Georgian Grapes
Rkatsiteli
About Rkatsiteli
Rkatsiteli is the most cultivated grape in Georgia, growing in around 40% of all vineyards.
Rkatsiteli’s resistance to cold temperatures, has made it to one of the favourite grapes in Eastern Europe.
it was the most widely planted grape variety in the Soviet Union, responsible for 18% of all Soviet wine production in 1978.
Rkatsiteli is used to produce different wine styles from sparkling wines, dessert wines and fortified wines to dry single varietal whites.
Fun Facts
Rkatsiteli was the first vine planted by Noah after the flood. Legend or not, it is at least a couple of thousands years old, being one of the most ancient grapes in the world.
Traces of Rkatsiteli grape were discovered on ancient Georgian qvevri (amphorae) which date back to 3,000 BC.
Dry Rkatsiteli Flavors
Dry Rkatsiteli is a light and crisp, fresh summer wine, with notes of Apple, Citrus, Quince and a Saline Minerality.
 Lemon Zest |
 Lime |
 Apple |
 Quince |
 Peach |
 Nectarine |
 Chamomile |
 Minerals |
Dry Rkatsiteli Profile
Dry Rkatsiteli is Light and Fresh with a vibrant acidity:
| SUGAR: | Dry (3 g/l) |
| BODY: | Light |
| FRUIT: | Medium |
| ACIDITY: | High |
| ALCOHOL: | 13-14% ABV |
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Serving temperature: 8-10°C (46-50°F) |
Dry Rkatsiteli Food Pairing
Dry Rkatsiteli is a great food wine. Acidity and saline bitterness are perfect palate cleansers. It works best with seafood and lemon based white meat.
 Aperitif |
 Salads |
 Vinegar |
 Tapas |
 Oysters |
 Shrimps |
 Seafood |
 Sushi |
 Fish |
 Chips |
 Chicken |
 Ham |
Excellent Pairings
Grilled White Fish (with Herbs)
Bright Vinaigrettes.
Salads with Citrus.
Salads with pickled Vegetables.
Green Salads. Olives. Tapas.
Oysters in Garlic (and Lime).
Mussels. Clams.
Scrambled Eggs.
Sushi. Sashimi. Smoked Salmon.
Grilled Seafood. Crab. Lobster.
Fried Fish. Fish and Chips. Fish Tacos.
Light Poultry Dishes.
Lemon Chicken. Lemon Veal.
Fresh cheese. Goat Cheese.
Georgian Specialities
Lobio (Bean Stew).
Pkhali (Greens and Walnut Paste)
The Ideal Glass for Dry Rkatsiteli
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A Riesling Glass has a tall and narrow bowl to emphasize the aromas of the wine. The shape also helps balance the high acidity often found in Dry Rkatsiteli. The glass is also perfect for any other bone dry wines with high acidity like Chablis, Chenin Blanc, Picpoul and Vinho Verde. |
Dry Rkatsiteli Cheese Pairing
Dry Rkatsiteli is known for its crisp and fruity profile. It pairs well with a variety of cheeses.
Opt for cheeses with moderate saltiness and creaminess to balance the Dry Rkatsiteli's acidity.
Add fruits (grapes, apples, pears), nuts (almonds, walnuts), or a light drizzle of honey to enhance the pairing.
Fresh and Mild Cheeses
Goat Cheese (Chèvre): The tanginess complements the subtle fruit notes in Dry Rkatsiteli.
Feta: Its delicate flavor pairs well with the wine's lightness.
Ricotta: Especially good if served with a drizzle of honey or fresh fruits.
Soft Cheeses
Brie: The creamy texture and mild flavor work beautifully with Dry Rkatsiteli.
Camembert: Similar to Brie but with slightly more earthiness.
Chaource: Soft with a bitter nutshell flavor. A little on the salty side.
Semi-Hard Cheeses
Gruyère: Mildly nutty and sweet, enhancing the wine's subtlety.
Manchego: A classic Spanish pairing, especially younger Manchego, which is less intense.
Asiago: Lightly aged Asiago adds a complementary tang to the cheese.
Blue Cheeses (for contrast)
Robiola has a delicate, tangy flavor that pairs well fresh and light wines with good acidity.