The Spectrum of Amber Wines

The Spectrum of Amber Wines by Christy Canterben MW

Sep 26,2026 at Manhatta (60th floor) with breath taking view of Status of Liberty.

It was a heavy rainy day. I am so glad I was able to attend this master class to boost my knowledge!

Prior to this class, I already have some interactions with Georgian Wine. 

I understand it is essentially the brithplace of wine. It has lots of local varieties. And it has Amber Wine!

1. My key takeaways from the lecture:

• Amber wine is nothing to do with rose. It is usually made with the same method as red win. It has tannin and should be served at room temperature.

• Rose wine made like white wine and serve chilled. Almost no tannin.Looking for tertiary notes, such as earthiness, spices, dried fruits.

• Qvevri has diff sizes and can be made by diff clays.  Some winemakers prefer iron free clays.

• Although some winemakers are still making wines by experience, some began to put into more scientific measurement to perform quality control and vintage consistency. 
  
  2. My key observations:

• Amber Wine’s tannin is diff from red wine. More black tea vibe. 

• The color can be used as indicator but not always true. (Color is from time and skin contact, but diff grapes have diff tannin content)
  
  
  3. The MW selected 8 wines and queued them by tannin

1.    Baia's Wine, Krakhuna Blend 2021

a.    20% Krakhuna - 20% Tsitska 60% Tsolikouri

b.    Balanced, a great way to introduce people to try Georgia wine.  

2.    Tevza, Chinuri, Kartli, 2020

a.    I really like this wine. Cloudy. Nice crispy high acidity. Floral. Fresh

3.    Andria Gvino, Tsolikauri Unfiltered Amber Wine 2021

a.    You really feel the tannin

4.    Askaneli, Muza, Kakheti, Imereti, 2018

a.    Amber wine can age.  In this wine, I got lots of honey nose.  The tannin is very present..

5.    Silk Road Twins Wine House,, 2017

a.    Much stronger tannin. Grapy and it’s 6 years old! Nice acidity with Black tea tannin

b.    I did a second round testing on booth because I really like this one!

6.    Vazisubani Estate, 3 Qvevri 2020

a.     Rkatsiteli 40%, Mtsvane 30%, Kisi 30%

b.    Very long skin contact 9 months

c.    Smooth at beginning. Strong tannin in the end. I would say it is an acquired taste.

7.    Shumi. Vinobiza Rkatsiteli Bio 2019

a.    Now we have some oak! Which is not very traditional!

b.    It is quick smooth and easy to drink due to high acidity.

8.    Telavi Wine Cellars, Marani Satrapezo Mtsvane 2018  

a.    Beautiful nose, i.e. Honey suckle.

The palate contains tannin bitterness that would need a meaty food to balance out. (like Duck!)