Did you Know???
Archaeologists found traces of winemaking on
8,000-year-old pottery shards in Georgia, the tiny former Soviet republic
claimed the crown as the world’s oldest wine producer. It was an affirmation
for many long-standing fans of the country and its winemaking tradition, which
is ancient and, at the same time, a grassroots movement. Georgia’s hallmark is
white wines that stay in contact with their skins stalks and pips for months
and further ferment in huge clay amphorae (qvevri) buried in the ground.
It’s a trend that’s caught on elsewhere in the world, but its deep roots lie in
Georgian culture. Traditional winemaking in Georgia has always been a home endeavour,
infused with history, religion and mythology, and references dating to the
fourth century. An oft-told legend relates how soldiers wove a piece of
grapevine into the chain mail protecting their chests, so when they died in
battle, a vine sprouted not just from their bodies, but their hearts.“Even
where we think a culture like France or Italy is so wine-centric, Georgians
just take it to a whole different level—much deeper than what we’re exposed,”
said Taylor Parsons, an Los-Angeles sommelier, who has visited Georgian wine
country three times.
Wines from over fifteen appellations are currently produced
in Georgia. Approximately forty different grape varieties are used for wine
manufacturing in Georgia. Wines are traditionally named after the location in
which they are produced. Singular varietals bear the name of the grape from
which they are produced.
In Georgia, wine has been made for more than 8,000 years—and people have been raising their glasses and toasting one another over tables filled with extraordinary food for just as long. The whole country produces wine, and the particular grape varietals all have their specific micro-zones scattered across the national territory. However, the most well-known region for producing Georgian wine is Kakheti, divided into the two micro-regions of Kvareli and Telavi. Then comes Imereti, Kartli, Svaneti, Adjara, Racha-Lechkhumi and Kvemo Svaneti, and Abkhazia.
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| H.E. ARCHIL DZULIASHVLI WITH GEORGIAN WINE |
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| FEW FINEST GEORGIAN WINES |
The traditional winemaking method Georgia uses calls
for egg-shaped clay jars called qvevri.
This technique caught the eye of UNESCO, which has listed it as part of the
Intangible Cultural Heritage of Humanity.
What are some of the most important grape varietals and
wines in Georgia?
Ojaleshi
Ojaleshi is grown on the mountain slopes above the banks of
the Tskhenistskali River, particularly in the Samegrelo region of Western
Georgia.
Saperavi
Saperavi produces rich dark red wines suitable for extended
aging – up to fifty years. It can provide high alcohol levels and is used
widely for mixing with other lesser types. Saperavi is one of the essential
grapes used in Georgian red wines.
Mtsvane
Mtsvane, or green in English, is another very essential
grape varietal in Georgian winemaking. It is often mixed with Rkatsiteli to add
an aromatic, fruity balance to the wine.
Variety of Georgian wines
Usakhelauri
Usakhelauri translates into English as “without name” or
“nameless” and is an indigenous grape varietal. The name translates with the
meaning of “priceless” or “beyond words” and perfectly describes the
exceptional and unparalleled quality of the grape. Grown on the mountain slopes
of Lechkhumi, the cultivation process is quite difficult and is characterized
by a low harvest volume. Each year, only three tons of grapes can be harvested,
leading to Usakhelauri wines being very expensive.
Rkatsiteli
This is another very important grape varietal highly used in
Georgian winemaking. Rkatsiteli also grows outside of Georgia, particularly in
former Soviet countries.
Alexandreuli
Alexandreuli is considered to be one of the oldest grape
varietals in Georgia.
Chinuri
Chinuri, or Chinebuli, translated into English as
“excellent” is grown in the Kartli region. It reaches full maturity in late
October and is usually used in sparkling wines by mixing Goruli
Mtsvane and
Aligote.
What are the most common Georgian wines?
1. Tsinandali is a white wine made from a combination of
Rkatsiteli and Mtsvane grapes from the micro-zones of Kvareli and Telavi in the
Kakheti region.
2. Tvishi is a naturally semi-sweet white wine made from the
Tsolikauri grape.
3. Alaznis Veli is a white semi-sweet wine made by mixing
Rkatsiteli, Tsolikauri, Tetra, and other grape varietals grown in Western and
Eastern parts of the country. The wine has a straw color and a harmonious
taste.
4. Mukuzani, a dry red wine made from only Saperavi grapes
grown in Mukuzani and Kakheti, is matured for three years in oak to give it
flavor and complexity. It is one of the best dry red wines made from Saperavi.
5. Kindzmarauli is a high-quality naturally semi-sweet wine
with a dark red color and is made from Saperavi grapes grown on the slopes of
the Caucasian mountains in the Kvareli district, in the Kakheti region.
6. Khikhvi is a white dessert wine made from the Khikhvi
grape cultivated in Kardanakhi, which has been producing wine in Georgia since
1924. The wine is an amber color and has a delicate taste.
7. Akhasheni is a naturally semi-sweet red wine produced
from the Saperavi grape cultivated in Kakheti. The dark pomegranate color wine
has a velvety taste with a chocolate character.
8. Khvanchkara, a high-end, naturally semi-sweet red wine is
the blend of Mudzhuretuli and Alexandria grape varietals grown in the
Khvanchkara vineyards in Racha. The wine has well-balanced tannins with a
raspberry flavor. This dark ruby color wine is one of the most famous Georgian
semi-sweet wines.
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