by Patrick Ogle
Iago Chinuri is a dry Georgian white wine from the cradle of wine making. Georgia (the country, not the U.S. state) is in the Caucasus where wine making may have started.
There is honey, spice and melon on the nose. It almost smells like a sweet wine (even though it is dry). I had the sensation of residuual sugar but if there is it is just a hint and it may be an illusion created by the honey flavor. There is a hint of bitterness deep in this wine which is part of why it makes such a good food wine. It also has a really big, viscous mouth-feel. Mouth-feel means just what the term sounds like--how the wine feels in your mouth.
This would go well with spicy food. It has decent acidity but it isn't super high? I made something based on a Morrocan recipie (with nutmeg) and it worked fabulously. Middle Eastern food, Ethiopian food both would be good matches with this.
When folks who know wine hear "Georgian wine" they think of orange wines. These are not wines made from oranges rather white wines that are produced using skin contact. Basically (and this is quite basic) red wine comes from skin contact. If you press the grapes and take the skins away? The wine is white regardless of the grape. With red skinned grapes the pressed grapes are left in contact with the skins to impart the "red" color. With white grapes the skins are usually separated but in an orange wine? The skins are left in like with a red wine.
This isn't an orange wine. It doesn't have skin contact but you can really get how it would taste if it were. Iago produces an orange wine made from this same grape.
Iago Chinuri is a dry Georgian white wine from the cradle of wine making. Georgia (the country, not the U.S. state) is in the Caucasus where wine making may have started.
There is honey, spice and melon on the nose. It almost smells like a sweet wine (even though it is dry). I had the sensation of residuual sugar but if there is it is just a hint and it may be an illusion created by the honey flavor. There is a hint of bitterness deep in this wine which is part of why it makes such a good food wine. It also has a really big, viscous mouth-feel. Mouth-feel means just what the term sounds like--how the wine feels in your mouth.
This would go well with spicy food. It has decent acidity but it isn't super high? I made something based on a Morrocan recipie (with nutmeg) and it worked fabulously. Middle Eastern food, Ethiopian food both would be good matches with this.
When folks who know wine hear "Georgian wine" they think of orange wines. These are not wines made from oranges rather white wines that are produced using skin contact. Basically (and this is quite basic) red wine comes from skin contact. If you press the grapes and take the skins away? The wine is white regardless of the grape. With red skinned grapes the pressed grapes are left in contact with the skins to impart the "red" color. With white grapes the skins are usually separated but in an orange wine? The skins are left in like with a red wine.
This isn't an orange wine. It doesn't have skin contact but you can really get how it would taste if it were. Iago produces an orange wine made from this same grape.
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