Tsinandali white wine is made from a blend of Rkatsiteli and Mtsvane grapes (pictured) and comes from the Telavi and Kvareli area of Kakheti. It is fermented at cool temperatures and matured for two to three years to bring out the complexity. Tsinandali can be aged for a further five, adopting some nutty bottle-aged characters in the process. However it is recommended that the wine be consumed within the first two years.
Tsinandali has a pale golden color and a light body. The flavor, though light, is not dull, with tones of apple. The finish is moderate in length.
Because of the high acidity, Tsinandali nicely complements cheeses and appetizers, a great starter for a meal. It also goes well with fish, cream sauces and fruits. Unlike many white wines, Tsinandali is best served at cellar temperature, around 14ºC (58ºF). The refreshing taste and cool temperature work very well in warm weather.
The view from Telani, Georgia, home of Tsinandali
Tsinandali has a pale golden color and a light body. The flavor, though light, is not dull, with tones of apple. The finish is moderate in length.
Because of the high acidity, Tsinandali nicely complements cheeses and appetizers, a great starter for a meal. It also goes well with fish, cream sauces and fruits. Unlike many white wines, Tsinandali is best served at cellar temperature, around 14ºC (58ºF). The refreshing taste and cool temperature work very well in warm weather.
The view from Telani, Georgia, home of Tsinandali
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