Rkatsiteli

You've never heard of Rkatsiteli? You don't know how to pronounce Rkatsiteli? You're not alone We're drinking white wine today in the small, former Soviet, Republic of Georgia.

Rkatsiteli is one of the truly, ancient wine grapes. Archeologists in recent years have discovered clay fermenting tanks estimated to be 5,000 years old containing small amount of Rkatsiteli wines.

This was once the single most popular wine grape in the former Soviet Union and remains popular in 14 of the 15 republics that once formed that massive counry (Turkmenistan is the exception where they do not grow this grape). What happpened? Mikhail Gorbachev, the final President of the Soviet Union believed that grape plantings were not good for the country, so he ordered a vine pull, largely focused on Rkatsiteli vines.

Rkatsiteli is a particularly acidic grape. One way to combar the acidity is to harvest the grape as late as possible so that some of the acid converts to sugar (the chemists could explain how this happens, but my days of chemisty are far, far behind me). Of course, only in the warmer climates are the growers and winemakers able to delay the harvest long enough to accomplish this. So, most of the higher quality Rkatseli is produced in Georgia with some in Armenia and Azerbaijan.

Opening our bottles, we find that these wines are quite different from anything we have tasted on this journey. The wines have a bit of natural sweetness, no tannins at all, are low in alcohol (usually less than 12% ABV), and quite light-bodied.

To ward off the extreme acidity, serve this wine very cold, perhaps as low as 3C/37F. On the nose, we get notes of fennel surrounded by ripe pineapple. On the palate, those same flavors explode as well as does tarragon, lime, and cedar resin. If you like subtle flavors, this wine is not for you, but if you are a fan of in-your-face flavors, and if you can find it, try some Rkatseli the next time you have middle eastern food.

Pair Rkatseli with local foods including spicy meats with aromatic rice, eggplant, and hummus.


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