{"id":4766,"date":"2019-12-29T02:12:55","date_gmt":"2019-12-28T23:12:55","guid":{"rendered":"http:\/\/vvine.ru\/georgian-wine\/"},"modified":"2019-12-29T02:12:55","modified_gmt":"2019-12-28T23:12:55","slug":"georgian-wine","status":"publish","type":"post","link":"https:\/\/vvine.ru\/en\/georgian-wine\/","title":{"rendered":"Georgian wine"},"content":{"rendered":"

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“Georgia: cradle of wine”. It was under such trademark half a century ago, the Georgian wine came to the European market. This eloquent name \u2014 not a good marketing move, but without it anywhere. Georgian wines have a story that affects not only the term “exposure”, but their traditions, technologies, and, of course, a special taste. But about all under the order.<\/p>\n

The history of Georgian wine – a journey of 8000 years.<\/h2>\n

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Wine archaeological finds (vessels, presses), which were discovered on the territory of modern Georgia, to confirm the theory about the limitations of the local wine. The Georgians were the real innovators in this craft. They developed special methods of production of local wines of Georgian (Kakhetian, Imeretian, karlinske), cultivated “their” varieties (now about 500), and for the storage of wine used unusual qvevri (large clay pots).<\/p>\n

The production of wine<\/h2>\n

Today, the winemakers are proud of their drink, calling him special and unique. But is there a fundamental difference of Georgian wines from, for example, European really? Of course. And it’s not just the grapes, taste depending on the climate, but also in technological features. Not every winery in the state can boast of their production methods, Georgia-may. Isolated European, Kakheti and Imereti technology. European. Vintage put in a wooden vessel and perekinut feet, extracted grape juice is left to ferment. In the production of red wine the juice is left even and the skin. This technology is intuitive and familiar to European consumers, but to the Georgian wine origins has no direct relationship.<\/p>\n

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Another thing is the Kakhetian method, when squashed by the berries (along with the skin, seeds and branches) is shifted in a qvevri, which are buried in the ground. The wine is languishing at a constant temperature of 14-15 degrees for 3-4 months. And then bottled for further storage and consumption. Georgian wine obtained by this method have a special tartness and flavor intensity.<\/p>\n

Imeretian technology is a cross between Kakheti and European. The wrinkled grapes with the skins, but without the branches, allowing you to get a more mild flavor, and the period of storage in qvevri does not exceed 2-3 months.<\/p>\n

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Speaking about Georgian wine, not to mention about the unique method of production of sweet wines. The grapes are harvested during its higher sugar content and the fermentation process occurs at a temperature of about 4-5 degrees. During this process, part of the sugar is “absorbed” by the yeast, thereby obtaining a semi-sweet drink. The fermentation is stopped by cooling, not by the addition of alcohols. Georgian semi-sweet Khvanchkara is not sparkling and not champagne, although with bubbles.<\/p>\n

Wine producing regions of Georgia<\/h3>\n

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The center of Georgian winemaking, of course, is the Kakheti region. Kakheti \u2013 the wine centre. Approximately 65% of all wine produced there. The main variety is considered a red Saperavi.<\/p>\n

Although the territory of Racha-Lechkhumi is a relatively small area, the diversity of grape varieties is amazing. Racha-Lechkhumi is a native of Khvanchkara.<\/p>\n

Good climatic conditions Kartli, made it possible to produce not only Cutlery Georgian wine, but sparkling (“Antinori”).<\/p>\n

On the West of the country is Imereti, which produce excellent dry white wines, using ancient technology (Imereti).<\/p>\n

The best Georgian wines<\/h3>\n

Although Georgian winemaking is rooted deeply into the history, current production is still the “product” of the 20th century, when it started a new stage of revival after the Soviet era of collapse, where the main requirements were the quality and quantity. This period was a severe blow to the reputation of the wine. Winemakers took several decades for Georgian wine again perceived as the true “drink of the gods”.<\/p>\n

Since the “first meeting” Kazakhstan Georgian wines, it took several decades, but despite this, the popularity of the drink remains high. TOP 9 of the best Georgian wines on the wine shelves of Kazakhstan:<\/p>\n

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1. The indisputable and unchallenged leader – “Kindzmarauli”. Sweet wine with intense colour, balanced taste and a bouquet of ripe cherries.<\/p>\n

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2. The pride of Georgian wine “Tsinandali”. White elixir with a mild flavor and noble color. <\/p>\n

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3. A titled representative of the – “Khvanchkara”. Red “Khvanchkara” repeatedly became the winner of international competitions, but the main prize \u2013 love among consumers. Has a velvety taste, which can be heard in the notes of raspberry.<\/p>\n

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4. The red “Saperavi” is made from the same grape variety. The drink has a dark garnet color and a refreshing taste.<\/p>\n

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5. “Chelty red” belongs to the category of special wine has a nice straw color, a surprisingly soft flavour and rich fruit bouquet.<\/p>\n

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6. A characteristic red “Akhasheni”. In your glass the color of rubies luxurious, spicy bouquet and a harmonious taste. In the finish audible notes of chocolate.<\/p>\n

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7. The representative of white wine “Alazani valley”. Semi-sweet, with a mild flavor and pleasant aroma.<\/p>\n

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8. “Alazani valley” (red). It combines the richness of colors, unrivaled aroma and velvety taste.<\/p>\n

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9. Natural white Pirosmani: amber color and remarkable fruit flavor (pear, lemon, peach).<\/p>\n","protected":false},"excerpt":{"rendered":"

“Georgia: cradle of wine”. It was under such trademark half a century ago, the Georgian wine came to the European market. This eloquent name \u2014 not a good marketing move, but without it anywhere. Georgian wines have a story that affects not only the term “exposure”, but their traditions, technologies, and, of course, a special<\/p>\n

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