In Georgia, it seems as if time has stood still, at least when it comes to making wine. In fact, it is done in exactly the same way as it was 8,000 years ago: the wines mature in huge earthenware pots buried in the ground up to their opening. These are so-called qvevri and the advantage of making wine from them is that it becomes more pure and intense than when matured in a wooden vessel. This is partly because the skins in them soak longer and the barrel itself does not give off any flavour. So does this Saperavi. Saperwho? OK, let me explain: this grape is originally from Kachetia, Georgia. It gives firm, but also supple and fresh wines. You taste pure red fruits of berries and cherries. Pair this with a soft chocolate bitters, honey licorice and a trace of liqueur. Voilà, a great wine to accompany a warming plate of comfort food. We understand why Georgians never stopped drinking their qvevri.
For sale at OtherWine.co.uk
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