Alexandrouli is a red grape variety, and it traces back to Racha-Lechkhumi, Georgia.
Structurally it lands at medium-full body, medium tannin, medium-high acidity, medium-sweet and medium alcohol.
Look for cherry, pomegranate, fruity and floral.
In the cellar it meets unoaked.
The regions that matter for it are Racha-Lechkhumi.
In the vineyard it is marked by late ripening, medium vigour and a preference for wet.
It blends readily with Mujuretuli.
Watch for the synonyms: Alexsandrouli, Alexandriuli, Aleqsandrouli and Kabistoni.
At the table it suits georgian stuffed eggplant, singaporean black pepper crab and roasted red peppers with cheese.
The structure.
Where it grows.
Blends well with.
Food pairings.
Also labelled.
Alexsandrouli, Alexandriuli, Aleqsandrouli, Kabistoni.
Bottles to look for.
- Kartuli Vazi Merani Red, Georgian Republic
- Tbilvino Shashiani Single Vineyard Aleksandrouli, Kakheti, Georgian Republic
- Telavi Wine Cellar Marani Alexandreuli, Kakheti, Georgian Republic
- Tsiskari Alexandrouli, Kakheti, Georgian Republic
- Winiveria Khvanchkara, Georgian Republic
Alexandrouli: common questions
01.What does Alexandrouli taste like?+
02.Where is Alexandrouli from?+
03.Where is Alexandrouli grown?+
04.What food pairs with Alexandrouli?+
05.What else is Alexandrouli called?+
Keep going: the A to Z grape index, or the wine regions of Georgia.