Georgian wine list - help!

It's interesting that Kindzmarauli is listed a semi-sweet red while Akhasheni is not. I don't think that's correct unless we are talking degrees of sweetness. I usually prefer the latter - and as far as unusual things go, it tends to have a good balance of low alcohol/RS/acid from the better producers, and believe Telavi is decent.
 
Okay, maybe some of them are nice, but that kind of list begs for corkage even more than one of those lists that runs the gamut from KJ to Silver Oak.
 
So, by the glow of khachapuri-shaped neon, I tried both the Rkatsiteli-Chardonnay blend (dry, crisp, clean, but weird anyway) and the Saperavi Qvevri (dry, hearty to the point of roughness, but likable anyway and good with the food).

I also had a sip each of the white Mtsvane (a touch of RS, boring) and the Kindzmarauli (ghastly sweet).

The waiter said Georgian wine nomenclature is different from European. If a Georgian says "dry" that means "bone dry" and if they say "semi-sweet" that means "a little dry".

We ate a lot of cheese, of course. That was all pretty yummy, even the one that wasn't so easy to handle: you get a small bowl of beef soup and a large bowl of the goopiest, cheesiest grits you've ever known....

Anyway, we'll definitely be coming back here.
 
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