Tsinandali

2000

Dry white

Color:  Pale gold

Body:  Light bodied

Flavors:  Bright apple tones, with a hint of baked apple and brown sugar that is interesting in a light bodied wine. Tsinandali has great acidity to act as a foil for a cheese, appetizer, or salad course.  As wine sits in the glass and opens, it takes on a slightly savory quality in both the mouth and the nose.

Sommelier’s Notes:

“Apple acid, green apple, chalk, creamy but not malolactic fermentation creamy. Mouth matches the nose, with an added distinct savory finish.  Great food wine.  Pairs well with aged or salty cheeses (i.e. aged gouda or parmesan reggiano).  Best possible situation will be with food.  The savory finish is a beautiful subtle quality, but often misunderstood.   This note gives the wine a backbone, but if enjoyed without food, it might be mistaken for a flaw.  The wine does not fall flat after drinking the way Pinot Grigio or Prosecco might in the same price range. In this particular wine, this quality opens to become even more a part of the wine as it flowers in the glass.”

Recommendations:

Wonderful wine for starter courses of a meal.  Flavors are light, but not dull, watery or transparent.  Tsinandali pairs well with fish, cream sauces, summer fruits, and cheese. The wine is refreshing and perfect for warm weather.  Unlike most white wines, the Tsinandali is best served at cellar temperatures, 58ºF.