The composition of the wine will not always include just one grape variety. In most cases, this will be a composition of two, three, four, and sometimes more Vitis Vinifera. And this applies not only to red, but also to white wines. So, what is the interest for a winemaker to complicate his life and mix different varieties, while it is more simple to produce single-varietal cuvées? Let's find out in this article.
While everything is relatively clear with Burgundy and its four hierarchical levels of wine classification (see my article on Burgundy wines), the first encounter with classifications of Bordeaux wines can be quite confusing. The two parts of the Bordeaux region - the right bank and the left bank - have their own hierarchies, some of which differ in terminology and criteria, although their principle remains the same - to distinguish the best wines.
Akhasheni is a semi-sweet wine containing 30 to 50 g/l of residual sugar. The sugar is preserved by partial fermentation of the must with the cap (skins and seeds) submerged, which facilitates the extraction of tannins and aromatic components.
In this article I will talk about one of the microzones of Kakheti, Napareuli, whose wines differ from other wines of the region by their freshness, softness and lighter body. It seems a bit strange to apply such definitions to Georgian wines, but the Napareuli microzone has special climatic conditions, which are thus reflected in the characteristics of the wines.
Историческая область Кахетии является, пожалуй, самым известным и самым важным винодельческим регионом Грузии: около 70% всей площади виноградников находится именно в Кахетии, а объём производства составляет около 80% от всего вина Грузии.
Говоря о кахетинских винах, невозможно оставить без внимания Киндзмараули, полусладкое красное вино из сорта Саперави, заслужившее широкое признание на российском рынке.
