Georgia is one of, if not, the oldest wine region in the world, having been growing wine for around 8000 vintages. In the old days, wines were fermented in amphorae (cf Greece, but also China - see blog on Lou Lan) and this has continued to this day in Georgia, for the wine in the picture is made in this way. I met this wine at the Georgian Pavilion at this year's wine fair. Made from the Mtsvane grape, it was not only fermented in clay but spent some time aging in clay amphorae. That winery used to be a Monastery, hence the name Monastery wine. Golden yellow in colour, clay pot notes were evident on the nose together with the wine's orangey fruity bouquet. These clay pot notes were also there on the palate complementing the off-dry orangey fruity wine, which has an acidic finish. Interesting!
No comments:
Post a Comment