Georgia is considered to be one of the first centers of the emergence of cultivated grapes. Georgian wine is not just an alcoholic beverage, people here have a religious relationship with it. In addition, almost no meal can do without it, we can say that it is included in the range of dishes.
Depending on the technology of preparation and the grape variety, Georgian wine is white, red and pink, and depending on the sugar content it is divided into natural sweet, semi-sweet, dry and semi-dry, depending on the carbon dioxide content - quiet and sparkling (quiet while divided on vintage, collectible and ordinary).
Ordinary wine is young, its implementation at the same time occurs no earlier than three to four months after preparation. High-quality alcohol is called vintage, which is aged for at least one year and is made from a particular grape variety.
In order to choose a good Georgian wine, you must first conduct its tasting. To do this, it is recommended to adhere to such a scheme as "eyes - nose - mouth." First of all, you need, pouring a drink into a glass, carefully examine it on a white background. In this case, red wine should not contain foreign particles and be cloudy. Next, you need to shake the alcohol and inhale the aroma, and after a while repeat the procedure again. So determine its aromatic evolution, that is, resistance to oxygen exposure.
Further, Georgian wine is judged by taste. At the same time, you do not need to swallow it immediately to be able to feel all the richness of taste, that is, give the drink the opportunity to open. It should be said that good alcohol always leaves an aftertaste devoid of an unpleasant aftertaste.
The most common method of making wines in Georgia is Kakheti, in which the beverage is aged and stored in cone-shaped jugs that are buried in the ground (to the level of their hole). This allows you to get a constant temperature for the fermentation of wort and alcohol storage. At the same time, grapes were crushed with their feet to obtain wort , so as not to damage the grape seeds, which give bitterness when crushed.
Fermentation takes place for five days on the pulp, and then the juice is separated and poured into another container, where the wine ferments further. At the same time, juice is taken from the pulp, from which alcohol is also prepared. When Georgian white wine is made, fermentation takes place directly on the pulp for eight days, so the drink will have a special harshness.
Nowadays, it is generally accepted that the most famous brands of Georgian wines are:
1. Saperavi - has a tart pleasant taste, with hints of mulberry, raspberry and blueberry, and a dark pomegranate color. It is recommended to serve with meat dishes.
2. Khvanchkara - has a specific taste with a touch of raspberries and a dark ruby ββcolor. It is recommended to consume this Georgian wine with desserts.
3. Kindzmarauli - has a delicate velvety taste and a dark red color. Often served with desserts and fruits.
Thus, Georgia is the country where viticulture originates, and its wines are famous all over the world.