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Traditionally, Georgian wines carry the name of the source region, district, or village, much like French regional wines such as Bordeaux or Burgundy. As with these French wines, Georgian wines are usually a blend of two or more grapes. For instance, one of the best-known white wines, Tsinandali, is a blend of Rkatsiteli and Mtsvane grapes from ...
The following is a list of Georgian wine appellations. 29 appellations [1] are registered with Sakpatenti, Georgia's national intellectual property center. 18 are described in a book published in 2010, [2] and 11 more have been added since (see current list here [3]).
Currently, around 3000 agriculture products have been registered for protection in the EU and, based on the agreement, 18 Georgian wines will be added to the list. Through this agreement, Georgia is harmonizing its legislation with the international standards on the Appellations of Origin and Geographical Indications of Goods.
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Georgia was an important winegrowing region of the United States in the 19th century, and by 1900 ranked sixth in production among U.S. states. The state of Georgia first prohibited alcoholic beverages before many other states, in 1907 and subsequently the Georgian wine industry was decimated by Prohibition in the United States .
Mukuzani (Georgian: მუკუზანი muk’uzani) is a dry red Georgian wine made from Saperavi grapes in Mukuzani, Kakheti. Mukuzani is distinct from the other wines made from the same grapes in that it is aged in oak casks for a longer time – at least three years. Mukuzani has a deep red color with a soft smoky scent of oak and ...
Khikhvi is used to produce table and dessert wines in European and Traditional Georgian Kvevri methodology. The grapes are known for their high sugar concentration and produce well-balanced, tender-tasting wines with bright greenish and dark coloured hues.
Georgia produces over 50 wine types and is the home of over 500 grape varieties. Production was small scale at first but became increasingly large-scale and standardized until the Soviet era, which placed emphasis on quantity rather than quality and differentiated the industry into three parts, growers, fermenters and bottlers.