Georgian Valleys Tsinandali 2023

Introduction

This white wine originates from Georgia, specifically from the Tsinandali appellation in the Kakheti region. Produced by Tbilvino under the Georgian Valleys label, the winery is currently run by brothers Zurab and Giorgi Margvelashvili, who have modernized the estate founded in 1962 to combine thousand year old traditions with contemporary technology. Tsinandali is considered Georgia's most historically significant PDO for white wine, established in the 19th century and named after the estate of noble poet Aleksandre Chavchavadze.

Wine Description

Georgian Valleys Tsinandali displays a pale straw or light gold colour. The nose is charming and aromatic, offering a bouquet of white flowers, fresh grapes, and citrus layered with notes of quince, green apple, and pear. On the palate, the wine is medium bodied and crisp, featuring a harmonious balance between refreshing acidity and a mineral core. It is characterized by its linear and precise structure, leading to a long finish that often includes subtle nutty or saline nuances. This wine is a classic blend of 85% Rkatsiteli and 15% Mtsvane grapes, fermented in stainless steel vats at cool temperatures to preserve its vibrant fruit aromatics. The ABV typically ranges from 12% to 12.5%, and the residual sugar is below 2 g/L, making it a dry table wine. While the estate follows high quality standards, this specific bottling is not certified organic. The optimal drinking window is from release through three to five years, though premium examples can age for up to ten years.

Food Pairing

The crisp acidity and mineral profile of Tsinandali make it a versatile partner for a wide variety of fresh and light dishes. It pairs perfectly with white fish, shrimp, and shellfish, as well as roasted chicken served with lemon or herb sauces. Its floral and orchard fruit notes also complement fresh salads, light pasta dishes, and vegetarian cuisine like mushroom based recipes. For a traditional Georgian experience, it harmonizes well with khachapuri (cheese bread) or soft cheeses such as feta and goat cheese.