Georgia on My Mind

It’s well known that I have a passion for Georgian wines.

For those less familiar with the subject, it’s worth remembering that wine has been made in Georgia since 6100 BC. In their underground clay vessels—called qvevri—they put everything in, including skins and stems. As the pomace gradually settles, the wine is transferred several times into other amphorae. In this way, the vessel is used both for fermentation and for aging.

These are small productions, creating very distinctive wines that express a long and important tradition. They are certainly divisive wines, but ones that deserve to be tasted—or discovered by those who have never encountered them before.

About 70% of Georgian production comes from Kakheti. The most important grape varieties are Rkatsiteli and Mtsvane for whites, and Saperavi for reds.
We met Tamara, an importer of Georgian wines, in Rome during the event “Vini da Terre Estreme”…

 

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Picture of Maurizio Gabriele

Maurizio Gabriele

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