Pop A Cork - Wine

I remember that in the 90s in Germany there was Cristal Pepsi, i.e. transparent Pepsi Cola. I liked it very much. Unfortunately, it was withdrawn from the market after a few years.

This time there is a bottle of Georgian wine in front of me. Vintage 2013 with the Polish band from 2013. Semi-sweet red wine with the charming name Kindzmarauli. Closed with a real cork, 12% alcohol, not as thick as, for example, Bordeaux. So, at first glance, nothing special. And yet.... but let's start from the beginning. In wine production, mixing different types of grapes is a commonly used method and often ensures the appropriate quality of the final product, such for example champagne. The bottle of today's wine contains information that it is made from Saperavi grapes. Saperavi is very common in the former Soviet republics but also in the USA (around New York) and Canada. This grape has been known for thousands of years and is often used for blending wines. And we come to the heart of the matter. Only Georgians produce wine made only from Saperavi grapes... and this wine is Kindzmarauli. Of course, the taste is extraordinary. Not only are the grapes thousand years old, that's on top of that the wine is not blended. Heaven in your mouth and the entire history of winemaking.🍷

Funny you should mention Georgian wine! We've been drinking that lately - Mr Atch says it tastes like 'old' wine, the kind you'd expect to get at a banquet a few hundred years ago :) We've also been going for the semi-sweet. It's like drinking intoxicating grape juice. Delicious.

A very accurate description of this wine.

End of the bottle, there was a lot of wine stone at the bottom. Unfortunately, it was my fault because I didn't pour the wine into the decanter. .....but I couldn't because I knew we would be drinking this wine for 3 days. A wine stone does not mean that the wine is bad, quite the opposite. The wine simply matures for years in the bottle. Fortunately, most of it stayed inside on the bottle's edges.

The term you want is 'sediment'. During the winemaking process it's known as 'lees'. Cheers! :)

For some wines, like a nice crisp Muscadet, it's desirable.


Muscadet sur lie ;-)

Thank you, Cheers!🍷

You're right, although it can be annoying. I once had so much sediment in Vau Vintage Port in small bottles 1999 that it covered about 1/8 of the bottle, which does not change the fact that the wine was delicious until the last bottle.