Teleda, Qvevri Saperavi, Kakheti, Georgia 2020

A modern style of Saperavi, this has no oak influence, unlike some headier styles. The juice spent 20 days fermenting on skins before going back into clay amphorae, where it aged for six months before being transferred to stainless steel tanks. The winemaking accentuates the fruit, and there's a fragrance of black plum and forest fruits. Medium- to full- bodied, with brightness, good acidity and a lovely purity of flavour. If you're not pairing it with Georgian cuisine, you could try it with a simple spaghetti bolognaise or barbecued pork.