Kisi

Kisi, a native Georgian grape variety, predominantly found in the Kakheti region, represents a remarkable story of revival in the wine industry. This white grape, known for its versatility and unique flavor profile, is gaining increasing recognition for its contribution to both classic dry wines and traditional Georgian amber wines. Initially on the brink of extinction, Kisi is now celebrated for its resurgence and potential in modern viticulture.

Kisi, often blended with Rkatsiteli and Mtsvane Kakhuri, showcases a diverse range of wine styles. Its classic dry wines are known for their crisp and bright character, featuring a medium body and delightful aromas of flowers, citrus fruits, apples, pears, and peaches. In contrast, when crafted in large clay vessels known as qvevri, Kisi wines exhibit a juicier, more complex character with full-body, darker color, and flavors of ripe fruits, orange, apricot, and honey, often complemented by hints of spices and nuts.

While Kisi's origins and growth are almost exclusively in the Kakheti region, its journey is intertwined with the broader history of Georgian winemaking. Remarkably similar to Rkatsiteli in vine appearance, especially leaf shape, Kisi also shares characteristics with Mtsvani, particularly in grape color and aroma. This blend of traits has led some to suggest Kisi as a natural hybrid of these two regional varieties. Despite its relative youth as a variety, dating back to around 500 AD, Kisi's exact historical origins remain unverified. Its near extinction around 2000 was due to several factors, including the phylloxera disaster and its vulnerability to diseases like powdery mildew and black rot. However, its high-quality wines have spurred a revival, making it a valuable asset in the modern Georgian wine landscape.

Despite its historical challenges, Kisi is experiencing a resurgence in the Georgian wine industry. Its near disappearance in the early 2000s was a consequence of multiple factors, including the devastating effects of the phylloxera epidemic and its susceptibility to diseases like powdery mildew and black rot. These challenges, coupled with a yield 25 to 30 percent lower than Rkatsiteli, contributed to its rarity. However, the exceptional quality of the wine it produces has sparked renewed interest. Kisi's presence, once limited to a few scattered vines across Kakheti, is now expanding, with plantings expected to increase significantly.

The versatility of Kisi extends to its culinary pairings. The classic dry styles of Kisi, with their crisp and aromatic profile, are ideal as aperitifs and pair excellently with salads, seafood, and cheese. On the other hand, the fuller-bodied, qvevri-made amber wines complement dishes like chicken, creamy sauces, and spicy cuisines, showcasing their adaptability to a range of flavors. Additionally, Kisi is not just limited to traditional wine forms. It is also used in modern European styles, some fortified versions, and is prized for its grape juice and as a table grape. This multifaceted nature of Kisi makes it a unique and valuable component of Georgian enogastronomy.

In conclusion, Kisi, a native grape of Georgia, stands as a testament to the resilience and adaptability of traditional viticulture. Its journey from near extinction to a celebrated variety illustrates the dynamic nature of the wine industry. As travel and tourism in Georgia continue to flourish, Kisi is poised to become not just a local treasure but also a significant player on the global wine stage. Its unique characteristics and the growing interest in traditional winemaking techniques position Kisi as a variety with promising potential in both national and international markets.