Georgia: Racha

Best served slightly chilled (around 12-14 °C). Pairs well with **fruit desserts, berry-based cakes, chocolate**, and **soft or mildly aromatic cheeses**. Spicy and savory dishes (e.g. lamb, duck) can also work with the wine’s fruity and floral complexity.

Khvanchkara is a celebrated Georgian semi-sweet red wine, produced in the mountainous Racha (Khvanchkara) micro‐zone, using a blend of two indigenous red grapes: Aleksandrouli and Mujuretuli.

• Appearance: Khvanchkara wines often show a **light to medium ruby** core with vivid clarity. In youth the rim may have violet tinges; with bottle age, subtle garnet or brick hues may emerge.
• Aromas & Flavors: Aleksandrouli brings scents of **strawberry, raspberry, rosehip, cherry**, while Mujuretuli contributes **blueberry depth, fine tannin, and spice or peppery nuance**. Together they yield red fruit layers enriched with herbal, floral, and sometimes smoky or forest undergrowth notes.
• Style & Structure: Khvanchkara is typically **medium-bodied**, with noticeable **natural residual sweetness**, moderate alcohol (~11-13 %), and balanced **acidity and soft tannins**. The fermentation is often halted (or slowed) to retain sweetness rather than through fortification. In some modern renditions, drier or more vinified styles are experimented with.
• Character: Khvanchkara embodies a delicate balance of **sweetness and freshness**—fruity but not cloying, aromatic yet composed. It is often regarded as the signature red of Racha, with layers that evolve over time. Historically, Khvanchkara was famed in Soviet times and sometimes linked to Stalin’s preference.