We shared a Georgian Saperavi 2003 today made by the Gogi Dakishvili, the wine maker at Vinoterra Winery. Gogi produces elegant wines using both traditional European and ancient Georgian wine making techniques. The wine is produced from 100% Saperavi grapes which are native to Georgia, although several wine makers in Australia and Upstate New York are beginning to experiment with the grape. The naturally thick skinned violet colored grape produces a deep colored wine. It is made into several styles of dry and semi-sweet reds.  The wine is initially fermented 20 days in Qvevri, clay vessels that have been used since the beginning of Georgian wine making. The earthenware vessels are stored in the earth to ensure a constant temperature.  The wine is then transferred to stainless steel for malolatic fermentation and finally is aged in French oak barrels for 2 years before bottling.  Like many Georgian wines, the substantial level of acidity in the Saperavi 2003 encourages food pairing. It tastes of ripe cherry, black current, pomegranate, and toasted oak. The strong earthly flavors naturally soften producing a supple and elegant wine. It would pair well with robust dishes with red meats or mushrooms.