New
Georgian red dry wine Royal Khvanchkara Aleksandrouli-Saperavi
- Stock: 6
- Model: 4860001320479
15,45€
Ex Tax: 12,77€
Dutch connoisseurs, sophisticated in Bordeaux, Burgundy, and northern Italy, are increasingly seeking the "next thing"—terroirs not yet available at Albert Heijn. Georgia is the perfect candidate: 8,000 years of continuous winemaking, varieties found nowhere else in the world, and yet prices unmatched in France. This particular bottle offers three hooks for an interesting guest:
- High-mountain Saperavi in an atypical interpretation—most Dutch people know Saperavi as a dense, sometimes rough, mass-bottling Kakhetian wine (Telavi, Tbilvino entry-level). Here, we have Saperavi from Racha, from an altitude of 800 meters, a softened Alexandrouli. A completely different school
- Alexandouli—a variety you haven't tried. About 250 hectares on the entire planet. On the restaurant's wine list, it functions as a conversation starter
Grapes:
- Saperavi is Georgia's flagship red grape, with colored flesh, not just the skin. It adds depth of color, density, black berries, noble acidity, and a tannic structure
- Alexandruli is a late-ripening red grape native to Racha. Produces a fragrant, subtle, almost Burgundian style: red berries, rose, spices, soft tannins
Producer: Royal Khvanchkara, Lado Uzunashvili, one of the most renowned oenologists in modern Georgia, a member of the 11th generation of a winemaking family, with experience in France, Japan, and Australia. His name on the wine's card is a serious seal of quality
Region: Racha-Lechkhumi
Alcohol: 14.5%, noticeably high – a result of ripe grapes and interrupted fermentation
Vinification: Traditional, aged in oak barrels
Color: Deep ruby-garnet with violet-cherry hues along the rim – Saperavi is immediately recognizable in blended form by its dense color. The wine is opaque even in a thin layer
Aroma: Open, generous. First comes ripe cherry, blackberry, and jammy blackcurrant. The second layer is dried rose petal (a classic Alexandruli signature), violet, cinnamon, black pepper, and a hint of tobacco leaf. In the background, a light hint of dark chocolate and dried fig, typical of mature Saperavi
Taste: juicy cherry, ripe plum, dark honey, dark chocolate. The finish is long, spicy and fruity, with a slight mineral bitterness that cuts through the sweetness and begs for another sip. The 14.5% alcohol doesn't sting—it's hidden in the density of the fruit
Serving:
- Temperature: 16–18°C—no colder, otherwise the tannins will become harsh
- Glass: A large Bordeaux wine (dense tannins) or a versatile Burgundy
- Decanting: 30–60 minutes in a decanter is essential—a seven-year-old oak-aged wine opens up slowly
- Storage Potential: Ideal now, but will easily last until 2028–2030
- Food Pairings: This is a wine for eating, not for contemplation. Tannins and acidity require protein and fat
Perfect for: Charcoal grill – ribeye, entrecote, lamb shashlik, duck breast, venison, game
- Georgian classics: mtsvadi (shashlik), ojakhuri, chashushuli, chanakhi, kharcho, beef khinkali
- Stews: beef bourguignon, ossobuco, prune tagine, lamb with pomegranate
- Cheeses: Aged hard cheeses – Oude Amsterdammer, Reypenaer VSOP, Parmigiano Reggiano 36 months, Manchego Viejo, Spanish Idiazábal
- Mushrooms: fried porcini mushrooms, truffle risotto, beef in mushroom sauce
- NOT suitable for: fish, seafood, tender poultry, vegetable dishes, everything sweet and sour and Asian based on soy/oyster sauce
| Specifications | |
| Country | Georgia |
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