My first ever Georgian wine… and I was not disappointed! Saperavi grapes from old vines bring a nose of red fruit (raspberries and sour red cherries), white peppercorn and forest floor. Palate: an explosion of plums and cherries, hints of blueberries with some spiciness and tobacco from the oak. A grippy full bodied wine with massive potential to age. 100% recommend to let it breath for 30-45mins and pairs nicely with lamb 😄 — 4 days ago
I love orange wine. 🧡 Better explained, I love wine made with white grapes that received extended skin contact (maceration) during the fermentation process. This extended skin contact deepens the color of the resulting wine and enhances the wine’s texture, tannins, and aromatics. Generally, the longer the maceration period, the greater its impact on the resulting wine. 👍
By contrast, a more typical white winemaking process would involve crushing and pressing the grapes off their skins, removing the skins and seeds, prior to fermentation. 👀
This technique of fermenting white wines “on the skins” derives from an ancient and traditional Georgian 🇬🇪 winemaking process of sealing whole, crushed grapes in a clay vessel – called a qvevri – that is buried underground to be kept cool for the period of fermentation, storage, and aging. When white grapes are used in this process, the result is an amber wine. 🙌🙌
The orange winemaking technique has now been adopted throughout the world, but some of my favorite examples come from Northeast Italy and Slovenia (neighboring regions). 🇮🇹 🇸🇮
My first experience with orange wine was in 2019 – clearly, I’m still a baby on this journey – dining at Restaurant Montcalm in Paris. I was captivated by the color, aromatics, and incredible food-pairing abilities of the orange wine we tasted with our first course, which was made from the Loire grape Melon de Bourgogne.
Whether it’s enjoyed as a solo sipper or paired with food, I so appreciate the versatility of these wines and am taking much pleasure expanding my orange-wine horizons. 😆😆😆
Here we have a Slovenian orange wine made from a blend of Ribolla Gialla (Rebula), Malvasia, Sauvignonasse, each of which were fermented and handled separately in different vessels and with use of a range of malolactic fermentation, lending richness and complexity.
This wine offers aromas and flavors of baked pear and apple 🍎 🍐 , lemon pith, orange peel, citrus and cherry blossom 🌸 , and wet slate. It has a rich texture and cream secondary notes. It’s lovely and hits the spot on this gorgeous spring evening. 🎯
Krasno, Orange, Vintage 2018, ABV 13%, from Brda, Slovenia. $19.00 at Lowry Hill Liquors. — a month ago
2019 huge tannin, definitely georgian inspired but w marsanne of all things! Big tannins with a warm, sunny depth. Grippy savory sour notes but free of any neggie hairspray smells/flavors of some younger Georgian heavy skin contact cuvees. Really cool and well executed quervi wine in CA! Love it! Had “Mother Knows” once before maybe 2018, and recall it as a more oxidized jura/sherry adjacent take on marsanne... Regardless the style I appreciate the lithe, clean, dryness Caleb achieves on some big, wild, engaging flavors. — 25 days ago
A great Georgian funky orange wine from silver lake wine — 2 months ago
Very potent red with good backbone of tannins and dark fruit. Excellent example of Georgian wine. — 3 months ago
Georgian Kvevri. Rich big feel with moderate to brisk acidity. Fruits are stone, melon,Meyer lemon. Piney notes — 4 months ago
This is the Rosé this time. Gvantsa and Baia are sisters who just happen to be my favorite Georgian wine producers. Crisp, tart red fruit with some wet earth and wet rock minerality. This is a complex and enjoyable Rosé — a month ago
Nose has ripe blackberry, ripe raspberry, crushed black cherry, wet leather, crushed sandstone or old terracotta pots and end of season rose.
Palate has ripe cherry, dehydrated cranberry, ripe raspberry, dried blueberries, dried tart cherry with fine tannins and a long finish.
1500ml, why open two bottles when one will do? Decanted 4H, much more time appreciated. We love how slowly this format ages, it's like one-half speed. 👍
Solid pairing tonight with 'Georgian Chicken'; (local) chicken thighs with dry rub, seared in cast iron then simmered/baked in a walnut/cilantro/serrano/tomato paste sauce, finished with pomegranate seeds & pomegranate vinegar drizzle. — a month ago
Delicious! Sweet white wine, floral scent. — 4 months ago