Beka speed 333
Producing areas
Kakheti is the most important wine region in Georgia, and the vineyards in the Alazani and Iori basins offer the highest quality grapes at an altitude of 400-700 m, with local soils of humus carbonate, black soil and alluvial soil.
Of the 20 indigenous wines registered in Georgia, 15 belong to Kakhti Oblast. For example, Tsinandali, Gurjaani, Vazisubani, Manavi, Kardanakhi, Tibaani, Kakheti, Kotekhi, Napareuli, Mukuzani, Teliani, Kindzmarauli, Akhasheni, Kvareli and Khashmi.
In grape varieties it should be noted that:
Rkatsiteli,Kakhuri Mtsvane(Kakhetian绿),Qisi,Khikhvi,Budeshuri,Mtsvivana,Sapena,Kunsi,Saperavi,Cabernet-Sauvignon,Tavkveri,Ikalto Red等。
Among Georgian wines, the wines of the Kakhti region best reflect the characteristics of the soil. The fine wines of the Kahti region range from European winemaking methods to traditional winemaking techniques. The traditional winemaking techniques of the Kahti region are not seen anywhere else in the world.
The basic process consists of pressing grapes in satsnakheli (local wine press), pouring grape juice (badagi) into kvelli clay pots, waiting for alcoholic fermentation to be completed, just ("chacha") (grape skins, stems and nuclei) sinking to the bottom, malolactic fermentation, sealing the clay pots.
The first drastic changes occur in March, after which the wine ages for about a year and is systematically controlled. In addition to making traditional Kakhti wines, Kakhti grapes can also produce european wines of the highest quality.
For example, Rkatsiteli in Tsinandali and Mtsvane in Kakhti can be made. The most widely used grape variety in Kakhti is Saperavi, which produces both traditional and European-style wines.
soil
The soil composition of the vineyard is one of the most important factors in growing grapes. The soil should support the root structure of the vines and affect the amount of water discharged and the amount of minerals and nutrients.
Clay tends to stay cool and retain moisture. There are several types of clay, including a lime-rich clay called Calcareous Clay. These soils are known for producing the highest quality red and white wines in the world.
There are several minerals that are essential for the health of the vine: including calcium that helps neutralize the pH of the soil, iron, which is essential for photosynthesis, magnesium as an important component of chlorophyll, nitrogen that is absorbed in the form of nitrate, phosphates that promote root development and improve the potassium of the vine, metabolism and increase the health of next year's crops.
Grape varieties
Saperawi (literally a dye that gives color), native to Georgia, is an acidic Taturian grape that contains red anthocyanins in both its flesh and peel, making it one of the few grapes that can be used to make a single grape variety. Most of the region's most famous wines are made from it.
Sappelavi grapes produce very dark colours for further aging. It has the potential to produce wines with a high alcohol content and is often used to blend with light-coloured varieties. In terms of total production, it is the most dominant red grape variety in Georgia.
As its name suggests, translated into English as "dye", Sappelavi produces wines with dark red, deep red to black hues, and a full and complex structure. Originating from Kakhti in southeastern Georgia, Saperavi is the country's most widely grown red wine grape variety.
Today, Saperavi can be seen in vineyards in Armenia, Australia, Azerbaijan, Brazil, Bulgaria, Moldova, Russia and the United States.
Because sappelavi grapes have delicious tannins, significant acidity and a variety of characteristics such as black fruit, licorice, chocolate, bacon and appetizer spices, it is extremely versatile and can be made into rosé wines, dry wines, semi-sweet wines, sweet wines and fortified wines.
A high-quality Saperavi wine can burst with amazing energy in the mouth and has the potential to age. This will force you to find a certain moment, someone, and a dish that will match this wine.
Considering that Georgia grows more than 4,000 hectares of Saperavi grapes, it is understandable that its Saperavi wines cover a range of qualities. Sappelavi wines made using the traditional Kvelli method have attracted the most attention
Winemaking process
The vinification of Bekasu 333 semi-sweet red wine allowed us to successfully extract tannins and pigments from the grape skin; the fermentation temperature of red wines is usually between 30 ° C - 32 ° C. The higher temperatures promote the extraction of pigments and tannins.
In addition to dry wines, semi-sweet wines are also made differently. Each wine contains natural sugars. Semi-sweet wines are made by controlling the amount of sugar fermented into alcohol. Alcoholic fermentation is carried out with the help of yeast cells. Yeast likes to "eat" sugar, which is present in the form of fructose and glucose in grapes.
Once introduced into the grape juice, yeast begins to consume sugars and converts them into two main by-products, alcohol and carbon dioxide (CO2). If fermentation is undisturbed and fermentation continues, all the sugar is consumed, so our finished product becomes dry wine.
Dry wines typically contain 0-4 grams of sugar per liter, semi-dry wines contain 4-11 grams of sugar/liter, semi-sweet wines contain 12-45 grams of sugar/liter, and anything that exceeds this sugar content is a sweet wine. Winemakers who make semi-sweet wines need to stop the fermentation process when sugar levels are ideal and prevent the wine from re-fermenting in the future.
So how do you stop fermentation? The first step is to transfer the wine to another jar. The wine is carefully transferred to another tank without sediment, which removes most of the dead and active yeast cells. Once the wine is finished turning, it needs to be cooled to about 10 degrees to slow or stop fermentation.
Because yeast cells are difficult to ferment at low temperatures, by cooling the wine, we can stop fermentation quickly and easily. The next step is to add sulfites. Sulfite is used in almost all wines because of its antiseptic and antibacterial properties, but also because it inhibits yeast cell re-fermentation.
Potassium sorbate is a sorbate that interferes with the reproductive cycle of yeast. Potassium sorbate is widely used in many foods to control yeast growth and mold spoilage.
Tasting
Name: Beka speed 333
Type: Semi-sweet red wine
Breed: Saperavi
Harvest year: 2020
Alcohol concentration: 12% vol
Capacity: 750 ml
Best enjoyed: 14 to 16 degrees Celsius
Storage: 10 to 14 degrees Celsius
Bekazo 333 is a semi-sweet red wine made from Saperavi grapes, a variety grown in western Georgia as well as in the Kahki region of eastern Georgia. This wine has a pleasant and refreshing aroma and a harmonious velvety taste.
This wine has a unique aroma, accented with the colours of plums and cherries, for a pleasant blend.
catering
The pairing of wine and food is the process of pairing food with Bekasu 333 to enhance the dining experience. The main idea behind this is that food and certain factors in Bekasuper 333, such as texture and flavor, interact, so finding the right combination of these elements will make the overall dining experience more enjoyable.
The most basic element of food and wine pairing is understanding the balance between the "weight" of food and the weight (or body) of wine. BekaSu 333 is a semi-sweet wine, so it needs to be sweeter than the dish.
Best paired with dessert, fruit, salad and sweet sauce dishes. It can also be combined with spicy foods.