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Aleksandrouli and Mujuretuli are two historically inseparable red grape varieties from Georgia, mostly grown in the mountainous Racha region. This exceptional duo is used to create the legendary, naturally semi-sweet "Khvanchkara" wines. Enjoy aromas of wild raspberries, cherries, and almonds alongside a silky texture. It is a perfect discovery for those seeking traditional and subtle sweetness.
Read moreThese two varieties are almost always found together globally, so when choosing a wine, pay attention to its production style and appellation.
The most famous wine from this duo is Khvanchkara PDO. It is a semi-sweet, steel-fermented red wine. The natural sweetness is achieved by stopping the fermentation at a low temperature before the yeast has processed all the grape sugar. If you are looking for a drier experience, completely dry wines of these varieties can occasionally be found. They feature slightly firmer tannins, crisp acidity, and an intense forest berry profile.
Due to its natural sweetness and soft tannins, "Khvanchkara" style wines are perfect dessert companions. They pair fantastically with walnut and honey desserts (Baklava, Churchkhela), chocolate cakes, as well as spicier meat dishes and bold blue mold cheeses. Dry versions match perfectly with roasted duck and lamb skewers.
Aleksandrouli and Mujuretuli naturally complement each other. Aleksandrouli provides the wine with a powerful raspberry and cherry aroma and round fruitiness, but has a weaker structure. Mujuretuli berries are darker, with firmer tannins and brighter acidity. Their blend creates the perfect balance required by the legendary Khvanchkara wine.
According to Georgian appellation laws, a wine labeled Khvanchkara must be naturally semi-sweet. If a winemaker produces a dry wine from Aleksandrouli and Mujuretuli grapes, they can no longer use this name, and the wine is simply labeled with the varietal names or as a regional Racha wine.
