White Wine Tchotiashvili Kisi 2016. It can benefit from decanting. Most Georgian winemakers often learn to make wine from their fathers and grandfathers. The Tchotiashvili winery history is not different, with its long family tradition. Now the production is followed by Kakha Tchotiashvili and his wines have been awarded many times. The vineyards are located in the Kakheti wine region at about 500 meters above sea level, on soils rich in humus and carbonate. Since the first bottle of Kisi wine became commercially available in 2006 (before then, the grape was considered a forgotten variety), many winemakers have started making wine again with this beautiful grape. The wine is produced with 100% Kisi grapes from 20-year-old vines. Maceration takes place in traditional Qvevri for 7 and half months. Tchotiashvili Kisi is an amber wine with a warm color. The nose shows the usual aromas of Kisi grapes such as peach, black tea, orange peel, wildflowers, and sweet spices. On the palate, these aromas return with a hint of honey. The wine is soft and harmonious with slightly high acidity, strong tannins, and powerful fruity notes on the finish.It is absolutely delicious and food-friendly. Like all orange wines, it goes well with goat cheese, white meats with sauce, nuts, or even sushi. But the wine would also pair with a smoked mackerel or eel. Enjoy it slightly chilled.
White Wine Tchotiashvili Kisi 2016
White Wine Emmolo Sauvignon Blanc 2017. Serve well chilled. This zippy Napa Valley Sauvignon Blanc is the work of young female winemaker Jenny Wagner who has recently taken over the care of her family’s Rutherford estate from her mother, Cheryl Emmolo. The family’s long presence in the valley dates back to the early 1920s when Jenny’s great-grandfather, Salvatore Emmolo, emigrated from Italy and began growing and selling phylloxera-resistant vines to local grapegrowers. Today Jenny makes her wines in the very same winery Salvatore built in 1934. The grapes for her Sauvignon Blanc are sourced from the family’s two vineyards and are harvested at the perfect moment to create a wine that is light, fresh and contains moderate alcohol levels. Reminiscent of a light summer shower, bright citrus and wet stone aromas leap out of the glass, while the first sip reveals a refreshing crispness, ripe melon, peach and lemon zest flavours. Jenny insists on ageing the wine primarily in stainless steel along with a smaller proportion which is aged in used French oak barrels to produce a focused, clean expression of the Sauvignon Blanc grape. Driven by minerality rather than by fruit, this lively white is an ideal partner for fresh seafood platters, creamy cheeses and milder Asian dishes.
White Wine Schiopetto Blanc des Rosis 2017. A harmonious blend of Friulano, Pinot Bianco, Sauvignon Blanc, and Pinot Grigio, Schiopetto’s Blanc de Rosis was first made in 1986 as a testament to the region’s exquisite indigenous native varietals. To ensure exceptional quality the grapes are harvested by hand and pressed very softly to avoid over-extraction. The must is then fermented in stainless steel tanks and the young wine is matured on the lees for 8 months before bottling. This aromatic white envelopes the senses with an abundance of wild blossom, toasted almond, bright citrus and peach notes. The first sip reveals a bright, lively wine with plenty of mouthwatering acidity, ripe stone fruit flavours, and a light body and clean finish topped off with hints of minerality. The fresh, crisp personality of this wine makes it a great choice to serve as an aperitif or alongside a generous platter of fresh seafood. The Schiopetto estate has been at the forefront of Friuli winemaking since the 1960s and 1970s when Mario Schiopetto began his pioneering work to produce delicious Friuli white wines using modern winemaking techniques. Today Mario’s legacy is continued by the estate’s new owner, Emilio Rotolo, who also owns the Friuli winery Volpe Pasini.