Areni

Areni is most widely grown in Armenia's Vayots Dzor region, where it is used to make the famous Areni Noir wines. It is also grown in Iran, Georgia, and Turkey, where it is used to make predominantly dry red wines. Due to its thick skins, Areni is resistant to fungal diseases and pests, making it a particularly robust variety. It is often blended with other grapes, and is typically blended with Sireni and Karmrahyut. The winemaking process for Areni typically involves cold-soaking the grapes before fermentation, and the wines are usually aged in oak barrels. The full-bodied, rich Areni wines of Armenia are the most famous examples of the Areni grape, and they are typically blended with other local varieties. In Iran, Areni is blended with Shiraz and Cabernet Sauvignon to create a full-bodied, fruit-forward red wine. In Georgia, Areni is often blended with Saperavi and Ojaleshi to produce a more robust, tannic wine. Areni's bold structure and intense fruit flavors make it an excellent food wine. It pairs well with grilled meats, hearty stews, and rich sauces. It is also a great accompaniment to Armenian dishes such as dolma and khorovats.