Written By Treve Ring Libations / Red Wine Nov 23, 2010 Tibaneli Single Estate Kindzmarauli 2008 SHARE VIA: Facebook Twitter PinterestKakheti, Georgia $20-23 +670539 available at BC Liquor Stores www.tibaneli.comCHECK goes another grape on my list. I’m a card-carrying member of the Wine Century Club – open to anyone who has tried 100 or more grape varieties. This red wine is 100% Saperavi, a grape native to Georgia. The name translates as ‘dyer’ or ‘pigment’, perhaps due to the fact that not only the skin of this grape is red, but also the flesh inside. In Georgia, it is mostly grown in the Kakheti region, at high elevation, and shielded from frigid Russian winds by the Caucasus Mountains. Not only a new wine grape (to me) but a whole new wine country! Don’t think for a minute however that Georgia is new to the wine game. New archaeological evidence is leading some to believe that wine originated in Georgia over 8000 years ago, before spreading to Africa and across to Mediterranean and Europe.Ok – so new grape, new country – and now – a new style. Through Saperavi is generally made into a dry table wine, the Kindzmarauli is semi-sweet, crafted from late harvested grapes that balance out Saperavi’s inherently high acid. Aromas of chokecherry, cranberry, redcurrant and sweet spice start us off. The wine is surprisingly dry for a sweetness code of 04, with the acid holding that late harvest residual sugar in check. Flavours of sour cherry, deep black cherry, pomegranate and walnuts mingle on the medium bodied palate, and finish with a lingering bittersweet cocoa finish. I would pair this with fresh walnuts, hazelnuts and aged cheeses – it would make a great bridge between your dinner red and your fire-sipping port.Rating: (click here to see what our wine ratings mean) EATrecommendsTibaneli Single Estate Kindzmarauli 2008This red wine is 100% Saperavi, a grape native to Georgia, and here vinified into a semi-sweet table wine. Flavours of sour cherry, deep black cherry, pomegranate and walnuts mingle on the medium bodied palate, and finish with a lingering bittersweet cocoa finish. I would pair this with fresh walnuts, hazelnuts and aged cheeses – it would make a great bridge between your dinner red and your fire-sipping port.GeorgiaRed WineWine Reviews SHARE VIA: Facebook Twitter Pinterest Written By: Treve Ring Treve Ring is a wine writer, editor, judge, consultant and certified sommelier, and has been with EAT Magazine for over a decade.\r\n\r\nIn addition to her work with EAT, she is a Wine Critic and National Judge for ... Read More You may also like Food Events / Food News September 18, 2019 EAT Buzz Up-Island & Tofino September|October 2019 The Buzz Up-Island It’s high time for festival season! I anticipate this time of the year all year long when fresh produce is in abundance, ... Read More Food Events / Food News July 3, 2019 EAT Buzz Up-island & Tofino July|August 2019 The Buzz Up-island July 2019 “First we EAT, then we do everything else”(M.K.Fisher) – at least I do anyway. Never short of ... Read More Events / Food News / Places June 27, 2019 City EATS July|August 2019 Summertime means eating al fresco, whether on one of our city’s many lovely outdoor patios or packing a picnic and heading to a park or ... Read More Events / Food News / Places May 3, 2019 City EATS May 2019 Summer is on the way! This seems like a good time to remind you about Victoria’s incredible small batch ice cream and frozen treat makers, just in ... Read More Events / Food News / Places May 3, 2019 The Buzz Tofino May 2019 16th Tofino Food & Wine Festival — 20 top chefs, 75 wineries and 21 breweries to indulge on June 7th – 9th. Friday kicks off The Cocktail ... Read More Events / Food News / Places May 3, 2019 The Buzz Up-island May 2019 Living on Vancouver Island is like living in paradise; however, I think Mother Nature is possibly going to test our resilience this season with ... Read More Comments are closed.