Type: semi-dry wine

Grape: Kangun

Region:  Ararat

Alcohol: 13 %

Tasting notes: Light straw color with the notes of white fruits, valley flowers, honey and quince. Wine with abundant freshness and prolonged aftertaste. 

Pairing:

Kangun is a versatile Armenian grape that often produces fresh, aromatic white wines with a medium body, balanced acidity, and notes of stone fruits, citrus, and subtle floral undertones. Depending on whether the Kangun wine is still or sparkling, it pairs wonderfully with a range of dishes. Here are some suggestions:

Seafood

Grilled Fish: Lightly seasoned trout, sea bass, or salmon emphasize the wine’s freshness.

Shellfish: Dishes like shrimp scampi, scallops, or crab cakes complement Kangun's delicate citrus and floral notes.

Sushi and Sashimi: Especially pairs well with lighter fish like yellowtail or tuna.

Poultry

Roast Chicken or Turkey: The wine’s acidity cuts through the richness of roasted poultry, while its fruity notes enhance the flavors.

Chicken in Creamy Sauces: A classic pairing, as Kangun balances the richness of creamy dishes.

Vegetarian Dishes

Grilled or Roasted Vegetables: Zucchini, asparagus, or artichokes bring out the wine’s subtle herbal tones.

Herb-based Dishes: Pesto pasta or dishes with fresh dill, parsley, or cilantro match well with Kangun’s freshness.

Salads: Especially those with citrus-based dressings, goat cheese, or nuts.

Cheese

Soft Cheeses: Brie, Camembert, or fresh goat cheese align perfectly with the wine’s fruity and floral profile.

Mild Hard Cheeses: Havarti or Gruyère offer a gentle contrast without overpowering the wine.

Light Appetizers

Charcuterie Boards: Include items like prosciutto, smoked salmon, or roasted nuts.

Crostini with Toppings: Options like ricotta and honey or avocado with lemon zest enhance the wine's fruitiness.

Spicy or Exotic Cuisine

Thai or Vietnamese Dishes: Kangun’s fruity acidity pairs beautifully with mildly spicy curries or spring rolls.

Middle Eastern Mezze: Hummus, baba ghanoush, and tabbouleh provide complementary textures and flavors.

Desserts

Citrus-based Desserts: Lemon tarts or orange soufflés bring out the wine’s citrusy notes.

Fruit Salad: A simple, fresh dessert that highlights the wine’s fruity character.

Type: rose dry wine

Grape: Milagh AKA Kakhet

Region: Ararat

Alc%: 13%

Tasting Notes: Milag ( Kakhet)tends to be berry-forward and terroir-driven—it’s light and aromatic, with notes of blackberry, black currant, fig and black pepper. 

Pairing Notes:

Kakhet rosé wines, often crafted from Armenian Kakhet grapes, typically have a refreshing profile with flavors of red berries, citrus, and floral undertones, balanced by bright acidity. These characteristics make them highly versatile for food pairings. Here are some excellent options:

Appetizers

Charcuterie Boards: Prosciutto, salami, or smoked meats pair well with the wine’s fruity and acidic notes.

Bruschetta: Especially those topped with tomatoes, basil, and mozzarella.

Stuffed Grape Leaves (Dolma): The acidity of the wine complements the tanginess of the dish.

Seafood

Grilled Shrimp or Prawns: Lightly seasoned or with citrus-based marinades.

Tuna Tartare: The wine's bright flavors enhance the freshness of the fish.

Salmon: Especially grilled or smoked, with its rich flavors balanced by the wine’s acidity.

Poultry

Grilled Chicken: With herbs like thyme, rosemary, or lemon zest.

Turkey Burgers: A lighter alternative to beef, particularly with fresh toppings.

Vegetarian Dishes

Mediterranean Salads: Greek salad or those with olives, feta, and cucumbers.

Roasted Red Peppers: Their sweetness pairs beautifully with the wine’s berry notes.

Quiche or Tarts: Particularly those with goat cheese, spinach, or sun-dried tomatoes.

Cheese

Fresh Cheeses: Goat cheese, ricotta, or burrata enhance the rosé’s delicate fruit and floral notes.

Semi-Hard Cheeses: Havarti or mild cheddar work well without overpowering the wine.

Spicy Cuisine

Middle Eastern Dishes: Mezze like hummus, tabbouleh, and baba ghanoush pair seamlessly.

Asian-Inspired Dishes: Lightly spiced Thai curries or sushi rolls with a kick of wasabi.

Light Meats

Pork Tenderloin: Especially with a fruit glaze like apricot or cranberry.

Lamb Kebabs: The wine’s acidity cuts through the richness of lamb.

Desserts

Berry Desserts: Strawberry shortcake, raspberry tarts, or mixed berry parfaits align with the wine’s fruit-forward profile.

Fruit Sorbets: Light and refreshing, matching the rosé’s crispness.

Kakhet rosé’s vibrant acidity and delicate flavors make it a perfect companion for a wide array of dishes, particularly those with fresh, light, and slightly savory or fruity characteristics.

 The grape is a relative of the French varietal Carbonneau.

Type: Red, Dry

Grape: Tigrani 

Region: Ararat

Alcohol: 13%

Tasting Notes: Sweet and tart with deep natural color, a subtle spice and touches of ripe pomegranate.

Pairing Notes:

The Tigrani grape produces wines that are typically robust and full-bodied, often with a rich flavor profile featuring dark fruits, earthy undertones, and hints of spice. These characteristics make it an excellent match for a variety of foods. Here are some pairing suggestions:

Meat Dishes

Grilled or Roasted Lamb: The rich, savory flavors of lamb complement the wine’s depth and structure.

Beef Stew or Braised Short Ribs: The wine's tannins and acidity balance the hearty and tender qualities of slow-cooked meats.

Barbecued Meats: Smoky and spiced barbecue flavors pair beautifully with the wine's bold profile.

Cheese

Aged Cheeses: Hard cheeses like Parmesan, Gouda, or aged Manchego bring out the wine's earthy and nutty notes.

Blue Cheese: The salty tang of blue cheese contrasts pleasantly with the wine’s fruitiness.

Hearty Vegetarian Dishes

Mushroom Risotto: The umami in mushrooms pairs seamlessly with the earthy tones of Tigrani wine.

Eggplant Parmesan: Rich tomato and cheese flavors complement the wine’s acidity and spice.

Roasted Root Vegetables: Caramelized vegetables like beets, carrots, and parsnips enhance the wine's natural sweetness.

Spiced and Exotic Cuisine

Middle Eastern Dishes: Think lamb kofta, kebabs, or dishes with za’atar and sumac.

Armenian Dolma (Stuffed Grape Leaves): The wine’s acidity cuts through the richness of the filling, while its depth complements the spices.

Dark Chocolate Desserts

For a bold dessert pairing, opt for dark chocolate truffles or a chocolate tart to harmonize with the wine’s fruity and earthy notes.

Type: dry white wine

Grape: Kangun meaning “resistant” 

Region: Ararat

Alc%: 12.5%

Tasting Notes: notes of tropical fruit, wild flowers, honey and, in particular, quince (Kangun’s signature flavor), these wines are pure summer in the glass, cheerful and crisp.

An absolute must-try, especially for those who like aromatic whites, such as Sauvignon Blanc and Viognier.

Pairing:

 Kangun grape wines, known for their crisp acidity, medium body, and notes of stone fruits, citrus, and floral undertones, are highly versatile. Whether produced as a fresh white wine or sparkling variety, Kangun pairs well with a wide range of foods. Here’s a detailed guide:

Seafood

Grilled or Baked Fish: Lightly seasoned white fish like trout, cod, or tilapia enhances the wine’s bright acidity.

Shellfish: Lobster, scallops, or shrimp, particularly with lemon butter or garlic sauces, pair beautifully.

Sushi and Sashimi: Kangun complements delicate fish flavors, especially tuna, salmon, or white fish rolls.

Poultry

Roast Chicken: With light herbs like thyme or rosemary to enhance the wine’s subtle floral notes.

Turkey Breast: Served with citrus-based glazes or light gravies to echo the wine’s fresh, fruity flavors.

Vegetarian Dishes

Salads: Green salads with citrus vinaigrette, goat cheese, or nuts bring out the wine’s refreshing qualities.

Grilled Vegetables: Zucchini, asparagus, or bell peppers highlight Kangun’s subtle herbaceous tones.

Pasta with Light Sauces: Creamy alfredo, pesto, or lemon-butter sauces work well with the wine’s acidity.

Cheese

Soft Cheeses: Brie, Camembert, or fresh goat cheese align with the wine’s fruity and floral profile.

Mild Semi-Hard Cheeses: Havarti or young Gouda create a balanced pairing.

Spicy or Exotic Dishes

Asian Cuisine: Thai curries, Vietnamese spring rolls, or lightly spiced dishes balance the wine’s acidity.

Middle Eastern Mezze: Hummus, baba ghanoush, or tabbouleh complement Kangun’s lightness.

Light Meat Dishes

Pork Tenderloin: Especially with fruit-based glazes like apricot or apple.

Roasted Duck: The wine’s acidity cuts through the richness of duck, especially with citrus accents.

Desserts

Citrus-Based Desserts: Lemon tarts or orange soufflés echo the wine’s citrusy notes.

Fruit Salad: A refreshing match for Kangun’s fruity character.

Kangun’s bright, versatile profile makes it an ideal choice for pairing with light, fresh, and subtly flavored dishes, enhancing any dining experience.

Interesting Fact:  Kangun was born during Soviet rule and specifically created for brandy production. It’s the child of three grape varieties: First, it was crossed with the Ukrainian grape Sukholimansky Bely and the Georgian grape Rkatsiteli, then that offspring was later crossed with Chardonnay. It settled well in Armenian terroir and was adopted for not just brandy, but white and sparkling wines.