Red & White, Wine set
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Ambra, Khvanchkara - light ruby colour with. In an intense sweet aromas it feels – raspberry, strawberries, rose, vanilla, black chocolate, sultana. In palate the effects of soft acidity and sweetness creates great complex with medium body and light tannins. Aromas are repeating with – raspberry tart, rose water, black chocolate and boiled red fruits. Finish is long and full with sweetness. Wine is in best age to drink so doesn’t need aging in the bottle. Gastronomy: desserts - cranberry cake, black chocolate mousse, berry tart; dishes – baked piglet with berry sauce, veal stew with plums, red beans, salted ham.
Marbano, Asuretuli - bright ruby color wine. In an intense aromas it feels – raspberry, red currant, cornelian cherry, earthy notes. In palate it’s quite fresh with acidity which balanced with light tannins and makes wine soft. With light body. Velvet structure aromas are complexly repeating – raspberry, redcurrant and earthy notes. Wine is in best age to drink but can be aged in the bottle next 2-3 years. Gastronomy: burgers, prosciutto, veal carpaccio, duck breast with berry sauce
Tsinandali Estate, Natella - bright lemon color wine. In a first aromas it feels – pear, orange zest, white flowers which continues with a hint of minerality. Velvet acidity creates amazing effect medium body. Soft structure of wine and complex aromas in which repeats – white stone fruit, white flowers and citruses makes finish more long and enjoyable. Wine can be aged in the bottle next 4-5 years. Gastronomy: fresh oysters, baked salmon, vegetable stews, chicken in tarragon sauce, high salted cheeses
Ambra, Tsolikouri - bright golden colour wine. In light enjoyable aromas is feeling of – pear, lemon zest, mango, white flowers and stone aromas. In taste wine is balanced and velvet. Feeling fruitiness of high mountain Tsolikouri makes wine so delicious. Acidity continues enjoyable with light balanced tannins. Despite the light body you can feel in palate rich gamma of aromas – citrus, mango, pear jam. Wine has soft and long finish. Wine can be aged in the bottle next 4-5 years. Gastronomy: fried fish, fried sausages, salted cheese, grilled vegetables
Solomnishvili, 1984 - deep ruby colour wine in which’s aromas it feels – blackberry, plum, ripe cherry and continues with black pepper notes. Balanced medium acidity and round tannins creates great complex with full body. In palate aromas are repeating complexly and gives feeling of – ripe plum, aromatic spices, strawberry and cherry. Finish is long and enjoyable. Wine can be aged in the bottle next 6-8 years. Gastronomy: pork steak, baked turkey, veal tartar, spicy cheeses