"Aragvi" - cognac for gourmets

Georgia is an amazing country. When it is mentioned, such associations as hospitality, shish kebab, dances, rest, and, of course, the Georgian cognac "Aragvi" come to mind immediately. Without this drink, there is not a single feast in Georgia itself, and in many countries beyond its borders.

A bit of history

Georgia is famous for its long history of growing grapes and, as a result, well-established winemaking. The history of production of Aragvi brandy is more than a century and a half. Technical progress was developed, agriculture was improved, which influenced the development of technologies for the production of alcoholic beverages. The peak development of winemaking accounted for 9-12 century.

Various reasons led to a decline in the development of agriculture and viticulture. After a long lull in the middle of the 15th century, the rise of Georgian culture began, social, political, and economic ties with the outside world began to develop. This beneficially influenced the recovery and a new stage in the development of this industry. In the middle of the 19th century, the first cognac production was organized in the province of Kutaisi. There is also the Aragvi River, which gave the name of cognac.

Production technology

Cognac is produced from grape alcohol of different aging and age. Basically from 3 to 5 years. The dry wine material is distilled and filtered to give a rich blend.

He goes to oak barrels, where he insists and absorbs a fine woody fragrance, and is also saturated with oak extracts and nutrients, which gives him a unique taste and color. By such simple, but quite costly manipulations, the famous "Aragvi" - cognac, which is one of the most expensive alcoholic drinks - is obtained. Its rich taste and useful properties put the drink in a row of elite.

Traditions of acquaintance with cognac

"Aragvi" - cognac is quite useful and pleasant to the taste. It is important to choose the right products, which not only will not spoil it, but can also enhance the taste. It is worth paying attention to the fact that it is better to eat a proud drink. It is known that this is an expensive gift for celebrations, a kind of luxury item and a sign of good taste and taste. Such cognac is usually used in a circle of close friends for a leisurely conversation, enjoying every sip and tasting it.

Connoisseurs are ready to share a few tips of "drinking" cognacs

• Creating an appropriate atmosphere. "Aragvi" is cognac, for which the situation plays a big role. Of course, eating it in the home kitchen will not spoil the taste, but the impression of it and the perception of something mysterious in such an interior will dissipate.
• Glasses. Any drink should be poured into a suitable container. This will help to strengthen its quality and to give more pleasure to the guests. "Aragvi" (cognac) is no exception.
• The right snack. Or rather its absence. Cognac is a kind of dessert drink, the use of which suggests that everyone is already full. If there is still such a need, it is better to serve it to a table with light snacks made from cheese of hard varieties, fruits.

Many lovers allow the main and quite common mistake - they snack cognac with lemon. This can not be done. Lemon has a strong enough, rich flavor and taste, so instantly blunts the smell and taste of this noble drink.

"Aragvi" is cognac, reviews about which are mostly positive, but more often enthusiastic. Getting to know him will leave warm memories and give pleasant sensations. Gourmets will appreciate the amazing, noble bouquet of this amazing drink, which is considered to be the visiting card of Georgia.