Two wines from Georgia fermented in qvevri
Vintage Georgian Wines was founded in 1882 by two entrepreneurial brothers in Gurjaani, Kakheti.
Kakheti, just outside the capital Tblisi, is home to large producers and former state-owned wineries and is influenced by weather systems from the east.
Vintage Georgian Wines own all their vineyards, tucked away from highways, they produce pollution-free wine, relaying on two horns of grapes for getting relatively small but excellent quality wine.
Grapes are handpicked, sorted and pressed in stainless steel.
Qvevri
Hand-made from clay, qvevri are lined with beeswax to reduce porosity and provide a reductive environment for wine-making; qvevri are stored in the ground to regulate temperature.
Wines are fermented whole-bunch with natural yeasts; the qvevri is left uncovered with periodic punchdowns.
The size of the quevri also affects the temperature of the fermentation — larger qvevri ferment at a higher temperature due to the higher volume / surface area ratio.
Producing wines in qvevri is very labour-intensive and accounts for only about 10% of Georgian wine output.
Food matching
Think of Georgian wines generally as similar to sherry — versatile, complex and food-friendly, they match well with salty cheese and dried hams.
These two wines have a Burgundian, food-friendly elegance and sleekness, with low alcohol and freshness.
Rkatsiteli 2020
12%
pale golden onionskin; toasted macadamias and almonds, bruised orchard fruits; fresh, savoury and saline with quince and pear fruit, hoppiness, toasted nuts, florality and fine, gentle tannins.
Good.
Opens up with aeration and can be cellared further.
Saperavi 2020
12%
translucent ruby garnet; strawberries, red and morello cherries; fresh, juicy red-berry fruits, violets, gentle, very fine tannins, salinity and savouriness. Fresh, sleek and very elegant.
Good.
Opens up with aeration and can be cellared further.
A versatile food wine, match with Burgundian foods such as pate, escargots or darker game.
