White Grapes
Voskehat
Voskehat is an ancient endemic white grape variety, often referred to as the "Queen of Armenian Grapes." Cultivated for over 3,000 years, it holds a significant place in Armenia's winemaking heritage. Key aspects include:
Origin and Distribution:
Translated from Armenian as "golden berry," Voskehat is widely distributed across Armenia, particularly in regions such as Vayots Dzor, Armavir, and near Lake Sevan.
Some Voskehat vines in Armenia are over 150 years old, showcasing the variety's longevity and resilience.
Viticultural Traits:
Voskehat is known for its high yield and resistance to frost and fungal diseases, making it a reliable variety for winemakers.
The grape has a light green color and thrives in areas with ample sunlight, contributing to its rich flavor profile.
Wine Profile:
Wines made from Voskehat exhibit a rich aroma with notes of pear, exotic fruits, spices, and honey.
The taste is characterized by delicate hints of vanilla, citrus fruits, nutmeg, and lychee, offering a complex and elegant bouquet.
Voskehat wines are versatile, pairing well with lean meats, poultry, and seafood dishes.
Winemaking Uses:
Voskehat is used for producing a variety of wine styles, including dry, sweet, and sparkling wines.
The variety is also utilized in the production of grape juice and resins.
Cultural Significance:
Often called the "Queen of white grape varieties" in Armenia, Voskehat holds a special place in the country's winemaking traditions.
Recent Developments:
Armenian winemakers are focusing on showcasing their craftsmanship and dedication to winemaking, ensuring global recognition of ancient winemaking traditions.
Voskehat's rich history and distinctive characteristics make it a cornerstone of Armenian viticulture, contributing to the country's diverse and evolving wine industry.
Garan Dmak
Garan Dmak is an ancient Armenian white grape variety, cherished for its unique characteristics and contribution to the country's winemaking heritage. Key aspects include:
Origin and Distribution:
The name "Garan Dmak" translates to "lamb's tail" in Armenian, reflecting the grape's appearance.
Predominantly cultivated in the Armavir region and parts of the Ararat plateau, Garan Dmak thrives in stony, clay, and semi-desert soils.
Viticultural Traits:
Garan Dmak is a late-ripening variety, requiring careful cultivation due to its sensitivity to environmental conditions.
The grape is susceptible to fungal diseases and has low resistance to winter frosts, necessitating vine insulation before frosty periods.
Grape Characteristics:
The berries are greenish-yellow, with thick skins and compact clusters.
Ripe grapes are fleshy, sweet, and juicy, making them suitable for grape juice production.
Wine Profile:
Wines made from Garan Dmak are light, with a pleasant aftertaste and a rich bouquet of juicy green apples, ripe pear, and a delicate hint of vanilla.
These wines pair well with light dishes such as fish, poultry, salads, and grilled vegetables.
Winemaking Uses:
Garan Dmak is primarily used to produce table wines, valued for its delicate fruit aromas and round texture on the palate.
Cultural Significance:
As an ancient autochthonous variety, Garan Dmak holds a special place in Armenia's winemaking traditions, contributing to the country's rich viticultural heritage.
Garan Dmak's unique characteristics and historical significance make it a noteworthy variety in Armenian viticulture, offering wines that reflect the country's ancient winemaking traditions.
Kangun
Kangun is a white Armenian grape variety, celebrated for its resilience and distinctive flavor profile. Key aspects include:
Origin and Development:
Created in 1979 by crossing the Georgian Rkatsiteli grape with the Ukrainian Sukholimansky Belyi, Kangun was initially developed for brandy production.
The name "Kangun" translates to "resistant" in Armenian, reflecting its robust nature.
Viticultural Traits:
Kangun is known for its resistance to pests and tolerance to winter frosts, making it a reliable variety for cultivation.
The grapes are greenish-yellow with a noticeable brown tint and are often covered with a characteristic wax coating.
It is predominantly cultivated in Armenia's Aragatsotn, Armavir, and Ararat Valley regions.
Wine Profile:
Wines made from Kangun are characterized by pleasant softness and lightness, with flavors of honey, wildflowers, and green apples.
The aftertaste features pleasant herbal hints.
These wines pair well with fruits, nuts, and seafood dishes.
Winemaking Uses:
Kangun is used to create wines of varying degrees of strength and is also utilized in brandy production.
Recent Developments:
Modern Armenian winemakers are focusing on showcasing their craftsmanship and dedication to winemaking, ensuring global recognition of ancient winemaking traditions.
Kangun's unique characteristics and historical significance make it a noteworthy variety in Armenian viticulture, offering wines that reflect the country's rich winemaking heritage.
Mskhali
Mskhali is a white grape variety indigenous to Armenia, renowned for its versatility and distinctive characteristics. Key aspects include:
Origin and Distribution:
Mskhali is an ancient, dual-purpose Armenian grape variety that is spread in almost all viticulture regions of Armenia.
It is planted as a leading variety, especially in Ararat, Artashat, Kotayk, and Armavir.
Viticultural Traits:
Mskhali is a late-maturing variety and usually produces high yields, especially when there is adequate rainfall or regular irrigation.
The grapes acquire a yellow-greenish tint at the final stage of ripening.
They are distinguished by high sweetness, slight sourness, and a fleshy texture with abundant juice.
Mskhali has poor resistance to frost.
Wine Profile:
Wines made from Mskhali grapes are distinguished by a pleasant rich taste and a long-lasting aftertaste.
They usually have a light wheaten color and an expressive aroma, reminiscent of the light smell of freshly cut grass and meadow flowers.
On the palate, you will feel the bright colors of ripe fruits and honey.
Mskhali wines are typically served chilled to +12°C and pair well with light snacks, cheeses, and seafood dishes.
Winemaking Uses:
Mskhali is used for making high-quality table, strong, and dessert wines.
It also provides good wine for brandy production.
Recent Developments:
Modern Armenian winemakers are focusing on showcasing their craftsmanship and dedication to winemaking, ensuring global recognition of ancient winemaking traditions.
Mskhali's unique characteristics and historical significance make it a noteworthy variety in Armenian viticulture, offering wines that reflect the country's rich winemaking heritage.
Khatun Kharji
Khatun Kharji is a rare, indigenous white grape variety from Armenia, notable for its distinctive characteristics and the unique wines it produces. Key aspects include:
Origin and Distribution:
Khatun Kharji is an ancient autochthonous grape variety primarily found in the Vayots Dzor region of Armenia.
Viticultural Traits:
Berry Characteristics:
The berries exhibit a color spectrum from yellow-green to yellow, often with sun-induced tans.
Environmental Adaptability:
This variety thrives in the volcanic soils and high-altitude vineyards of Vayots Dzor, benefiting from abundant sunlight and elevations around 1,300 meters above sea level.
Wine Profile:
Aroma and Flavor:
Wines produced from Khatun Kharji are aromatic, featuring vibrant acidity with floral notes, hints of citrus, and green pear, reflecting the rich terroir of the region.
Color:
These wines typically present a light golden hue.
Palate:
The flavor profile includes refreshing notes of citrus fruits, pear, and a subtle hint of tropical aromas, offering a balanced and elegant drinking experience.
Winemaking and Pairing:
Harvest and Production:
Grapes are harvested in September at optimal ripeness and acidity levels. Post-harvest, they undergo direct pressing without additional maceration, followed by fermentation at controlled temperatures to preserve their aromatic qualities.
Food Pairing:
Khatun Kharji wines pair excellently with fish, seafood, simple salads, and grilled vegetables. Serving chilled enhances their refreshing characteristics.
Synonyms:
This grape variety is also known by several other names, including Khatoun Khardji, Khatoun Kharji, Khatuny Kharjy, Khatyn Kharji, and Xatin Xerci.
Khatun Kharji's rarity and distinctive profile contribute significantly to Armenia's rich viticultural heritage, offering wine enthusiasts a unique tasting experience that reflects the country's ancient winemaking traditions.
Muscat Vardabuyr
Muscat Vardabuyr is a distinctive white grape variety from Armenia, renowned for its aromatic profile and historical significance. Key characteristics include:
Name and Meaning:
The term "Vardabuyr" translates to "scent of roses" in Armenian, highlighting the grape's notable floral aroma.
Origin and Distribution:
An ancient indigenous variety, Muscat Vardabuyr is cultivated primarily in Armenia's Armavir region, benefiting from the area's favorable climate and soil conditions.
Viticultural Traits:
Berry Characteristics:
The grapes exhibit a greenish-yellow hue, often with a brown tint, and are typically covered with a characteristic wax coating.
Vine Age and Elevation:
Vines are often between 40 and 50 years old, thriving at elevations up to 1,250 meters above sea level, which contributes to the grape's unique terroir and character.
Wine Profile:
Aroma and Flavor:
Wines produced from Muscat Vardabuyr are aromatic, featuring floral notes, particularly of tea rose petals, complemented by hints of citrus and green pear.
Color:
These wines typically present a beautiful golden hue, reflecting the craftsmanship of the winemakers.
Palate:
The flavor profile includes refreshing notes of citrus fruits, pear, and a subtle hint of tropical aromas, offering a balanced and elegant drinking experience.
Winemaking and Pairing:
Harvest and Production:
Grapes are hand-harvested from vines that are between 40 and 50 years old. Thriving at elevations up to 1,250 meters above sea level, these vineyards impart a unique terroir and character to the grapes.
Food Pairing:
Muscat Vardabuyr wines pair excellently with dishes such as artichokes, Asian cuisine, feta cheese, goat cheese, Southeast Asian curries, spicy dishes, Thai cuisine, vegetable tarts, vegetable salads, and Vietnamese cuisine. Serving at a temperature of 10-12ºC enhances the overall tasting experience.
Muscat Vardabuyr's distinctive floral aroma and historical roots make it a significant contributor to Armenia's rich winemaking heritage, offering wine enthusiasts a unique and aromatic tasting experience.
Lalvari
Lalvari is an indigenous Armenian white grape variety, notable for its unique characteristics and historical significance. Key aspects of Lalvari include:
Origin and Distribution:
Lalvari is native to Armenia, predominantly cultivated in the northeastern regions, especially the Tavush province, including the Noyemberian district. The variety is named after Mount Lalvar.
Viticultural Characteristics:
Growth and Yield:
Lalvari vines are late-ripening, reaching technical ripeness in 160-170 days with a sum of active temperatures between 3200-3300°C. They exhibit satisfactory shoot maturation and yield approximately 10-15 tons per hectare.
Climate Sensitivity:
The variety has poor resistance to winter frosts, necessitating careful vineyard management in colder climates.
Soil Preferences:
Lalvari thrives in various soil types, including stony, clay, and semi-desert soils, which influence the quality and quantity of the harvest.
Grape and Cluster Description:
Bunches:
The grape clusters are large, dense, and conical, sometimes exhibiting wings on both sides.
Berries:
Berries are large and ovate. Clusters grown in the shade have greenish berries, while those exposed to the sun develop a light amber color. The skin is of medium thickness with small dark spots and a characteristic wax coating. The flesh is colorless, soft, juicy, and possesses a unique taste.
Wine Profile:
Usage:
Lalvari grapes are versatile, used in the production of light white table wines, sparkling wines, and brandy materials. They are also consumed as fresh table grapes.
Flavor and Aroma:
Wines made from Lalvari are known for their freshness, with notes of citrus flowers, quince, and pineapple, offering a clean and bright yellow color.
Alcohol Content:
These wines typically have a moderate alcohol content, around 12%.
Lalvari's adaptability and distinctive profile make it a significant component of Armenia's viticultural heritage, contributing to a diverse range of wines that reflect the country's rich winemaking traditions.
Banants
Banants is an indigenous Armenian white grape variety, notable for its distinctive characteristics and its role in the country's winemaking traditions. Key aspects of Banants include:
Origin and Distribution:
Banants is native to Armenia, predominantly cultivated in the Tavush region, particularly in the Tavush village.
Viticultural Characteristics:
Growth and Yield:
Banants thrives in well-drained soils and steady climatic conditions, making it well-suited to Tavush's cooler climate and higher altitudes.
Climate Sensitivity:
The variety is known for its high acidity and potential for producing age-worthy white wines.
Grape and Cluster Description:
Bunches and Berries:
Specific details about the morphology of Banants grapes are limited, but they are known to produce aromatic wines with notes of white flowers, stone fruits, and herbs.
Wine Profile:
Usage:
Banants grapes are utilized in the production of various wine styles, including natural sparkling wines made using the ancient Méthode Ancestrale.
Flavor and Aroma:
Wines made from Banants are aromatic, offering notes of white flowers, stone fruits, and herbs.
Natural sparkling wines from Banants exhibit balanced minerality with notes of pineapple, quince, and crisp apple.
Alcohol Content:
Specific alcohol content can vary depending on the winemaking process and style.
Banants' high acidity and aromatic profile make it a valuable component of Armenia's viticultural heritage, contributing to a diverse range of wines that reflect the country's rich winemaking traditions.