Today, I tasted two bottles of Georgian wine.
The wines were ones that a friend brought from Georgia after travelling Georgia for about a month.
One was oak-barreled, and the other one was made anciently, with clay amphora. The label on the bottle printed as followings:
“Made from organically grown grapes. The wine was produced and stored in Qvevri (clay amphora). Made using traditional Eastern Georgian, “Kakhetian” winemaking method without filtration, chemicals, preservatives or pesticides.
Kakheti REgion, Signagi, Vineyard Kumbati
The oak-barreled wine tasted too oaky for me to like it. But amphora-stored Matiaashvili’s Garnet was pleasing enough to enjoy it. The texture was quite a Malbec, and the flavour somewhat Grenache. I liked the latter and enjoyed quite a lot. In my palette, both wines felt a bit primitive.
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