Uncorking the mysteries of Georgian wine: A journey through ancient traditions and unique flavors
The first wine in the history of mankind was made in Georgia, Armenia. This is a despotic and autarkic statement that doesn’t leave room for many replies, but it is true, believe me.
An age-old and one-of-a-kind custom, the production of Georgian wine dates back thousands of years and has been handed down through the generations.
Once you have tried these intense and enveloping wines, you will never go back. The thickness, the depth, and even a certain tannic strength, whether the wines are red or white, will make you forget all the wines you have drunk so far. And with this, we don’t want to throw away Barolo, Bordeaux, refined Pinot Noirs, or our precious Chablis. No, the two sides of the moon can coexist, but there is no doubt that the charm of these wines will bewitch you.
Orange is the new Black
Yes, exactly we are talking about orange wines because these wines that undergo long maceration on the skins were born here thousands of years ago. But today Georgia is a country with a dynamic wine production that is attentive not only to the environment, to adherence to the territory and to tradition, but also to the search for elegance in wines. Forget about sharp and heavy tannic wines that have the taste of bronze macerated in vinegar, also because the oxygenating-oxidative touch of the amphora helps to make the wines intense, but at the same time airy, vertical and sinuous.
“I have never been a servant to anyone, nor have I had anyone as a servant, wine and grain have been enough for me year after year”
Georgian saying
History
The history of Georgian wine is inextricably linked to the geography of the nation. Georgia’s varied topography, which consists of mountains, valleys, and plateaus, provides a wide range of terroirs, which in turn enable the growth of a large number of different grape types. The utilization of ancient winemaking processes, such as the qvevri method, results in a wine with a distinctive flavor profile and is an essential component of the culture around Georgian wine.
Archaeologists have found a winery in the Areni-1 cave in the Caucasus Mountains in modern-day Armenia. The winery is believed to date back to 4100 to 4000 BC and is 1,000 years older than the nearest comparable apparatus. The winery, discovered by the excavation team of Dr. Gregory Areshian from the UCLA Cotsen Institute of Archaeology and Boris Gasparyan, an Armenian archaeologist, also corroborates the theory that wine originated in the mountainous region from the Taurus in eastern Turkey through the Caucasus and down to the Zagros range in Iran. The wine was believed to have been used in ritual ceremonies relating to death and related to different cults and rituals for the netherworld.
And now comes the fun part, because there is a connection with the biblical story of the Great Flood. Do you remember where Noah landed after the Flood? That’s right, Mount Ararat. In the book of Genesis, Noah disembarks from his ark, plants vines, makes wine and got drunk. And it so happens that Areni is only approximately 90 kilometers away from Mount Ararat, which is said to be his last destination. This winemaking installation presents a persuasive case that the people who used Areni-1 had worked out how to domesticate grapevines by the 5th millennium B.C. since it demonstrates that they were able to do so.
According to the evidence provided by these discoveries, the history of winemaking in Georgia is among the oldest in the entire world. In addition, more archaeological discoveries have been made, such as the discovery of kvevri, which are clay jars used for fermenting and aging wine, in numerous sites, as well as evidence of grape pips and wine leftovers in potteries.
These discoveries imply that there existed a long-standing practice of winemaking in the area dating back to ancient times and that this custom has been faithfully carried on from one generation to the next.
How is Georgian wine made? And what is a Qvevri?
Sometimes, you might say that the smells and tastes of Georgian wine are quite complex. In many cases, the wines are made using a method that is a mix of traditional and modern ways of making wine. For instance, many of the wines are fermented by making use of the natural yeasts that are present on the grapes, which can add a flavor profile that is all its own. In addition, making wine in qvevri can impart the wine with a characteristic earthy and tannic flavor, depending on how it is done.
Qvevri is a traditional method of winemaking in Georgia, and the use of this vessel is one of the distinguishing characteristics of Georgian wine. Clay is used to construct the Qvevri, which are then buried in the earth so that the wine can ferment and mature there for a number of months. This technique gives the wine its own distinctive flavor character, and it also has the potential to increase the wine’s alcohol concentration.
Grape varieties and production zones
In Georgia, some of the most important grape varieties used to make wine are Saperavi, Rkatsiteli, and Mtsvane. Other kinds may also be employed. It is believed that the Saperavi grape belongs to the species known as “Vitis vinifera,” and it is also thought to be one of the oldest grape varieties in the entire world. Most of it is grown in the Kakheti region, and it is known for the strength of its tannins and the intensity of its color.
The wines that are made from Saperavi often have a robust body, as well as a high level of tannin and acidity. On the other hand, Rkatsiteli has a reputation for having a high acidity level, making it an excellent choice for the creation of dry white wines.
The regions of Imereti and Racha-Lechkhumi are the primary producers of this grape. Mtsvane is yet another important kind of grape, and it is primarily utilized in the production of white wines because of the flowery and citrusy tastes that it possesses. Kartli is known for its red wines made from the Saperavi grape, as well as its white wines made from the Rkatsiteli grape.
Racha-Lechkhumi and Kvemo Svaneti are regions known for their unique microclimates and terroirs, which allow for the cultivation of a wide range of grape varieties. Abkhazia is known for its white wines made from the Khikhvi grape, while Samegrelo is known for its red wines made from the Ojaleshi grape.
Traveling to Georgia is not an easy task, and the cost of tickets, car rental, and thousands of kilometers to cover are high, but a wine and nature lover must do this wine tour. Of all places, it is the one where heaven and earth come together to kiss. You won’t be complete until you’ve visited a Georgian winery.
