On September 2-3, 2017 Georgian wine association organized the fourth International Qvevri Wine Symposium, which was held in Ikalto, Georgia. The Symposium was supported by the Ministry of Agriculture of Georgia, The National Wine Agency, The Association of Georgian Wine and Alaverdi Metropolitan David.
The aim of the symposium were to educate the Georgian public and international community about the ancient traditions and Qvevri winemaking methods, the unique nature of the Qvevri as a vessel for wine, how Qvevris are made and the danger of losing the art and the history of winemaking in Georgia.
Scientists, wine experts, sommeliers, veteran winemaker and other wine sector representatives attended the event. The symposium was a good chance for the participants to share experiences and views on tendencies and challenges in the field of wine.
Within the frame of the Symposium the first Qvevri Wine Competition was held and the winners of the competition were announced at the closing ceremony of the event on September 3 at the Ikalto Monatery Complex.
It is symbolic, that the IV International Qvevri Wine started at Qvevri School-Academy and ended at the Ancient academy of Ikalto, which was the place where Qvevry winemaking with other disciplines was studied and became a part of Georgian culture and traditions.
‘It was an unforgettable day for me- the contest was the most emotional and responsible… I had never been as nervous as during this competition. It was a different feeling-The first Qvevri Wine Competition, it means everything. New step and new history in the history of Qvevri wine. The competition made some people happy, some were heartbroken, but one thing I want to say is that, the presented samples were just good and very good … That’s why it was a difficult contest…’ said Ketevan Jurkhadze, a member of the jury.
The members of the jury were:
Giorgi Samanishvili-Head of National Wine Agency, Georgia
David Chichua- Scientific-Research Centre of Agriculture, Head of Department, Member of Georgian National Committee, Georgia.
Giorgi Dakishvili – Head winemaker at ‘Schuchmann Wines Georgia’, Member of Georgian National Committee, Georgia.
Ketevan Jurkhadze – Founder and Director of the Wine School ‘Kabistoni’. Member of Georgian National Committee, Georgia.
Liza Granik – MW, USA
The first Qvevri Wine Competition bestowed 72 awards: 22 gold, 21 silver and 29 bronze.
The first Symposium was held in Georgia in 2011 in Alaverdy.
In 2013, Georgian traditional way of making wine in Qvevri received the status of non-material cultural heritage monument UNESCO.
Posted on June 29, 2017. Filed under: Wine Tourism |
By Tika Bujiashvili
On June2 9, 2017 a presentation one of the innovating products Georgian Online Wine Catalogue was held by Georgian wine association. The Catalogue was a new platform for wine, grapes and wine marketing for everyone who wanted to discover secrets of Georgian wine. Georgia not only produces its own wine but have its own vine varieties. To pronounce the name of these vine varieties is difficult. So the catalogue gives the information not only about the wine, but short information about Georgian vine varieties too.
As Ms. Tata Jaiani said, wine association receives a lot of mails from the customers who want to get information where they can buy Georgian wine abroad. The online catalogues will also provide the customers with the kind of information.
In order to join the platform, wine makers have to contact Georgian wine association, fill the questionnaire, send photos of their wine and winery with additional information about wineries, hotels, guesthouses and etc if they want. GWA will upload info without any charge.
Why Georgian Online Wine Catalogue? The answer is simple. The Catalogues will raise awareness about Georgia. The catalogue will be linked with Georgian Wine Tourism travel platform to attract attention for its cutting-edge technologies, time and sector.
The platform will fit the travelers’ interests, added Ms. Veriko Kapanadze, Tourists can plan their tour themselves, choose the region, find the exact location on google.map and learn country’s wealth of historical sites, the wildlife and nature reserves as well as regional cuisine. And in the end they will be able to rate all the objects and leave comments which winery they recommend to others.
This project was implemented with the help of the EU and active involvement of the Bulgarian Chamber of Commerce.
Posted on June 15, 2017. Filed under: Wine Tourism |
Reported by Tika Bujiashvili
Georgian Wine Association was founded in 2010 by 6 companies. Since then the association with its 30 members have been doing marketing and Export promotion, event management including wine fairs, workshops and seminars and wine tasting. The association cooperates with National Wine Agency and International Donor Institutions. They implement innovations and trends.
One of the innovating products Georgian Online Wine Catalogue was introduced on June 14, 2017 at Gia Gallery. The presenter was Ms. Veriko Kapanadze, marketing manager at GWA.
As Ms Veriko said currently they have over 200 wines and alcoholic beverages in the catalogue, but their goal is to build and manufacture all the products produced in Georgia to maximize the awareness of Georgia and its products, promote Georgian wine exports, development of wine tourism and increase awareness of small, medium and large cellars.
Through this platform, GWA is planning to provide detailed information about Georgian wines and alcoholic beverages, grape varieties and regions, as well as to promote wine tourism development.
At the question, why GWA think the site is unique, Ms Veriko answered, that the site will be flexible for wine makers as well as wine buyers. And the notable is that the consultations won’t be chargeable.
At the end of the presentation invited journalists could enjoy with both Tbilvino wine tasting and wonderful works of art of Mr. Gia Japaridze.
This project was implemented with the help of the EU and active involvement of the Bulgarian Chamber of Commerce.
Posted on June 9, 2017. Filed under: Wine Tourism |
By Tika Bujiashvili
On June 9, 2017 Expo Georgia hosted 10th Wine and Spirit Fair. The event was supported by Ministry of Agriculture of Georgia and National Wine Agency of Georgia. The whole Caucasus Region was presented with full range of wine industry, products and services. It was a unique chance for producers and exporters to build success in the New Market of business opportunities.
At the exhibition there was a Presentation of the book A Guide to the Cradle of Wine by Miquel Hudin (Spain/USA) and Daria Kholodilina (Ukraine/Georgia)
For wine lovers there was masterclasses by Zaza Grigalashvilii, a Sommelier at WSET. The training was conducted by the companise Winehouse and Vartsikhe.
There was a high interest of wine buyers from China, Ukraine and Germany.
Posted on May 31, 2017. Filed under: Wine Tourism |
The 10th international wine and spirit fair is to be held from June 9 – 11 at Expo Georgia, Tbilisi. It will be a three-day event and “the only international wine and spirits fair in Georgia and whole Caucasus region, presenting the full range of the wine industry, products and services,” organizers claim.
Wine Expo 2017 is supported by the National Wine Agency of Georgia and Ministry of Agriculture.
Over 80 countries are expected to participate in the fair, with 4000 visitors attending the event annually. Wine Expo 2017 will bring together a wine and spirits fair, a competition and a business forum, and promises to showcase a wide variety of local and international wine and spirit brands, gathering industry professionals, exhibitors and visitors.
Posted on April 1, 2017. Filed under: Wine Tourism |
By Tika Bujiashvili
Wine shops generally are like business focusing on selling wines, though a Wine Bar&Store at 15 Aghmashenebeli avenue, New Tiflis, opened more than three years ago, is quite different. There is a wide selection of wines available even by glasses as the wine shop has put a new spin on wine tasting.
The owner of the shop, Mr. Lazo, tries to create more casual and relaxing atmosphere for guests. If a guest knows what sort of wine he wants it is easier, in other cases you can trust Mr. Lazo’s choice-a caviste and a wine evangelist.
The wine store is furnished like that you feel to be in a wine cellar. The Bar, above the store creates cozy surroundings in hopes their guests will linger.
Traditionally associated with cheeses and desserts, wine bar tries to combine wine with appetizer-sized gourmet selections to enhance the palate.
Welcome to Georgia-the cradle of wine. Georgia holds unique enchantments for travelers to discover. Wine lovers visit region of Kakheti, Kartli and Imereti, but tourist who are going to spend just couple of days in the country, Tbilisi wine shops offer them different kinds of wines. A newly opened wine shop Wine Land is already a tourist attraction place. The shop offers 60 kinds of wines-family and company wines, 8 brands and also 27 kinds of chacha are available here. The shop also plans to import American and European wine. Though, this is not all what Wine Land can offer to the visitors.
There is a film show in the shop and you can be a virtual witness of a vineyard tour. If you wish Wine Land is ready to give you an opportunity to meet winemakers, plan events that paired food and wine, and, of course, tastings that typically included information delivered by knowledgeable staff about the particular characteristics of a given varietal or vintage.
Well qualified staff, friendly and cozy environment and live music accompanied with Georgian traditional wine and cuisine what is more a tourist wish after tiring historical tour…
Yes, the wine is a symbol of Georgian culture and should therefore be cherished- this is the slogan you hear at Wine Land.
It’s hard to believe it’s been an entire month since my glorious trip to Georgia. Yes, I’m talking about the country, folks. To be honest, Georgia has always been one of those places that really intrigued me as a traveler and yet, up until earlier this fall, I had no set plans to visit. Now that I’ve been, however, I can’t imagine NOT going. Every day was an opportunity to meet new people, gaze upon century old buildings and churches and best of all, literally drink my way through Georgia.
Despite being a small nation—there are about 4.5 million inhabitants—Georgia has no shortage of lush landscapes, jaw-dropping views and delicious cuisine. What impressed me most, however, was the wine. Not only does it taste like no wine you’ve ever tried before, but there’s such love that goes into every bottle. Fellow foodies take note!
Here are 5 must-know fast facts about Georgian wine.
1) Georgia is called the “Cradle of Wine”
Let’s start with the basics. Kakheti, Georgia’s main wine-producing region, is called the “Cradle of Wine,” because the locals have been producing wine for 8,000 years. Yep, that’s right; For more than 8,000 years, the Georgian people have been growing vines on the slopes of the Caucasus Mountains. Then, at one point, they began exporting their wines, including the technology for making them, to the Ancient Greeks. Most recently, UNESCO recognized traditional Georgian wine making on its list of the intangible heritage of humanity. That’s no easy feat!
2) Many wineries are still family-run
With a history of more than 8,000 years, it probably comes as no surprise that many of Georgia’s wineries are family-run, with many companies being passed down from generation to generation. One of my favorite visits was to Tsinandali, an estate and winery while once belonged to the 19th century poet Alexander Chavchavadze and his family. Nowadays, it’s still family-run and the owners have turned the gorgeous estate into a museum of sorts, with informal stations on how to make bread and other traditional treats. So, make a point to chat with the owners; it’s one way to brush up on Georgian history.
3) The tarter the wine, the healthier it is
It’s true! Georgian wine is a tad healthier than your every-day wine. In short, the tarter the wine, the healthier it is, so go ahead and pour another glass. You might also notice that many Georgian wines are amber in color. For example, the Khikhvi vintage white dessert wine as well as the Kakheti and Gareji varietals are amber. Tartness aside, since Georgian wines don’t require the addition of sulfites (more on that later), the process is completely natural. While I’m not opposed to wine made using modern advances, I do prefer Georgia’s organic approach.
4) Qvevri-making is a serious skill
If you take a peek at the image below, you’ll see a larger-than-life replica of a qvervi. While the qvervis used in wine-making are considerably smaller in size, it’s still a good reference point. These egg-shaped clay vessels have been used in Georgia for winemaking for at least 8,000 years. Why you ask? Well, for one thing, the unique shape ensures that sediment naturally sinks to the bottom during the fermentation process, meaning that there’s no need for sulfites. The wine will mature in the qvevri for up to six months, at which time the clear wine is ready to be bottled.
5) Come tasting time, think outside of the “bottle”
Don’t limit your Georgian wine tastings to wineries and vineyards. There are several monasteries that produce wines, too and if you make an appointment ahead of time, you can pay a visit. After all, Georgian monasteries were responsible for creating and protecting vast libraries of books about indigenous grape varieties, the terroir, and wine making methods, and it is thanks to their collective diligence we know so much about Georgian wine traditions today. The medieval Shavnabada Monastery is a good starting point, as it’s not too far from Tbilisi’s Old Town.
Have you been to Georgia? Tell me in the comments below!
Ateni was a medieval city in Georgia, in the valley of the Tana River. It was built in the XI century by the king Bagrat IV. In the XII-XVII centuries Ateni was still considered an important place in the country but in the XVIII Century it began decreasing its importance and gradually the town became a village.
The district was already known in the middle ages for its naturally sparkling wine. Generally, the climate is humid subtropical, which influence the resulting wine. Good grapes make good wine, and good grapes come from their biologically matched climates. Still today vineyards continue to be tended in the gorge and wine continues to be made. For couple of years ago a new winery Chateau Ateni was opened by the Vanishvili family. The vineyard is cultivated on 1 ha and is about 500m from the cellar.
The Vanishvili winery has four qvevri in the cellar, though today they produce four kinds of European wines: Atenuri, Tavkveri, Khidistauri and Goruli Mtsvane. The winery also produces Chacha, kept old in oak jar.
Chateau Ateni is interesting not only for ones who are interested in wine tourism, but culinary tourism too. Tourists can take part in distilling Chacha, making Chuchkhelas, grilling meat (Georgian barbeque) and harvesting and pressing grapes in the Satsnakheli (In Autumn). You can also have Masterclasses of baking Chakhrakina (Similar to Khachapuri, but inside is beet instead of cheese).
The cellar has a small restaurant which seats approximately 15 guests and offers Georgian traditional dishes with the finest Atenuri wine. Tamada, a leader of Georgian Supra can be Mr. Soso (Ioseb) himself (if you wish, of course), who can tell many interesting stories about the village and its sights and of course winery!
The village is close to the north-eastern flanks of the Trialeti mountain range. So tourists can have spectacular views of the Tana Ravine and Trialeti Mountain range during the year.
So, when visiting sights of Gori, in Shida Kartli, spend more two-three hours and visit Ateni Gorge. You will be amazed with spectacular views of Ateni Gorge with its sights-Ateni Sioni Church, Orbeliani Fortress, convent with its old winery and end your day at Chateau Ateni. The road is good and Ateni is a tourists destination place not only summertime, but wintertime too.
There will be singing. And feasting: lots of feasting. Oh, and wine, of course. There is always wine when Georgians get together, especially if they’re Georgian winemakers.
Georgia, with Russia to its north and Turkey, Armenia and Azerbaijan to its south, is widely regarded as having one of the most ancient winemaking traditions, stretching back more than 8000 years. Famously, some Georgian winemakers still use techniques that are virtually unchanged since the earliest days: fermenting white and red grapes in large clay egg-shaped vessels called qvevri, which are buried in the ground up to their necks. The revival of interest in this incredibly old culture during the past few years has been influential in the wine world, not least here in Australia, where a growing number of winemakers are experimenting with fermenting in clay, ceramic and earthenware vessels, with some winemakers even importing qvevri from Georgia.
American-born musician John Wurdeman lives in Georgia and owns a winery. ‘Wine is a sacred elixir,’ he says.
Responding to this surge of curiosity, a group of six Georgian winemakers is heading to Australia for tastings and dinners next week, culminating in their participation in the Rootstock wine and food festival at Carriageworks in Sydney on November 26 and 27, including a Georgian-themed feast and party on the Saturday night.
American-born musician and artist John Wurdeman has lived in the Georgian region of Kakheti for two decades. He went there originally to study the country’s traditional polyphonic singing but fell in love with the wine, and is now co-owner of Pheasant’s Tears winery, one of the leading lights of the revival.
“In Georgia, wine isn’t commercial plonk,” he told me during one of his previous visits. “It is culture itself. People don’t sip wine for its own sake; it is an integral part of the meal. There are many toasts, some with horns, some with drinking bowls, you talk about love, you talk about your mother, you talk about your ancestors, you talk about your relationship with the earth, you talk about religion — it’s this whole ritual in which wine is not a beverage, wine is a sacred elixir. So for me, as an artist, Georgian wines made sense.”
Wurdeman has attended Rootstock before, but this time he’s bringing five friends with him, including Iago Bitarishvili, whose white 2014 Chinuri (one of Georgia’s many local grapes) is one of the best wines I have tasted this year: so vivid, so vital, with the crunch of fresh green apple and the perfume of almond blossom.
You can meet the winemakers and taste their wines at the following places: there’s a dinner in Melbourne next Monday night, November 21, at Sezar restaurant, followed the next afternoon by a public tasting at the Prince Wine Store in South Melbourne; then in Sydney the group is descending on the Wine Room at the Dolphin in Surry Hills on Wednesday evening, followed on Thursday by a dinner organised by the Prince Wine Store’s Sydney outpost, and yet another dinner at Billy Kwong in Potts Point on Friday.
For details and to book, contact each venue directly.
Now in its fourth year, Rootstock has increased its wine offering. As well as the Georgian contingent, the festival is hosting a great line-up of about 50 other winemakers from home and abroad, many appearing for the first time at the event: people such as Philippe Bornard from France, Rudi Bauer from Quartz Reef in New Zealand, Elisabetta Foradori from Italy and a heap of great Australian producers, from the well-established (Castagna, Cullen) to the new (Yetti and the Kokonut).
You might also notice that many Georgian wines are amber in color. For example, the Khikhvi vintage white dessert wine as well as the Kakheti and Gareji varietals are amber. Tartness aside, since Georgian wines don’t require the addition of sulfites (more on that later), the process is completely natural. While I’m not opposed to wine made using modern advances, I do prefer Georgia’s organic approach.
