How to choose Georgian red dry wine? The best of Georgian wines.

Georgian white dry wine- a special alcoholic drink that combines an extravaganza of taste and aroma and unique traditions connecting the past and present. Connoisseurs of this wine are ready to travel hundreds of kilometers to enjoy the real taste of the drink, created by the gentle sun and mountain air.

1 Georgian wine in the past and now

The history of winemaking in Georgia has its roots in the distant past. In the national art of this country, images of vines and wine are often found, which are symbols of the material and spiritual culture of the mountain people. Not a single ancient Georgian custom can do without aromatic wine, recognized as a symbol of inspiration and mutual understanding.

Georgian wine represents a magnificent bouquet of smells and tastes. The color of the drink is like a ray of sunshine, gently awakening you in the morning on a fine day. The eastern part of Georgia is famous for its unusually tasty white grapes of the Chinuri, Goruli, Rkatsiteli, and Aligone varieties, which produce real heavenly nectar.

Today, Georgian wines are the pride of the country and its zest, for which hundreds of tourists come here. And this is rightfully deserved, because a unique culture of drinking alcoholic beverages has been created in the sunny country. Not a single event is complete without amazing toasts and thanks to the host of the holiday. There are even special tourist wine tours, in which you can not only learn a lot interesting information, but also taste the best varieties wine

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2 Kakheti technology for the production of dry white wines

In the city of Kakheti, dry table wines are produced using the same technology. The most popular among them are Tibaani, Telavi, Rkatsiteli, Kakheti. The production process is based on the fermentation of must made from ridged pulp when the grapes are fully ripe. This type of alcoholic drink is characterized by a pronounced aroma and a special aftertaste.

The production process begins with harvesting, which is thoroughly washed and crushed in special roller crushers. The pulp ferments in jugs and is thoroughly mixed 4-6 times during the day to enrich it with oxygen. Next, the wine material is aged on pulp and sent to mature in oak barrels, where it is aged for about one year.

Experts have developed a new technology for the production of Kakheti white wines. It is mechanized and allows you to process grapes without ridges. The pulp is fermented at a temperature of +20-25°C in special thermal fermentation reactors with a mixing function. Aeration is performed once a day. After active fermentation stops, the mass is placed in enamel tanks, where it is further fermented. The wine material is aged in pulp for about thirty days, then poured into containers for “rest” and ripening. During this period, Georgian wine acquires its unique sunny color.

3 Appetizers for white Georgian wines

The Tsinandali brand has been known since 1886. This is a dry white wine of light straw color, classified as vintage. It should be served chilled. The drink has a pronounced citrus taste with fresh tobacco and oak notes. The taste is invigorating and lively, goes well with chicken, sturgeon, vegetables, salads, herbs, and cheeses.

No less old is Gurzhaani, a vintage wine aged three years. The Rkatsiteli and Mtsvane varieties are used for its production. The alcohol content in the drink is about 10.5-12.5% ​​vol. It gets its great taste thanks to long aging in natural oak barrels. This white Georgian wine has spicy taste With slight bitterness. It fits perfectly fresh vegetables, satsivi and unsalted cheeses.

Another representative of vintage wines produced using Kakheti technology is Vazisubani. Its difference from other varieties is its one and a half year aging in enamel tanks. The taste of the wine with a hint of wildflowers, honey and fruit, very subtle and harmonious, perfectly complements satsivi, vegetable salads, light fruit desserts.

It is also worth noting that dry white wine does not need appetizers. On the contrary, meals should be washed down with small sips of wine. It is this practice that ensures that both the taste of the drink and the taste of the dish are fully revealed, creating a wonderful bouquet of taste sensations.

4 Choose high-quality white Georgian wine

Dry white wine from Georgia is famous primarily for its unique bouquet. When choosing a grape drink, you should pay attention to its price. It shouldn't be too low.

All dry white wine under $10 is fake!

The second important point: carefully study the product label. It must contain all the information about the manufacturer and be of high quality (without typos or traces of glue).

Next, we check the contents of the bottle. In a light vessel, Georgian wine sparkles in the sunlight and leaves slowly flowing drops on the walls, which indicates its thickness and quality. The aroma should not be sour or reek of alcohol or vinegar. The aftertaste brightly reveals the main bouquet.

And, of course, we should not forget that good Georgian wine is a tribute to traditions and history, which is revered and cherished by producers. Therefore, purchase the drink only from official suppliers or in Georgia itself.

5 Culture of the Georgian feast

A traditional Georgian feast is a sacred ceremony, a real feast at which great amount dishes and a variety of wines. During the holiday, a toastmaster must be chosen. It can be either the owner of the house or the eldest of the men, whose duty it is to monitor the order of pronunciation of toasts.

The first toast is pronounced for the heroes of the occasion, the second - for the family. Then they speak laudatory speeches to brothers and sisters, for ancestors and descendants, for wives and mothers, for friends and the Motherland, for wine producers. After this, the holiday is in full force: wine flows like a river, and toasts fall as leaves fall in the autumn season. And do not forget that each statement of respect lasts about 10-15 minutes.

Another interesting custom is the consumption of wine from a horn. Georgians say that this is a test of men's courage and strength. And this is not surprising: such a vessel can hold up to two liters of wine, which must be drunk in one gulp! Therefore, when agreeing to an offer to participate in traditional rituals, you need to calculate your strength.

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Delicious Georgian wines have made the whole world talk about themselves. Georgia, so colorful and sunny, is rightly called the cradle of winemaking.

More than 500 varieties of grapes (out of 4 thousand varieties known to the world) growing in the country once again prove that Georgia is nothing more than 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 destroyed by warlike conquerors. For example, in the 14th century, after the invasion of Tamerlane and his hordes, all that was left of the recently beautiful vine was devastated and scorched earth. The heyday of Georgian winemaking occurred in Soviet times. In the USSR, 80% of all vintage wines were supplied by Georgia.

Kakheti traditional winemaking

Today, Georgian wines around the world are famous for their Kakheti wine-making technology. The essence of this method is to store and age wine in special cone-shaped jugs - qvevri (capacity up to 500 deciliters). Qvevri are buried in the ground, leaving only the hole of the jug on the surface. This immersion allows for a relatively constant temperature (14 degrees), ideal for fermentation and storage of the must, which is still pressed from the grapes by foot. The impeccable quality of Georgian wine is the result of the unique Kakheti method.

Names of the best Georgian wines

White dry Georgian wines (vintage):

"Tibaani" - white table Georgian wine
	Tibaani wine has a deep amber color, shimmering with a dark golden hue. Subtle and elegant, this white wine has a rich, complex bouquet, with dominant tones of varietal aroma and faded tea rose. The slightly oily taste of the wine pleasantly surprises with its delicate velvety quality. “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 white semi-sweet wine with a greenish-golden hue and a delicate aroma of flowers with light spicy tones. Soft and balanced taste, excitingly captivating 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 berries of the Rachuli Tetra variety. This white wine has a greenish-golden color and a subtle but distinct aroma of mountain flowers. Hints of summer honey and strong tones of grape berries create a harmonious composition of fresh taste. The long, soft aftertaste goes well with a light dessert and fresh fruit. Cooled to 8-12 degrees, Tetra wine reveals a whole amazing bouquet of flavors.

“Tvishi” is a white semi-sweet wine, light golden color, tastes unusually fresh. It should be remembered that semi-sweet wine “Tvishi” opens gradually, so you need to drink it slowly, enjoying every sip. The 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. This 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 red semi-sweet Georgian wine - the brightest and most ancient representative of Kakheti wines. Color – juicy garnet with a purple tint. The multifaceted varietal bouquet attracts with tones of raspberry, velvety dark red rose and mountain violet. The velvety taste is unusually harmonious and rich, and the exquisite aftertaste is difficult to describe in simple words. The grape varieties used in the production of “Khvanchkara” are Mudzheretuli and Aleksandrouli.

“Kindzmarauli” is a semi-sweet red wine with a thick dark garnet color, captivating with a fresh bouquet of varietal tones, with notes of black currant 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, deep garnet color. Contains an aromatic bouquet with a fresh melody of red berries, cherries and, sometimes, 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) with a deep amber color. The taste has distinct tones of honey and freshly toasted bread. Wine made from Rkatsiteli grapes is aged in strong oak barrels in the open air for 3 years.

“Anacha” is a strong white wine (Madeira), rich golden and dark amber color. Madera tones are clearly expressed in the taste and bouquet of the drink. The aftertaste is extractive and long. Rkatsiteli, a Kakheti grape, is used in production. 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 notes of slightly withered tea rose. The taste is honey, buttery, rich. Raw materials – 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. The wine tastes soft and buttery. The grapes are the same.

“Salkhino” is a blended liqueur red wine with a bright garnet color, shimmering with golden highlights. The rich bouquet contains strawberry-quince tones and, at times, creamy chocolate notes. The buttery taste is unusually harmonious. Aging in barrels takes place for 3 years. The starting material is Isabella, Dzvelshavi and Tsolikouri grapes.

Which Georgian wine is better to choose?

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

By the way, the Georgian people, when 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 trademark Mukhrani or Marani are the best producers of true Georgian wine.

An article about Georgian wines - names, region, history, free classification.

What I see as the purpose of this article: if, instead of drinking powdered rubbish sold under the guise of Italian/Chilean/Georgian wine in Russian stores, one of the readers of the site decides to go to Georgia for a week or two, to join the history of the ancient country, as well as to taste the legendary Georgian hospitality, no less legendary, as well as legendary Georgian wine beyond all measure - I will be very happy.

So, before the actual classification of Georgian wines, a couple of general words:
Georgian table wines– do not contain sugar, have a slightly sour taste.
Georgian varietal wines- wines made from grapes of the same variety.
Georgian vintage wines– the same varietal ones, but produced using strictly established technologies, are aged for at least two years.
Georgian collection wines – the same vintage ones, but after aging in qvevri (special Georgian clay jugs) and bottled for maturation for 3-20 years.

Differences by region include:
Imereti technology wine production is when grapes are crushed along with seeds and branches, then the branches are removed, and the juice, skins and seeds are left for fermentation.
Kakheti technology– according to it, the branches are not removed, leaving the entire mass to ferment for 3-4 months, and then the resulting product is filtered. Compared to Imeretian wine, the difference in technology leads to the appearance of a more tart and rich taste in Kakhetian wine.

Both technologies are different from how wine is produced in Europe. To simplify the situation, in Europe they crush grapes without branches, in Georgia - with branches. In addition, Kakhetian wine ferments for 3-4 months, which in Europe would be considered unacceptable. And one more serious difference: all Georgian wines are the result of the refining of local grape varieties, while winemaking in the USA, Chile, South Africa, and even in many respects in France and Germany is the planting and cultivation of imported varieties.

The cornerstone of traditional “home” Georgian winemaking is the use of “qvevri” - special clay jugs shaped like amphorae.

The qvevri is buried in the ground and grapes ferment in it at a constant temperature of +14 degrees Celsius. Under influence carbon dioxide a cap of pulp rises to the neck of the jug. When fermentation is completed and the gas comes out, it sinks to the bottom and the qvevri is sealed until spring. This technology is considered the most ancient and correct - although some consider it imperfect due to difficulties with hygiene and unstable temperature regime. You can taste wine made in this way only when you are visiting Georgian winemakers somewhere in the outback - all the main wineries in the country produce wine according to modern technologies on modern equipment.

Traditionally, wine is named after the village where the grapes are harvested. However, currently, for the production of wines of popular brands (for example, Khvanchkars) use grapes from neighboring wine-growing regions.

In Western Georgia, white wines predominate, for which grape varieties such as “Tsolikauri” in Imereti or “Ojaleshi” in Megrelia are used. The Isabella grape variety, so popular in Abkhazia and the Russian South, is considered unsuitable for wine production in Georgia - only for chacha. The wines of Western Georgia are generally noticeably more sour than those from Kakheti - the wines of Adjara have a particularly sour taste. Approximately in the middle according to this criterion are the wines of Imereti - sour, but not much, and the technology of their production in Imereti is something between European and Kakheti.

Georgian red wines - names, classification

Alazani Valley– mass brand of Georgian wine; made from Saperavi grapes, imported from all over Georgia. Due to its availability, wine Alazani Valley was popular in the USSR and then in Russia. The downside is that the quality is difficult to predict, since it is not known what grapes the wine is made from.

Akhasheni– red semi-sweet wine, has a somewhat tart taste. Produced only at one plant in the vicinity of Gurjaani from Saperavi grapes, harvested exclusively in the area of ​​​​the village of Akhasheni. In this village there is the Chateau-Zegaani winery, which is very famous throughout Georgia, operating since the 19th century.

Kvareli– red dry vintage wine. Produced from Saperavi grapes, harvested in the vicinity of the village of Kvareli in the Alazani Valley. Real Kvareli is aged for at least three years in special qvevri jugs.

Kindzmarauli- a wine “legend” of Georgia, one of the most widespread Georgian wines in the territory of the former Union. Red semi-sweet wine, produced using Imeretian technology (see the beginning of the story), but from Saperavi grapes grown in Kakheti, near the village of Kvareli. Currently, Kindzmarauli wine is produced at several Georgian wineries.

Saperavi– varietal red dry wine, produced in Kakheti. The wine is young - bottled after a year, has a tart taste.

Mukuzani- dry red wine made from Saperavi grapes, named after the village in Kakheti near which it is grown. Mukuzani is one of the very first Georgian wines to be produced industrially. Many consider it the best Georgian wine, but this is an extremely subjective question. The wine is not considered vintage, but is aged for three years.

Napareuli– red dry wine all from the same Saperavi, grown in the area of ​​​​the city of Telavi (eastern Kakheti). Darker than its closest competitor – Mukuzani, has a cherry pit or black currant flavor.

Ojaleshi– a rather rare red semi-sweet wine, produced from the grape variety of the same name in Megrelia (a region in western Georgia, a neighbor of Imereti, Guria and Svaneti).

Khvanchkara- according to a fairly widespread opinion, one of best wines Georgia. Red semi-sweet (and of the natural type, since it ferments in the cold, at +4-5 degrees), real Khvanchkara is made only from Aleksandrouli and Mujuretuli grape varieties, growing on two slopes of a mountain near the village of Khvanchkara near the town of Ambrolauri in the mountainous region of Racha. This wine should be stored cold and drunk chilled too. In this respect, other semi-sweet wines (Ojaleshi, Tvishi, Akhasheni, Kindzmarauli, etc.) are similar to Khvanchkara, where the required parameters are maintained using modern refrigeration units.

By the way, at the entrance to Ambrolauri there is a monument to “Khvanchkara” in the form of a bottle:

Georgian white wines - names, classification

Vazisubani– white dry, obtained by mixing Rkatsiteli (85%) and Mtsvane (15%) grape varieties grown in the vicinity of the village of Vazisubani in the Alazani Valley of Kakheti.

Goruli Mtsvane– dry white wine, made from Mtsvane grapes, harvested near the city of Gori in the Shida Kartli region.

Gurjaani– obtained from Rkatsiteli and Mtsvane grape varieties, collected in Kakheti near Gurjaani and Sighnaghi, aged for three years. One of the most famous Georgian wines in Europe. The taste is a wine with a slight bitterness and a long aftertaste.

Manavis Mtsvane– another type of dry white wine made from Mtsvane grapes.

Rkatsiteli– one of the most famous Georgian wines in Russia, dating back to Soviet times. Dry, somewhat tart white wine made from Rkatsiteli grapes, harvested near the village of Kardanakhi. Rkatsiteli- this is a young wine, one of those that “hits the legs, not the brain” - the wine is aged in barrels for up to one year.

Tbilisuri- semi-dry wine produced from a mixture of up to four grape varieties collected in the center of Georgian winemaking - . Used as an aperitif.

Twishy– white wine from Tsolikauri grapes, cultivated in the Racha region, which many consider “Mountain Imereti”. It is considered a “feminine” wine for its characteristic fruity flavor.

Tsinandali– another “pillar” of Georgian winemaking. White vintage wine produced from Rkatsiteli and Mtsvane grape varieties grown in Kakheti, near the city of Telavi. There, in the Chavchavadze estate in the village of Tsinandali, the oldest Georgian winery is located, founded in the 1830s by Alexander Chavchavadze. Now this is one of the most successful enterprises in the industry, and the prince’s estate has been turned into a museum, whose exhibition consists of a house-estate, a park, a chapel where Alexander Griboyedov and Nino Chavchavadze were married, and the winery’s tasting room.

Tsinandali wine is aged in barrels for three years.

Chinuri- White dry table wine, produced from the grape variety of the same name. One of the most affordable brands of white wine in central Georgia. Currently produced by European technology and can be slightly carbonated - like Italian Lambrusco.

Chkhaveri– white semi-sweet, produced in Guria (a region in western Georgia, a neighbor of Adjara and Megrelia) from the grape variety of the same name.

Georgia is known as a country with the greatest culture, filled with highlights and events. Georgian wine occupies a special niche and is therefore valued in many countries. Georgian winemaking is a special culture: growing, caring for the vine, the process of winemaking and drinking the drink.

“Chkhaveri”, “kachichi”, “rkatsiteli”, “tsolikuori” are not just foreign words, but the names of the most famous grape varieties grown on sunny plantations in hot Georgia. The grapes from which winemakers make famous Georgian wines, alluring with their taste.

Famous wines of Georgia

The fame of Georgian wines is spreading widely outside the country, this is entirely due to a number of reasons:

1. The climate is perfectly suited to ensure that the vine grows in the conditions necessary for its life.
2. The history of grape cultivation stretches back for many centuries.
3. The impressive and wise attitude of the people towards alcoholic drinks, the ability to drink alcohol correctly - in this process one can trace a special note of charm, inherent, perhaps, only to the residents of Georgia.

Red Georgian wine: names

When we talk about Georgia and red wines, the combination “Kakheti red wine” involuntarily forms in our heads. And this is not surprising, because the beginning of the last century is famous for the famous expression: “Kakheti is the birthplace of red wine.” The country has the most favorable conditions for growing red grape varieties, which simply cannot be found in any other country. Expert opinion on the winemaking process states that current Georgian wines are very similar to the wines of Bordeaux and Burgundy.

A similar parallel is given for people who are not familiar with Georgian wines and their taste. Some may mistakenly believe that Kakheti winemakers take French wines as a certain standard that they follow in their work. This is fundamentally wrong, wine from Georgia is endowed with special taste qualities that are not found in other wines, their taste is unique and even original.

"Khvanchkara"

Georgian wine “Khvanchkara” is the true queen of natural and semi-sweet wine. This wine can safely be considered a virtue of Georgian winemakers. A wine that has been a leader in wine tasting competitions at the international level many times. A bewitching color reminiscent of a cherry ruby, transparent with an unrivaled aroma and strong bouquet, a velvety taste and a raspberry note - ideal and harmonious combination taste qualities. It is known from reliable sources that Khvanchkara was Stalin’s favorite wine.

For production, grapes are selected from the Alexandrouli and Mujuretuli varieties growing in the western part of the country. On the land of Colchis, known to the world the story of the Golden Fleece, which was stolen from this ancient land.

The dark color attracts with its durability. Rich and developed bouquet with pleasant taste and a slight hint of raspberry, combined in perfect harmony.

Thin and fine wine, suitable for game dishes, white meat. Pairs perfectly with cheeses, nuts and even dessert.

"Teliani"

The best Georgian wines “Teliani” are known for their excellent characteristics and highest quality. Perhaps this is the most popular wine made in Georgia. For its production, “cabarnet sauvignon” is used, a grape variety brought to Georgia from France back in the 19th century. The taste reveals subtle notes of barberry and cherry, which served business card this wine. To obtain such a bouquet, aging is required for more than three years. The most common combination when serving with beef meat, in boiled and adding greens.

"Mukuzani"

Georgian red wine “Mukuzani” has been known to wine connoisseurs since 1888. It is usually served with well-fried meat with an abundance of spicy seasonings and juicy greens. The grapes of the Saperavi variety are selected for production.

"Napareuli"

This wine is also made from Saperavi grapes. The taste shows a clear dominance of the rich tone of black currant. Recommended when eating game.

"Kvareli"

The wine was known no more than half a century ago, but managed to win the preference of many lovers of this drink. The best Georgian wines of this brand have boldly declared themselves all over the world.

"Saperavi"

Widely known and popular wine. The young wine has the smell of matsoni, the national fermented milk product Georgia. Old wine has slight bitterness in taste. Preferably consumed with fried and juicy meat and lavash, required condition- pita bread should be warm.

"Kindzmarauli"

Georgian wine “Kindzmarauli”, which was very popular with the USSR Generalissimo Joseph Vissarionovich Stalin, first appeared in Kakheti, the village of Kindzmarauli, located in the Alazan-Agrichay plain at the foot of the Caucasus Mountains. It was from this Georgian village that the drink got its name. The vineyard area covers 120 hectares. This picturesque place is located on the banks of the Duruja, the left tributary of the Alazani - the main river in the lands of the Alazan-Agrichay plain. Due to regular flooding with clean river water, excellent sandy soils have formed here. It was these special natural conditions that created a wonderful terroir for the growth of the Saperavi grape variety, from which the Georgian wine Kindzmarauli is produced using Imeretian technology.

In 1942 the best winemakers Georgia released a batch of two-year-old wine. The technological process for producing the new drink was based on the ancient traditions of local winemakers, proven over centuries. We have been gathering for centuries better recipes winemaking - now they were able to contribute to the emergence and transformation of the current drink.

Wineries of Kakheti

Today this wine is produced in almost all Kakheti wineries:

1. "Kindzmarauli-marani". This is one of the largest factories in Kakheti, located in the very center of the Kindzmaraul vineyard.
2. "Khareba" - a wine company produced a good "Kindzmarauli" in 2011-2012, but they did not produce wine from the 2013 harvest.
3. "Chateau-Mukhrani" began to produce this popular drink with high quality since 2014, although their price for it is slightly higher than that of other manufacturers.

Features of red semi-sweet wine “Kindzmarauli”

“Kindzmarauli” - Georgian wine, the photo of which is located below, is endowed with velvety and gentle notes Cherries, especially the pomegranate shades of taste and aroma of the wine bouquet, make a lasting impression on the sommelier.

True connoisseurs of Georgian wines claim that semi-sweet red wine “Kindzmarauli” goes best with national meat dishes. In addition, it is quite often recommended as dessert wine to fruits and sweets.

The strength of a genuine drink usually does not exceed 12%. Georgian wine “Kindzmarauli” is considered by highly professional winemakers to be a variety of red semi-sweet wine.

To preserve the real aromatic and taste properties of the red semi-sweet wine “Kindzmarauli”, as a national treasure of Georgia, the government of the country has taken a number of measures according to which it can be produced in a strictly defined zone, namely in the Kinzmarauli district, located in the Kvarelli region of Kakheti.

White Georgian wine: names

Georgian winemakers in the nineteenth century made wines using an ancient method. Using this method, the must for white wine was fermented along with the pulp. Wine produced using this method had a strong, intense, tart taste. Since the old days, the method of wine production has changed, adapting to European tastes. According to European technology, wines began to be made by fermenting the must without pulp, which was separated. This method of making white wine has taken root in Georgia. Using the method of European technology, they began to produce different wines. The following are the most famous past wines.

"Tsinandali"

White Georgian wine “Tsinandali” is rightfully considered the best; it has deservedly received worthy awards at international exhibitions. This drink has a very beautiful golden color. It has a slight oiliness to it. This wine is stored in oak barrels for about 3 years before bottling. Maybe that's why it's special light honey the taste cannot be confused with other wines. The wine is cooled to 15 degrees and served with cold dishes of vegetables and nuts, and fish.

"Vazisubani"

“Vazisubani” is a relatively young wine. It was produced for the first time in 1978. The wine quickly gained well-deserved popularity. Winemakers predicted the direction of changes in consumer taste. The taste of this wine has a fresh note of honey and wildflowers. The color of the wine is unusual with a greenish tint. It leaves a light pleasant aftertaste. “Vazisubani” is good served with seafood, salads, and poultry dishes.

"Gurjaani"

Gurjaani differs from other types of white wines by its pleasant bitterness, which does not spoil its rich taste. Its straw-yellow color and fruity aroma with notes of nuts and spices will not leave anyone indifferent. It is served with game, lamb, and vegetables.

"Rkatsiteli"

“Rkatsiteli” is a Georgian wine, the reviews of which are very positive. Manufactured using ancient technologies. It has a nice amber color dark color. The aroma of tea rose goes well with the taste of ripe fruits, and the light astringent taste It doesn’t spoil it at all, but adds sophistication. This wine is perfect with Georgian spicy solyanka and barbecue.

Not all varieties of white Georgian wines are described here. A lot of them. We can talk about Georgian wines endlessly. And if you add a barbecue and a glass of excellent white wine to the conversation, the conversation will not only be meaningful, but also enjoyable.

Wine in qvevri

In Georgia, two-meter clay jugs are used to store and ferment wine. Usually these jars are buried in the ground. Such jugs are called qvevri. When storing wine, the lid of the qvevri is covered with earth or coated well with clay. The monks of the Shavnabad monastery make the most delicious wine in qvevri jugs. The monks cultivate all the vineyards themselves. Women are not allowed to make wine. The monks consider Shawnabad wine to be the most delicious, because it is made with a pure heart, good intentions and God's help. This Georgian wine is made in small batches and is considered a cure for all diseases. Shavnabad wine is very expensive even in the monastery, and is not sold in stores at all.

Wine producers in Georgia

Georgian wines are in great demand on the world stage. The producers of this drink occupy leading positions - all this is due to the fact that a full cycle of wine production is established on its territory and there are many producers who have proven themselves positively over many decades.

First of all, it is worth noting that the town of Kindzmarauli is located in Kakheti - the most famous “wine” region of Georgia. It is in honor of this place that the famous and beloved wine by many connoisseurs is named. Since 2000, the Kindzmarauli Marani company has been founded.

A special place in wine history Georgia occupies the Alaverdi monastery cellar. The history of the production of wines supplied from the cellars of the Alaverdi Monastery goes back a thousand years; the wine itself is made from Kakheti grape varieties. It is poured by monks into clay jugs and aged in the cellars of the monastery, built in the 11th century.

On the Georgian wine market, the Kimerioni company is a young producer, and its focus is designed to create quality wines both taking into account the wine traditions of Georgia and the technologies of Europe.

At the same time, the Dugladze company was founded in 2004 on the basis of the existing Gomi enterprise, which dates back to 1903 and specializes in the production of not only wines, but also cognacs.

The Khareba Winemaking company applies the principles of ancient Georgian traditions in its production. This is what allows us to preserve the uniqueness of the vine culture and wine production technology. All this together allows us to supply a high-quality product to the market not only of Georgia, but also of the world.

Today, the Bagration joint-stock company, founded in 1882, occupies a leading position in the Georgian wine market - it owns three wine supplies in the country. This brand is famous for its sparkling wines both on the Georgian market and abroad.

The Teliani Veli company adheres to the traditions of Georgian winemaking in the production of wines, while not forgetting about innovations in technological process and knowledge of young specialists.

The main task and goal of the Georgiy Mirianashvili company is to supply the wine market with high-quality, natural and environmentally friendly products. All this forms the main policy of the company - to gain authority not by quantity, but by the quality of wines supplied to the market.

The Shumi wine production company is a leader in the country's wine industry - it is the company that has the ability to produce wines through the full winemaking cycle, from growing the vine to bottling it in branded containers and delivering it to retail outlets. It is due to this that the company enjoys an excellent reputation.

The winery of the Viniveria company is located on the territory of the Chateau Mere wine complex. This plant collects raw materials - the grapes themselves - from specially selected vineyards that have been growing in a certain place for at least a quarter of a century.

How to choose Georgian wine

Pay attention to the label. Make sure the wine was grown and bottled in Georgia and not somewhere else. Also pay attention to large manufacturers - well-known companies monitor the quality of their product more closely. However, today in Georgia there are many small private producers, called according to the French tradition “chateau” (or in Georgian “marani”), in which the farmer and the winemaker themselves are one and the same person. The wines of these companies can also be of excellent quality, although, as a rule, they are more expensive than a mass-produced product.

It is preferable to drink varietal wines that were produced from one type of wine grape.

Good Georgian wine - the price of which is not less than 400 rubles. Don't forget this when choosing a drink.

How to drink wine correctly

Of course, you can drink wine from any glass or even from your “throat”, snacking on what you have, if this is acceptable in the conditions of the company, place or time. However, such use noble drink does not reveal the depth of the wine, as a result of which its own rules arose, designed not so much to complicate the drinking process, but to help the drinker achieve complete satisfaction from the drink.

It all starts with the right glasses for wine. Georgian dry and red wine is traditionally drunk from tall glasses made of transparent glass. Semi-sweet varieties are usually drunk from wide glasses, which are usually made without additional decorations.

Then you need to determine which food goes with which wine. Fish and poultry are best served with white wines, red meats or oily fish(like salmon or carp) - red. Rose wines are usually served with gourmet snacks. It is good to serve white sparkling wine or champagne with oysters, lobsters or lobsters. Also sparkling wine goes well with desserts, ice cream, pate and fruit. It is considered bad form to drink wine with soup; it is permissible to take only a couple of sips before starting the meal. If we talk about cheese, then it all depends on the type of cheese. Georgian dry red wine is often served with sharp cheeses, and delicate and light cheeses are combined with white wine.

If you have forgotten which type of wine is preferable to drink with a particular dish, you can remember two simple rules. First: red wine is served with red meat, and white wine with white meat. Sometimes this isn't true, but more often than not you'll be right. And second: simple food goes well with complex wines, while many gourmet dishes, on the contrary, require serving simple wines that cannot overwhelm the taste of the dish.

“Alazani Valley”, which has been produced in Georgia since 1977. The raw materials for this wine are the grape varieties “Alexandrouli”, “Mudjuretuli”, “Saperavi”, “Ojaleshi” and some others, which Georgian winemakers grow in the Alazani Valley itself (Kakheti region). This drink It 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 their own in it.

“Akhasheni” is a semi-sweet wine that dates back to 1958. For more than half a century, the Saperavi grape berry variety has been used for its production. 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. To prepare this drink, only the Saperavi variety is used. The color of the Kvareli wine is dark ruby, the taste is exquisitely velvety, and the aroma resembles a fragrant bouquet of wildflowers. The aging of this wine is 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” is a dry wine that is one of the most ancient. The wine has a pronounced garnet color, and the taste and aroma are very strong and intense. The aging period of this drink is 3 years.

Start industrial production"Mukazani" dates back to 1893.

5 most popular brands of white Georgian wine

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

“Bakhtrioni” is a wine made by Georgian winegrowers from the “Mtsvane Kakheti” variety. The color of the drink is soft 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 the “Rkatsiteli” and “Mtsvane Kakheti” varieties growing in Georgia. The color of the wine is bright golden, with an amber tint, the aroma is fruity, which for some wine lovers may seem very specific, since it does not resemble the usual floral one. The usual strength for Kakheti is 10.5-13%.

“Napareuli” is a dry white wine produced from the “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 drink “Rkatsiteli”, very popular among the Soviet intelligentsia, dates back to 1948. The varieties “Rkatsiteli”, “Khikhvi” and “Mtsvane” are used to prepare it. The color of the wine is intense amber. Aging period – 2 years.