Georgia - Homeland of Wine

Georgia - homeland of wine

The history of wine production in Georgia is more than 8 thousand years which makes it “the cradle of the world winemaking”.

Namely in Georgia there were found the most ancient evidences of winemaking existence. Even from the point of view of linguistics, there is an opinion that the word “wine” in the different languages has the common root – the Georgian word “ghvino”.

The number of autochthonous, local grapes varieties, of which there are more than 500 species is surprisingly diverse. At the same time the winemaking regions are not similar to each other: some of them are situated in the fruitful valleys, while others are high in the mountains. The climate of the country also varies from subtropical to alpine. The soils of Georgia are no less diverse: loam soils, limestone, black soil, slate, somewhere stony and sandy.

Regions and varieties diversity gives rise to the broadest range of wines made by Georgian winemakers. At the same time there are used as international and highly widespread methods and techniques as peculiar only to this region, traditional and unique (kvevri).

wine regions

The location of Georgia in various climatic and natural conditions gives rise to a huge variety of wine-making regions, grape varieties growing there and wine produced.

Georgia is centred between Europe and Asia, washed at the Westby Black Sea that favours humid and warm climate, and unbound at its northern part by high Caucasian mountains that protect the country from the cold Northern winds. Namely this mix forms the exceptional multiplicity of climate conditions in the different regions of Georgia.

Unique grapes

In Georgia there are significantly more than 500 grapes varieties that makes the country a unique region. There are ubiquitous varieties such as Rkatsiteli and Saperavi, and there are extremely rare varieties found in a single form in certain regions of Georgia.

Djani

a Georgian red grapes kind vine, the name is translated as “health”. It is ripens in the third decade of October. A medium and small size berry of oval shape and dark-blue colour, covered by a wax coating of medium thickness. The skin is very thick. Grapes is used for quality wines production.

Skhilatubani

an old Georgian vinicultural grapes kind that has blue berries. It comes from the province Guriya in the Western Georgia where it is grown among the other varieties in the regional vineyards. This is the grapes of late ripeness. Varietal wines of good quality are made from Skhilatubani, harmonious, light with a sufficient alcohol content.

Sakmiela

white grapes variety grown in Guriya. The grapes of this variety is of light-green colour, of round and symmetrical shape. The berry is juicy, not much pulpy, the taste is harmonious. The skin has medium thickness. This variety begins to massively ripen starting from October. By its taste quality, chemical composition and berries consistency Sakmiela is one of the most interesting varieties for the production of high quality wines

Danakharuli

local vinicultural variety that was grown in Kartli. An average size berry, round or slightly oval, of dark-red almost black colour, with a visible wax coating. Its pulp is juicy, slightly crispy, the taste is pleasant. The skin is thin but rough, peels easily from pulp. In the old days the variety was quite well-spread in the vineyards of Gori, Kaspi and Tskhinvali region.

Buza

this variety was mostly spread in Kartli. Its name can be understood as “fly’s food”. When Buza ripens its berries burst easily, and flies gather to its juice. Because of this feature the inhabitants called the grapes Buza, i.e. “fly’s grapes”. Saplings of this kind have not grown in any part of Georgia, it could be found only in single form in Kartli region.

Simonaseuli

a Kakhetian vine kind, it gives a high quality red wine. The famous researcher Dmitry Tabidze writes that among red grapes varieties of Kakhetia, the wine made of Simonaseuli ranks first after Saperavi.

technology

Originality and diversity of grapes varieties demand different technologies for creation of wines with its own character and image. There are exceptional technologies in Georgia, having as a base kvevri – a big clay vessel dug in the earth where the fermentation is held. There can be marked out Kakheti, Imereti and Racha-Lechkhumi methods.

KAKHETI TECHNOLOGY

The main feature of this method is the fermentation of grapes juice together with the skin and twigs, and then ageing on pressed skins in kvevri. Such technology gives opportunity to create high extractive wines with bright fruity aroma, harmonious taste and rich colour. When making the wine, grapes skin and twigs go to kvevri and ferment there along with grapes juice. In the process of fermentation the wine is mixed several times a day. When fermentation stops, the kvevri is hermetically closed and left for several months.

As a result a high extractive wine with a big quantity of natural polyphenols and a strong, astringent and rich taste is created.

IMERETI TECHNOLOGY

Unlike the Kakheti technology, the fermentation of grapes juice is realized along with skin but without twigs. After grapes pressing, its juice is extracted in kvevri with seeds and skin within 1 – 2 months. Reduction of ageing period and twigs absence influence on wine taste making it less rough and more even and balanced. The colour of wine varies from straw to amber.

RACHA-LECHKHUMI TECHNOLOGY

The method is based on gathering the bunches when grapes reaches the highest content of sugar. It is fermented at low temperature (for about 4-5° C). It is cooler in Racha-Lechkhumi in comparison with other regions, and it allows to issue the fermentation without any special utility. The wine ferments slowly, yeast can not process all sugar and the wine remains naturally-semisweet. Besides, slow fermentation favours the saturation of wine with carbon dioxide, and it is better to drink it chilled. There are bubbles in wine although it is not sparkling.

Special wines

Special Wines From Georgia

The diversity of kinds and production methods in Georgia gives opportunity of create absolutely different wines by their characteristics and conditions. A huge variety of wines, often completely unknown outside the region of production is made in accordance with family traditions and from the own grapes. But there are wines well-known all over the world.

Tvishi

the exceptional feature of this wine is its shade. Instead of usual straw-yellow colour you may enjoy a rich yellow-golden colour with greenish shade. The Tvishi taste is no less remarkable. It combines the quince astringency, honey sweetness and mint freshness. Connoisseurs claim that there are notes of apricot and pineapple as well as fresh melon in this wine. A good pair for Tvishi is the roasted chicken or fish pâté. Also it is often served along with desserts or as an aperitif.

Gurdzhaani

the main peculiar property of this wine is technology of its production. Traditionally Gurdzhaani was made in accordance with Kakheti method, but in the end of the XIX century winemakers started to prepare it using European method. Today Gurdzhaani is one of the most popular white wine. Its fresh fruity aroma complements harmonious taste with the notes of melon and apple, and aftertaste adds a pinch of spices. As the majority of white wines, Gurdzhaani is recommended to be served along with poultry.

Rkatsiteli

This is one of most popular Georgian white wines. Dry wine is made according to Kakheti method that gives it a bright aroma and endows it by an amazing aftertaste. Rkatsiteli aroma is its visit card. It keeps the scents of herbs, white flowers, mimosa and fruit notes. There can be distinguished the alycha and apple notes flavoured by spicy aroma. A long aftertaste giving an incredible pleasure. It is served more often chilled till +10 +12°C. Usually Rkatsiteli accompanies fish or poultry. But keep in mind that fish shall not be pickled otherwise its piquant taste will overwhelm the entire impression of the drink.

Tsinandali

A white Georgian wine that is considered a national property. It is made of the grapes of Mtsvane and Rkatsiteli varieties. Their union gives birth to a truly divine drink. Tsinandali has yellow, almost transparent colour and extraordinary taste. The sweetness of white grapes is combined with a light sourness and flavoured with a shred of bitterness of oak barrels where the wine is aged. The wine aroma delights any gourmet with notes of apple, peach, quince and even roasted almonds. Tsinandali is a perfect pair for fish and poultry dishes whether these are soups, stew or warm salads.

Akhasheni

semisweet Akhasheni is made of the grapes Saperavi in accordance with Rach-Lechkhumi technology. The wine possesses a deep ruby colour, a fresh aroma of grapes and forest berries. There are notes of raspberry and ripe sour cherry in its taste. The aftertaste is notable by notes of spices and field flowers. Akhasheni is the best company for meat dishes. Besides it pairs well with spicy cheese and desserts. But a true connoisseur prefers to enjoy it along with the juicy fruits of the Caucasus.

Khvanchkara

this naturally semisweet wine is always popular with guests of Georgia. Two kinds of grapes at once are used for the production of the wine – Alexandrouli and Mudzhuretuli. Namely they give to the wine a rich smooth taste that is complemented by the notes of dried fruits and a light sourness of forest berries. The aroma is multifarious, combining the notes of dewberry, raspberry and a pinch of roasted almonds. Khvanchkara accompanies desserts or different cheeses.