor that makes it suitable for desserts, cheeses and vegetable dishes. Interesting fact: Ahasheni 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 in only one region of Georgia and is produced, respectively, only here. That is why it became a symbol of the Akhmeta region. Color with a greenish tint, the taste is called harmonious, plus two gold medals at competitions. It is 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, by which connoisseurs will 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 wine of the "port" type is usually stored for at least three years in open oak barrels, warming up properly in the sun. That is probably why it has such a rich color and taste with hints of honey, which allowed it to compete with the best ports at competitions.

Price per bottle: ~400 rubles

Kindzmarauli

This brand is well known. Semi-sweet cherry-colored wine will suit lovers of grilled meat. An interesting fact: due to the fact that the amount of harvested grapes needed to make this wine is limited, the real Kindzmarauli is very small, it is possible to stumble upon a similarity.

Price per bottle: ~800 rubles

Mukuzani

It is considered the best Georgian wine, which is 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 whole years. Therefore, the taste is complex, with notes of oak. Dry red wine is suitable for a meat feast, especially if lamb dishes.

Price per bottle: ~500 rubles

Napareuli

At least a couple of years, this wine languishes in barrels, then to surprise with a pomegranate color and a hint of blackcurrant. It is a dry wine and goes best with game and cheeses. If you want to try Napareuli in his 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 was influenced by the favorable conditions of the area where the grapes grew. An interesting fact: the name of the wine was in honor of the Georgian primitive artist Niko Pirosmani, some of the plots of his paintings were even used to design the labels.

Price per bottle: 300‒450 rubles

Salkhino

Red dessert wine, which belongs to liqueurs. 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 it in Russia, although competitions gave 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 it that bears the name of the berry. It is said that the young wine has notes of fermented milk product yogurt. The grapes of this variety ripen late, and therefore the drink has notes of autumn. It will be a great addition to spicy and spicy dishes.

Price per bottle: 400‒750 rubles

Teliani

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

Price per bottle: ~450 rubles

Usakhelauri

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

Price per bottle: ~3000 rubles

Khvanchkara

Almost a visiting card of Georgia and the once favorite wine of Comrade Stalin. However, even without his participation, Khvanchkara would have become popular: 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 from year to year it pleases us with the same 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 among the few truly semi-sweet straw-colored wines. We can say that nature itself has created its taste, which is advised to feel while slowly savoring the drink. Its peculiarity is in color: although Chkhaveri is considered white, a light pink tint will be visible in the glass.

Price per bottle: 600‒700 rubles

Top ten Georgian wines

		Year of birth	What suits
	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. Pairs well with fruits
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 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.

Georgian wine after a 7-year absence is gradually returning to the Russian market. 1.16 million bottles of alcoholic products were shipped to Russia from Georgia in July this year alone. How to taste delicious Georgian wine on a serene summer evening and not get poisoned at the same time? For an answer to this question, AiF columnist Vladimir Polupanov went to the birthplace of wine in Georgia

Are fakes gone?

“When your Onishchenko said that Georgian wine is poison, I went to the nearest store, bought three bottles of the cheapest Georgian wine in order to commit suicide,” the actor and singer Vakhtang Kikabidze perked up when the conversation turned to wine. - And can you imagine, I could not poison myself! Georgian wine, even inexpensive, is very good. But earlier in Russia, 80% of the so-called Georgian wine was bottled on the spot. It was a fake. I've run into so many times."

It was not only the people's artist who ran up against counterfeit. President Mikheil Saakashvili, at one of the government meetings, somehow took out of his briefcase three bottles with labels in Georgian and English - Kindmareuli and Svanchkara from Bulgaria, Khvanjara from Spain - and invited the Minister of Agriculture to taste from these bottles .

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

“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 quality standards, but also completely changed equipment (now it is mostly Italian). Many non-essential companies have gone out of this business.” At the same time, Rospotrebnadzor rejected a trial batch of cognac produced by Askaneli a couple of months ago, not finding cognac spirits at all. “It was a technical error. Just a misunderstanding that we immediately corrected,” the winemaker admits.

How to choose?

Read the label carefully. It is important that the wine be 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 many private small companies have appeared in Georgia, called in the French manner “chateau” or in Georgian “marani” (“wine cellar”), where the grower and winemaker are the same person. Their wines are also of excellent quality, but they are usually more expensive than those of large producers.

Whenever possible, drink varietal wines made from a single 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,” answers the question about the high cost of Georgian wine Irakli Cholobargia from the National Wine Agency. We have expensive grapes. For example, in Chile or Australia, the grape harvest is mechanized, the tractor works, and our grapes grow in mountainous areas, they are harvested by hand.”

At the same time, in Georgia itself, vintage wine (even such well-known 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 get 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 made from two varieties of grapes - alexandrouli and mujuretuli, grown on the slopes in the microzone (on the right bank of the Rioni River) of the Khvanchkara village of the Ambrolauri region. With the help of cold, the process of wine fermentation is stopped, in 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 be cheaper than $15-20.”

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 the “forgotten” varieties (according to the National Wine Agency, 437 have been restored in recent years). Large companies that produce several million bottles a year are Tbilvino, Telavi wine cellar, Askaneli and others. 30 countries.

Wine in jugs

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

Qvevri are clay jugs (reaching up to 2 m in height) for fermentation and storage of 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, which are cultivated by the monks themselves. “Why is Shavnabad 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 the cure for all diseases) and a little for sale. Part of the wine is given away, including to "great people in Russia." Shavnabad wine is not sold in shops. 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 for Russia have always been not just wines - this is part of history. They were drunk at all holidays and weddings, kilometer-long queues lined up behind them during perestroika, a bottle of Kindzmarauli was “gotten” by the New Year during times of general shortage. Twenty years ago, we did not have such an 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 fakes 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, as in France. Since 2010, the best varieties of Georgian wines, such as Khvanchkara, Kindzmarauli, Rkatsiteli, etc. became controlled appellations of origin. This means that each wine has a legally approved production technology, 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 made from special, southern grape varieties, you will not find such varieties 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. Allocate Kakhetian and Imeretian technology. Kakhetian wines are more tart, extractive (because the pulp, that is, the squeezes, skins and seeds of grapes, 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 turn out to be 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 takes place in kveri clay vessels).

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

We decided to recall the most famous Georgian wines and choose the most successful gastronomic pairs for them.

Toast from Georgian winemakers

According to one of the legends, a mother and son lived in a small Georgian town. When the boy grew up, he decided to ask his mother what happened to his father. “I never heard anything about him,” the son said. “Can you 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 you the killer.” At this moment, when the mother was preparing 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? There was another knock on the door, and an unknown man appeared on the threshold. He asked if such a person lived here (and gave the name of the young man's father). “Yes, such a man lived in this house, he was my father,” the young man replied. And then the man said that he and his father were childhood friends, they grew up together. And so, after many years, he decided to try to find a childhood friend. The young man stood at a loss and did not know what to do: run to look for the killer of his father and take revenge, the bride, or stay at home to chat with the guest. And then his mother said to him: “Son, the killer of your father every day passes by our house. 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 will say this: if a girl loves you, she herself will return sooner or later. And the guest who stands 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.