The best grape varieties of Georgia

Sat down to write this page. I started digging in the net, and once again had the opportunity to make sure what kind of garbage it was. The texts are sugary and abstruse texts, contradicting themselves and each other, texts that raise Georgian wine to heaven and lower it below the plinth. There is also high-quality information, mainly on the forums of specialists, but somehow it is not quite a format for guests who, simply, want to try different wines and get some information about them. In general, I decided to collect some data, as well as state my subjective opinion. I hope it helps you with an objective choice :)

Saperavi. vineyard in the Kindzmarauli microzone.

Grape varieties in Georgia

There are approximately 500 Georgian grape varieties. This is one of the arguments that wine production began in Georgia. For commercial production, Georgia's “wine law” limits the number of varieties allowed, and even regulates in which regions which varieties can be grown. In total, there are less than 60 such varieties, including clones, foreign varieties and table varieties of grapes. In reality, it is unlikely that you will be able to taste wine from more than two dozen varieties.

The main white grape varieties in Georgia:

• Rkatsiteli. The main Georgian white grape variety. They are also grown in other countries. More than 70% of the white grapes grown in Georgia are Rkatsiteli. High yielding, high in sugar. Beautiful bunches, very tasty berries, therefore, it is also used as a table variety. Well suited for the traditional Georgian way of making wine in "qvevri". It is mainly cultivated in Kakheti. With rare exceptions, all Kakhetian white wines are either Rkatsiteli, or a blend of Rkatsiteli with other varieties. Typical flavors of Georgian white wines, in fact, are the characteristics of Rkatsiteli, and not all Georgian white wines.
• Kakhuri Mtsvane. "Mtsvane", in Georgian, means green. The berries are really green. Wines from this variety are lighter, with a characteristic acidity and complex fruity aromas, similar to high-quality white wines in Europe. Often used for blending with Rkatsiteli. For example, such a blend is used for the famous Tsinandali. Particularly famous vineyards of this variety are located in the vicinity of the village of Manavi in ​​Kakheti, not far from Tbilisi, where high-quality white wine "Manavis Mtsvane" is made.
• Khikhvi. An old Georgian variety. Grows in Kakheti. Nowadays, unfortunately, it is rare. Nevertheless, I sometimes see wine on sale. Very intense rich taste and color. Personally, I find a lot of nutmeg in it.
• Kisi. Also the Kakhetian variety. The main vineyards in the foothills in the Akhmeta region. Intense, complex taste with fruity tones. Often used for blending with Rkatsiteli. The result is a brighter wine.
• Chinuri. Sometimes pronounced as Chinebuli (excellent, noble). Kartli variety, cultivated in areas west of Tbilisi. It gives a very light wine with a pleasant sourness and clean aroma, as well as an excellent sparkling wine. For my taste, white wines from Chinuri or a blend of Chinuri and Goris Mtsvane are some of the best white wines in Georgia. Wine from Iago Baratashvili from sotra Chinuri, the first Georgian wines to be included in the wine list of the Ritz Hotel.
• Goris Mtsvane. It grows in the same place as Chinuri. A blend of two varieties is often made. The wine is also light, playful with sourness.
• Tsitska. One of the main white grape varieties in western Georgia. They often make a blend with Tsolikauri.
• Tsolikauri.Probably the most widespread white variety in western Georgia. High-yielding, unpretentious. In the foothills, in Lechkhumi and Imereti, refined, light, white wines are made. Also suitable for sparkling wines. Wine from this variety has a great storage potential, the best taste is achieved after 5 years of aging. Surprisingly for a white wine, but after decades of storage, wines from this variety retain their high taste. The famous natural semi-sweet wine Tvishi is produced from Tsolikauri.
• Krakhuna. Also Imeretian variety. It is characterized by a high sugar content, extractive, rich taste.
• Tsulukidzis Tetra. Most likely not a Georgian variety. In Racha I tasted a very interesting wine from this variety, with a pronounced astringency and bitterness.
• Aligote. Grown in Kartli. The result is a high quality wine with great aging potential.
• Chardonnay. Mostly in Kakheti.

The main red grape varieties in Georgia:

• Saperavi. The main red grape variety in Georgia. Yielding, unpretentious, yielding very different wines of the highest quality. Kindzmarauli, Akhasheni, Mukuzani, these are all wines from Saperavi.
• Aladasturi. High-yielding grapes, late ripening. Grows in western Georgia. I don’t know of any wines worthy of attention from this variety.
• Alexandrouli. The main component of the famous Khvanchkara. It grows mainly in Racha and Lechkhumi. There, in small wineries, you can also try high-quality dry wines from this variety.
• Mujuretuli. The second component of Khvanchkara. A labor-intensive variety, except for the production of Khvanchkara, I do not know of any other application.
• Usakhelouri. Practical, exclusively in Tsageri district, in the village of Okureshi. The most expensive semi-sweet Georgian wine of the same name is produced from it. To be honest, what I tried was not worth my money.
• Tavkveri. Georgian variety. Very high yield. It is relatively rare in Georgia itself, but it has gained popularity in Azerbaijan and Central Asia. I haven't tried it, I can't say anything, but I haven't heard of high-quality red wines from Tavkveri. There is evidence that it is suitable for rosé wines.
• Otskhanuri saperi. An old variety from Western Georgia. Very late ripening. Recently, it seems that some producers have learned to make high quality wines from it.
• Shavkapito. Old Georgian variety. It is cultivated mainly in Kartli. Firms "Chateau Mukhrani" produces high-quality, rich, red, "meat" wine with a long aftertaste from it.
• Ojaleshi. Another legend of semi-sweet red wines. It grows mainly in Samegrelo. Wines from this variety have become winners of various wine competitions many times.
• Chkhaveri. An old Georgian grape variety. Grows in the foothills along the Black Sea coast. The wine is very unusual, unlike other red wines. I would say that, in general, it does not look like grape wine. Very complex taste and aroma, with strong acidity, unsaturated red color. Very expensive, one of the legends among Georgian varieties. Personally, I don't like wine from this grape variety. But, the taste and color ...
• Dzelshavi. An old Georgian variety. Haven't tried it, I don't even know where to try it. I read that wine from Dzelshavi, as well as wine from Kapistoni variety, received the highest expert assessment among wines from old Georgian varieties.
• Kachichi. Before the advent of phyloxera, apparently, it was one of the main black varieties along the entire Black Sea coast. Have not tried it.
• Melbek. I love New World wines from this variety. Unfortunately, I haven't tried Georgian.
• Merlot. It grows well in Georgia. I often see them in blends.
• Pinot Noir. Tried good homemade wine in Kakheti.
• Cabernet Sauvignon. there are vineyards in many places. Very high quality wine "Teliani" is obtained from grapes growing in Kakheti.

Source:

We would like to especially thank the Georgian National Wine Agency for the detailed information.

Saperavi

Saperavi, which means paint, is the leading red grape variety. This is a very ancient variety. Saperavi is the most widespread red grape in Georgia: 10% of all plantings throughout the country (over 4,000 hectares). Saperavi wine can be dry, semi-sweet, sweet or fortified. It is suitable for both traditional and European wine production and can be aged in French, American, Slovenian, Russian or Hungarian oak. Regardless of the production method, this variety produces wines that are inky, often completely cloudy, with aromas of dark berries, licorice, roasted meat, tobacco, chocolate and spices. The texture of the wine is juicy and astringent, with sourness. The alcohol level ranges from 12-14%. Fragrances are sensitive to terroir. In cooler regions with cool mountain breezes, red berries are produced and wines are more elegant; in relatively warm areas with darker soils, away from mountains, more black fruit notes with a higher alcohol content appear. The variety of Saperavi varieties testifies to the ancient nature of grapes. Ampelographers who have studied Saperavi for over 150 years have discussed at least 17 variations and clones. Many of them have bright names, for example: Saperavi Budeshuriseburi, which literally means "Saperavi with elongated berries." In 2012 N. Tsertsvadze listed 7 different variations of this version and characterized Saperavi Budeshuriseburi as a mutant of Saperavi. Saperavi is the basis for leading PDOs such as Napareuli (dry), Mukuzani (dry, often with more mature and intense aromas); and Kindzmarauli (semi-sweet, but with invigorating, fresh acidity). In the Shasheni region of Kakheti, old vines are represented, which can create complex, dynamic and well-aged Saperavi varieties. The production of dry, concentrated Saperavi wine requires a long (10+ years) aging. Semi-sweet wines such as PDO Kindzmarauli and PDO Akhasheni are best drunk young, in the first 1-2 years after bottling. According to the 2004 census, there were 3,704 hectares of Saperavi vineyards in Georgia.

Tavkveri

This red grape, whose name ("hammer") is associated with the flat top of the berry itself, comes from Kartli, but also grows in Kakheti. Tavkveri grows well in deep clay and sandy soils. All inflorescences are female, so they should be planted alongside other varieties such as Chinuri or Goruli Mtsvane to ensure pollination. The buds bloom from late March to mid-April, and the berries ripen from late August to mid-September. The vine is strong, the yield is high, the clusters are large and compact with wide wings; the berries are round, slightly large, dark blue. Tavkveri is very susceptible to the pathogen of downy mildew, grape leafworms and spider mites. In rainy autumn, gray mold is a serious threat. Tavkveri is produced according to both modern European and traditional methods; modern production can include aging in oak barrels. A varied variety, it can be used to produce semi-dry red, sparkling pink, fortified or dessert. Regardless of the winemaking method, this variety has bright cherry and herbal aromas, underpinned by darker, earthy aromas. Tavkveri is also used as a table grape. As of 2004, 29 hectares have been planted.

Shavkapito

Shavkapito translates as “black shoot vine” and comes from Kartli. It has conical, winged, medium-sized clusters of moderate density and round, medium-sized, dark blue berries. The buds bloom in the last third of April, and the berries ripen in the second decade of September. It is moderately susceptible to most pests or diseases.Chavkapito depends on the terroir - grapes grown in the valley will produce wines with high body, from grapes grown on the slopes, wines will be lighter and softer, while those grown in the mountains and foothills will be light and fresh with delicate aromas. As a rule, Shavkapito wines are light cherry or ruby ​​in color, with berry and herbal notes. Wine is produced from this variety both according to the European and traditional methods. In 2004 in Racha-Lechkhumi, Kakheti and Shida Kartli, Shavkapito vineyards occupied 10 hectares.

Chkhaveri

The West Georgian variety Chkhaveri grows mainly off the Black Sea coast in Adjara and Guria, as well as in Imeretia. The origin of its name is unclear, although it is believed that it refers to the physical formation of the vine or its ascending nature. Chkhaveri was originally of the Maglari type (vineyard growing around trees). This pinkish purple cultivar is quite sensitive to soil and cultivation methods; especially susceptible to downy mildew, and has a very thin skin, which is why the vineyards require careful maintenance. It grows especially well on cooler, southerly slopes with limestone soils; wetter areas in lowlands pose a constant risk of spreading fungal infections. Given the relative warmth of the climate, frost is rarely a problem for it. Clusters are small and thin, but can be dense with one wing; the yield is low. Chkhaveri ripens quite late (in the second half of November in Guria) and care must be taken to prevent botrytis. It can reach very high sugar levels while maintaining a fresh, lively acidity and providing good versatility. The alcohol level is always moderate. Still or sparkling, dry or semi-sweet, Chkhaveri wines are bright pink and have fresh hints of red berries, cherries, wild berries and spices. Natural semi-sweet rosé wines, produced anaerobically in a cistern and intended for early consumption, are delicious and fresh. In the production of light red wine in qvevri, the fruit tones are more restrained, but the aromas are lighter and more complex. As of 2004, 20 hectares were produced in Guria, in particular in Ozurgeti and Chokhatauri, as well as in Imereti and Adjara.

Ojaleshi

One of the oldest Georgian grape varieties, Ojaleshi means "growing on a tree" in the Megrelian dialect of the Georgian language. This variety was dominant in the mountainous regions of Megrelia in northwestern Georgia. Ojaleshi was grown like a Maglari, around persimmons or old trees. In this form, Ojaleshi was widely cultivated in the villages of central and upper Guria until fungal diseases and phylloxera destroyed the vineyards in the late 19th and early 20th centuries. Ojaleshi grows best on the limestone soils of Salkhino, Tamakoni and Abedati in the Martvili region of Samegrelo; and in Racha-Lechkhumi, on the mountain slopes overlooking Tskhenistskali (a tributary of the Rioni River) and further in the northeast in the village of Orbeli, it acquires the scent of a rose. Ojaleshi has round leaves with triangular teeth, small cone-shaped clusters and medium, dark, blue-black berries. The grape has a thick skin and firm pulp. Buds bloom early (April 1-15), and berries ripen late - Ojaleshi is usually not harvested until late October or mid-November. Compared to other varieties, Ojaleshi is highly susceptible to fungal diseases, especially powdery mildew. Frost resistance does not matter, since frosts in Megrelia are very rare.

As a rule, Ojaleshi is a ruby ​​semi-sweet or sweet wine with a delicate bouquet of red fruits with a hint of pepper or spices. The alcohol content ranges from 10-12% by volume, 3-5 g / l of residual sugar. As it ages in the bottle, complexity is acquired and the wine approaches a dry red.Some winemakers experiment with producing high quality dry Ojaleshi or blending a small percentage with Saperavi (as other winemakers often blend a little Merlot or Cabernet Franc with Cabernet Sauvignon). In 2004, there were 141 hectares in Georgia, of which 137 belonged to families.

Alexandrouli

"The grapevine of Alexander", Aleksandrouli was cultivated for a long time on the mountain slopes of Racha-Lechkhumi in Western Georgia. For a long time it was considered that this is a completely separate variety of Mujuretuli, but now they are considered separate varieties with a common ancestor. Most of the Aleksandrouli vineyards are located in the Ambrolauri, Oni and Tsageri regions on the Rioni River, which flows through the Caucasus mountains and flows into the Black Sea. Although drought tolerance and picky in terms of soil types, it can grow in any part of the country, until recently this variety was rarely seen outside Racha-Lechkhumi. Especially high quality wines are produced in sunny, southern and southwestern vineyards, planted on stony and calcareous soils, for example, on the right bank of the Rioni in the lower part of Racha, in PDO Khvanchkara, as well as in Tola, Bostan, Ciorgio, Chrebalo, Joshki and Sadmeli ... Aleksandrouli grows comparatively well on heavy clay soils. The cone-shaped bunches of Aleksandrouli can be medium to large in size, usually without wings, and of medium density. The berries are round, medium in size and dark blue in color. Usually low-yielding, Alexandrouli is pruned, leaving one fruiting shoot. It can grow up to 800 meters above sea level, and is quite frost-resistant for a mountain variety. The berries are susceptible to downy mildew, but resistant to powdery mildew. The buds bloom in the first three weeks of April, and the harvest is harvested in the first half of October. The sugar level in juice is usually 22-27% with a total acidity of 5 to 7 g / l. The exact time of harvest depends on the type of wine. Aleksandrouli usually has aromas of red berries, cherries and mulberries (mulberries). In a dry wine from the Kartli region, tobacco, pepper and juicy aromas add complexity to the fruit tones. Aleksandrouli from the highlands of Ambrolauri and Tsageri is also an excellent table grape. In 2004, 161 hectares of Aleksandrouli were registered, mainly in the Ambrolauri region of Racha-Lechkhumi.

Mujuretuli

Along with Aleksandrouli, Mujuretuli is best known as the variety used for the production of Khvanchkara. Recent studies show that these are different varieties with a common ancestor; Magradze suggests that Mujuretuli comes from Rachi, and Aleksandrouli is a variation. Like Aleksandrouli, Mujuretuli is largely cultivated along the Rioni River in western Georgia, in the Ambrolauri and Tsageri regions. Individual plantations of Mujuretuli are very rare; it is mainly planted near Aleksandrouli on limestone and calcareous stony soils. The conical winged clusters of Mujuretuli are of medium size and can be quite loose. The berries are medium in size, dark blue and oval, but can also be elongated. The buds bloom in mid-April and the harvest is harvested in early October. Mujuretuli is very susceptible to downy mildew and sensitive to powdery mildew; like Aleksandrouli, it is also frost and drought resistant. In 2004, 58 hectares of Mujuretuli were registered - all in the Ambrolauri district of Racha-Lechkhumi.

Usakhelauri

Literally translated as "nameless vine". Usakhelauri comes from Western Georgia. Early 20th century historian Ivane Javakhishvili noted that Usakhelauri was named after a village located on the right bank of the Lakanuri River in Lechkhumi. It is also called Okureshuli, after another small village in Lechkhumi. The berries are very small, heterogeneous. The uneven maturation has given rise to the theory that the cultivar is botanically and genetically similar to the wild cultivars of the area.Most of Usakhelauri plantations remain in Lechkhumi, although it has recently begun to be cultivated in Kakheti. In the late 1980s, the Usakhelauri vineyards in Imereti were uprooted. Usakhelauri grows best on loamy, calcareous slopes such as in Racha-Lechkhumi. The leaves are usually three-lobed. Clusters are medium in size, dense, more often cylindrical than conical, sometimes winged. The berries are round and black with a purple hue. Buds bloom early (in Racha-Lechkhumi in the first ten days of April), and Usakhelauri ripens relatively late (at the end of September). The skin of the berries is thin, easily separated from the pulp. Usakhelauri is very susceptible to fungal diseases. It is currently produced in both qvevri and neutral open top containers, without aging in wood. This method gives rise to a bright, intense aroma of lilacs, violets, mint and pepper, the taste is no less intense and pungent, with very high acidity, light tannins and sometimes field notes. As of 2004, 57 hectares were planted, of which 49 hectares were in the Gurjaani region in southwestern Kakheti and 8 in the Tsageri region in Racha-Lechkhumi. All vineyards are family owned.

Aladasturi

Aladasturi is another variety named for its place of origin (the village of Aladast in Guria). Aladasturi wines were widespread in the central part of Georgia, mainly in Guria and the central part of Imereti, but most of them were destroyed by fungal diseases and phylloxera. It was originally grown around trees, nowadays it is mainly cultivated in a free-standing gable system developed in Georgia. Aladasturi grows best on loose, well-aerated soils with a high lime content, often found in the lower parts of hills. The leaves are large; clusters are medium in size, cylindrical, often winged and moderately dense. The berries are medium in size, dark blue, from oval to oblong, rounded at the end of the shape, with a thick skin and juicy and fleshy pulp. Aladasturi is susceptible to powdery mildew and not very resistant to downy mildew. Buds bloom in mid-April; and the grapes ripen in the last third of October. Aladasturi is a fairly high-yielding variety (8-9.5 t / ha). Aladasturi wine can be produced using traditional or European technology. Despite the thick skin, the wine does not turn out to be deeply pigmented. It is relatively pale ruby ​​color, light bodied, with subtle tannins. Although Aladasturi needs to be drunk young and fresh, it also has the potential of aging in a bottle. As of 2004, there were 44 hectares in production.

Otskhanuri Sapere

Another variety with such linguistic roots as Saperavi, but genetically different from it, Otskhanuri Sapere takes its name from the village of Otskhana in Western Georgia and means "Tsvetnoy from Otskhan". It is read as one of the ancient Georgian varieties and grows only in the western part of the country, mainly in Racha-Lechkhumi and Imereti.

The leaves of the Otskhanuri Sapere are medium-sized, three- or five-lobed, the teeth are triangular with sharp tips. Clusters are medium in size, cylindrical or conical. Small to medium sized berries, irregular, round, dark blue. The buds bloom in mid-April, the berries ripen in early October. Otskhanuri Sapere is susceptible to millerandage (incomplete development of individual fruits in a bunch of grapes), It is moderately resistant to most fungal diseases, but relatively less resistant to gray rot (Botrytis cinerea), this allows it to remain on the vine even in wet and rainy autumn, which is typical for wet climate of Western Georgia. Otskhanuri Sapere wines have an intense ruby ​​color and characteristic taste. Densely structured, astringent, with high acidity, in a young wine it displays a bright aroma of cherries, wild berries, plums and herbs.Wines reach their peak after 10-15 years of aging, but after that they can be aged for 20-30 years. In 2004, there were only 5 hectares in production, all owned by families in Imereti.

Dzvelshavi

“Shavi” in translation from Georgian means “black”, and “Dzvelshavi” is translated as “old black” or “ebony”. A relatively minor but ancient Georgian grape of unknown origin, it was found in Imereti and Racha-Lechkhumi. Dzvelshavi is strong, with round, large leaves and broad, conical, relatively dense clusters. The berries are round, medium-sized, dark red in color. The buds bloom in mid-April, and the grapes ripen in late September - early October. Dzvelshavi is fairly resistant to most fungal diseases, but its thin skin makes it susceptible to mold, especially if the fall is wet and rainy. High quality wines are not produced from Dzvelshavi. Its light red juice has a weak extract and is often mixed with Otskhanuri Sapere, Mgaloblishvili or other grape varieties before fermentation to produce entry-level table wine. Together they can produce a medium-bodied wine with a deep color and aromas of red fruits and herbs. However, a simple rose can also be produced from it. In 2004, 685 hectares of vineyards were registered, all family owned.

Jani

Jani translates to strength or power. This variety is also known as Jani Bakhvis (Jani Bakhvi is a village in Western Georgia). It comes from Western Georgia and is known to be widespread throughout Guria for the production of high quality wine. The producers of Jani from Guria and the producers of Ojaleshi from Megrelia very often competed with each other. Unfortunately, Jani fell prey to fungal diseases and phylloxera. In the early 20th century, using American rootstocks, growers began to rebuild their vineyards, but for various reasons they were also destroyed during this turbulent century. At the beginning of the 21st century, Jani plantations were very rare (only one hectare was recorded in the 2004 census), but due to its good reputation for producing the best wines in Western Georgia, the government in 2014 distributed thousands of Jani vines to winegrowers to revive the variety and wine. The leaves of this grape are round or slightly oval, with triangular teeth. The clusters are small, conical, winged and sometimes loose. The dark blue round berries are small to medium sized, with very thick skin and firm, crispy flesh. The buds bloom in early April and the berries ripen in November. This is one of the lowest-yielding Georgian varieties, producing only 2.2-3.5 t / ha. It is relatively susceptible to the downy mildew pathogen and moderately resistant to powdery mildew. The resulting wines have a moderate alcohol content (12.5%). Jani is also used as a table grape; Its thick skin helps maintain its integrity during transport and storage.

If you would like to know more about Georgian white grape varieties, you can do so here.

Sources:

Georgian National Wine Agency; "Georgian ampelography" N. Ketskhoveli and others; Wine Grapes, Robinson, Harding, Wullamose; D. Magradze; L. Uzunashvili; N. Tsertsvadze (2012); Population census of Georgia 2004.

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Wine properties depend on many factors, including from the grape variety and the geography of its growth... Even grapes of the same variety can be different in different geographic regions. For example, Saperavi, grown in Kakheti and Saperavi, grown in Bulgaria - these are somewhat different grapes. The grape variety is greatly influenced by climate and land. Grapes are very sensitive to geography, which is why there are so many varieties of grapes growing around the world. For grapes, any region is unique.

Georgia is one of the few places where grapes grow wild, and not imported, but a real local (aboriginal). The Russian scientist Vavilov said that grapes first appeared in Transcaucasia. Cultural varieties were taken from wild grapes, during periods of wars and devastation, it ran wild and spread over the mountains, and then in peacetime it was domesticated anew.

In Georgia, grapes grow on the plains and in the foothills (they do not grow in the mountains). Therefore, wine is not produced in such mountainous Georgian regions as Svaneti, Khevsureti and Tusheti. 60% of all grapes are grown in Eastern Georgia, or rather - in the Kakheti region... Few grapes grow in the north of the region Kartli (Mukhran and Gori valleys). In Western Georgia, it grows in Imereti and Samegrelo, as well as in the "cold" region Racha-Lechkhumi... IN Adjara the historical center of viticulture is the municipality of Keda, located in the Acharistskhali gorge.

 LOCAL (ABORIGENOUS) VARIETIES OF GRAPES

About 500 varieties of grapes are grown in Georgia. All varieties are divided into black and white. Below we present the most famous of the Georgian (aboriginal) varieties.

 WHITE GRAPES

RKATSITELI Is a white grape, the main raw material for the production of Georgian white wine. Rkatsiteli has a very good yield, it is grown in huge quantities, and, almost exclusively, in Kakheti, as well as in Kartli (outside Georgia it is found in Ukraine, Moldova, Armenia, Azerbaijan, in the countries of Central Asia and Eastern Europe). There is an opinion that wines from Rkatsiteli grapes are sour. Yes, in other countries it tastes sour, but not in Georgia. The local climate contributes to the acquisition of very good taste from this variety. Especially tasty Rkatsiteli grows near the village of Tsinandali near Telavi. Variety of middle or late middle ripening period. It reaches full maturity from the middle of September (in Kakheti) to the first days of October (in Kartli). The sugar content in grape juice is 20.0 - 24.0%, and the acidity is 7.0 - 8.0 g / l.

All the most famous Georgian white wines are made from Rkatsiteli using European and Kakhetian technologies (Imeretian technology is not used).

Rkatsiteli is used in the production of the following wines with the name of origin: Tsinandali, Gurjaani, Kardenakhi, Kakheti, Kotekhi, Napareuli, Tibaani and Vazisubani, as well as Kardanakhi port and Madeira "Hirsa".

MCVANE KAKHURI - white grapes, has a pronounced green color and the name is translated from Georgian as "green". The variety, which gives high quality products, is winter hardy, but does not tolerate drought well. Belongs to the group of grape varieties of Kakheti. In Georgia, it is believed that the best Mtsvane grows in the village of Manavi (10 km east of the town of Sagarejo). Wine is made from this variety according to European and Kakhetian methods. Produced according to the European method, the wine is greenish-straw in color, with a normal alcohol content, highly harmonious and lively, with rich fruit tones. The wine, made by the Kakhetian method, is more body, energetic, which, upon aging, acquires a delicate bouquet with a strong fruit aroma. A variety of medium ripening period. Enters full maturity from the second half of September.

The Mtsvane Kakhuri variety is used in the production of the following wines with the name of origin: Manavi, Tsinandali, Kardenakhi, Kakheti and Vazisubani.

GORULI MTSVANE - Georgian white grape variety. It is grown mainly in the wine-growing regions of Kartli (Gori region). This wine variety of white grapes produces high quality products. Goruli mtsvane produces a lively, energetic wine. In the vineyards of Kartli, this variety is used as a blending material for the production of sparkling wine. Late ripening variety. In the Shida Kartli regions, grapes ripen in the first half of October.The sugar content in grape juice is 21.6 - 22.5%, and the acidity is 9.1 - 10.0 g / l. Wine made from these grapes has good aging properties.

From Goruli mtsvane, together with the Chinuri variety, white sparkling wine is made with the name of the place of origin "Ateni" ("Atenuri").

TSOLIKAURI Is a very popular white grape. It is bred mainly in Western Georgia - in Imereti (Terjola, Zestafoni, Bagdati, Vani and Tskhaltubo districts). In addition to Imereti, it is also distributed in Racha-Lechkhumi (Ambrolauri, Tsageri), Guria, Samegrelo and Adjara. In terms of area occupied, Tsolikouri ranks second in Georgia after Rkatsiteli. Differs in high industrial and technological qualities. High-quality still and natural semi-sweet wines are produced from it by the European and Imeretian traditional methods, which are characterized by a light straw shade, high body, normal acidity and alcohol content, liveliness and high taste. Late period variety - grapes ripen from the second half of October. The sugar content in grape juice is 20.0 - 25.0%, and the acidity is 7.5 - 9.5 g / l.

This variety is used to produce the eponymous varietal wine "Tsolikauri" (the most popular wine in Western Georgia), as well as wines named after the place of origin "Sviri" (together with the Tsitska variety) and "Tvishi".

Tsitska - Georgian aboriginal white grape variety from Imereti. High quality wine variety. The table wine of light straw color with a greenish tint, produced from Tsitsk, is characterized by body, vigor and liveliness, delicate and harmonious taste. With aging, it acquires a very delicate pleasant bouquet, plant tones. Late ripening variety - in the Imereti regions, grapes enter full maturity from the second half of October. The sugar content in grape juice is 18.0 - 25.0%, and the acidity is 6.9-10.5 g / l.

Tsitska is one of the special varieties in Georgia for the production of high quality sparkling wines. From Tsitska, together with Tsolikouri, dry white wine of controlled superior quality is produced with the name of the place of origin "Sviri".

CRAHUNA - Georgian aboriginal white grape variety, grows almost exclusively in Imereti (near Bagdati and Zestafoni, it grows especially sweet, and in Chiatura, Sachkhera and Kharagauli - sour). The variety is used for the production of wines using European and traditional Imeretian methods, as well as fortified and dessert wines. Wine made by the European method, yellowish-straw color, full, energetic, pleasant to the taste. Wine from Krakhun, made by the traditional Imeretian method, is characterized by a beautiful shade, normal alcohol content, great body and harmony, good taste. With aging, the Krakhun wine improves significantly. It acquires a beautiful golden yellow color and a strong varietal bouquet. Such wines can be stored for 10 - 15 years. From grapes harvested at a later date, it is possible to make a particularly high-quality fortified and dessert wine with a strong varietal aroma and lively acidity. Variety of late middle ripening period (late September - early October). The sugar content in grape juice is 21.0 - 23.0%, and the acidity is 7.5 - 8.5 g / l.

This variety is used to make wines "Gelati", "Dimi", "Sviri". The variety is used for the preparation of Argveti port.

KHIHVI - Georgian aboriginal white grape variety. The variety has two varieties - Kakhetian and Colchis. High quality wine grape variety that tolerates winter and drought well. Wine from Khikhvi produced by the European method is light straw color, rich, harmonious and pleasant, delicate, with varietal aroma. The wine produced by the Kakhetian method is dark straw color, richer, richer, with high taste, aromas of ripe fruits and yellow dried fruits.The dessert wine made from Khikhvi is especially high quality. A variety of medium ripening period. In the main regions of Kakheti, grapes ripen in mid-September. The sugar content in grape juice is 23.0 - 24.0%, and the acidity is 6.5 g / l.

From Khikhvi, together with Rkatsiteli and Kakhuri mtsvane, fortified wine of controlled superior quality is produced with the name of the place of origin “Kardenakhi”, white vintage “Khikhvi” (like port wine).

KISS Is an indigenous white grape, not common. Belongs to the group of grape varieties of Kakheti. High-quality European, Kakhetian traditional, natural semi-sweet, fortified and dessert wines are produced from it. The wine produced by the European method is light straw color, with a pleasant varietal aroma and delicate harmonious taste. And in Kakhetian - darker and more corporeal. A variety of medium ripening period. The sugar content in grape juice is 20.0 - 22.0%, and the acidity is 7.7 - 8.5 g / l.

CHINURI Is a Georgian aboriginal white grape variety from Kartli and is widespread in this region (in the Mukhran and Gori valleys), as well as in Kakheti. A white wine grape that produces high quality products. The variety is resistant to grape diseases. Wine from Chinuri, produced by the European method, has a beautiful light straw color, sufficient body and richness, tenderness, normal alcohol and acidity. It is used as the main blending material for the production of high quality sparkling wine. It is characterized by tones of fruits and herbs. Late ripening variety. In the Gori viticulture zone, grapes ripen from the second half of October. The sugar content in grape juice is 17.0 - 20.5%, and the acidity is 9.0 -10.0 g / l.

Chinuri varietal wine is made from it, but its main use is in the production of sparkling wines. Mixed with Goruli mtsvane, white sparkling wine is produced with the name of the place of origin "Ateni" ("Atenuri"). "Correct" Chinuri has a kind of weak carbonation, the taste is reminiscent of champagne.

RACHULI TETRA Is a white grape variety common in the Racha - Lechkhumi viticulture zone. It is a wine grape that produces high quality products. It is used for the production of table and natural semi-sweet wines. This wine is light yellow in color with a well-defined aroma and pleasant delicate taste with the smell of linden honey. A variety of medium ripening period. In Racha-Lechkhumi, grapes enter full maturity in mid-September. The sugar content in grape juice is 20.0 - 22.5%, and the acidity is 7.0 g / l.

The semi-sweet wine of the same name is made of this variety (somewhat reminiscent of Tvishi wine).

TBILISURI - Georgian selection of grapes, bred at the Institute of Agriculture (authors: V. Kantaria and N. Chakhnashvili). The varieties Alexandriuli Muscati and Rkatsiteli were used as a parental pair. This is a table variety. It is recommended for breeding in eastern Georgia. Differs in the external beauty of the grapes. The brush is larger than medium to large and of medium density. The berries are large, oval, yellowish-green in color, with a brownish tint on the sunny side. The pulp is fleshy, the skin is of normal thickness, at the same time, the pulp with the skin is easy to chew. The variety is long-term storage and transportable. Late ripening period. The sugar content in grape juice is 19.5-21.2%, and the acidity is 5.4-5.7 g / l.

 BLACK GRAPES

SAPERAVI - the most famous Georgian black grapes. It is practically the main variety from which red wines are made. Today, according to the area of ​​vineyards, Saperavi is the most widespread red grape variety in Georgia, mainly in the regions of Kakheti. Outside Georgia, it is found: in Armenia, Azerbaijan, Crimea, Uzbekistan, etc.

"Saperavi" translated from Georgian means "dyer". The grapes are dark in color, they contain a lot of coloring substances, and they give very dark shades of wine (so to speak, it gives rise to the reddest of red wines). Saperavi even has a pinkish juice, which is generally not allowed for black grape varieties. Table wine from Saperavi is characterized by an intensely dark color, moderate alcohol and acidity, body, mood, rich bouquet, great aging potential and high taste. The wines made from Saperavi are classified as aging well. They age slowly and retain their properties for a long time, up to 50 years. They are best after 4 years of aging. In Kakheti, grapes ripen in the second half of September, and the harvest (rtveli) continues until mid-October. The sugar content in grape juice is 20.0 - 26.0%, and the acidity is 7.5-8.5 g / l.

Quite a lot of wines are made with the participation of Saperavi: varietal wine "Saperavi" and mixed wines with the name of the place of origin: "Akhasheni", "Kotekhi", "Kvareli", "Mukuzani" and "Kindzmarauli", "Tbilisuri" (white), " Pirosmani "(red)," Aguna "," Algeti "," Alazani "and many others. dr.

ALEXANDROWLEY - the famous black grape variety, from which, in particular, "Khvanchkara" is made. This variety is distributed mainly in the Racha-Lechkhumi region. It is considered one of the oldest grape varieties. There are two types: wine and nutmeg. Aleksandrouli is a high quality wine grape variety. It is characterized by a high ability to accumulate sugar - grapes are harvested when the sugar content in it reaches 26.0 - 28.0%. The wine made from this material using a special technology is distinguished by its beautiful color, good ratio of alcohol and acidity, harmony, normal sugar content and pleasant taste. With a lower sugar content (20.0 - 21.0%), high-quality table wine is obtained from this variety. Dry and semi-sweet wines made from Aleksandrouli are distinguished by their tenderness, characterized by aromas of berries and black cherries. This is a late ripening variety - in the regions of western Georgia, the grapes ripen in the last days of October.

From Aleksandrouli, together with the Mujuretuli variety, a red natural semi-sweet controlled wine of the highest quality with the name of the place of origin is produced "Khvanchkara".

Mujuretuli - Georgian aboriginal red grape variety. Distributed mainly in the regions of Racha-Lechkhumi (today this variety is rapidly disappearing). It is characterized by a high sugar storage capacity. The table wine made from it is of high quality, good color, normal ratio of alcohol and acidity and harmony. Has a later than average ripening period. In the Racha-Lechkhumi zone, grapes reach ripeness in the middle of October. The sugar content in grape juice is 25.0 - 30.0%, and the acidity is 6.0 - 7.0 g / l.

From Mujuretuli, together with Aleksandrouli, a red natural semi-sweet controlled wine of the highest quality is obtained with the name of the place of origin "Khvanchkara".

USAKHELOURI - a rare indigenous red grape variety that is grown in the Tsageri region and the annual harvest is usually limited to 3 tons (Racha-Lechkhumi region). It is used for the production of table and natural semi-sweet wines, which differ in color intensity, high alcohol content, pleasant varietal aroma, sufficient body and harmonious taste. To obtain natural semi-sweet wines, grapes are used, harvested in the middle of October, when the sugar content in it reaches 23.0 - 26.0%, and the acidity is 6.0 - 8.0 g / l. This variety is of medium or later than medium ripening period. The sugar content in grape juice is 20.0 - 26.0%, and the acidity is 6.5 - 9.0 g / l.

This variety is used to produce the wine of the same name "Usakhelouri", which can only be found with a lot of luck (and it is not cheap) !!!

CHKHAVERI - Georgian indigenous wine variety of pink grapes. Distributed mainly in the regions of Guria and Adjara. It is used for the production of high quality still and sparkling wines. Wine from Chkhaveri is very delicate, harmonious, rich, with a normal alcohol content, aromas of peach and white fruits, and has a high taste. This variety is of a very late ripening period - in the regions of Guria, grapes begin to ripen from the second half of November. The sugar content in grape juice is 19.5-21.0%, and the acidity is 8.1-9.6 g / l.

The semi-sweet white wine of the same name "Chkhaveri" is produced from this variety.

ALADASTURI - Georgian aboriginal red grape variety. Distributed in the regions of Guria and Imereti. High-quality wine with a characteristic beautiful color, a harmonious ratio of alcohol and acidity, good body and varietal aroma is obtained from Aladasturi. Products from overripe grapes of this variety are used to produce high quality semi-sweet wines. This is a late ripening variety - in the regions of western Georgia, the grapes ripen in the last days of October. The sugar content in grape juice is 19.5-21.5%, and the acidity is 8.5-9.4 g / l.

Red wine "Aladasturi Kartuli" is made from this variety.

OJALESHI - Georgian aboriginal red grape variety. It belongs to the Samegrelo group of grape varieties, but is also grown in the Racha-Lechkhumi region. Translated from Mingrelian "ojaleshi" means "growing on trees." High quality wine variety. Wine from Ojaleshi is characterized by intensity of color, normal ratio of alcohol and acidity, high body, velvety, harmony and rich varietal aroma. In the case of late harvest of grapes, a high-quality semi-sweet wine is obtained from it. It is a late-ripening variety - in Samegrelo the grapes ripen in the middle of November, and sometimes they are harvested in late November or early December. The sugar content in grape juice is 20.0 - 23.0%, and the acidity is 8.0-9.0 g / l.

The eponymous natural semi-sweet red wine "Ojaleshi" is made from this variety.

TAVKVERI - Georgian aboriginal red grape variety. This variety is distributed mainly in the regions of Kartli. Outside Georgia, it is found in Azerbaijan, Tajikistan and Turkmenistan. Local red and rosé wines with fruit aroma are made from Tavkveri. Young wine from Tavkveri tastes especially good. The variety is characterized by a late ripening period - in the main zone of its distribution (Gori region) grapes ripen in the first half of October. The sugar content in grape juice is 19.0 - 21.0%, acidity - 7.5 - 8.5 g / l. The inflorescences of Tavkveri are female, so it must be planted between bisexual grape varieties.

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INTRODUCED FOREIGN VARIETIES OF GRAPES

The world famous red and white grape varieties are also grown in Georgia.

VARIETIES OF WHITE GRAPES

CHARDONNAY Is a French white wine grape that produces high quality products. Table wine and champagne made from Chardonnay are characterized by a normal alcohol content, high harmony, tenderness, content and high taste. In Georgia, this variety is used in the production of table and sparkling wines. Early ripening variety. In the suburban area of ​​Tbilisi (Digomi), grapes ripen in late August and early September. And in the Vachevi viticulture zone (Zestafon district, Imereti) - from the second half of August. The sugar content in grape juice is 17.0 - 22.0%, and the acidity is 6.7 -9.5 g / l.

ALIGOTE Is a French wine variety of white grapes.In Georgia, table and sparkling wines are made from it. Early ripening variety - ripens in the first half of September. The sugar content in grape juice is 20.0 - 21.0%, and the acidity is 8.5-9.0 g / l.

MUSKATI TETRI (WHITE MUSKAT) - one of the very interesting old varieties of Muscat (as a high-quality wine variety is widespread in Europe). It is used in Georgia in the production of table, dessert and sparkling wines. Middle ripening period. The sugar content in grape juice is 23.0-30.0%, and the acidity is 6.0-9.5 g / l.

VARIETIES OF RED GRAPES

CABERNET SAUVIGNON Is a widespread French red grape. A wine variety with high quality products. Table wine from Cabernet Sauvignon is distinguished by a special delicate taste, rich bouquet, normal alcohol and acidity content, great body, harmony and richness. The variety is later than the average ripening period - the grapes ripen from the second half of September. The sugar content in grape juice is 19.0-22.0%, and the acidity is 8.0-9.0 g / l. In Georgia, from Cabernet Sauvignon, dry red wine of controlled superior quality is produced with the name of the place of origin "Teliani", which is characterized by dark red color, pure varietal aroma, piquant, harmonious, developed bouquet.

PINO CHAVI (NUAR) Is a French red wine grape. It is used for the production of high quality table and sparkling wines. Early ripening variety. In Kartli, for the production of sparkling wines, grapes are harvested in the first half of September, and in Imereti - in the last days of August. For the production of table wines, it is advisable to harvest the harvest much later. The sugar content in grape juice is 20.0-22.0%, and the acidity is 7.0-8.5 g / l.

MERLO Is a French red wine grape. Separately infused wine from Merlot is characterized by normal alcohol and acidity, good body and harmony, characteristic pleasant bouquet and good taste. A variety of medium ripening period.

ISABELLA (!!!) - in Georgia this variety of black grapes is called "Odessa". This variety was invented in America in 1816 by crossing Vitis labrusca (American grapes) and Vitis vinifera (European grapes). Until this moment, American grapes were little edible, and European ones were killed by aphids. As a result of crossing, a plant was obtained that is resistant to grape aphids and cold weather, but inherited a number of bad qualities from Vitis labrusca (American species).

In the 19th century, Isabella was brought from America to Europe. On its roots, a grape aphid (phylloxera) arrived from across the ocean. For Isabella herself, phylloxera was not dangerous, but local European varieties began to die from her on a massive scale.

Recently it turned out that in the wine produced from this grape variety, methyl alcohol is much higher than the norm. When drinking such wine, it is not uncommon for a headache and drowsiness to be felt. This is the effect of methyl alcohol.

As a food grape, Isabella is not bad, it tastes a bit like strawberries. But for winemaking it is better not to use it. Although they continue to breed it (perhaps because this variety is very unpretentious). The Isabella variety withstands very severe frosts, is resistant to diseases and pests, does not require a lot of fertilizers and special treatment with pesticides throughout the growing season (unless there was a massive invasion of pests). It is characterized by a relatively high yield (up to 40 kg per bush). Calculation on almost all types of soils, including clay and sandy.

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More than 500 grape varieties are registered in Georgia. Many of them grow throughout Georgia, but there are varieties that are found in a single form in different parts of Georgia.

“I am interested in all varieties of vines, but there are rare varieties found only in collections.Such unique varieties are monitored at the experimental base of the Research Center of Agriculture "- noted the chief specialist of the Horticulture and Viticulture Research Service of this center, Londa Mamasakhlishvili.

According to her, 40 varieties of Georgian vines are monitored at the Dzhigaura experimental base, the rarest and most outstanding varieties among them are:

Buza - this variety was mainly distributed in Kartli. Its name can be understood as follows: grapes fly, fly food. These are mainly grapes for wine. When Buza ripens, his grapes burst easily, and flies flock to his juice. Because of this property, the population called it Buza, that is, "fly grapes." Saplings of this grape did not grow in any part of Georgia, it was distributed only in a single form in the Kartli region.

Danaharuli - a local wine grape that grew in Kartli. This is also a rare variety, and is kept only in collection plots. Table wine is made from Danaharuli, but it can also be successfully used for blending. In the old days, this variety was quite common in the vineyards of Gori, Kaspi, and the Tskhinvali region. Today it is one of the rarest varieties.

Institute long-leaved grapes - this variety was discovered in 1933 by employees of the Institute of Viticulture and Winemaking. It was for the purpose of perpetuating their contribution that it was named the institute's long-leaved grape. It is a less common grape variety that produces a high quality white table wine. Institutskaya long-leaved vine belongs to the Kakhetian varieties. In the specialized literature on viticulture, grapes with a long cluster are known as the "forest vine". Long-term study of the variety has established that long-leaved grapes are quite fruitful.

Simonaseuli Is a Kakhetian vine variety that produces high quality table red wine. The famous researcher Dmitry Tabidze writes that among the Kakhetian varieties of red grapes, wine from Simonaseuli ranks first after Saperavi.

Black Rkatsiteli - Kakhetian vine variety of collection value. Like Simonaseuli, Black Rkatsiteli belongs to red grape varieties. Like other rare varieties listed above, 20 specimens of it are presented at the Jigaura experimental station.

Sakmiela (Sakmevela)Is a white grape variety that grows in Guria. In the villages of the foothills of Guria, Sakmiela was widespread. The grapes of this variety are light green, round and symmetrical in shape. The variety begins to ripen en masse in October. In terms of taste, chemical composition, and consistency of grapes, Sakmiela is one of the outstanding varieties, a fairly good wine is made from it.

Chumuta - this variety also belongs to the group of Gurian vine varieties. This is a red grape variety. Researcher Maxim Ramishvili writes that Chumuta wine is characterized by a beautiful light red color, normal composition of alcohol and acidity, and good taste.

Jani - Georgian variety of red grape vine. Also belongs to the Gurian vine group. Jani wine is of high quality, characterized by a normal ratio of alcohol and acidity, harmony and pleasant taste. As it ages, its taste becomes even more pleasant.

Shilatubani - this is also a rare vine variety, and is characterized by fairly good performance. Also of Gurian origin. Wine from this grape variety has a deep red color and is of quite good quality. Like Jani, Shilatubani is a late grape variety.

Chvitiluri - white grape vine, belongs to Samegrelo vine varieties. Chvitiluri is a late variety, ripens at the end of October.

Over the centuries, Georgians have created unique types of wine, each of them is different, and each of them is unique in its taste and aroma.

Let's highlight the 10 most expensive and unique Georgian wines.

Usakhelouri - the most expensive Georgian wine.Usakhelouri grapes grow in the village of Okureshi, Tsageri district in very small quantities, and the highest quality wine is made from it. It is a very aromatic, semi-sweet red wine. Usakhelouri costs 80-90 lari, and, of course, its export price is expensive. This wine is in great demand in Europe and China. Among local winegrowers, Usakhelouri is also known as Okureshuli.

Muscat - costs from 50 to 70 lari. This wine is also produced in very small quantities. Muscat grapes are mainly found in the regions of Kakheti and Kartli - in Mukhrani, as well as in Gori and adjacent villages. From these grapes, Georgian winemakers make the best wine, which is mainly sold in China and on the local market.

Kisi - Qvevri wine, which is produced in very small quantities, and costs about 40 to 50 GEL. This wine is infused in the Kakhetian region, in the Akhmeta zone. The wine should boil in qvevri for six months, and only after that it is bottled. Kisi is produced in very small quantities and is a unique wine.

Khvanchkara - is made from the grape varieties Aleksandrouli and Mujuretuli. These two grape varieties grow everywhere in Racha, so Khvanchkara is not uncommon. This is a semi-sweet wine, the cost of one bottle of which is 40-60 GEL on average.

Tvishi - white, semi-sweet wine, made from Tsolikouri grapes. It is historically insisted in Lechkhumi. There is a specific zone of viticulture "Tvishi", which is located on the right bank of the Rioni River, at an altitude of 435 meters above sea level. It includes the villages of Tvishi and Alpana. It is from this zone that one of the outstanding semi-sweet wines comes, the price of which ranges from 25 to 35 GEL. By the way, Tsolikouri grapes also grow in Imereti, but they are not suitable for making "Tvishi", the unique taste of the wine is given by the soil and climate where it is made.