Tsolikouri is a white wine grape variety from Imereti. It is grown in every region of Western Georgia. Two of the special viticulture zones, or microzones in Imereti and Lechkhumi, namely Sviri and Tvishi – are tied to this variety. Tsolikouri is a high-quality wine variety, that is used to make excellent semi-sweet and sparkling wines.
Tsolikouri is very popular among the locals. It is a high-yield grape that reaches its maturity in mid-October. It performs well on all soil types found in Western Georgia, and its humid climate. Tsolikouri was also largely grown in ex-Soviet countries.
This variety started its new chapter with the revival of kvevri winemaking in Georgia. Kvevri gave unseen opportunities to natural winemakers. Even though kvevri was always the main winemaking vessel of Imereti, its use became especially prominent in the last 20-25 years.
Imeretian techniques of making wine, the traditional wine-making vessel (kvevri), and bio or natural winemaking tendencies make Tsolikouri a rather popular variety. Our foreign colleagues also started noticing this variety, especially the ones that were interested in traditional Georgian cuisine. As a result, Tsolikouri made its way to industry specialists of the world. It might be a rough comparison, but Tsolikouri for Imereti is the same as Chardonnay for Burgundy. And that is the reality.
As I mentioned above, Tsolikouri is grown in every viticultural region of Western Georgia. However, due to varying climates and soil types, Tsolikouri wine is different in every region. Nevertheless, Tsolikouri made in kvevri using Imeretian winemaking technologies is considered to be the classic variation of this wine. The traditional way of making wine in Imereti entails adding chacha for a set period during the fermentation. The volume of chacha varies from five to thirty percent. The determining factor, in this case, is the exposition of the vineyard to the sun, the ripeness of the grape, and local climactic and soil conditions.
Tsolikouri pairs magnificently with Imeretian cuisine. It is a great compliment to Imeretian dishes, whether as a young or aged wine. I have to say that Tsolikouri, or Imeretian wines in general, carry the character of local dishes. This character was maintained throughout the centuries. Imeretian cuisine itself was mainly developed around wines. We can say that wine is the main ingredient.
Not a lot of people know about Tsolikouri abroad. This can be because the winemaking business in Kakheti is more developed and more people know about Kakhetian wines, than Imeretian wines. However, in recent years, Imereti has made commendable strides toward reviving local wineries, which gives us hope that Tsolikouri will become as popular as Rkatsiteli and Saperavi.
To be honest, Tsolikouri wine fits the taste of European consumers and it will be easy for them to accept it. That is why its success in the European market is inevitable. The cultivation of this variety will also be successful abroad, for instance, in Italy, France, or elsewhere, but, of course, the soils and the climate will have to be studied first.
Tsolikouri wine is magnificent. The main soil types in Imereti, where Tsolikouri is grown are yellow soil, yellow-brown, humus carbonate, and subtropical. Tsolikouri performs very well on these soils. The wine acquires citrus, mineral, and exotic fruit tones. It is also delicious as a young wine, and pairs beautifully with quince and fresh walnuts. Tsolikouri has great aging potential. A 10-15-year-old Tsolikouri is tart, but balanced and harmonious. It is sometimes made without “mother” or chacha. This technology and tradition is not solely applied to Tsolikouri, but is popular throughout Georgia, and has been since ancient times. Nevertheless, the traditional Georgian way to make wine always implies using chacha during the fermentation or aging.
