Are natural winemakers in denial about mousiness?

Leave a comment

http://www.themorningclaret.com/2017/are-natural-winemakers-in-denial-about-mousiness/

 

Advertisements

Slap Me a Saperavi « Good Taste Report

Leave a comment

Serious color. Serious tannins. Serious acidity. Fun for the whole family! Saperavi translates to “dye” or “paint” is a red wine grape that is named for its dark pink flesh and very dark skins. Originally from Georgia, the land that puts this grape on the map along with Rkatsiteli, Mstvane, and Tsolikauri is the Kakheti District of Georgia. In the days of the Soviet Union, Georgian wines were generally thought of as the jeweled crown and it has been said that the land of Georgia Europe’s oldest wine-producing region has been producing wine 7,000 to 9,000 years!Saperavi especially the dry tends to have a barnyard, cinnamon, cigar box, soy-sauced mushroom, gamey-plum thing going on, with a sledge hammer of tannins and a lower PH medium-plus acidity. It can be brilliant for By-The-Glass programs because some will last for days! And with the right amount of serenading to sleep and nightly brushing the bottles “hair”, these wines can age upwards of 50 years, though most fade at 6 – 10 years. The 3 common styles are Saperavi aged 1 year or less, Kindzmarauli aged 2 years, and Stalin’s favorite wine Mukuzani aged 3 years or more. Also seen are Napareuli and Akhasheni. Though, I’m still looking… I’ve never found e

via Slap Me a Saperavi « Good Taste Report.

Georgian wine making technology

1 Comment

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.

Diverse Brands but United in a Name

Leave a comment

From now on, the Georgian government and local exporters will work together for the popularisation of Georgian wine abroad. After a year long consultation with wine-producing companies, Georgian government decided to create a Wine Association, where the government will pay 600,000 GEL membership fees annually. This money will be spent to facilitate Georgian wine increasing its visibility in the global wine-market.
To reach foreign markets, Georgian wine-producer companies will be obliged to unite under the common label – “Wines of Georgia” ,however, companies are allowed to leave other product attributes unchanged. The government believes that Georgian wine has greater export potential in the world market when being under a common umbrella. The companies welcomed the idea to bring the image of the country as a wine producing one to the first place.

http://www.vinoge.com/en/news/diverse-brands-united-a-name

Georgian winemakers should go back to their roots,

1 Comment

Pheasant’s Tears currently produces about 40,000 bottles annually, one-third of which is exported to the United States. Unlike most wines produced by modern methods – including Teliani Valley’s – Pheasant’s Tears wines are organic and go through the entire fermentation process in amphora – large clay vessels buried underground.

Mr. Wurdeman said he believes strongly that Georgian winemakers should go back to their roots, rather than attempting to compete in the general wine market.

If “we could start making wines that could sell in the $200 price bracket and that were put out in limited quantities, then it would really change and develop Georgian wine in a positive way,” he said. “I think that it’s like a bird trying to fly through glass right now. The Georgians are saying, ‘We’ve taken out a $3 million loan from the bank, and we want to make a mass wine that’s going to be superpopular in California.’ Well, it’s not going to work. They have their own inexpensive jug wine, and they don’t need it to be sent from the Black Sea,” he said.

http://www.washingtontimes.com/news/2009/oct/23/georgian-wine-ages-well-after-2006-boycott/#

%d bloggers like this: