Homemade Georgian wine is a unique drink that is a vivid symbol of the high art of winemaking in Georgia. The industrial production of Georgian wine is currently extremely developed, however, along with factory products, you can buy homemade Georgian wine in the country, which is prepared by many farmers according to an old recipe.

It should be noted that the preservation of the traditions of home winemaking is considered to be an important phenomenon of the Georgian wine industry. In many families, especially for the inhabitants of villages and towns, to this day they prepare amazing homemade wine, the recipe of which is passed down from generation to generation. Almost every villager has his own small vineyard, which bears amazing fruit. Winemaking traditions of Georgia, passed down from father to son, preserved the impregnable walls of monasteries, so they have survived to our times almost unchanged.

Homemade winemaking is most vividly manifested in the most famous wine region of Georgia - in Kakheti. Georgian homemade wine from Kakheti is a product that is closest in quality characteristics to the wine that was prepared in this area several millennia ago. This unique drink has stood the test of time and is respected all over the world today. Let's clarify that homemade Georgian wine is an original, high-quality drink that is not equivalent to handicraft products found anywhere in the world where grapes grow. However, due to the increased interest in Georgian home wines on the part of foreign tourists, sometimes you can find low-quality products, so you should buy home-made wine from trusted masters or according to the recommendations of knowledgeable people.

High-quality homemade wines of Georgia are exclusively natural products that do not contain any alcohol, no flavors or dyes. Most often, you can buy dry homemade wines from local grape varieties from village craftsmen, but there are both sweet and semi-sweet varieties.

The wine-making culture of Kakheti is famous for its beautiful customs and traditions. One of the most important holidays, which is held annually in late September and early October, is the so-called Rtveli, dedicated to the grape harvest. The whole family, including women and children, goes out to harvest, and the day ends with a tasting of fine homemade wines, songs and dances.

Draft wine can be purchased at almost any winery in the country, but it has little in common with a real homemade drink. No matter how hard the owners of the wineries try to preserve the traditions, the European influence is still noticeable. A smooth transition from traditional to European winemaking took place in the 19th century. For example, today only a few enterprises in Georgia use such ancient wine vessels as qvevri, which are large clay jugs. Since ancient times, qvevri have been used for the fermentation of wines. The jug was buried in the ground, covered with a lid and left for 3-4 months. After such a procedure, the wine turned out to be very bright, expressive and extremely aromatic, with a high content of tannins.

Homemade Georgian wine will help you immerse yourself in ancient wine-making Georgia. Its flavor is characterized by tart notes of spices, fresh fruits and berries. The spicy, tart bouquet of the drink is a result of prolonged fermentation of grapes along with the skin and seeds, which is considered the main feature of the Georgian technology for making home wines. This technique is not used in any other country in the world.

If you are planning a trip to Georgia, do not forget to buy Georgian homemade wine for yourself or as a gift for friends and family. A unique drink will help you learn all the facets of the traditional art of winemaking in this beautiful country.

The taste and properties of wine are influenced by the grape variety, the place of its growth, plus the production technology. That is why Georgian wines are interesting, that there are their own technologies, and the taste of local wine is very different from European. There are three main technologies for making wine in Georgia: European and traditional Kakhetian and Imeretian.

European technology

When making wines according to European technologies, the juice is separated from the seeds and twigs (all this is called pulp). Europeans believe that the pulp spoils the taste. The skin is left only when making red wine. Well, then everything is poured into fermentation tanks.
This is how wine was made in ancient Greece. By the way, the ancient Greeks considered it barbaric to drink pure wine. So they mixed it. Even a special vessel was like this - a crater (can be seen in the Batumi Regional Museum or Batumi Archeological Museum, for example). Then this winemaking technology was adopted by the Romans. Today this is how wine is made in France, and many countries look up to this technology. The European method came to Georgia only at the end of the 19th century.

The following wines are made according to European technology: Gurjaani,Napareuli, Manavi,Tsinandali.About Tsinandali is an interesting story. It is believed that it was Prince Alexander Chavchavadze who was the first to introduce European technology at his factory on the territory of the estate.
I do not know why, but in various sources wine is somehow not mentioned Chateau Mukhrani... It seems like Prince Ivane Bagration-Mukhransky also produced wines using European technologies.

Kakhetian technology

The key difference between the Kakhetian technology and the European one is that the mixture is not separated from the seeds and twigs. Next, the wine material is placed in fermentation containers. It wanders at 14-15º for 3-4 months. As a result, we get a tart, rich wine with an uneven taste. Plus a high polyphenol content. Well, this is a very healthy thing.

The following wines are produced according to the Kakhetian technology: Saperavi,Muzukani,Sameba,Rkatsiteli,Tibaani,Kakheti,Shuamta.

Imeretinskaya technology

This method is a cross between European and Kakhetian technologies. The main differences from the Kakhetian technology are that the mixture is separated from the twigs (while the bones and skin are left), and all this ferments for 1.5-2 months, that is, 2 times less time. As a result, we get a wine with higher acidity than Kakhetian wine, less tart and with a smoother taste.

Wines obtained by the Imeretian technology: Tbilisuri,Tsitska, Svir,Dimi.

Racha-Lechkhum method

Let's conditionally call this the technology for the production of naturally semi-sweet wines. This is, in fact, the Imeretian method, only adapted to the cooler climate of this region.
The grapes are harvested during the period of increased sugar content, just like with the Imeretian technology, only the twigs are separated, but the wine is set at 4-5º C. What happens here: this whole mixture ferments slowly, the sugar is not eaten completely by the yeast, and the wine is semi-sweet. In addition, slow fermentation helps to saturate the wine with carbon dioxide. It is advisable to store these wines in the cold, and to drink chilled as well.

Wines obtained using this technology: Khvanchkara,Ojaleshi,Tvishi,Pirosmani... It is curious that wine is made using this technology. Akhasheni in Kakheti. This wine has been produced since 1958. It is interesting how it is cooled during fermentation, but obviously in natural conditions this would be impossible. All the same, in Kakheti it is warmer than in the Racha-Lechkhumi mountains.

In modern production, metal containers are increasingly used. Previously, less practical qvevri (ceramic jugs) were used for fermentation and storage of wine. The pitchers themselves were dug into the ground. This was done in order for the wine to ferment at a certain constant temperature.
By the way, some producers (for example, "Gruzvinprom" in the city of Gurjaani.) Store wine in these jugs. A tribute to tradition. I don't know if it affects the taste, but it is perceived on a completely different level.

Ancient qvevri and marani

Features of the preparation of Georgian wine... Georgia is a magnificent country where temperamental and cheerful Caucasians live. It is famous not only for its delicious traditional dishes, but also for its own recipes for making white and red wines. The main variety of Georgian homemade wine is white. It is consumed every day, so this wine is on every table in every family. It is not too strong and tastes good. In Georgia home winemaking equipment can be used to make the alcoholic drink mature, rich and aromatic. The Georgians make a thick and viscous "black" shavi wine from black grapes.

The most popular Georgian wines

White Georgian wines include the following varieties:

• "Kakheti";
• Alaverdi;
• Tsinandali;
• "Alazani Valley".

These drinks differ in taste and color depth, which can vary from straw to amber with a greenish tint. To make Georgian wine, you need to buy set for making wine and master Georgian technology. In total, there are three technologies for preparing the "drink of the Gods" in this country:

• racha-lechkhum;
• kakhetian;
• imperetian.

How to make wine using Kakhetian technology?

Among red wines such varieties as Saperavi and Kindzmarauli can be noted. Georgians, starting to create such an alcoholic drink, carefully select suitable grape varieties. Kakhetian wine does not need special technological conditions. To prepare it, you need a 10 liter oak barrel or a clay container called qvevri. The grapes need to be harvested, well crushed and minced.

The resulting mixture is placed in qvevri, which are underground in Georgia. The basement, which is in every house, is perfect for this. In a wooden barrel or kvevra, the wine is infused, aged and saturated with oxygen. At the same time, it is important to store barrels of wine at an air temperature of no lower than 12 and no higher than 15 degrees.

The taste and properties of wine are influenced by the grape variety, the place of its growth, plus the production technology. That is why Georgian wines are interesting, that there are their own technologies, and the taste of local wine is very different from European. There are three main technologies for making wine in Georgia: European (introduced into production in the 19th century) and traditional Kakhetian and Imeretian. Let us also say separately about the Racha-Lechkhum method.

KAKHETA TECHNOLOGY

(fermentation of wort with pulp or infusion of wine on pomace - with seeds, skins and twigs)

The main distinguishing feature of the Kakhetian method of making wine is the fermentation of grape juice along with the skin and twigs, and then aging the wine on the pomace, which gives the drink extractiveness, specific fruit aroma, harmonious taste and attractive tea color.

When making Kakhetian wine, the peel along with the twigs goes into the qvevri (clay wine jug), where the process of slow fermentation takes place. Fermentation takes place on natural yeast. In the process of fermentation, the wine material is stirred 3-4 times a day. By the end of fermentation, qvevri is supplemented and hermetically closed, keeping the wine material in this way for another 3-4 months. Kvevri is dug into the ground, so the vessel has a stable temperature (about 14-15 degrees). The wine material ferments there right with the skin, seeds and twigs... After the wine has settled, it is separated from the pomace, drained and sent to storage. For the production of vintage wines, the aging period of which is one year, only gravity juice is used.

The chemical consequence of this technology is that a lot of extractives pass into wine from skins, seeds and twigs. As a result, the taste is stronger, more tart, and rich. In Kakhetian wines, the percentage of polyphenols is much higher (they are good for health). And the rougher the taste of the wine, the healthier it is.

There is a new technology for infusion of Kakhetian wine, according to which pre-crushed squeezes and twigs are fermented in a thin layer in air at a temperature of 18-22 0 for 4-5 hours, and then fermentation is carried out on them. Pre-fermented wine is comparatively softer, more aromatic, colored and matured.

This feature - when the wine materials are aged on the pulp - is of great importance in the formation of the original indicators of Kakhetian wines. The wines prepared in this way are characterized by:

• pronounced varietal aroma and bouquet;
• saturated color: tea or dark amber in white varieties and dark pomegranate in reds;
• high alcoholism - not less than 11-13% vol .;
• high extractability - more than 20 g / dm3;
• moderate acidity - 4.0-5.5 g / / dm3;
• significant content of dyes and phenolic substances - 2.0-3.5 g / dm3.

The following wines are produced according to the Kakhetian technology: Saperavi, Mukuzani, Rkatsiteli, Tibaani, Kakheti, Sameba, Shuamta and some others.

IMERETINIAN TECHNOLOGY

(fermentation of wort with partial participation of mash; infusion of wine takes place on pomace with seeds and skins, but without twigs !!!)

After the grapes have been suppressed, the grape juice is infused a little less than the Kakhetian juice - one and a half to two months. It is also infused with seeds and skins, but without twigs !!! Result: about the same amount of alcohol, but higher acidity. Imeretian wines are less tart, the taste is smoother.

Wines made according to the Imeretian technology have:

• pleasant tart taste;
• colors - from straw to amber;
• alcoholic strength 10.5-13.0% vol .;
• extract content not less than 21 g / dm3;
• titratable acidity 6.8-8.0 g / dm3.

Wines made using this technology: Tsolikauri, Tbilisuri, Tsitska, Sviri, Dimi.

EUROPEAN TECHNOLOGY

(fermentation of wort without pulp; only grape juice is subjected to the fermentation process)

According to this technology, as a rule, only juice ferments. If the wine is red, then the skins are also left to ferment, but the seeds and twigs are removed, it is believed that they spoil the taste. Fermentation of juice, infused without pomace, takes place at a relatively low temperature. The lower the fermentation temperature (20-25 0 С), the higher quality wine is obtained.

This is how wine was made in ancient Greece and Rome, then France took over the baton, and all other countries are guided by France. In Georgia, Prince Alexander Chavchavadze was the first to introduce European technology at his winery on the territory of the family estate in Tsinandali.

The consequence of this technology:

• slight wine extract;
• reduced astringency;
• smoother taste (no extremes).

Wine is made in Georgia using European technology Gurjaani, Napareuli, Manavi and Tsinandali.

RACHA-LECHKHUM METHOD (production of naturally semi-sweet wines)

This is the original Racha-Lechkhum method. The essence of the method is that the grapes are harvested during the period of increased sugar content, and then the wine ferments at a low temperature, about 4-5 degrees. Racha-Lechkhumi is cooler than Kakheti or Western Georgia, hence the special temperature regime. The wine ferments slowly, not all of the sugar is eaten by the yeast, and the wine is semi-sweet. In addition, slow fermentation helps to saturate the wine with carbon dioxide. These wines should be kept cold and drunk chilled as well. There are bubbles in this wine, although it is not sparkling wine. Naturally semi-sweet wines are not aged for long.

Wines obtained using this technology: « Khvanchkara "," Ojaleshi "," Tvishi "," Pirosmani ". It is curious that this technology is used to make wine in Kakheti. "Akhasheni"... This wine has been produced since 1958. It is interesting how it is cooled during fermentation, but clearly not in natural conditions (it is warmer in Kakheti than in the Racha-Lechkhumi mountains).

Wine production is a very long and laborious process. After all, winemaking is not only about harvesting grapes and processing them into wine, it is also a special care that provides for a number of mandatory and secret operations to improve color and quality.

To learn a few secrets of making real grape wine, we go to Georgia. The most widespread way of making “Milk of Venus” is what Aristotle called wine, the Kakhetian way is considered. Its essence lies in the fact that storage and aging of young wine takes place in cone-shaped jugs - qvevri. The capacity of such dishes reaches up to 500 decaliters. To tan the desired result, Georgians bury qvevri under the ground, leaving holes at floor level. With this method, the wort is fermented and stored at a stable temperature of 14 degrees Celsius. The wines obtained in the Kakhetian way for a very long time meet the highest requirements.

In Georgia, to obtain real grape must, the grapes were crushed with their feet, since this method did not crush the seeds, which, when crushed, add unnecessary bitterness to the wine. The harvested grapes were sent to large vats - satskhenali, which were hollowed out in the trunk of a huge tree.

Another feature of Georgian wine is its special astringency. The secret lies in the fermentation of the grape juice on the pulp. A pulp of white wine ferments no more than a week. For dark varieties, it takes 4-5 days, after which the juice is squeezed out of them and sent for several months, wanders into other containers.

During the production of semi-sweet and semi-dry wine, Georgians cool the must to a temperature of 0 degrees Celsius. During this procedure, the yeast bacteria die and settle to the bottom. After that, multiple filtration of the wines begins.

Glory to Georgia was brought by high-quality table wines, which are produced in three ways: Imeritin- fermentation of wort with partial participation of the pulp, kakhetian- fermentation of wort with pulp and ridges and European- fermentation of wort without mash.

The wine industry of Georgia produces more than 45 vintage and ordinary wines: dessert, table, semi-dry, dry table, Soviet champagne, cognacs, strong, natural sparkling semi-sweet, grape juice and other products.

To stop the counterfeiting of wines and raise the level of the country in the wine market, the government has divided the country into special wine zones. Each zone has all the conditions for growing, fermentation, storage, bottling and transportation. If the wine does not meet high quality standards, the state commission immediately goes to this region and conducts strict checks.