The Cradle of Wine

Posted 27th March 2016

According to archaeological research, grapes have been cultivated and fermented in Georgia for around 8000 years. It is evidence such as this that has placed Georgia at the historical epicentre of wine making.

There are roughly 3000 grape varieties in the world and over one sixth of these grape varieties are endemic to Georgia, so it’s no wonder that this nation has such a passion for wine.

The vast vineyard of the eastern region of Kakheti is home to some of the largest wineries in Georgia. The area is also where some of the country’s best-known wines are produced. Some of the most popular wines are as follows:

Tsinandali is a pale golden wine that is fermented for around 3 years at cool temperatures. This dry white wine is made from two varieties of grape from the Kakheti region. The wine is fragrant and fruity with a slight almond aroma.

Mtsvani means ‘green’ and refers to the bright colour of the fruit when it is ripe. Typically a Mtsvani has a high alcohol percentage and is crisp with apple-like flavours.

Made from the Saperavi grape variety, what really defines Mukuzani is the comparatively long amount of time that this wine is given to age. Mukanzani is a full-bodied red that is a perfect match with red meat. This wine is known for its berry flavours and distinct smokiness that gradually strengthens on the palate.

Akhasheni is a drastically different wine to the Mukuzani, despite being made from the same grape variety. Akhasheni is a typical Georgian semi-sweet wine with notes of plum and is commonly drunk as an accompaniment to fruit and sweet desserts.

Many of the traditional techniques that typify Georgian winemaking have carefully been preserved in the Kakheti region. Grapes are still pressed by foot in wooden vats to avoid crushing the grape seeds (something that can give wine a bitter taste). Fermentation occurs in kveris, which are large clay vessels (usually with a capacity of around 800 litres) that are buried underground to ensure optimal fermentation by the consistent temperature of the earth. Producing Georgian wine is a loving process and each stage is carefully considered.

Despite an increasing export market, toasting to wine that has been ladled straight from the kveri still remains one of the best ways to sample this Georgian product.