How grape wine is made in Georgia. Homemade wine from grapes: simple recipes

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Kakheti is the very place where man first began to cultivate grapevines and make wine. According to archaeologists, this happened around the 6th-5th centuries BC. Since then, the technology for producing Kakhetian wine has remained almost unchanged.

What is Kakhetian wine?

Experts distinguish two main methods of wine production: European and Kakheti. According to European technology, only grape juice (sometimes with skins) goes into wine. This is how wine was made in ancient Rome and Greece.

The Kakheti people do not bother themselves with straining the wine must, so together with the berries, they also ferment pulp-chacha, that is, grape skins, seeds and even comb branches. The result is a cloudy, tart and fresh drink with a sunny color - kartuli gvino, Georgian wine. It has very little in common with bottled wine.

Homemade Kakhetian wine is very light, it is not pasteurized, it does not contain any sulfur or other foreign additives: only grapes. Therefore, you can really drink a lot of it without any consequences. In addition, this wine is of course very good for health! It contains a bunch of vitamins and other useful substances from grape seeds and skins.

The main variety of homemade Georgian wine is white. They drink it every day, it is always on every table, and in cafes a jug of this wine costs as much as a bottle of beer (that’s why all young people drink beer, wine for the villagers).

Black grapes are used to make viscous, thick shavi-guino - “black” wine, as the Georgians themselves say. This wine is more expensive and “pedigreed”. While white is usually made from everything that is ripe in the vineyard, black is varietal or the result of a careful blend. At the table, the men drink liters of white, and women, according to tradition, are poured a little black.

How is Kakheti wine made in Georgia?

Kakheti wine does not require any technological tricks. In fact, to produce it you need only one thing: a large clay barrel qvevri. Therefore, almost every Kakheti house has its own small winery. Today's qvevri, by the way, are no different from those that archaeologists find in prehistoric burials.

All harvested grapes are brought to the wine press. Previously, grapes were actually crushed with their feet in a special stone or wooden trough called satsnakheli:

Now the grapes are crushed in a large iron crusher-meat grinder. To show us how the crusher works, they crushed everything mixed together - both white and black.

I don’t know if all this was later “used” or given to some cattle.

The resulting wort is poured into qvevri. Before each “season,” the qvevris are washed, and small (and not so small) children are allowed in entirely.

In the photo above there are new qvevri, but in general they are buried in the ground in a special basement called Marani, like this:

Actually, this is the main secret of Kakheti winemaking. Due to the fact that the qvevri are immersed in the ground, they always maintain a constant temperature of 12-15 degrees.

The qvevri is filled with wort to the very top and closed with a lid. After a few days, the grape juice turns into carbonated pop. Machari, and after 3-4 months - into wine. The pulp gradually sinks to the bottom.

In March or April, the wine is drained from the sediment into another qvevri, left again, and by the beginning of summer it is completely ready. Homemade wine in Georgia is rarely aged - most of it is drunk within a year before the new one “ripens”. This is what everyone diligently does during Rtveli, especially if a good harvest has grown.

Wine tours

Nowadays, wine tours and excursions are becoming increasingly popular in Georgia. With them you can visit the vineyard, follow the wine production process at the winery and taste the final product.

Relaxation at the winery

Or you can live right at the winery. Many private wineries in Kakheti have hotels for their most valuable guests. Here both a wine tour and tasting are provided =)

The taste and properties of wine are influenced by the grape variety, where it grows, and production technology. What makes Georgian wines so interesting is that they have their own technologies, and the taste of local wine is very different from European wine. There are three main technologies for making wine in Georgia: European and traditional Kakheti and Imereti.

European technology

When making wine using European technologies, the juice is separated from the seeds and twigs (all this is called pulp). Europeans believe that pulp spoils the taste. The skins are left only when making red wine. Well, then everything is poured into fermentation containers.
This is how wine was made back in Ancient Greece. By the way, the ancient Greeks considered it barbaric to drink wine in its pure form. So they mixed it up. There was even a special vessel like this - a crater (can be seen in the Batumi Local History or Batumi Archaeological Museums, for example). Then this winemaking technology was adopted by the Romans. Today this is how wine is made in France, and many countries follow this technology. The European method came to Georgia only at the end of the 19th century.

The following wines are produced using European technology: Gurjaani,Napareuli, Manavi,Tsinandali There is an interesting story about Tsinandali. It is believed that it was Prince Alexander Chavchavadze who was the first to introduce European technology at his factory on the estate.
I don’t know why, but various sources somehow don’t mention wine Chateau Mukhrani. It seems like Prince Ivane Bagration-Mukhrani also produced wines using European technologies.

Kakheti technology

The key difference between the Kakheti technology and the European one is that the mixture is not separated from the seeds and twigs. Next, the wine material is placed in fermentation containers. It ferments at 14-15º for 3-4 months. The result is a tart, rich wine with an uneven taste. Plus high polyphenol content. This is a very healthy thing.

The following wines are produced using Kakheti technology: Saperavi,Muzukani,Sameba,Rkatsiteli,Tibaani,Kakheti,Shuamta.

Imereti technology

This method is a cross between European and Kakheti technologies. The main differences from the Kakheti technology are that the mixture is separated from the branches (the seeds and skins are left behind), and all this ferments for 1.5-2 months, i.e. 2 times less time. As a result, we get a wine with more acidity than the Kakhetian one, less tart and with a smoother taste.

Wines produced using Imeretian technology: Tbilisuri,Tsitska, Sviri,Dimi.

Racha-Lechkhumi method

Let’s conventionally call this the technology for the production of naturally semi-sweet wines. This is, in fact, the Imeretian method, only adapted to the cooler climate of this region.
The grapes are harvested during a period of increased sugar content, just like with the Imeretian technology, only the branches are separated, but the wine is steeped at 4-5º C. What happens here: this whole mixture ferments slowly, the sugar is not completely eaten by the yeast, and the wine turns out semi-sweet. In addition, slow fermentation helps saturate the wine with carbon dioxide. It is advisable to store these wines in the cold, and drink them chilled too.

Wines produced using this technology: Khvanchkara,Ojaleshi,Twishy,Pirosmani. It’s interesting that wine is made using this technology Akhasheni in Kakheti. This wine has been produced since 1958. It is interesting how it is cooled during fermentation, but clearly this would not be possible under natural conditions. Still, it is warmer in Kakheti than in the Racha-Lechkhumi mountains.

In modern production, metal containers are increasingly used. Previously, less practical qvevri (ceramic jugs) were used to ferment and store wine. The jugs themselves were dug into the ground. This was done to ensure that the wine fermented at a certain constant temperature.
By the way, some producers (for example, Gruzvinprom in the city of Gurjaani) store wine in these very jugs. A tribute to tradition. I don’t know if this affects the taste, but it is perceived on a completely different level.

Ancient qvevri and marani

Delicious Georgian wines have made the whole world talk about themselves. Georgia, so colorful and sunny, is rightly called the cradle of winemaking.

More than 500 varieties of grapes (out of 4 thousand varieties known to the world) growing in the country once again prove that Georgia is nothing more than a “world center” for the formation of cultivated and wild grapes.

The optimism and courage of Georgian winemakers are admirable. Grape plantations spread throughout the country were repeatedly attacked and subsequently destroyed by warlike conquerors. For example, in the 14th century, after the invasion of Tamerlane and his hordes, all that was left of the recently beautiful vine was devastated and scorched earth. The heyday of Georgian winemaking occurred during Soviet times. In the USSR, 80% of all vintage wines were supplied by Georgia.

Kakheti traditional winemaking

Today, Georgian wines around the world are famous for their Kakheti wine-making technology. The essence of this method is to store and age wine in special cone-shaped jugs - qvevri (capacity up to 500 deciliters). Qvevri are buried in the ground, leaving only the hole of the jug on the surface. This immersion allows for a relatively constant temperature (14 degrees), ideal for fermentation and storage of the must, which is still pressed from the grapes by foot. The impeccable quality of Georgian wine is the result of the unique Kakheti method.

Names of the best Georgian wines

White dry Georgian wines (vintage):

"Tibaani" - white table Georgian wine
	Tibaani wine has a deep amber color, shimmering with a dark golden hue. Subtle and elegant, this white wine has a rich, complex bouquet, with dominant tones of varietal aroma and faded tea rose. The slightly oily taste of the wine pleasantly surprises with its delicate velvety quality. “Tibaani” is made from Rkatsiteli grapes, according to the Kakheti method.

Red dry Georgian wines (vintage):

Red semi-dry Georgian wines (vintage):

White semi-sweet Georgian wines (vintage):

“Akhmeta” is a white semi-sweet wine with a greenish-golden hue and a delicate aroma of flowers with light spicy tones. Soft and balanced taste, excitingly captivating with an elegant long berry aftertaste. This Georgian table wine is made from Mtsvane grapes. Serve exclusively chilled (8-12 C).

"Tetra" is a semi-sweet white wine made from berries of the Rachuli Tetra variety. This white wine has a greenish-golden color and a subtle but distinct aroma of mountain flowers. Hints of summer honey and strong tones of grape berries create a harmonious composition of fresh taste. The long, soft aftertaste goes well with light desserts and fresh fruit. Cooled to 8-12 degrees, Tetra wine reveals a whole amazing bouquet of flavors.

“Tvishi” is a white semi-sweet wine, light golden color, tastes unusually fresh. It should be remembered that semi-sweet wine “Tvishi” opens gradually, so you need to drink it slowly, enjoying every sip. The wine will give an unforgettable pleasure if it is cooled to 12 degrees.

“Chkhaveri” is a semi-sweet white wine with a delicate, slightly pinkish color. This exquisitely soft drink is drunk only chilled, giving a subtle and floral-honey aftertaste. White wine is made from berries of the same variety.

Red semi-sweet Georgian wines (vintage):

“Khvanchkara” is a red semi-sweet Georgian wine - the brightest and most ancient representative of Kakheti wines. Color – juicy garnet with a purple tint. The multifaceted varietal bouquet attracts with tones of raspberry, velvety dark red rose and mountain violet. The velvety taste is unusually harmonious and rich, and the exquisite aftertaste is difficult to describe in simple words. The grape varieties used in the production of “Khvanchkara” are Mudzheretuli and Aleksandrouli.

“Kindzmarauli” is a semi-sweet red wine with a thick dark garnet color, captivating with a fresh bouquet of varietal tones, with notes of black currant and cherry pit. The taste is round, full and velvety. Made from Saperavi grapes. Pairs well with dessert or fruit.

“Akhasheni” is a semi-sweet wine, deep garnet color. Contains an aromatic bouquet with a fresh melody of red berries, cherries and, sometimes, red currants. Spicy soft notes are slightly captured in a fresh and harmonious taste with bright varietal tones. The raw material used is Saperavi grapes.

Fortified Georgian wines (vintage):

“Kardanakhi” is a strong white wine (port) with a deep amber color. The taste has distinct tones of honey and freshly toasted bread. Wine made from Rkatsiteli grapes is aged in strong oak barrels in the open air for 3 years.

“Anacha” is a strong white wine (Madeira), rich golden and dark amber color. Madera tones are clearly expressed in the taste and bouquet of the drink. The aftertaste is extractive and long. Rkatsiteli, a Kakheti grape, is used in production. The aging period in oak barrels under the sun is 3 years.

Dessert Georgian wines (vintage):

“Saamo” is a dessert white wine, distinguished by its golden color and delicate aroma of ripe quince with notes of slightly withered tea rose. The taste is honey, buttery, rich. Raw materials – Rkatsiteli grapes.

“Khikhvi” is a dessert white wine with a dark amber color. Varietal aromas, with light nutmeg and honey notes, dominate the bouquet of the drink. The wine tastes soft and buttery. The grapes are the same.

“Salkhino” is a blended liqueur red wine with a bright garnet color, shimmering with golden highlights. The rich bouquet contains strawberry-quince tones and, at times, creamy chocolate notes. The buttery taste is unusually harmonious. Aging in barrels takes place for 3 years. The starting material is Isabella, Dzvelshavi and Tsolikouri grapes.

Which Georgian wine is better to choose?

The global wine market provides buyers with a fairly wide choice. And yet, when going for a bottle of good Kakheti wine, do not be tempted by the wide selection of supermarkets, but look into a specialized wine store. A wine consultant will help you choose the right drink.

By the way, the Georgian people, when choosing between white and red wine, often prefer white wine. Most likely, this is due to the amount of alcohol in the drink. White wine is much easier to drink than red wine, and, accordingly, is much better suited for noisy and long feasts.

If you want to buy real Georgian wine, then pay attention to the products of the Mukhrani or Marani brand - the best producers of true Georgian wine.

An article about Georgian wines - names, region, history, free classification.

What I see as the purpose of this article: if, instead of drinking powdered rubbish sold under the guise of Italian/Chilean/Georgian wine in Russian stores, one of the readers of the site decides to go to Georgia for a week or two, to join the history of the ancient country, as well as to taste the legendary Georgian hospitality, no less legendary, as well as legendary Georgian wine beyond all measure - I will be very happy.

So, before the actual classification of Georgian wines, a couple of general words:
Georgian table wines– do not contain sugar, have a slightly sour taste.
Georgian varietal wines- wines made from grapes of the same variety.
Georgian vintage wines– the same varietal ones, but produced using strictly established technologies, are aged for at least two years.
Georgian collection wines– the same vintage ones, but after aging in qvevri (special Georgian clay jugs) and bottled for maturation for 3-20 years.

Differences by region include:
Imereti technology wine production is when grapes are crushed along with seeds and branches, then the branches are removed, and the juice, skins and seeds are left for fermentation.
Kakheti technology– according to it, the branches are not removed, leaving the entire mass to ferment for 3-4 months, and then the resulting product is filtered. Compared to Imeretian wine, the difference in technology leads to the appearance of a more tart and rich taste in Kakhetian wine.

Both technologies are different from how wine is produced in Europe. To simplify the situation, in Europe they crush grapes without branches, in Georgia - with branches. In addition, Kakhetian wine ferments for 3-4 months, which in Europe would be considered unacceptable. And one more serious difference: all Georgian wines are the result of the refining of local grape varieties, while winemaking in the USA, Chile, South Africa, and even in many respects in France and Germany is the planting and cultivation of imported varieties.

The cornerstone of traditional “home” Georgian winemaking is the use of “qvevri” - special clay jugs shaped like amphorae.

The qvevri is buried in the ground and grapes ferment in it at a constant temperature of +14 degrees Celsius. Under the influence of carbon dioxide, the cap of pulp rises to the neck of the jug. When fermentation is completed and the gas comes out, it sinks to the bottom and the qvevri is sealed until spring. This technology is considered the most ancient and correct - although some consider it imperfect due to difficulties with hygiene and unstable temperature conditions. You can taste wine made in this way only when you are visiting Georgian winemakers somewhere in the outback - all the main wineries in the country produce wine using modern technologies and modern equipment.

Traditionally, wine is named after the village where the grapes are harvested. However, currently, for the production of wines of popular brands (for example, Khvanchkars) use grapes from neighboring wine-growing regions.

In Western Georgia, white wines predominate, for which grape varieties such as “Tsolikauri” in Imereti or “Ojaleshi” in Megrelia are used. The Isabella grape variety, so popular in Abkhazia and the Russian South, is considered unsuitable for wine production in Georgia - only for chacha. The wines of Western Georgia are generally noticeably more sour than those from Kakheti - the wines of Adjara have a particularly sour taste. Approximately in the middle according to this criterion are the wines of Imereti - sour, but not much, and the technology of their production in Imereti is something between European and Kakheti.

Georgian red wines - names, classification

Alazani Valley– mass brand of Georgian wine; made from Saperavi grapes, imported from all over Georgia. Due to its availability, wine Alazani Valley was popular in the USSR and then in Russia. The downside is that the quality is difficult to predict, since it is not known what grapes the wine is made from.

Akhasheni– red semi-sweet wine, has a somewhat tart taste. Produced only at one plant in the vicinity of Gurjaani from Saperavi grapes, harvested exclusively in the area of ​​​​the village of Akhasheni. In this village there is the Chateau-Zegaani winery, which is very famous throughout Georgia, operating since the 19th century.

Kvareli– red dry vintage wine. Produced from Saperavi grapes, harvested in the vicinity of the village of Kvareli in the Alazani Valley. Real Kvareli is aged for at least three years in special qvevri jugs.

Kindzmarauli- a wine “legend” of Georgia, one of the most widespread Georgian wines in the territory of the former Union. Red semi-sweet wine, produced using Imeretian technology (see the beginning of the story), but from Saperavi grapes grown in Kakheti, near the village of Kvareli. Currently, Kindzmarauli wine is produced at several Georgian wineries.

Saperavi– varietal red dry wine, produced in Kakheti. The wine is young - bottled after a year, has a tart taste.

Mukuzani- dry red wine made from Saperavi grapes, named after the village in Kakheti near which it is grown. Mukuzani is one of the very first Georgian wines to be produced industrially. Many consider it the best Georgian wine, but this is an extremely subjective question. The wine is not considered vintage, but is aged for three years.

Napareuli– red dry wine all from the same Saperavi, grown in the area of ​​​​the city of Telavi (eastern Kakheti). Darker than its closest competitor – Mukuzani, has a cherry pit or black currant flavor.

Ojaleshi– a rather rare red semi-sweet wine, made from the grape variety of the same name in Megrelia (a region in western Georgia, a neighbor of Imereti, Guria and Svaneti).

Khvanchkara– according to a fairly widespread opinion, one of the best wines in Georgia. Red semi-sweet (and of the natural type, since it ferments in the cold, at +4-5 degrees), real Khvanchkara is made only from Aleksandrouli and Mujuretuli grape varieties, growing on two slopes of a mountain near the village of Khvanchkara near the town of Ambrolauri in the mountainous region of Racha. This wine should be stored cold and drunk chilled too. In this respect, other semi-sweet wines (Ojaleshi, Tvishi, Akhasheni, Kindzmarauli, etc.) are similar to Khvanchkara, where the required parameters are maintained using modern refrigeration units.

By the way, at the entrance to Ambrolauri there is a monument to “Khvanchkara” in the form of a bottle:

Georgian white wines - names, classification

Vazisubani– white dry, obtained by mixing Rkatsiteli (85%) and Mtsvane (15%) grape varieties grown in the vicinity of the village of Vazisubani in the Alazani Valley of Kakheti.

Goruli Mtsvane– dry white wine, made from Mtsvane grapes, harvested near the city of Gori in the Shida Kartli region.

Gurjaani– obtained from Rkatsiteli and Mtsvane grape varieties, collected in Kakheti near Gurjaani and Sighnaghi, aged for three years. One of the most famous Georgian wines in Europe. The taste is a wine with a slight bitterness and a long aftertaste.

Manavis Mtsvane– another type of dry white wine made from Mtsvane grapes.

Rkatsiteli– one of the most famous Georgian wines in Russia, dating back to Soviet times. Dry, somewhat tart white wine made from Rkatsiteli grapes, harvested near the village of Kardanakhi. Rkatsiteli- this is a young wine, one of those that “hits the legs, not the brain” - the wine is aged in barrels for up to one year.

Tbilisuri– semi-dry wine produced from a mixture of up to four grape varieties collected in the center of Georgian winemaking – . Used as an aperitif.

Twishy– white wine from Tsolikauri grapes, cultivated in the Racha region, which many consider “Mountain Imereti”. It is considered a “feminine” wine for its characteristic fruity flavor.

Tsinandali– another “pillar” of Georgian winemaking. White vintage wine produced from Rkatsiteli and Mtsvane grape varieties grown in Kakheti, near the city of Telavi. There, in the Chavchavadze estate in the village of Tsinandali, the oldest Georgian winery is located, founded in the 1830s by Alexander Chavchavadze. Now this is one of the most successful enterprises in the industry, and the prince’s estate has been turned into a museum, whose exhibition consists of a house-estate, a park, a chapel where Alexander Griboyedov and Nino Chavchavadze were married, and the winery’s tasting room.

Tsinandali wine is aged in barrels for three years.

Chinuri– dry white table wine, made from the grape variety of the same name. One of the most affordable brands of white wine in central Georgia. Currently produced using European technology and is slightly carbonated - like Italian Lambrusco.

Chkhaveri– white semi-sweet, produced in Guria (a region in western Georgia, a neighbor of Adjara and Megrelia) from the grape variety of the same name.

P.S. I can't help but mention chachu- legendary Georgian grape vodka. The taste is reminiscent of Italian grappa, the strength can be up to 80 degrees. Despite the strength, it is very easy to drink; if consumed wisely, there are rarely negative consequences in the morning, and even those are mostly limited to mild dryness.

For an appetizer to Georgian wine, I suggest reading an article about

Blogger Vladimir Zhoga writes:

I don’t know about you, but I love Georgian wine!

Saperavi, so tart and rich, dark red, ruby ​​color, with a bright aroma and taste! They say that it is so tasty because Georgia has some unique winemaking technology. So how is it made? And why is it so expensive?

To answer these questions, I went to the main wine region of Georgia - Kakheti, where I visited one of the modern Georgian wineries.

Now almost all Georgian wineries make wine using modern European technology, although some factories make some wine using classical Georgian technology, but it is too expensive for industrial production, and the wine produced is 3-4 times more expensive than usual. Therefore, classic Georgian winemaking remains only in villages and small showrooms-museums.

What is classic Georgian winemaking?

Huge clay pots are buried underground. Usually they are buried under the house or somewhere in a barn so that there is a roof on top. The presence of a buried jug can be easily determined by this hatch in the floor. What is the purpose of these underground tanks? The point is that in this way the required temperature and conditions for fermentation and aging of wine are achieved. Underground, it is cool in summer and warm in winter, so the wine matures under the same conditions all year round.

When the grapes are ripe, they are simply poured into these buried jugs, pressed there and covered with a lid. All! Next comes fermentation. First, active, during which it needs to be stirred occasionally. And about a month later, when active fermentation ends, they catch and remove all the floating pulp and close it tightly for the whole winter for passive fermentation. And already in early spring we receive ready-made Georgian wine!!! All the cake lies at the bottom of the vat, and on top is the purest and most delicious wine! He opened the lid, poured the jug and was ready to drink. Wine in these underground jugs can be stored without going sour for quite a long time. When everything is drunk, the jugs are cleaned and washed thoroughly, and then in the fall everything is done again)))

If you want to try this kind of “homemade” underground wine, buy it from the village grannies along the road, with a 99% chance it will be from just such a Georgian cellar!

At the plant, as I already wrote, they switched to industrial production long ago using European, or more precisely, French technologies.

This is what a modern fermentation shop looks like in a Georgian winery. And it will look exactly the same in France, and in Greece, and almost everywhere in Europe)

Here the wine ferments not in jugs underground, but in special containers in which machines create and maintain optimal conditions for its maturation. Everything is automated and controlled by computers, so you only need one employee to check that it doesn’t break and wipe the floor.

After the wine has fermented, it is sent to the cellar for “aging.” We go down into this very cellar. Here we see both classic oak barrels and huge metal containers. Why? It's simple. Expensive vintage wines and brandy are matured in barrels, and ordinary table wine, which we mostly drink, is in metal tanks.

Here it is, a cellar with fine wines. Here everything is on the shelves, indicating the year of harvest and grape variety. These bottles are much more expensive than regular ones.

And if ordinary wine is bottled after six months or a year, then these mature here for 5-10 years, which is why they become (probably) tastier and, naturally, more expensive!

Unfortunately, they didn’t let us into the bottling shop (everything there was too sterile) and I couldn’t take a photo of it. But everything there is also mega-modern. Cool imported devices do everything without human intervention. Wine, bottle, cork, etiquette - and the output is a finished product!!!

So why is wine so expensive?

The answer turned out to be simple and banal: bottles are purchased in France, corks are from Spain, labels are also printed somewhere in Europe, and the modern bottling conveyor is also imported and serviced for euros. So it turns out that with the contents costing 50 rubles, a bottle of wine costs 300 or more.

But it is not all that bad! For those who want to drink wine and not overpay for packaging, a solution has been found in Georgia - plastic containers!!! Yes, yes, here wine is bottled in ordinary plastic bottles of 1 liter, 1.5 liter and the most popular - 5 liter bottles, in which we are used to buying water.

Right here at the factory, wine is sold both in glass bottles and large plastic 5-liter bottles. And if a classic 0.7 bottle costs about 350 rubles, then a five-liter bottle costs about a thousand, i.e. 200 rub. per liter So why overpay? Of course, wine will not be stored in plastic for a long time, but here in Georgia no one stores it. They buy and drink! And I will tell you that wine in glass and plastic are ABSOLUTELY the same. So when you are in Georgia, feel free to buy plastic bottles. They are usually in the wine department on the lower shelves. And in restaurants, feel free to take homemade wine on tap, it is always there. You can ask to try it before ordering.

That's all I have. And remember, Georgian wine in large quantities can harm your health! So drink in moderation)