It is reported that the Caucasus region is the birthplace of wine, which covers 6 countries: Armenia, Georgia, Azerbaijan, Iran, Russia and Turkey. Archaeologists have done research in these countries, before and after the discovery of the oldest winemaking equipment in Armenia, the found of grape residues in ancient clay pots in Georgia, and the traces of viticulture in Turkey. These artifacts have been tested to have existed between 4,100 and 8,000 BC, making it the earliest discovery of wine in the history of history.
Today, the Caucasus still grows rare grape varieties and uses traditional vinification techniques to make wine. Below, the WinePedia takes you into the Caucasus and together you will discover the 10 great grape varieties of the birthplace of wine.
1. Areni
Aleni originated in a small town of the same name in southern Armenia, and due to its relative isolation and harsh climatic conditions, this red grape variety has not been attacked by Phylloxera. The alini has a thicker skin, but the resulting red grapes are lighter in color, fresh in acidity and supple in tannins. It usually has tart cherries, herbs, spices, and a hint of grass. This aromatic flavor characteristic is easily reminiscent of two famous red grape varieties, Pinot Noir and Sangiovese.
At first, Aleni's fame was small and unknown, until a Zorah Karasi Areni was named on Bloomberg's "Top Ten Wines of 2012" list, and Hisrini's popularity gradually increased.
2. Khndoghni
Candoni comes from the disputed region of Nagorno-Karabakh in the inland mountains of the Southeastern Caucasus Mountains of the Lesser Caucasus, and may have originated in Armenia or Azerbaijan.
This red grape variety is distinguished by its high tannins, typically flavoured by aromas of black and blue fruits, as well as marshmallows and hints of earth. Red wines made from Candoni are usually aged in Caucasian oak barrels and have chewy and gripping tannins, fine structures and a more prominent aging potential.
3. Late Red Honey (Saperavi)
Late red honey is the most widely grown red grape variety in Georgia, it ripens late, is cold resistant and is often blended with other varieties. It is very interesting that because the color of the skin and flesh of the late red honey is relatively dark, the color of the wine produced is relatively deep, close to the ink color, so some wineries will label the wine as "black wine" instead of red wine.
Late Red Honey is a full-bodied, deeply structured red wine rich in flavors of black fruit, licorice, chocolate, earth, bacon, spices and peppers with impressive acidity. In addition to making dry red, late red honey can also be used to make rosé wines, semi-sweet or sweet wines, and even fortified wines.
4. Usakhelouri
Usharouli means "grape without a name", a rare red grape variety of extremely low yield originating from Georgia. How low is the yield? The total annual production is only about a few tons.
Usahrouli can be used to make dry red wines, or naturally sweet reds that are expensive. The former is usually rich and fragrant, with a silky taste, a sharp acidity and very few tannins. With scents and flavours of red fruits, purple flowers, mint, pepper and forest floor. The semi-sweet red gives the overall feeling of being made with Pinot Noir. The specific aroma and flavor may wish to use your imagination to imagine ~ ~ ~
5. Bogazkere
Commonly found at high altitudes in southern Turkey, this red grape variety loves heat and dryness and is known as the "Throat Burner" because of its strong tannins and moderate acidity. Often used to blend with other grape varieties, or it can be made alone, the resulting wines are scented with blackberry, pepper, dark chocolate, cloves and licorice.
Due to their prominent tannins, Borghese wines are slightly rough and rustic in their youth, but as they age, the liquor develops complex earth, leather and tobacco flavors, and the tannins become supple as they age.
6. Lord Of Augustus (Okuzgozu)
Lord Augustus literally means "bull's eye", meaning its large black grape fruit. This variety originated in the Turkish province of Elazig and is the most important red grape variety in Turkey along with the above-mentioned Borgasco. It has good disease resistance, prefers dry climates, and is suitable for growing in clay loam soils.
Two of the most notable features of the Augustine lord are the high acidity and strong aroma. On the palate, it has more raspberry, plum, pomegranate, spices and a hint of earthiness. Augustus Court is often blended with Borgheseco to add to the structure of the wine.
7. Voskehat
If Aleni is the signature red grape variety of the Armenian region, then the iconic white grape variety must be a worthy. The meaning of wojcki is "golden seed", from the picture below we can also see that its peel color is golden yellow, the peel is still very thick, whether it is hot or cold climate, the grapes can adapt well to the environment. It can be said that in the Armenian region, almost all winemakers use worthy of vostoch when making white wines as a single variety or as part of a blend.
The white wines made by The Rustic are medium-bodied and supple on the palate, with floral, salty notes, and aromas of tropical and stone fruits.
8. or Goruli-Mtsvane
Or Gori-Mtswane, an ancient white grape variety native to Georgia, is the official recommended grape variety in Georgia, and you can see it throughout Georgia.
However, due to the late ripening and easy oxidation of this grape variety, winemakers rarely use it to make wine. Some winemakers use Qvevri to brew and store the wine, which often has aromatic aromas of peach, lime, apricot, wildflower, pine and nuts. On the palate, or Gori-Mlcwane, is light.
9. Rkatsiteli
White feathers are a Georgian white grape variety that is widely grown, accounting for almost half of georgia's grape grown area. Its vitality and cold resistance are relatively strong, the acidity is high after maturity, the sugar is not low, and the plasticity is very strong. A variety of styles of wine can be made, such as dry white, sweet white, fortified wine and even brandy.
Two methods of winemaking are popular in Georgia: the traditional method of making wine in white wine, and the other is to place the juice to be fermented in a Quivre clay pot, cover it with a wooden lid, and then bury it in the ground to age. The former produces wines that are well balanced, medium-bodied and have spice notes, while the latter produce grapes in amber colours, strong structures, creamy smoothness and flavours such as peach and apple.
10. Emir
Emile, a white grape variety from the Cappadocia region of central Turkey, was once the preferred table wine for local nobles or rulers, who locally referred to them as "Lord" or "Ruler". Emir lives at high altitudes, where the soil is dominated by volcanic rocks, with hot days and cool nights, with a large temperature difference between day and night.
Emile wines are generally lighter in colour, mostly pale yellow and glowing green, with hints of apple, pineapple, blood orange, melon and minerals, and are lively, delicate and fresh, with high acidity and a light to medium body. Emile wines are usually not barreled in oak barrels, do not undergo Malolactic Fermentation, and are often blended with Narince, another important Turkish variety. In addition to still wines, Emile can also be used to make sparkling wines.