World Spirits

Azerbaijani Wine

Azerbaijan

The Caspian vineyards: Azerbaijani wine — from the Ganja, Shamakhi and Gabala regions, using native grapes (Madrasa, Bayanshira) and Saperavi kinship with Georgia — a tradition that boomed in the Soviet era (Azerbaijan was a top USSR wine republic) and is rebuilding as quality wine.

What it is

The Caspian vineyards: Azerbaijani wine — from the Ganja, Shamakhi and Gabala regions, using native grapes (Madrasa, Bayanshira) and Saperavi kinship with Georgia — a tradition that boomed in the Soviet era (Azerbaijan was a top USSR wine republic) and is rebuilding as quality wine. Origins: winemaking in the region is ancient (Göygöl's German colonies of Helenendorf made famous wines in the 1800s). Made from: native and international grapes, modern wineries (Savalan, Chabiant) leading the revival. How it's made: 1) Grow in the foothills and plains. 2) Ferment in modern cellars. 3) Serve with kebabs and plov at Baku tables. Served: at Baku restaurants and Gabala wine tours. Flavor: Madrasa reds = dark fruit and spice. Strength: 12-14%. Culture: wine shares Azerbaijan's table with sweet tea — the choyxana and the winery are both institutions. See also: Pomegranate Wine (Azerbaijan).

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