The local cheeses of Kakheti with the local wines that suit them, and why they work.
The cheeses of Kakheti with the wines made beside them. Pairings marked as a local tradition are the ones a regional source names; the rest are our own picks, and say so.
Guda is piquant and moderately salty. Mukuzani PDO Saperavi is full-bodied with medium to firm tannin and medium to high acidity, so the salt and the fat of the paste soften the grip of the tannin.
Bottles to try:
Smoked sulguni is a little saltier than plain, with a smoke aroma. Amber Khikhvi from qvevri is full-bodied with medium tannin and medium to high acidity, with the weight to carry the smoke and the acidity to answer the salt.
Bottles to try:
Tushuri Guda is dense, salty and piquant, with an umami depth. Amber Rkatsiteli from qvevri has medium to firm tannin and medium to high acidity: the grip stands up to the dense paste and the acidity freshens the salt.
Bottles to try:
Guda is lightly spicy, sour and moderately salty. Amber Kisi from qvevri is full-bodied with medium tannin and medium to high acidity, so the acidity meets the sour edge and the salt of the cheese takes the grip off the skins.
Bottles to try:
Fresh sulguni is juicy, milky and moderately salty, with layers that peel apart. These dry Mtsvane Kakhuri whites are light to medium in body with high acidity and no tannin, so the acidity lifts the milk fat and no amber grip competes.
Bottles to try:
Chogi is butter-like, yellowish and piquant, with at least half fat in its dry matter. Amber Mtsvane Kakhuri from qvevri is full-bodied with medium tannin and medium to high acidity, enough lift to cut through the fat.
Bottles to try:
Georgian Cheese is brined at least 60 days and is moderately salty, with a faint sour note and a lactic taste. Tsinandali PDO is dry and medium-bodied with high acidity and no tannin, so nothing turns bitter against the salt.
Bottles to try:
Sulguni is dense, elastic and moderately salty; the dried type is air-dried for days or weeks after salting. These qvevri Saperavi are full-bodied with medium to firm tannin and medium acidity, and the salt of the cheese rounds off the tannin.
Bottles to try:
Georgian Cheese is firm, brined at least 60 days and moderately salty. These oak-aged dry Saperavi are full-bodied with medium to firm tannin and medium to high acidity, and the salt of the cheese rounds off the tannin.
Bottles to try:
Tushuri Guda is salty and piquant, with an umami depth. Kindzmarauli is semi-sweet Saperavi with medium to high acidity, so the sweetness sits against the salt and the acidity keeps the pair fresh.
Bottles to try:
Fresh sulguni is juicy, milky and moderately salty. This tank-method sparkling Mtsvane Kakhuri is light-bodied and dry, with high acidity, citrus, green apple and a crisp bead that cleans the milk fat.
Bottles to try:
Kalti is seldom sold: Tusheti shepherds make it in small batches for their own table. Where it is offered, its soft texture, distinct smell and almost spicy taste meet a dry Saperavi rose, medium-bodied with high acidity and no tannin.
Bottles to try:
Discover Kakheti from land and sky on a full-day tour from Tbilisi. Visit the Shumi Winery, enjoy a scenic helicopter flight over the Alazani Valley and have a picnic ...
Discover the beauty of Georgia on a 7-day tour from Tbilisi. Explore charming wine villages, ancient fortresses, soaring mountains, and hidden canyons.
Epochs changed, empires were created and destroyed, but Kakheti as the birthplace of wine has always existed. Discover this picturesque and blessed region on our excursion.
Yes. Sakpatenti, the Georgian national IP centre, registered Guda as a geographical indication, no. 13, on 24 January 2012.
A skin sack. The Sakpatenti specification names sheep, goat or calf skin with the fleece shorn on the inside; Wikipedia describes the inverted hide of a young sheep, turned over three times a day for the first few days to spread the salt.
At least 60 days under the Sakpatenti specification; English Wikipedia says up to or around 60 days.
The specification lists Kakheti among its four production regions and cites guda made in Kiziki, a Kakheti district. Tusheti, home of the Tushetian version, belongs to Akhmeta municipality in Kakheti.
Only from milk from the summer pastures of Tusheti, according to the Sakpatenti registration (geographical indication no. 3, 24 January 2012).
The specification describes a butter-like consistency and a yellowish colour, with a piquant taste and smell.
Yes. Sakpatenti registered Georgian Cheese (Kartuli Kveli) as geographical indication no. 6 on 24 January 2012.
In eastern Georgia, in the regions of Samtskhe-Javakheti, Shida Kartli, Mtskheta-Mtianeti, Kvemo Kartli and Kakheti, according to the specification.
