Wines of the Georgian SSR. The best Georgian wines - names and characteristics

Georgia is rightly called the birthplace of wine, because it has been produced here for more than 8000 years! And out of the two thousand varieties of grapes suitable for winemaking that exist in the world, 525 unique varieties are grown in Georgia. Not surprisingly, wine is still one of her calling cards today.

We bring you an overview 12 best Georgian wines for every taste.

"Khvanchkara". This is the queen of semi-sweet wines and the pride of local winemakers, it has a highly developed bouquet and aroma, a harmonious velvety taste with raspberry tones. The wine has repeatedly won gold awards at various international competitions. Dark ruby drink is made from Alexandrouli and Mujuretuli grape varieties, which grow in Western Georgia.

Kindzmarauli. One of the most famous wines of Kakheti, is made from Saperavi grapes. This red semi-sweet wine with an intense dark garnet color, with a delicate and velvety taste was first born in 1942. Awarded 3 gold, 4 silver and bronze medals at various international competitions. Ideal with grilled meats.

Mukuzani. One of the best Georgian dry red wines made from the Saperavi grape variety. Produced since 1888. It has a dark pomegranate color, a pronounced fruity aroma, a soft velvety taste and a harmonious aftertaste of wild berries. Its main feature is that this wine is aged for at least three years in oak barrels.

"Tsinandali". This elite table dry white vintage wine is the pride of Kakhetian winemakers. It has been produced since 1886 from Rkatsiteli and Mtsvane grape varieties. The drink has a light straw color, a wonderful fruity bouquet, a soft delicate taste. Among the awards - 10 gold and 9 silver medals of international competitions.

"Akhasheni". Red semi-sweet table wine with a rich pleasant aroma, dark garnet color and an exclusive harmony of taste properties with chocolate tones. It is made from Saperavi grape variety, which is grown in the Gurjaani region. It was first presented in 1958, and since then has won 6 gold and 5 silver medals.

Saperavi. Table dry red ordinary wine made from the grape variety of the same name, which is grown in Kakheti. It has a rich pomegranate color, a peculiar harmonious taste, pleasant astringency, and a developed bouquet. Produced since 1886. Awarded with gold and silver medals. Saperavi - the best combination with greasy dishes of Georgian cuisine.

Alazani Valley. White natural semi-sweet wine made from Rkatsiteli and Mtsvane grape varieties grown in Kakheti, in the Alazani Valley. Has a light golden color, pleasant floral-fruity aroma, sour-sweet harmonious fresh taste and original aftertaste. An excellent aperitif, goes well not only with fruits and desserts, but also with seafood, white meats, vegetable dishes, cheeses and cold appetizers.

"Tbilisuri". Table white semi dry wine is made from Rkatsiteli and Mtsvane varieties grown in Kakheti. It has a light straw color and harmonious combination natural sweetness and acidity. This fresh one soft taste with a fruity aroma is ideal as an aperitif, as well as for a sweet table.

"Ojaleshi." One of the best Georgian naturally semi-sweet red wines, it is made from the grape variety of the same name grown in the Tsageri region of Georgia. It has a dark ruby color, delicate bouquet and aroma, rich harmonious taste with fruity notes. It was first made in 1933.

"Tsinandali". Vintage dry white wine, made from Rkatsiteli and Mtsvane grape varieties grown in Telavi and Kvareli. For three years the wine is aged in oak barrels. It has a light straw color, soft oily taste with hints of acacia flowers and a long pleasant aftertaste. Produced since 1886. She was awarded 10 gold and 9 silver medals at various international competitions.

"Chkhaveri". Pink semi-sweet wine is made from the grape variety of the same name. It is believed that this is one of the most ancient wines of Georgia. Grapes for its production are grown in the mountainous region of Guria at an altitude of 300-600 meters above sea level. The wine has a light ruby color and has a pronounced aroma of berries, including blackcurrant. Its taste is balanced and harmonious, with a long pleasant aftertaste. Pairs well with desserts and fruits.

"Usakhelauri". This red, naturally semi-sweet wine is made from the grape variety of the same name, which is grown in the Tsageri region of western Georgia. The wine has an exquisite ruby color, pleasant sweetish velvety and delicate taste with a hint of strawberry. Since 1934, the drink has managed to win many gold and silver awards at various international competitions.

What is the truth in wine?
What is in this sweet-tart moisture?
Or maybe hiding at the bottom
The key of enlightenment, the sword of courage?

Wine sparkles and beckons
I swallow drops of amber ...
Definitely quench my thirst
And then what ... - I'll find out more!

Ludmila Lukyanova

History of wine

To get to know a person well, in Georgia it is customary to sit at the same table with him. The world-famous Georgian hospitality and eloquence, the abundance of the table - this is a whole ritual that cannot be imagined without Georgian wine.
Georgia is the birthplace of winemaking, the country of the oldest viticulture, whose history goes back more than 8 thousand years. Delicious Georgian wines made the whole world talk about themselves. Georgia, so colorful and sunny, is rightfully called the cradle of winemaking.
More than 500 varieties of grapes (out of 4 thousand varieties known to the world) growing on the territory of the country once again prove that Georgia is nothing but a “world center” for the formation of cultivated and wild grapes. Georgian wines are made from special, southern grape varieties, such varieties cannot be found in Europe.
The optimism and courage of Georgian winemakers are admirable. Grape plantations spread throughout the country were repeatedly attacked and subsequently liquidated by militant conquerors. For example, in the 14th century, after the invasion of Tamerlane and his hordes, only devastated and scorched earth remained from the recently beautiful vine. The heyday of Georgian winemaking fell on Soviet times.
Today, Georgian wines are famous all over the world for their Kakhetian wine-making technology. The essence of this method lies in the storage and aging of wine in special cone-shaped jugs - Qvevri (with a capacity of up to 500 deciliters). Qvevri is buried in the ground, leaving only the opening of the jug on the surface. This immersion achieves a relatively constant temperature (14 degrees), ideal for fermentation and storage of the must, which to this day is crushed from the grapes with their feet. The impeccable quality of Georgian wine is the result of a unique Kakhetian method.

The best Georgian wines

Red wines

Saperavi- varietal red dry wine. Produced from Saperavi grapes. It has been made since 1886 according to the Kakhetian technology, from which comes the extractiveness and astringency in the taste. Aged 1 year. Produced everywhere in Kakheti and somewhere in central Georgia. This is the most massive, most widespread wine and it can have a lot of properties. Ideal for meat food. Saperavi made from grapes harvested near the village of Khashmi is highly valued. In recent years, a special brand has appeared: Saperavi Khashmi. Yeg is very well made by the monks of the David Gareji monastery and sold for 10 lari per bottle - and this is a good reason to visit the monastery.
Mukuzani- dry red wine. It is made from Saperavi grapes, which grows near the village of Mukuzani in the Gurjaani region. The technology is classical Kakheti. The main difference from Saperavi wine is a longer exposure, at least 3 years. In addition, Mukuzani is aged in oak barrels, which is why it acquires the appropriate flavor and smell. It has the image of the best red wine of Georgia, or the best of saperavi grapes.
Alazani Valley- semi-sweet red wine made from Saperavi grapes. It is produced by many Kakhetian wineries from grapes from different zones. The fruity aroma of the wine has notes of physalis and dogwood. The color range varies from light red to dark red. The taste is velvety, harmonious with a pleasant aftertaste.
Kindzmarauli- red semi-sweet wine, which has been produced on an industrial scale since 1942. Produced from Saperavi grapes using Imereti technology. Aged 2 years. Almost all Kakhetian wineries produce this wine.
Algeti- semi-sweet red wine made from saperavi.
Napareuli- Dry red wine. Produced from the Saperavi variety grown near the village of Napareuli in the Telavi region. The main difference in technology is that it is European. The wine is similar to Mukuzani, but less tart, clearly less polyphenols. Dark pomegranate color of moderate intensity, rich varietal aroma with bright tones of red berries, cherry stone and black currant tones predominate in the taste. Aged as Mukuzani for at least 3 years. in oak barrels.
Akhasheni- red naturally semi-sweet wine, produced since 1958 from Saperavi grapes, which grows near the village of Akhasheni in the Gurjaani region. In many ways, it resembles Kindzmarauli - it is made from the same grapes using the same technology - and fundamentally differs only in the land where the grapes grow. Akhasheni is weaker and softer than Kindzmarauli. And usually a little sweeter.

Kvareli- red dry vintage wine. Produced from the Saperavi variety, which grows somewhere near the regional center of Kvareli. Exposure for at least 3 years (usually it is stored at the Tsinandali winery). Produced since 1966. Reminds me of Mukuzani, but Kvareli is often heavier. Sometimes it is kept in qvevri and then something quite heavy and brutally tart is obtained.
Pirosmani- red naturally semi-dry wine (a rare case of semi-dry wine). Produced since 1981 according to the Imeretian technology. (there is an opinion that according to Kakheti, but still the branches are separated) Produced from the Saperavi variety, which grows near the village of Kardanakhi, Gurjaani region. The wine has an incredibly beautiful ruby color, and the exceptional conditions of the soil and nature of Georgia give it a special zest that is very hard not to notice. And the wine itself is named after the world-famous Georgian artist - primitivist Niko Pirosmani.
Alaverdi- red semi-dry wine (a rarity, like Pirosmani) from Saperavi grapes.
Teliani- dry red wine. Produced from grapes - Cabernet Sauvignon. Like Mukuzani, it has been produced since the end of the 19th century (1897) and is also aged for a long time. It has a complex bouquet with pronounced morocco tones and delicate notes of mountain violet, cherry. The taste is full, exceptionally harmonious, with soft astringency, giving the wine a velvety touch; long aftertaste.
Khvanchkara- the most famous Western wine, and the most classic of the semi-sweet. The monument to Khvanchkara stands at the roundabout in the town of Ambrolauri. It is made from Alexandrouli grapes with an admixture of Mujuretuli, although according to rumors, pure Alexandrouli is also acceptable. Both types of grapes grow near the village of Khvanchkara in the Ambrolaur region (Racha). Khvanchkara is also found in private wineries, especially those in the village of Chorjo. The wine is red, naturally semi-sweet, contains some amount of carbonic acid. Like all semi-sweet, it is sensitive to transfusion, transportation and temperature conditions. Khvanchkara is probably the first semi-sweet wine, followed by similar Ojaleshi, Kindzmarauli, Akhasheni, etc.
barakoni- a rare and strange wine, named after the temple of Barakoni. This red semi-sweet wine is made from the same grapes as Khvanchkara. Barakoni coincides with Khvanchkara in everything except the land on which grapes grow. It can be drunk together with Khvanchkara in order to realize what exactly the Khvanchkara land brings to the wine.
Ojaleshi- red naturally semi-sweet wine. Probably the most typical for Western Georgia, especially for the western foothills. It is made from Ojaleshi grapes, which grows near the village of Orbeli (Tsageri region) and in Samegrelo.
Usakhelouri- semi-sweet red wine, produced in the Tsageri region from the grape variety of the same name. Usually about 1000 bottles of this wine are produced per year, so it is expensive and rare.

White wines

Rkatsiteli– Varietal white dry wine, produced since 1892 according to the Kakhetian technology. Produced from the Rkatsiteli grape, which grows near the village of Kardanakhi, Gurjaani region. It roams in qvevri buried in the ground, aged in oak barrels for a short time, no more than 1 year. The taste should be felt branded Kakhetian extractiveness, that is, astringency.
Tibaani- white wine, produced since 1948 according to the Kakhetian technology. Produced from the Rkatsiteli variety, which grows near the village of Tibaani in the Sighnaghi region, it is aged in oak barrels for about a year. He has thick amber with dark golden gleams, in a complex rich bouquet, the tone of a slightly faded tea rose is clearly felt. The taste is also strong and tart.
Alazani Valley- white semi-sweet wine made from Rkatsiteli grapes. The brand is so compromised that I usually don't even list it as a semi-sweet wine. This is a very light, subtle wine that is drunk like Apple juice, and gives rise to a slight euphoria, like from small doses of champagne. Not bad for drinking in the heat or in cases where serious intoxication is not desirable. Refined girls will appreciate))
Vazisubani- White dry. 85% Rkatsiteli and 15% Mtsvane, which grow near the Kakhetian village of Vazisubani.
Manavis Mtsvane- dry white wine from Mtsvane (Manavian) grapes, produced by the Kakhetian company "Teliani Veli".
Goruli Mtsvane- dry white wine from Mtsvane (Gorian) grapes, produced by the Kartli company "Chateau-Mukhrani. Sometimes these grapes are mixed with Chinuri and the wine "Atenuri" is obtained.
Tbilisuri- semi-dry white wine from the Rkatsiteli, Mtsvane, Tsolikouri, Tetra grape varieties, which grow in Kakheti, as well as in the Tsageri and Ambrolauri regions. Prepared according to the Imeretian technology. This wine is a late invention, 1982.
Tsitska- varietal white vintage wine, produced since 1966 from Tsitska grapes using Imeretian technology. Produced in Imereti, in the regions of Zestaponi, Terzhola and Baghdati. The color of the wine is light straw. Wine materials are aged for 2 years in oak barrels or enameled tanks, then bottling is carried out with preliminary control filtration, if possible without contact with atmospheric oxygen. After use, it leaves an incredible sweet-sounding taste.
Tsinandali- white vintage wine from Rkatsiteli and Mtsvane grape varieties, which grows in Telavi, Akhmeta and Kvareli regions. It is produced according to the Imereti technology or even according to the European one. First European wine, the production of which was established at one time by Alexander Chavchavadze. The color of the wine is light straw. It tastes the most sour Georgian wine. Aged 3 years in oak barrels. In the village of Tsinandali (east of Telavi, on the territory of the Chavchavadze estate) winery. If the real Tsinandali is anywhere, it is there.

Atenuri- dry white wine from a mixture of Chinuri and Goruli Mtsvane grapes. Named after the village of Ateni in the Gori region. This is a light white wine. Occurs very rarely.
Hereti- almost an exact copy of Tsinandali. The same grapes and the same technology. The only difference is in the place where grapes grow - it grows in the vicinity of Lagodekhi, on the southern slopes, where there is more sun than in Tsinandali. Therefore, Hereti wine should be slightly less acidic than Tsinandali.
Gurjaani- a classic example of Kakhetian wine made according to European technology. White vintage wine. Produced since 1887 from Rkatsiteli and Mtsvane grapes. Aged at the Gurjaani winery (3 years).
Svir- something unknown. White vintage wine made from Tsolikouri, Tsitska and Krakhuna grape varieties, which grow somewhere in Western Georgia (the village of Sviri is in the Akhaltsikhe region). Produced since 1962 using the Imeretian technology. The color of the wine is straw to amber.
Chinuri- white dry table wine. Produced from Chinuri grapes using various technologies. The most popular wine in the villages of central Georgia is near Mtskheta, Gori, Kaspi and Kareli. It is yellowish in appearance, tastes like champagne and is slightly carbonated.
Chkhaveri. This naturally semi-sweet Georgian wine has been produced since 1934. The wine is produced from the grape variety of the same name. The taste of wine is incredibly fresh and pleasant, its aroma has a bright fruity smell. Its color tone is light straw with a slight pinkish tint, which looks incredibly beautiful in the glass.
Kisi- an uncommon variety of white wine. Kisi of the European type. It is dry and semi-sweet. White semi-sweet "Kisi" is one of the best white semi-sweets, about the level of Twishi, if not spoiled by storage.
Tetra- white semi-sweet wine from Tetra grapes grown in the Ambrolauri region of Georgia. The color of the wine is straw. One of three whites semi-sweet wines of Georgia. Very expensive, so it is very difficult to find it.
Tvishi- white semi-sweet wine from Tsolikauri grapes growing near the Lechkhumi village of Tvishi. Produced since 1952. Very soft, pleasant, with a fruity aftertaste. One of the best semi-sweet white wines.

Winemaking methods

The taste and properties of wine are influenced by the grape variety, the place of its growth and, of course, the technology. In Georgia, the most common wine production technologies are Kakheti, Imereti and European. There is also the Racha-Lechkhum method.
With European technology, grape juice is separated from seeds and twigs and poured into fermentation tanks. The peel is left only during the production of red wine, so that the drink gets its color. The European method came to Georgia at the end of the 19th century. This technology is used to make Tsinandali, Napareuli, Gurjaani, Manavi wines.
Kakheti technology is famous for the fact that the mixture is not separated from the seeds and twigs, it is placed in containers for fermentation for three to four months. Saperavi, Mukuzani, Sameba, Rkatsiteli, Tibaani, Kakheti, Shuamta wines are produced according to the Kakhetian technology.
According to the Imeretian technology, the mixture is separated from the twigs, but the seeds and skins are left. Everything wanders for one and a half to two months. The wines of Tbilisuri, Tsitska, Sviri and Dimi are made according to the Imeretian technology.
The Racha-Lechkhumsky method is practically the Imereti method, but due to the cold climate of the region, the wine ferments here (at four or five degrees) much more slowly than in other places. The wines of this region should preferably be kept cold.

How much wine can be taken out of Georgia

Georgian wine has existed for as long as the Georgian people. This is evidenced by archaeological excavations, during which clay vessels for wine - kvevri, as well as grape leaves and a vine were found. Wherever you come from, having visited Georgia, it is impossible not to take with you a bottle of real Georgian wine, which is completely different from those produced in Europe. But no matter how much you are in love with Georgian wine, you need to understand that at the Tbilisi airport they are officially allowed to take out only four liters of wine per person, both homemade and factory bottling. But that's not all: all countries have their own rules for the import of alcohol. So, when leaving Georgia, you should take into account not only how many bottles of wine you will be able to take out of the Tbilisi airport, but also how much you will be allowed to bring into the host country. Knowing these rules is necessary so as not to end up in an incomprehensible situation. At Tbilisi Airport, employees like to reminisce about how a tourist drank three bottles of wine in one gulp when they were about to be confiscated due to traffic violations.
Long-livers of the Kakheti region say that the secret of their health lies in daily use no more than 50 grams of wine.
Georgian wine is not just a drink, it is the honor and pride of the locals, a tradition guarded by the proud people of the Caucasus. To this day, there is a tradition in Georgia: at the birth of a child, family members lay qvevri, and drink wine from it on the day of adulthood. Once in Georgia, try to taste real Georgian wines in order to understand and take with you a piece of Georgia hidden in wine.

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

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

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

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

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

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

White dry:

White semi-sweet

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

Red dry

Semi-dry red

Fortified

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

Dessert

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

How to choose Georgian wine

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

Georgia is known as a country with the greatest culture, filled with bright moments and events. Georgian wine occupies a special niche, due to which it is valued in many countries. Georgian winemaking is a special culture: growing, caring for the vine, making wine and drinking the drink.

"Chkhaveri", "kachichi", "rkatsiteli", "tsolikuori" are not just foreign words, but the name of the most famous grape varieties grown on sunny plantations in hot Georgia. Grapes from which winemakers make famous Georgian wines that allure with their taste.

Famous wines of Georgia

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

The climate is perfect to ensure that the vine grows in the conditions necessary for its life.
For many centuries, the history of growing grapes has been going on.
The impressive and wise attitude of the people to alcoholic beverages, the ability to drink alcohol correctly - in this process, a special touch of charm can be traced, which is inherent, perhaps, only to the inhabitants of Georgia.

Red Georgian wine: names

When it comes to Georgia and red wines, the combination “Kakheti red wine” involuntarily forms in my head. 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 fertile conditions for growing red grapes, which are simply not found in any other country. The opinion of experts on the process of winemaking says that the 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 the winemakers of Kakheti take the wines of France as a kind of 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 original and even original.

"Khvanchkara"

Georgian wine "Khvanchkara" is a true queen of natural and semi-sweet wine. This wine can be safely considered the dignity of Georgian winemakers. A wine that has been repeatedly the leader of wine tasting competitions at the international level. Fascinating color, reminiscent of a cherry ruby, transparent with an unsurpassed aroma and strong bouquet, velvety taste and raspberry note - an ideal and harmonious combination of taste qualities. From reliable sources it is known that "Khvanchkara" was Stalin's favorite wine.

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

Dark color attracts with its durability. A rich and developed bouquet with a pleasant taste and a slight hint of raspberry, combined in perfect harmony.

Fine and refined wine, suitable for game dishes, white meat. It goes well with cheeses, nuts and even dessert.

Teliani

The best Georgian wines "Teliani" are known for their excellent characteristics and the highest quality. Perhaps this is the most popular wine made in Georgia. For its production, "Cabarnet Sauvignon" is used, a grape variety brought to the territory of Georgia from France in the 19th century. On the palate, subtle notes of barberry and cherry are traced, which served calling card this wine. To obtain such a bouquet, an exposure of more than three years is required. 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-done meat with an abundance of hot spices, juicy greenery. For production, grapes of the Saperavi variety are selected.

"Napareuli"

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

"Kvareli"

The wine is 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. Young wine has the smell of yogurt, national fermented milk product Georgia. Old wine has slight bitterness in taste. It is preferable to use with fried and juicy meat and lavash required condition- Lavash should be warm.

"Kindzmarauli"

The Georgian wine "Kindzmarauli", which was very much liked by the Generalissimo of the USSR 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 is from this Georgian village that the drink got its name. The territory of vineyards occupies 120 hectares. This picturesque place is located on the banks of the Durudzha, the left tributary of the Alazani, the main river in the lands of the Alazan-Agrichay plain. Due to regular flooding with clear river water, fine sandy soils have formed here. Just these special natural conditions have created a wonderful terroir for the growth of Saperavi grapes, from which Georgian Kindzmarauli wine is obtained using the Imeretian technology.

In 1942 the best winemakers Georgia released a batch of wine aged for two years. The basis of the technological process for the production of a new drink was based on the ancient traditions of local winemakers, proven over the centuries. For centuries, better winemaking recipes have been collected - now they have been able to contribute to the emergence and transformation of the actual drink.

Wineries of Kakheti

Today this wine is produced in almost all Kakhetian wineries:

"Kindzmarauli-marani". This is one of the largest factories in Kakheti, located in the very center of the Kindzmarauli vineyard.
"Khareba" - a wine-making company produced a good "Kindzmarauli" in 2011-2012, but the wine of the 2013 harvest did not work out.
Chateau Mukhrani has been producing this popular drink with high quality since 2014, although their price 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, a particularly indelible impression on the sommelier is made by pomegranate shades of taste and aroma of a wine bouquet.

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

The fortress of a genuine drink usually does not exceed 12%. Georgian wine "Kindzmarauli" is classified by highly professional winemakers as red semi-sweet wines.

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 by which it can be produced in a strictly defined zone, namely in the Kinzmarauli region, located in the Kvareli region of Kakheti.

White Georgian wine: names

Georgian winemakers in the nineteenth century made wines using an old method. According to this method, the must for white wine was fermented along with the pulp. The wine produced by this method had a strong intense tart taste. Since the old days, the way of wine production has changed, adjusting to the European taste. According to European technology, wines began to be made by fermenting must without pulp, it 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. Below are the most famous former wines.

"Tsinandali"

The white Georgian wine "Tsinandali" is rightfully considered the best; it 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 is not to be confused with other wines. The wine is cooled to 15 degrees and served with cold dishes of vegetables and nuts, fish.

"Vazisubani"

"Vazisubani" is a relatively young wine. The first time it was made in 1978. The wine quickly gained well-deserved popularity. Winemakers have foreseen the direction of changes in consumer taste. The taste of this wine is distinguished by a fresh note of honey and wildflowers. The color of the wine is unusual with a greenish tinge. It leaves a light pleasant aftertaste. "Vazisubani" is good to serve with seafood, salads, poultry dishes.

"Gurjaani"

Gurjaani differs from other varieties of white wines with a pleasant bitterness that 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 meat, vegetables.

"Rkatsiteli"

"Rkatsiteli" - Georgian wine, reviews of which are the most positive. It is made according to ancient technologies. It has a nice amber dark color. The aroma of a tea rose goes well with the taste of ripe fruits, and a light astringent taste does not spoil it at all, but adds sophistication. This wine is perfect for Georgian spicy hodgepodge and barbecue.

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

Wine in Qvevri

In Georgia, earthenware two-meter jugs are used to store and ferment wine. Usually these jugs are buried in the ground. Such jugs are called qvevri. When storing wine, the qvevri lid is covered with earth or well coated with clay. The monks of the Shavnabad monastery make the most delicious wine in qvevri jugs. All the vineyards are cultivated by the monks themselves. Women are not allowed to make wine. The monks consider Shavnabad 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, it 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 a leading position - all this is due to the fact that a full cycle of wine production has been established on its territory and there are many producers who have proven themselves for many decades.

First of all, it should be noted that in Kakheti - the most famous "wine" region of Georgia - the town of Kindzmarauli is located. It is in honor of this place that the famous and beloved by many connoisseurs wine is named. Since 2000, the company "Kindzmarauli marani" originates.

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 has a thousand years, the wine itself is made from Kakhetian grape varieties. It is poured by the monks into clay jugs and aged in the cellars of the monastery, built in the 11th century.

In the wine market of Georgia, 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 company "Dugladze" was founded in 2004 on the basis of the existing enterprise "Gomi", which dates back to 1903 and specializes in the production of not only wines, but also cognacs.

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

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

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

The main task and goal of the company "Giorgi Mirianashvili" is to supply the market with high-quality, natural and environmentally friendly wines. 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 company for the production of wines "Shumi" is the leader in the wine industry of the country - it is she who has the ability to produce wines for the full cycle of winemaking, from growing vines to bottling in branded containers and deliveries to outlets. It is due to this that the company enjoys an excellent reputation.

The winery of the company "Viniveria" is located on the territory of the wine complex "Chateau Mere". This plant collects raw materials - the grapes themselves - in 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 elsewhere. Also pay attention to large manufacturers - well-known companies closely monitor the quality of their product. However, today many small private producers have formed in Georgia, called according to the French tradition “chateau” (or in Georgian “marani”), in which the farmer and the winemaker himself are one and the same person. The wines of these companies can also be of excellent quality, although they are usually more expensive than a mass-produced product.

It is preferable to drink varietal wines that were produced from one variety of wine grapes.

Good Georgian wine - the price of which is not lower than 400 rubles. Keep this in mind when choosing a drink.

How to drink wine correctly

Of course, you can drink wine from any glass or even from the “throat”, eating what you have, if this is permissible in the conditions of the company, place or time. However, such use of a 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 process of drinking, but to help the drinker achieve complete satisfaction from the drink.

Everything starts with correct glasses for wine. Georgian dry and red wine is traditionally drunk from tall glasses made of transparent glass. It is customary to drink semi-sweet varieties from wide glasses, which are usually made without additional decorations.

Then you should determine which food goes with which wine. Fish and poultry are best served with white wines, for red meat or oily fish(like salmon or carp) - red. Rosé wines are usually served with gourmet snacks. Oysters, lobsters or lobsters are well served with white sparkling wine or champagne. Also, sparkling wines go 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 the start of the meal. If we talk about cheese, then it all depends on the type of cheese. Georgian dry red wine is often served with spicy cheeses, while delicate and light cheeses are combined with white wine.

In case you forgot 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 with white. This is sometimes not true, but more often than not, you will be right. And second: simple food pairs well with complex wines, while many fine dining, on the contrary, require filing simple wines, which will not be able to interrupt the taste of the dish.