Chinuri is a green grape from Georgia used both as a table grape and for wine production.
Characteristics
Chinuri is a high yielding variety that comes with a naturally high acidity. It is characterised mostly by floral and herbal aromas together with pears and apricots.
Wines
In the Atenuri appellation* in the central region Shida Kartli you will find the best expressions of a sparkling as well as dry Chinuri wines.
Food pairing
Suggested pairings for Chinuri wines are green salads, boiled white meats or dishes based on fish.
Both the sparkling and the dry version will also be very nice when served as an aperitif.
The sparkling is best served 6-8°C/43-44°F, while a dry varietal Chinuri will be at its best at 8-10°C/46-50°F, unless it has been matured in oak barrels. Then the optimal temperature will be slightly higher, 10-12°C/50-54°F.
Where is it grown?
With its 1.225 ha/3,027 ac, Chinuri is the fifth most planted grape in Georgia. This corresponds to an increase with nineteen percent in ten years.
Reports of plantings in other countries have not been found.
History
Chinuri is a grape most likely indigenous to Georgia. It could potentially also come from one of the neighbouring countries in Caucasus. There are however no reports of DNA testing of the variety to verify its exact origin.
*The appellation Atenuri is part of the in 1990 self-proclaimed Republic of South Ossetia. In 2004 and 2008, the situation escalated to full scale wars. As a result of the 2008 conflict, Russian forces now has control over the area, while the Georgian government does not recognise the existence of South Ossetia as a political entity.