I’m not a terribly huge fan of tossing in some French varieties with local ones as the mix is often unholy. I remember tasting a Greek wine from Naoussa that was Xinomavro and Cabernet Sauvingon. The Cab was just something like 15% but even still, it ran rampant over the poor, unsuspecting Xinomavro which was a shame. I had feared a bit of the same when starting my research for this new Georgia wine book but so far my fears have been largely unfounded. The Georgians, by and large have […]
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