What is Georgia associated with? What first comes to mind when mentioning this country? The snowy peaks of the Caucasus, the warm Black Sea, sparkling dances, hospitable people and jugs with a special aromatic wine. Real Georgian wine flows like water on all small and large feasts and just when friends meet. Going into the house of a Georgian and not drinking it is just an inconceivable insult.
Wine culture
Winemaking is inextricably linked with the culture and lifestyle of this sunny region. Saperavi, Napareuli, Tsinandali - the wine of any region has its centuries-old legend. The history of a tonic drink from grapes goes back to antiquity and intertwines with the history of the state itself. This is backed up by archaeological finds. Imprints of grape leaves, vessels with the remains of the drink, accessories for squeezing are found in the layers of the Bronze Age. The cultivation of vineyards and the preparation of wines, different from all existing in the world, has been going on in Georgia for about 8,000 years! Georgian healers used the drink to cure many diseases. After the adoption of Christianity, wine became an indispensable attribute of religious rituals. They sing songs about the vine and wine, compose poems and legends.
Gods reward
Once upon a time, when God allocated territories for different peoples to live in, temperamental and restless Georgians were tired of standing in a long line. They decided to reduce the time with a plentiful feast with lots of wine. For this occupation, they missed their turn. When God asked about the reason for being late, they replied that, in proclaiming toasts, praised the Creator and the joy of life. “Good,” God replied, “but there is no more fertile land, there is only a patch between the mountains and the sea, but only grapes can be cultivated there!” Indeed, the natural conditions of Georgia for agriculture are not very suitable, but the vine receives exactly what is needed for natural grape wine to be produced without sugar impurities: an ideal climate, plenty of sun, soil.
Georgian winemaking in modern times
Industrial winemaking has flourished in parallel with the development of the industry, the invention of new devices and mechanisms. There was a period when the quality of Georgian wines lost its recognition. This happened during the five-year periods, where more attention was paid to quantity, not quality. Now Georgian winemakers correct mistakes of previous years, their wine again conquers European markets. Especially appreciated is the visiting card of the region - cyanandal. Georgian wine bears names in most cases not from the grape variety, but from the place of production. The main areas of winemaking are distinguished by their climatic conditions and features. In this regard, a different technology for the production of wine has developed: Kakheti, Imritin, Racha-Lechkum, European.
Where is Georgian wine produced?
- Sunny Kakheti is the birthplace of Akhasheni, Mukuzani, Manavi, Kindzmarauli, Tsinandali (dry wine from grapes that received enough sun).
- Imereti - This alpine region with a temperate climate grows vineyards for sparkling wines.
- Carly - in addition to sparkling wine in this part of Georgia, they produce dessert, table wines and brandy.
- Racha-Lechkumi - the famous semi-sweet Khvanchkara, Mujuretuli, Alexandrouli.
Pride winemakers
The wine that has received the most recognition at international exhibitions and competitions is cyanandal. 10 gold and 9 silver medals - this is a serious result of winemakers, which so far has not been able to repeat any of the other Georgian wines.
Tsinandali - dry white wine of a light straw color, with a strength of 10-12 revolutions. Its taste is special, memorable, with a unique bitterness that appears after the mandatory exposure of the drink in oak barrels.
Tasters determine the taste of a bouquet of notes of peach, citrus, apple, quince, tropical fruits. Some even notice the taste of toasted walnut.
History of Tsinandali
An interesting story is the origin of this divine drink. They began to produce cyanandals (wine) in the factory in 1886 at the production founded by Alexander Chavchavadze, whose daughter, Nina, became the wife of the famous Russian writer and diplomat Alexander Griboedov.
The village of the same name is located in the Alazani Valley. The plant, founded by Chavchavadze, is still operating today. Now it is part of the Telavi Wine Cellars winery.
In addition to producing a drink and growing grapes, the family was fond of collecting wine. Glass bottles with wines, some of which are dated to the 19th century, have survived to this day. A factory with such unique cellars now functions as a museum. The entrance to its territory is open for tourists.
Wine production technology
The uniqueness of most Georgian wines is given by special production technologies that have been used for centuries in this region.
Kakheti technology is not used anywhere else in the world, except Georgia. The difference from the usual European technology is that not pure juice is used for fermentation, but porridge from ground berries together with skins and twigs. The French sometimes also leave grape skins for fermentation, but not for more than a week. In Kakheti, both skins and twigs remain in the juice until the end of the entire fermentation process.
European technology, when berries are squeezed under the press, is also used in Georgia. Tsinandali - wine that is made in this way.
Two grape varieties are used for cinandali. A large share falls on Rkatsiteli and about 15% - Mtsvane. With sugar content, from 19% of the berries are processed, where they produce wort - pure grape juice. After fermentation, the wort is kept on yeast for about a month and a half. The wine must be aged for at least three years until ready, half of which in oak barrels. It is the saturation with this wood that gives a specific tart flavor.
Kvevri or vats?
Another typical Georgian winemaking invention is qvevri. This is a special symbol of the country, which even a whole museum and monument is dedicated to. Kvevri - special clay jugs in which wine roams. Pitchers dig into the ground at the very neck. Grape juice poured in qvevri wanders in them for the prescribed period, the pulp rises to the top, and carbon dioxide freely leaves the outside. After the fermentation process expires, the wine is poured into glass bottles or oak barrels for storage. By the way, mountain dwellers who don’t sit at the table without wine do not recognize bottled wine. The aroma and taste of the drink, which is stored in a wooden or clay container and served to the table in a jug, is considered real.
Modern factory production is increasingly moving to European standards and refuses qvevri, preferring steel tanks. This is also facilitated by the fact that the latest technology and devices allow more precise control of the temperature and observe the fermentation processes. And the masters in making the right qvevri are becoming less and less. Disputes about what is best for an exclusive taste - qvevri or modern chan, find supporters on both sides, but tasters still recognize the fact that a drink from these different vessels still differs in both taste and aroma.
When to drink tsinandali?
Dry white Tsinandali wine, which has a peculiar combination of sweetness, bitterness and sourness, is perfect for fish and poultry dishes. It goes well with pasta, cheese, vegetable hot dishes. The optimum temperature of use is 14 ° C.
About the dangers and benefits
When talking about the benefits of natural dry wine, they often talk about red wines. Nevertheless, white dry, made in accordance with all the rules, are no less useful. In addition, white wine, which is properly consumed chilled, also quenches thirst well.
White wines strengthen blood vessels, protect the heart. They help with atherosclerosis, some diseases of the gastrointestinal tract and with metabolic disorders. White wine is recommended for anemia.
As for the harm, the advice here is the same: moderation is good in everything, in the use of low-alcohol drinks, too. Naturally, the choice of wine should be in favor of quality and proven products. The main thing - the wine should be natural, without the addition of alcohol and sugar.
What, where and how much?
What does the concept of “right wine” include? This is a drink made from the right grapes harvested at the right time. In its manufacture, the technology and the exposure time are observed.
The quality of their products is guaranteed by well-known and trusted manufacturers, of course, such a product is more expensive. So, in stores on cyanandles, the price ranges from 10 to 15 dollars per bottle. In Georgian small wineries or from private producers you can always buy wine cheaper, but where is the guarantee that it will be the drink you want to try. To the credit of such winemakers in rural remote places you can find real, “right” wines, but if you are not a specialist taster, then it is better to use the advice of a proven connoisseur.