What grape variety is Kindzmarauli wine made from?

Kindzmarauli is an authentic Georgian wine with a rich ruby ​​color, which remains the same even when diluted with water. For its production, the ancient Saperavi grape variety, growing in the Alazani River valley, is used. The technology of fermentation in qvevri jugs is recognized as unique and included in the UNESCO cultural heritage list.

Read the article about the specifics of making wine, its taste and aroma characteristics and the characteristics of the Saperavi variety.

Kindzmarauli - grape variety or wine name

Kindzmarauli is not a grape variety, but the name of a natural wine, which it received in honor of the Georgian valley of the same name Kindzmarauli (Kakheti). The success of its production has not yet been replicated by any winemaker in the world.

Even if the same grape variety was grown according to traditional technology, the result was disappointing. The taste and aroma of the drink were not similar to the original. What's the secret? It's all about the unique composition of the soil - this is found only in the Kindzmarauli valley. Vineyards grow where the Duruji tributary flows into the Alazani River.

The area is dominated by finely rocky, blue-gray soil. It is almost completely devoid of nutritious humus. The seedlings obtain the necessary elements for growth and development from chalky plaque enriched with silver and gold.

The area of ​​the vineyards occupies about 120 hectares, and the Saperavi grape variety, from which the wine is produced, is considered low-yielding and whimsical.Accordingly, the quantity of real Kindzmarauli is very limited.

This is interesting:

Proven ways to preserve grapes for the winter at home.

Why do you need to prune grapes in the fall and how to do it correctly.

How and with what to properly fertilize grapes in the fall.

Features of Kindzmarauli wine

The production is based on ancient fermentation technology. For example, the European manufacturing tradition involved the addition of resinous substances to slow down fermentation. The wine matured for several years, gradually revealing its taste and aroma. Modern winemakers, instead of resins, add sulfurous aldehyde.

Georgians do not change their traditions and use qvevri vessels, which have been used since ancient times, to prepare wine. Externally, they resemble ancient Greek amphoras, have a cone shape and hold 1.5-2 liters of drink. On an industrial scale, larger volume vessels are used. Wort (grape juice) and pulp (ground fruits) are poured into them, and the hole is sealed with wax.

Qvevri are buried up to the neck in the ground and left for 1-2 years. Due to the fact that the soil temperature remains at +10...+12 °C, and fermentation slows down, the yeast does not have time to process all the sugar, and the taste of the finished wine remains sweet without additional sweeteners.

Reference. The method of fermenting wine in qvevri is included in the UNESCO list as a heritage of humanity.

Some producers use more wort than mash to increase production volume. This wine has the same taste and aroma qualities, but the resulting wine is less rich, softer, and easier to drink.

Kindzmarauli has distinctive characteristics that set it apart from other wines:

1. This red semi-sweet wine is moderately thick and does not lose its rich garnet-red color, even after adding water. The drink owes this property to the Saperavi grape variety.
2. The strength of the drink is 10-12%.
3. The aromatic bouquet is rich. It is dominated by notes of blackberry, apricot, pomegranate, smoked blackcurrant, and ripe cherry.
4. The taste is velvety, oily, with an unobtrusive astringency and a long aftertaste. The trail evokes sensations indescribable in words. Associations arise with ripe and juicy blackberries.

How to drink correctly and what to combine with

Kindzmarauli is not a table wine, so it is not recommended to drink it in large quantities. According to the rules, red semi-sweet wine is not combined with fish and seafood. The ideal company for him will be: meat cooked over a fire, fruits, light mousse desserts, with the exception of complex cream cakes.

Glasses are filled 1/3 full and served with spicy meat snacks, soft cheeses and nuts. When serving, the temperature of the wine is +10…+12°С. Experts do not advise overcooling the drink, and then it will fully reveal its taste and aroma.

Reference. The cost of Kindzmarauli varies between 500-1900 rubles. per bottle. For example, the price of Kindzmarauli Teliani Valley is 1,445 rubles.

Grape variety for Kindzmarauli

What grapes are Kindzmarauli wine made from? The oldest red grape variety, Saperavi, is used to produce the drink. Translated from Georgian it literally sounds like “paint”, “dyer”. Kakheti is the main area for its cultivation.

Description of the variety:

• medium-sized bush, branched;
• the first two leaves and young shoots on seedlings are white and pink in color;
• nodes are dark brown;
• light green leaves, medium in size, oval or round in shape, curled up at the edges, slightly dissected into 3-5 lobes, sometimes whole;
• the back side of the leaf is covered with a thick web of fibers;
• young foliage has a yellow-pink color, and is covered with a thick, short-bristled edge, reminiscent of felt;
• in autumn the leaves turn yellow, wine-red spots spread on the surface;
• flowers are bisexual;
• brush – loose, wide-conical, size 13-16 x 12-14 cm, weight 93-100 g;
• the stem of the bunch has a maximum length of 4.5 cm and does not become woody;
• fruits are dark blue in color, with a thick white waxy coating, measuring 18x17 cm;
• the taste is pleasant, refreshing;
• the pulp is slightly colored, juicy;
• the juice is colored light pink, its specific gravity is 80-86%;
• the share of sugar is 17-28%, acid - 7.8-12.6 g/l.

Saperavi is a late-ripening variety with a maximum yield of 110 c/ha. Grows on different types of soil, except swampy, salty, calcareous and dry. The culture reveals its potential in well-lit, loose soils with sufficient moisture.

Optimal conditions for cultivation are the territory of the Black Sea basin. The variety is cultivated in Moldova, Russia, Bulgaria, Azerbaijan, Ukraine, Georgia, and Uzbekistan.

The vine is often affected by mildew and oidium, gray rot during periods of prolonged rains. The variety is resistant to drought and frost down to -20 °C. Disadvantages include peas and shedding of flower ovaries.

Based on Saperavi, new varieties were developed for cultivation outside Kakheti. Saperavi Budeshuriseburi attracts special attention with early ripening, high sugar content in elongated fruits.

The Saperavi variety is actively used in winemaking. The berries are used to produce rose and red semi-sweet wines.

The grapes are valued for their large amount of tannins and pigments. Tannins are odorless and give wine an astringent taste with a slight bitterness. Tannins complete the flavor of red wine.

Wines from Saperavi are distinguished by a high percentage of aging and the possibility of aging. Slow ripening ensures preservation for 50 years or more. Wine aged 4-30 years is especially valued. The bouquet develops, becomes more pronounced, and a plum tint appears in the aroma, which makes the wine stand out from others.

The drink based on the Saperavi variety has a dark, thick color, with a high percentage of alcohol and acid. The taste is memorable for its freshness and completeness.

Dessert varieties are also richly colored, aromatic and velvety. After wine tasting, teeth and lips turn dark purple. If this does not happen, it means that Saperavi was not used in the drink.

The variety is used by wine producers: “Shumi”, “Kindzmarauli-Marani”, “Khareba”, “Graneli”, “Chateau-Mukhrani”. The color strength and tannin content allow the variety to be used for the production of many wines. It gives the finished product a rich hue, enriches the taste and aroma, and increases shelf life.

Reference. Authentic Kindzmarauli has received a number of awards at international exhibitions: 3 gold and 4 silver medals.

Conclusion

Kindzmarauli is tart, sweet with a slight sourness, slightly intoxicating wine, with a rich blackberry flavor and a plum aftertaste. Saperavi grapes are used for its production. The fruits are distinguished by their dark blue skin, thick waxy coating and light juicy pulp.The high concentration of tannins provides the wine with a unique, slightly astringent taste and long shelf life. The longer the drink matures, the richer its taste and aroma becomes.

Wine production technology has not been violated for centuries. In the process of making wine, cone-shaped qvevri jugs are used, which are buried in the ground. A constant temperature of +10...+12°C stops fermentation and maintains the optimal sweetness of the drink. The finished product does not require the addition of flavorings; the bouquet turns out bright without them.