Tsolikouri

From WikiMD's Food, Medicine & Wellness Encyclopedia

Tsolikouri[edit | edit source]

Tsolikouri is a white grape variety that is indigenous to the country of Georgia. It is primarily grown in the Lechkhumi region, but can also be found in other parts of the country. Tsolikouri is used to produce both dry and semi-sweet white wines, and is one of the key grape varieties used in the production of traditional Georgian qvevri wines.

History[edit | edit source]

The history of Tsolikouri dates back to ancient times, with archaeological evidence suggesting that viticulture in Georgia began as early as 6000 BC. The grape is believed to have originated in the Lechkhumi region, where it is still predominantly grown today. Tsolikouri has been a significant part of Georgian wine culture for centuries, and continues to be highly valued for its unique characteristics and versatility in wine production.

Characteristics[edit | edit source]

Tsolikouri grapes are medium-sized and round, with a thick skin that is resistant to most diseases. The grapes ripen in late October, and are typically harvested by hand. Tsolikouri wines are known for their high acidity and complex flavor profile, which can include notes of green apple, pear, and citrus, as well as floral and mineral undertones.

Wine Production[edit | edit source]

Tsolikouri is used to produce a variety of different wines, ranging from dry to semi-sweet. The grape is particularly well-suited to the traditional Georgian method of wine production, which involves fermenting and aging the wine in qvevri - large clay vessels that are buried underground. This method imparts a unique complexity and depth of flavor to the wine, and is a key part of Georgia's rich winemaking heritage.

Pairing[edit | edit source]

Tsolikouri wines are versatile and can be paired with a wide range of foods. They are particularly well-suited to traditional Georgian dishes, such as khachapuri (cheese-filled bread) and kharcho (beef soup), but can also complement a variety of seafood, poultry, and vegetable dishes.

See Also[edit | edit source]

References[edit | edit source]

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Contributors: Prab R. Tumpati, MD