Friday, April 20, 2007
Khvanchkara Red Wine
Khvanchkara is a red wine made from Alexandrouli and Mudzhuretuli grapes (pictured below), cultivated in the western region of Racha-Lechkhumi and Kvemo Svaneti (above). Khvanchkara is fermented in a traditional manner in open oak vats with wild yeast from the vineyard were it was developed. Special boards are used to keep the skins submerged during the fermentation process and when the wine is taken from its skins only that which drains freely is used.
The wine has a dark ruby color and a strong bouquet, with some of the wild yeast noticeable when it is first poured. The taste is harmonious and velvety with a raspberry flavor and subtle oak tones resulting from the fermentation process. The finish is sweet and lingers.
Khvanchkara has port-like qualities without fortification or sugar added, making it perfect for spicy foods, fresh fruit, cheeses, desserts and cigars.
Khvanchkara red wine contains 10.5 - 12.0% alcohol, 3 - 5 % sugar and has 5.0 - 7.0 % titrated acidity. It has been produced since 1907.