Many people appreciate Georgian white wine, the name of many brands of which is difficult to pronounce on a sober head. Today we will try to briefly highlight this facet of the life of the Caucasus.
Indeed, according to the researchers, the production of this drink of the gods has been involved in this business for more than eight thousand years. This is confirmed by archaeological finds in the territory of Kakheti.
Winemaking in Georgia
Proud Georgians say that you can truly taste the wine only in its homeland. After all, only here more than five hundred grapevines are grown, from which white, red, pink, dry, sweet and semi-sweet wines are produced.
It is noteworthy that most of the varieties of this berry are autochthonous and clearly delineated by region. That is, if you want to try real semi-sweet Georgian wine, you will have to go to the area where such a variety of grapes grows.
The founder of winemaking in the country is Alexander Chavchavadze, who at the end of the nineteenth century began to produce this drink. Therefore, some varieties of Kakheti wines store technology centuries ago.
In particular, for this they are considered European tasters as crude and marginal varieties, because they have a very rich taste and aroma. But such a comparison is incorrect, since its roots grow from medieval traditions. Where else can you taste something similar to the drink that was enjoyed in the era of late antiquity and the Middle Ages in the East.
Grape varieties and regions
The names of dry white Georgian wines are usually given in honor of the grape variety from which they are made, or the region of production. Let's look a little deeper in these areas of Georgian winemaking.
You will be surprised, but there is a science that studies grape varieties, as well as changes in their properties under the influence of external factors. It is called ampelography.
So, judging by its directories, Georgia is home to more than five hundred grape varieties (and there are about four thousand of them in the world). Moreover, many of them, due to the specifics of the national technology of distillation, practically did not go beyond the borders of the country.
So, white wines are made from varieties such as Goruli mtsvane, Mtsvane, Rkatsiteli, Tsolikauri and Tsitska.
For red wines, the most famous and popular is the Saperavi grape variety, which means “dyer” in Georgian. It got its name due to its specific coloring property.
In principle, if you separate the skin from red grapes and use only juice of berries in production, you will get both red and white wine. Indeed, the juice of most grape varieties does not have a pronounced color. But in the case of Saperavi this will not work. Only this variety manages to stain the drink with juice, it does not need a peel for this. But if you still add it, it turns out with an incomparable shade of the product.
In addition to it, such varieties as Odzhaleshi, Mujuretuli and Alexandrouli are quite famous.
If we talk about the regions of winemaking, then four areas are particularly distinguished.
In Eastern Georgia, this is Kakheti. Fourteen microzones are distinguished here, and this territory is considered the oldest place in the region of Caucasian winemaking.
The remaining three regions are Racha-Lechkhumi, Imereti and Kartli.
Further we will try to give a brief overview of the best Georgian wines.
Tsinandali: for lovers of sour wines
It is considered the most acidic of all Georgian wines. But, despite this, Tsinandali is the pride of Georgian winemakers. It is produced according to European or Imereti technologies. For final ripening, it is aged in oak barrels for three years.
For this drink, grapes of such varieties as Mtsvane and Rkatsiteli are used. The vineyards are located in the Akhmeta, Telavsky and Kvareli region.
This wine got its name from the name of the village, where in the distant nineteenth century Chavchavadze opened the first winery in Georgia.
This variety has long been known in the world market. During its existence, he managed to get nine silver and ten gold awards.
"Gurjaani": a unique bitterness
Kakheti wine, which is produced according to European technology. If we talk about Georgian wine, white dry vintage wines usually have some kind of individual unique feature. For example, in this drink it is expressed in spicy bitterness. The latter does not at all spoil the taste, but sets off it, giving this wine an unforgettable zest.
It is produced from grape varieties Rkatsiteli and Mtsvane. Signagi, Sagarejo and Gujaani are the names of the districts where the production of this wine is located.
This brand is one of the oldest in the country. It has been made since 1877. The barrel is aged for three years. The list of his awards includes one bronze, one gold and nine silver medals.
"Tsitska" - sweet wine
The name of the white Georgian wine brand "Tsitska" alone can cause sugary sweetness in the mouth. And not surprisingly, because before the spill, the drink is aged six or seven years in barrels. And for brands of the highest quality, they can expect ripening up to twelve years.
During this time, the wine becomes incredibly fragrant, and unusual sweet-sounding notes are found in its taste, especially in the aftertaste.
It is produced according to Imereti technology from grapes of the same name. They have been doing it since 1966 in areas such as Terjola, Zestafoni, Baghdati.
During the spill, it is passed through special filters to prevent the liquid from coming into contact with air. That is, pouring “Tsitska” wine into a glass, you seem to get it directly from the barrel.
Look for Tsolikauri in Georgia
The next name for Georgian white wine comes from a grape variety that grows in western Georgia. It is noteworthy that this brand practically does not go beyond the borders of the country, but here it is appreciated quite high.
You will be surprised, but in order for the wine to reveal all its shades, it is aged for twenty years. No wonder the price is quite high.
Nevertheless, it was still presented at international exhibitions and received a silver medal.
Tasters say that the best representatives of this brand are distinguished by a harmonious and delicate taste, as well as an individual and easily recognizable aroma.
Bakhtrioni - The History of Eastern Georgia
This white Georgian wine got its name from a fortress in Eastern Georgia, which was destroyed in the seventeenth century. Nevertheless, it can be found only in one area where a special grape variety is grown - Mtsvane Kakheti.
Thus, Bakhtrioni is actually a symbol of its native Akhmeta region.
They began to produce it in 1966. Despite being the same age as many other Georgian wines, Bakhtrioni never found its niche outside of Georgia. All his fame is limited to several participation in international exhibitions and two gold medals.
It turns out that in order to enjoy a wonderful light straw drink with a light greenish tint and a unique aftertaste, you will have to go on a tasting tour to Eastern Georgia.
"Tibaani" - the taste of tea rose
Our next Georgian white wine got its name from the neighborhood in Kakheti. Here it began to be produced back in 1948. Like the rest of the Kakheti wines, Tibaani has a concentrated, very strong taste and aroma. This is obtained due to the specific cooking technology (qvevri), which we will talk about a little later.
Nevertheless, the drink was awarded five silver and two gold medals at international competitions.
The taste of this wine is velvety, slightly oily. It contains notes of withered tea rose, raisins and a specific varietal aroma. The color of Tibaani is quite dark: amber with a greenish tint.
Kakheti according to an ancient recipe
When they remember Georgian white wine, the name "Kakheti" comes one of the first. And not only because the ancient kingdom in Georgia was so called.
After all, the production technology of this particular wine is considered the oldest and is used only in this country. Wines created by these standards are considered rude and marginal, therefore, many exhibitions do not receive awards. However, researchers note in them a high content of elements that are beneficial to health.
Kakheti is produced as follows. The crushed grapes (pulp) are stacked in special clay vessels buried in the ground. In Georgian, they are called "qvevri." There nectar roams from three to four months at a temperature of 15 degrees Celsius.
During this time, it is saturated with extractive substances that give the taste more astringency. The taste becomes stronger and more saturated.
You can feel the notes of local fruits and herbs, as well as an exquisite aftertaste and a pronounced unique aroma.
The wine is awarded one bronze and one silver medal.
Semisweet Twishes
Georgian white wine "Tvishi" is without a doubt called the best representative of the semi-sweet wine line. It has been produced since 1952 and for more than half a century has been able to win the hearts of connoisseurs from many countries.
The grape from which this drink is made is called Tsolikauri. It grows in the same area.
To date, this wine is produced by three different plants. The products of the Kakhetian Teliani-Veli are considered the best. In second place is the Rachinsky "Rachuli Gvino". Closes the list of the Tbilisi winery.
Why did she receive two silver and one gold medal at the competitions? Residents of the village of Tvishi say that this divine nectar is a gift from heaven, and without a doubt the best drink on earth. Many tasters also do not hide their enthusiasm. The pronounced fruit notes of this wine appeal to almost anyone who tastes it.
"Alazani Valley"
It is not in vain that this land is sometimes called “black and white Georgia” by tourists. Georgian wine made from Saperavi grapes is so saturated in color that its tongue simply cannot be called red. The same variety has a multi-color palette of wines, from straw to almost black.
Today we’ll talk about the semisweet white wine of this brand from Rkatsiteli grapes. This drink has an amber color and a pronounced aroma. Refined connoisseurs of light wines will be able to enjoy the “Alazani Valley” in full, because only this drink can be drunk like grape juice. And its action is comparable to light champagne.
Sommeliers believe that this wine will be especially to the taste of girls.
Tetra from the first three
In this article, we are discussing Georgian wine. Semi-sweet white wines are not very common in this country. "Tetra" is one of the three best brands that produce precisely white semi-sweet wine.
At home, the drink is considered quite expensive, so it can not often be found at feasts. This wine got its name from the Rachuli-tetra grape variety. The drink has been produced since 1945 and is deservedly one of the five leaders.
At international competitions, this brand has won two silver medals.
The hue of the drink is light straw, the taste is fruity with a pronounced aftertaste. Connoisseurs compare Tetra with the most harmonious melody.
Chavery: different opinions
When it comes to Georgian wines, Georgian winemaking (especially in the west of the country) is accused of a certain “watery content”. Therefore, the opinions of tasters regarding the brand "Chhawery" are a little divided. Perhaps they just tried it from different manufacturers.
So, some say that due to the large amount of excess water in the grapes, this wine cannot be highly valued. Others (the international jury also applies here) respond quite favorably. Not without reason at exhibitions this brand received one gold, one bronze and four silver medals.
The drink itself has a pleasant fruity taste and a light straw color with a slight interspersed pink hue. It has been produced since 1934.
It is believed that this wine can only be drunk slowly to enjoy all the notes of the melody.
"Shroud" - the energy of the Georgian sun
When talking about varieties of Georgian wines, semi-sweet white wines are a bit off to the side because they are fundamentally different from the rest.
For example, the Savane brand, which is very close in taste and production to the Tsitska wine, has been produced for more than three decades. It has a specific greenish tint that is superimposed on the standard light straw color of the local wine.
The inherent sweetness of Tsitska’s grape pervades this drink and, combined with the energy of the Georgian sun, gives incomparable pleasure to everyone who decides to appreciate it.
Thus, dear friends, you and I went through the bins of some Georgian wineries. We got acquainted with most brands of white wines, paying particular attention to the semisweet representatives of this kingdom.
Enjoy life and try to travel more often!