Mtsvane

How to Choose Mtsvane Grape Wine

Mtsvane is an incredibly versatile grape, meaning the wine style depends on whether the winemaker used modern or traditional production technologies.

European and "Qvevri" Styles

Produced using the classic "European" method (fermented in steel tanks without skins), Mtsvane wine is very pale, crisp, and full of pineapple, peach, and citrus aromas. However, the amber (orange) Mtsvane fermented in the traditional way in clay amphorae (Qvevri) along with the grape skins garners the most acclaim. Such wine acquires a dark amber color, a firm tannic structure, and deep aromas of dried apricots, honey, and nuts.

Food Pairings

The light, steel-fermented version is a great aperitif that pairs well with white fish dishes, light salads, and chicken. Amber Mtsvane made using the Qvevri method is a true king of gastronomy. Due to its tannins, it withstands fatty meat dishes, fire-grilled pork, spicy Caucasian seasonings, walnuts, and intense cheeses.

Frequently Asked Questions (FAQ)

What is the role of Mtsvane in the famous "Tsinandali" wine?

Mtsvane is one of the two essential components in the famous Georgian Tsinandali appellation. According to the rules, this wine is made by blending about 85% "Rkatsiteli" grapes with 15% "Mtsvane". In this blend, Mtsvane acts as an aromatic spice—providing the structured and acidic Rkatsiteli with more florality, fruitiness, and elegance.

Do Mtsvane wines need to be decanted?

If you are drinking a European-style, young white Mtsvane wine, there is no need to decant it; simply chilling it well (8–10 °C) is enough. However, if you are opening a traditional amber (orange) Qvevri wine, it is highly recommended to decant it for at least 30–60 minutes and serve it slightly warmer (around 12–14 °C). Contact with air will soften the tannins and reveal the full bouquet of aromas.