DINE&VINE
ologists uncovered clay vessels, known as qvevri, containing the remnants of grape seeds dating back thousands of years. Further research has confirmed the early existence of winemaking in the region, which is how Georgia came to be known as the “cradle of wine”. Tradition Qvevri vessels represent a key compo- nent of traditional Georgian winemak- ing. Grapes, skins, seeds and stems are all placed into the vessels after pressing. These 1,000-litre plus, egg-shaped con- tainers are stored underground, allow- ing the earth to naturally regulate the temperature as the wine ferments and ages. Both white and red wines can be subjected to the qvevri method. How- ever, white grapes that spend extended periods in contact with the skins trans- form into amber wines. Commonly re- ferred to as “orange” wines, these deep golden-coloured, tannic wines are now trending across the world. The prac- tice is so important to Georgia’s identi- ty that qvevri winemaking was added to UNESCO’s list of Humanity’s Intangible Cultural Heritage in 2013. Modern Techniques While qvevri play a vital role in defining Georgian wine, today’s Georgian win- emakers have also looked to other re- gions and approaches for inspiration. Stainless-steel tanks, temperature-con- trolled fermentations and oak barrel ag- ing are just a few of the practices found in today’s wineries. Both qvevri and modern equipment often sit side by side under the same roof, giving Geor- gian winemakers more tools for exper- imentation. This interplay of histori- cal and modern methods is what makes Georgia one of the most exciting places in the world to make wine. Indigenous Varieties It’s not just the techniques that make Georgian wines so distinct. The country is home to 525 indigenous varieties, ap- proximately 30 of which are commonly grown in Georgia’s 10 winemaking re- gions. The red Saperavi grape is proba- bly the most significant. Deep in colour and with intense notes of dark berries, blackcurrants and spices, the wine it is used to produce is unique and fantastic.
W ith over 8,000 years of winemaking his- tory, many consider Georgia the birth- place of wine. To- day’s winemakers honour the country’s long, interrupted viticultural heritage by highlighting the country’s unique winemaking techniques, honed over many centuries. But those established practices also contrast with modern methods and new ideas that have been embraced by forward-thinking vintners. And it is these factors that have trans- formed Georgia into one of the world’s most dynamic wine regions. Ancient History Located in the Caucasus Mountains, at the point where Asia, the Middle East and Europe come together, the country of Georgia is believed to have been one of the first places in the world where crops were intentionally cultivated. The grapes grown here were used in fer- mented drinks that formed the foun- dation of winemaking. In 2015, archae-
ALL THE CHARM OF TBILISI Is wine from France or Italy? Neither, it’s from Georgia! With 8,000 years of winemaking tradition, complemented by modern ideas, there’s never been a better time to board a plane and explore Georgian wine
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