All About Saperavi

Appearance

  • Color: Deep ruby to almost black
  • Opacity: Highly opaque, inky

Aroma

  • Primary Aromas: Black cherry, blackberry, plum
  • Secondary Aromas: Spices (black pepper, clove), herbs, floral notes (violet)
  • Tertiary Aromas: Leather, tobacco, earth, dried fruits (develop with age and in Qvevri-made wines)

Flavor Profile

  • Fruit Flavors: Blackberries, black cherries, plums
  • Other Flavors: Spices (pepper, cloves), earthy and herbal notes, smoke, tobacco
  • Oak Influence: Moderate to high in barrel-aged versions, adding notes of vanilla, cedar, and toast

Structure

  • Body: Full-bodied, rich and robust
  • Tannins: High, giving structure and excellent aging potential
  • Acidity: High, providing freshness and balance to the bold flavors
  • Alcohol: Typically 12-14.5%

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Pairings for Saperavi

Grilled or roasted lamb

Grilled or roasted lamb is a flavorful and versatile dish that highlights the tender, rich taste of lamb. Cooking methods such as grilling or roasting enhance the meat's natural flavors and juiciness. Spices like rosemary, garlic, and thyme are commonly used to complement the lamb's earthiness, while sides like white beans, couscous, or roasted vegetables provide balance. The high fat content of lamb pairs beautifully with red wines that have robust tannins, making it a favorite for fine dining or holiday meals.

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Aged Cheeses

Aged cheeses, such as Parmigiano-Reggiano, Cheddar, Gouda, and Manchego, are cheeses that have been matured over several months to years. This aging process enhances their flavor and texture, making them more complex, with nutty, savory, and sometimes sharp profiles. The longer the cheese is aged, the more intense the flavors become, often with crystallized bits that add a delightful crunch. These cheeses lose moisture over time, becoming firmer, and pair beautifully with bold red wines due to their rich, fatty texture.

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Braised short ribs

Braised short ribs, slow-cooked in a rich red wine sauce, are tender, succulent, and deeply flavorful. The dish’s robust flavors and fattiness pair exceptionally well with full-bodied red wines that have high tannins and good acidity, such as Cabernet Sauvignon, Syrah, and Zinfandel. These wines not only complement the savory, umami-rich taste of the short ribs but also help to cut through the richness of the meat, creating a balanced and harmonious pairing. For a unique twist, wines like Nebbiolo or Châteauneuf-du-Pape offer earthy, complex flavors that elevate the dish further.

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