Chinuri

Chinuri is a white grape variety indigenous to Georgia, a country with one of the oldest winemaking traditions in the world. The grape is primarily found in the eastern part of Georgia, particularly in the Kakheti region, which is renowned for its wine production. Chinuri is known for its ability to produce wines that are both high in acidity and aromatic, making it a versatile grape that can be used in the production of both still and sparkling wines.

Characteristics

Chinuri grapes are characterized by their medium-sized bunches and berries. The skin of the grape is relatively thick, which contributes to its resistance against diseases and pests. This characteristic makes it a favorable choice for organic and biodynamic winemaking practices, which are becoming increasingly popular in Georgia. The wines produced from Chinuri grapes are typically light to medium-bodied, with a pale greenish-yellow color. They are known for their floral and citrus aromas, with notes of green apple, pear, and sometimes a hint of honey. The high acidity of Chinuri wines makes them refreshing and capable of aging well.

Winemaking

In traditional Georgian winemaking, Chinuri grapes are often fermented and aged in qvevri, large earthenware vessels buried underground. This ancient method of winemaking allows the wine to develop complex flavors and textures, as the fermentation process in qvevri differs significantly from that in modern stainless steel tanks. The use of qvevri for fermenting Chinuri grapes is a practice that dates back thousands of years and is part of the UNESCO Intangible Cultural Heritage of Humanity.

Regions

While Chinuri is most closely associated with the Kakheti region, it is also cultivated in other parts of Georgia, including the Kartli region. The specific terroir of these regions, including soil composition and climate, plays a significant role in the expression of the Chinuri grape. The microclimates within these regions can vary significantly, leading to a diverse range of styles and flavors in Chinuri wines.

Food Pairing

Chinuri wines, with their high acidity and aromatic profile, pair well with a variety of foods. They are particularly suited to Georgian cuisine, complementing dishes such as khachapuri (cheese-filled bread), kharcho (beef and walnut soup), and grilled meats. The wine's acidity cuts through the richness of the food, while its aromatic qualities complement the spices and herbs commonly used in Georgian recipes.

Conservation and Revival

Like many indigenous grape varieties, Chinuri faced a decline in cultivation during the 20th century, due to the Soviet Union's focus on quantity over quality in wine production. However, there has been a resurgence of interest in Chinuri and other native Georgian grape varieties in recent years, both within Georgia and internationally. This revival is part of a broader movement towards preserving the unique winemaking heritage of Georgia and promoting the diversity of its indigenous grape varieties.