Tsinandali Wine: Origin, Characteristics and Pairings
Tsinandali wine is made from a blend of two grape varieties: Rkatsiteli and Mtsvane. Rkatsiteli is a white grape variety that is high in acidity and produces wines with crisp flavors of green apple and citrus. Mtsvane is a green-skinned grape variety that is known for its floral and fruity aromas.
To be classified as Tsinandali, the wine must be made from at least 80% Rkatsiteli and Mtsvane grapes. It must also be aged in oak barrels for a minimum of six months.
Tsinandali wine originates from the Kakheti region of Georgia, which is located in the eastern part of the country. The region is known for its wine production and is home to many vineyards.
Tsinandali wine is made using the traditional Georgian winemaking method of qvevri. This involves fermenting the grapes in large clay pots buried in the ground. The wine is then aged in oak barrels for a minimum of six months.
Tsinandali wine is a medium-bodied white wine with a light golden color. It has aromas of white flowers, citrus, and vanilla, and a crisp, refreshing taste with hints of tropical fruits and honey.
Tsinandali wine pairs well with a variety of dishes, including seafood, poultry, and salads. It also pairs well with Georgian cuisine, such as khachapuri (cheese bread) and grilled meat.
Tsinandali wine is a dry wine, which means it has no residual sugar. However, it has a fruity flavor that may give the impression of sweetness.
Tsinandali wine should be served chilled at a temperature of around 8-10°C. This will help to bring out the wine's aromas and flavors.
Most bottles of Tsinandali wine have an alcohol content of around 12-13%.
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