Georgian winemaking

Georgian winemaking

Georgia is a unique country where the wine culture has been inextricably intertwined with the traditions of the people and their way of life for centuries. In villages and small towns where the locals still grow their own grapes and make their own wine, houses have special wine cellars (Marani).

Before Georgia became Orthodox in the fourth century, the Georgians were pagans. Therefore, the influence of Dionysus, the God of wine and ecstasy, and the mantra “life without a feast is meaningless”, is still rooted in Georgian culture.

The Georgian wine-making tradition is 8000 years old, it began three thousand years before the invention of writing and five thousand years before the beginning of the iron age.

Georgian winemaking

Georgia-the birthplace of wine

It was from Georgia that wine-making came to Egypt and Greece. The unique Georgian alphabet is modeled on the shape of curly vine shoots. Many of the grape varieties grown in Europe and Asia are of Georgian origin, and even the word “wine “itself comes from the Georgian word”gvino”.

Whole dynasties came and went, and the people of Georgia continued to make wine. For centuries, winemaking has been the engine of the Georgian economy – the cultivation of the vine has grown into a cult symbol of endurance, rebirth and prosperity.

Georgian winemaking

Georgian wine today is made in two ways: European (pitted in stainless steel tanks and oak barrels) and ancient Georgian in Kvevri (clay egg-shaped pots).

While walking around the country, at some point you will probably come across a couple of old men sitting at a table drinking homemade wine on the side of the road. You will almost certainly be asked to join them, because Georgians are second to none in their hospitality. They will offer you a glass of delicious drink from a clay pot-Kvevri, whose history is as ancient as the Georgian wine itself.

Kvevri-Georgian visiting card

Kvevri are known in other wine-producing regions of the world as amphorae, ranging in size from 20 to 10,000 liters, and are painstakingly hand-made from local clays by Georgians who inherited their craft from their fathers and fathers. Moreover, many of the Kvevri used in Georgia today are themselves artifacts that have been used in winemaking for centuries.

Georgian winemaking

“Orange or amber wines”, so called today white wines aged in Kvevri, because of the Sunny orange color and spicy, grapefruit flavor.

Before use, the Kvevri is thoroughly cleaned and coated with beeswax before adding juice, and then completely sealed to further prevent contamination and oxidation. Natural yeast of grapes is fermented without additives, and natural tannins prevent spoilage without artificial preservatives. The conical shape of the vessels allows yeast and sediment to settle freely at the bottom, and the wine can circulate in a wider center. Being buried underground, Kvevri maintain the fermentation temperature of wine, as do modern temperature-controlled tanks.

After completion of fermentation the wine is separated from press cake. By the way, cake after its fermentation is used for the production of Georgian vodka – chacha.

Georgian winemaking

The wines are meditative, luxurious and subtle

How to choose a good Georgian wine if the country grows 500 varieties of grapes, which is more than one-sixth of all grape varieties in the world?

Today, more than 70% of wine is produced in Kakheti, which makes it the main wine-producing region of Georgia. Although there are about 80 different grape varieties registered in Kakheti, the two most famous are Saperavi and Rkatsiteli. Their taste is restrained and refreshing, with
crisp greenish-Apple flavors and hints of quince and white peach. This region is famous for such drinks as Tsinandali, Napareuli, Kindzmarauli. Ahasheni, Kvareli, Mukuzani and many others.

Georgian winemaking

In the Western part of the country – in Imereti, the climate is mild, the grapes are more acidic. Dry white wine sviri, made from Tsolikauri and Tsitska grapes, is characterized by a dark straw-yellow hue, fruit tones and fruit bouquet extract.

The small mountain region of Racha is famous for its rare grape varieties, despite the fact that the country’s wine region is smaller in size. It is there that the famous natural semi-sweet Khvanchkara wine is produced from Alexandreuli and mujuretuli grapes.

When you arrive in Georgia, try wines that you have not seen on the shelves of stores in your country.

Although most Georgian wines are dry, the country also produces sweet and semi-sweet wines. These wines are characterized by a fruity taste, aromas of dark forest fruits and spices. They are perfectly combined with intensely seasoned, spicy cuisine.

Georgian winemaking

In some vineyards there is a “library” live wine where visitors can taste the rare grapes. Do not give up the pleasure of drinking homemade wine from small private cellars, which is sold in every Georgian village. It is everywhere very high quality and different in bouquet and saturation. Draught wine can be purchased even in wine stores. It is much cheaper than bottled, but it tastes just as good.

Are you looking for a unique place to stay? If you are a lover of adventure, history, Hiking and good wine, then Georgia is a country that you will love at first sight. To get more information about our services, as well as advice, you can call us at +995599955541.