Tsinandali - wine for gourmets. Grape wines from Georgia

What is Georgia associated with? What comes first when mentioning this country? Snowy peaks of the Caucasus, warm Black Sea, sparkling dances, hospitable people and jugs with a special aromatic wine. The real Georgian wine is poured by the river at all small and big banquets and just when friends meet. Go into the house to the Georgian and not drink it - it's just an unthinkable insult.

Culture of wine

Wine-making is inextricably linked with the culture and way of life of this solar region. Saperavi, napareuli, cinandali - the wine of any region has its age-old legend. The history of a tonic drink from grapes goes back to antiquity and is intertwined with the history of the state itself. This is backed up by archaeological finds. Prints of grape leaves, vessels with the remains of a drink, accessories for squeezing find in layers of the Bronze Age. Cultivation of vineyards and preparation of wines, different from all existing in the world, occurs on the territory of Georgia for about 8000 years! Georgian doctors used a drink to cure many diseases. After the adoption of Christianity, wine became an indispensable attribute of religious rituals. About the vine and wine sing songs, compose poems and legends.

The Reward of the Gods

Once upon a time, when God allocated territories for living to different peoples, temperamental and restless Georgians were tired of standing in a long queue. They decided to shorten the time with a plentiful meal with plenty of wine. For this occupation, they missed their turn. When God asked about the reason for being late, they answered that, by proclaiming toasts, they glorified the Creator and the joy of life. "Well," God answered, "but there is no more fertile land, there is only a patch between the mountains and the sea, but only grapes can be cultivated there." Indeed, the natural conditions of Georgia for agriculture are not very suitable, but the vine gets just what it takes to make natural grape wine without sugar impurities: an ideally suitable climate, plenty of sun, soil.

Georgian winemaking in modern times

Industrial winemaking has flourished in parallel with the development of the industry, the invention of new devices and mechanisms. There was a period when the quality of Georgian wines lost its recognition. This happened during the five-year plans, where more attention was paid to quantity, not quality. Now Georgian winemakers correct mistakes of previous years, their wine again conquers European markets. The visiting card of the region is especially appreciated - tsinandali. The wine of Georgia is named in most cases not from grapes, but from the place of production. The main areas of winemaking are distinguished by their climatic conditions and peculiarities. In connection with this, a different technology of wine production has developed: Kakheti, Imeritinskaya, Racha-Lechkum, and European.

Where do they produce Georgian wine?

• Solar Kakheti is the birthplace of akhasheni, mukuzani, manavi, kindzmarauli, cinandali (dry wine from grapes that received enough sun).
• Imeretia - this high-altitude region with a temperate climate grows vineyards for sparkling wines.
• Carli - except sparkling in this part of Georgia produce dessert, table wines and brandy.
• Racha-Lechkumi - the famous semi-sweet Khvanchkara, Mujuretuli, Alexandrouli.

The pride of winemakers

Wine, which received the greatest recognition at international exhibitions and competitions, is cynandali. 10 gold and 9 silver medals is a serious result of winemakers, which so far none of the other Georgian wines has been able to repeat.

Tsinandali - white dry wine of light straw color, with a strength of 10-12 turns. Its taste is special, memorable, with a unique bitterness, which appears after compulsory aging of the drink in oak barrels.

Tasters determine the taste of a bouquet of notes of peach, citrus, apple, quince, tropical fruit. Some even notice the taste of toasted nuts.

History tsinandali

The history of the origin of this divine drink is interesting. Production of cyanandali (wine) in the factory began in 1886 in production, which was founded by Alexander Chavchavadze, whose daughter, Nina, became the wife of the famous Russian writer and diplomat Alexander Griboyedov.

The village with the same name is in the Alazani Valley. The factory planted by Chavchavadze still operates today. Now it is part of the winery "Telav wine cellars".

In addition to the production of the drink and the cultivation of grapes, the family was fond of collecting wine. Glass bottles with wines, some of which are dated to the 19th century, have survived to this day. A factory with such unique cellars now acts as a museum. The entrance to its territory is open to tourists.

Wine production technology

Uniqueness of most Georgian wines is attached to special production technologies that have been used for centuries in this region.

Kakheti technology is not used anywhere else in the world, except Georgia. The difference from the usual European technology is that not pure juice is used for fermentation, but porridge from ground berries together with skins and twigs. The French sometimes also leave grape skins for fermentation, but not more than a week. In Kakheti, both skins and twigs remain in the juice until the end of the whole fermentation process.

European technology, when berries are wrung out under the press, is used in Georgia too. Tsinandali - wine, which is made in this way.

Two kinds of grapes are used for cynandali. A large proportion falls on Rkatsiteli and about 15% - Mtsvane. With sugar content from 19% berries come for processing, where they get must - pure grape juice. After fermentation, the wort is kept on yeast for about one and a half months. Until ready, the wine must be aged for at least three years, half of which - in oak barrels. It is the saturation of this wood and gives a specific tart flavor.

Kvevri or vats?

Another typical Georgian invention of winemaking is Kvevri. This is a special symbol of the country, to which even the whole museum and monument is dedicated. Kvevri - special clay jugs, in which wine wanders. Pitchers are buried in the ground at the very neck. Filled in Kvevri grape juice wanders in them the put period, the pulp rises to the top, and carbon dioxide freely flows out. After the fermentation process has expired, the wine is poured into glass bottles or oak barrels for storage. By the way, the inhabitants of the mountains, who do not sit down without wine to the table, do not recognize wine in bottles. It is considered a real fragrance and taste of the drink, which is stored in a wooden or earthenware container and fed to a table in a pitcher.

Modern factory production is increasingly moving to European standards and refuses to Kvevri, preferring steel tanks. This is facilitated by the fact that the latest technology and adaptations allow more precise control of temperature, observe the processes of fermentation. Yes, and the masters of making the correct Kvevri is getting smaller. Disputes about what is best for an exclusive taste - Kvevri or modern vat, find supporters on both sides, but tasters still recognize the fact that the drink from these different vessels is still different in taste and aroma.

When to drink tsinandali?

The wine is cyanandali white dry, which has a peculiar combination of sweetness, bitterness and acidity, great for dishes from fish and poultry. Perfectly combined with pasta, cheese, vegetable hot dishes. The optimum temperature of use is 14 ^o C.

About harm and benefit

When they talk about the benefits of natural dry wine, they often talk about red wines. Nevertheless, white dry, made according to all the rules, are no less useful. In addition, white wine, which is properly consumed chilled, also quenches thirst well.

White wines strengthen the vessels, protect the heart. They help with atherosclerosis, certain diseases of the gastrointestinal tract and metabolic disorders. White wine is recommended for anemia.

As for harm, the advice is one: moderation is good in everything, in the use of low-alcohol drinks too. Naturally, the choice of wine should be in favor of quality and proven products. The main thing - wine should be natural, without additives of alcohol and sugar.

What, where and how much?

What does the term "right wine" include? It is a drink that is made from the right grapes harvested at the right time. When it is manufactured, the technology and the aging time are observed.

The quality of their products is guaranteed by well-known and proven manufacturers, naturally, such a product is more expensive. So, in shops on tsinandali the price fluctuates from 10 to 15 dollars for a bottle. In Georgian small wineries or from private producers, you can always buy wine cheaper, but where is the guarantee that this is exactly the drink that you want to try. To the credit of such winemakers in rural villages you can find real "right" wines, but if you are not a taster specialist, it is better to use the advice of a proven connoisseur.