Perhaps the saltiness of the cheese was the main culprit or the raw red onion clashed with the slight tart finish to the wine. Or more likely I just wasn’t paying attention; the summer sun and those sultry days of a few weeks back (remember them?) can do that.
Now Rkatsiteli as a grape I am familiar with (much planted in Bulgaria, Romania, Moldova and of course the Ukraine) but Mtsvane? According to the Georgian Wine Society, who supplied this wine, Mtsvane means “new, young, green” (referring to the unusual colour of the fruit when ripe), is often blended with Rkatsiteli adding a fruity, aromatic balance. Here the Mtsvane dominates, comprising 85% of the blend. (Either way its another addition to the Wine Century Club list of tasted varieties)
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