What is it, Georgian wine?

Georgia is considered to be one of the first centers of the emergence of cultural grapes. Georgian wine is not just an alcoholic drink, people here have a religious attitude towards it. In addition, almost none of the meals can not do without it, we can say that it is included in the range of dishes.

Depending on the technology of preparation and grape variety, Georgian wine is white, red and pink, and depending on the sugar content it is divided into natural sweet, semisweet, dry and semi-dry, depending on the carbon dioxide content - quiet and sparkling (the quiet is divided at the same time On vintage, collection and ordinary).

Ordinary wine is young, its realization in this case occurs not earlier than three to four months after cooking. Vintage name high-quality alcohol, which is aged for at least one year and is made from a certain grape variety.

In order to choose a good Georgian wine, you must first tasting it. To do this, it is recommended to adhere to such a scheme as "eyes - nose - mouth". First of all, you need to pour a drink into a glass, carefully look at it on a white background. In this case, red wine should not contain foreign particles and be cloudy. Then the alcohol should be shaken and inhale the fragrance, and after a while repeat the procedure anew. So determine its aromatic evolution, that is, resistance to oxygen exposure.

Further, Georgian wine is judged by its taste qualities. At the same time, it does not need to be swallowed immediately, in order to be able to feel all the richness of the taste, that is, to give the drink the opportunity to open. It should be said that good alcohol always leaves a aftertaste, devoid of unpleasant aftertaste.

The most common method of making wines in Georgia is Kakheti, where the aging and storage of the drink is made in cone-shaped jugs that are buried in the ground (to the level of their opening). This allows to obtain a constant temperature of fermentation of wort and storage of alcohol. At the same time, to obtain the wort, the grapes were pressed with their feet, so as not to damage the bones of the grapes, which give bitterness during crushing.

Fermentation lasts five days on the mash, and then the juice is separated and poured into a different container, where the wine wanders further. In this case, the juice is taken from the pulp, from which alcohol is also prepared. When white Georgian wine is made, the fermentation takes place directly on the pulp for eight days, due to this the drink will have a special tartness.

Nowadays it is considered that the most famous brands of Georgian wines are:

1. Saperavi - has a tart pleasant taste, with notes of mulberries, raspberries and blueberries, and a dark pomegranate color. It is recommended to serve it to meat dishes.

2. Hvanchkara - has a specific taste with a touch of raspberry and a dark ruby color. It is recommended to use this Georgian wine with desserts.

3. Kindzmarauli - has a delicate velvety taste and a dark red color. It is often served to desserts and fruits.

Thus, Georgia is the country where viticulture originates, and its wines are famous all over the world.