Georgian Wine-Jar/ Kvevri production – YouTube

1 Comment

Georgian Wine-Jar/ Kvevri – YouTube.

Report from the Real Wine Fair and RAW Fair | Marani

Leave a comment

Given that Quevri are present in 25 different growing regions of Georgia, we also learnt how these Quevri are used differently in the different regions of Georgia. For example, in the more Westerly region of Imereti, where temperatures tend to be cooler, the grapes are placed in the Quevri with minor skin contact, and no grape stems, leading to brighter, fruitier wines. Because of the cooler temperatures in Imereti, the stems would produce a wine that was simply too tart and “green.” In Kartli, further east, there is fuller skin contact, with the wine being left on the skins for up to 6 months, and some of the grape stems may also be placed in the Quevri, to increase the tannins in the wine (white as well as red). In Kakheti, Georgia’s most Easterly and hottest region, responsible for the vast majority of Georgia’s wine production, whole grape bunches, including stems, are put in the Quevri for up to 6 months.

Not only were we seeing evidence of more emphasis on Georgia’s more traditional styles of wine, there was also an exciting range of grapes on display. Up to this point we have been saying that around 30 of Georgia’s grape varieties are in commercial production, but having visited these two fairs we suspect that this number will need to be revised substantially upwards. In fact, at a recent wine fair in Georgia (which included non commercial as well as commercially produced wines) 150 grape varieties were on display. The days of homogenised wine production in Georgia seem to be far behind us.

New Grapes/Wines

Some of these new grape arrivals fill in gaps in the Georgian wine offering. For example, the red grapes Takveri and Shavkapito produce lighter bodied (though still very tannic) red wines, that provide a nice counterpoint to the heavier wines typically produced by Georgia’s predominant red grape, Saperavi. Shavkapito, incidentally, was the grape of choice for the Kakhetian kings. The two wines we sampled were both from the 2011 vintage, so still very young, and we were told that they would mellow considerably in the next 12 months. One of the apparent side effects of the Quevri production method is to produce a more mature tasting wine more quickly – possibly as a result of micro oxidation in the Quevri. Both wines would continue to mature in the bottle for the next 4-5 years.

The Georgian white grape rkatsiteli is widely regarded as the grape that benefits most from the Quevri production method, and there were numerous examples on display. The 2010 Rkasitelis from both Pheasant’s Tears and the Antadze Winery were extremely good, a deep amber colour, with powerful aromas and huge amounts of flavour (fruit peel, apricots etc) – to the extent that they might be termed “an acquired taste.” The 2008 Rkatsiteli from Pheasant’s Tears showed how the wine would mellow with time, with the fruit becoming less obvious. The 2010 and 2011 Rkatsitelis from the Twin’s Wine Cellar in Napareuli were also very good (the 2010 vintage was winner of the first place in a recent national wine competition in Georgia)

This was also our first taste of a wine produced entirely from the Chinuri grape. Our only previous contact with this light skinned and floral grape was in sparkling wine blends. Due to its temperamental nature, and the fact that it enjoys growing in windy, rocky environments, it was almost abandoned during Soviet times. Iago Bitarishvili has produced two different versions, one with skin contact and one without – we preferred the one without skin contact: soft in the mouth, then more peppery at the end, with honey, peach and walnut flavours. Other Georgian grapes that should soon be available to the UK wine buyer include the white grapes tsitska, kisi, and khikvi.

A particular revelation were the wines from the Alaverdi Monastery, which has been producing wines (including for several royal families, including the Russian Tsars) since 1011. Just stop and think about that for a moment. Over 1000 years of wine production and refinement. Presented by one of the monks (in full monk’s robes, no less), no wonder their whole range of wines was impressive, in particular their Kisi 2011 and Khikhvi 2011. Given the traditions behind the winery and the quality of their wines we will be looking to add these to our wine list shortly.

When we had finished tasting the Georgian wines, we were surprised to see another stand dedicated to Quevri wines. On close inspection is turned out that these wines were not Georgian, but from Italy and Switzerland. Having tasted a cross section of them, in the majority of cases it was difficult to see what the addition of the Quevri was really meant to achieve – often it just produced a slightly confused tasting wine, where the impact of the quevri often seemed to be working against the rest of the wine. For the most part it seemed to be something of a marketing gimmick, which was a little bit worrying. For a country that is so early on in marketing its wine tradition to the world, Georgia will have to be careful that its most treasured techniques don’t become swallowed up in a load of marketing waffle from other countries.

via Report from the Real Wine Fair and RAW Fair | Marani.

Georgian wine gets English news website

Leave a comment

An English-language online news portal covering wine produced in the country of Georgia was launched yesterday 1 May.Hvino News will create a single source of information on the Georgian wine industry in English, the website said. Access is free, with the site offering assistance in preparing and editing material.

via Georgian wine gets English news website.

“A churi is a vessel made of clay: qvevri, kvibari, kotso, khalani, dergi, lagvni, lagvnari and the like.”

Leave a comment

Qvevri-making used to be the leading branch of the five branches of pottery in Georgia. Not long ago, qvevris in Georgia were widely used, however today their use and production are limited –only a few artisans are still master qvevri-makers. Qvevri making, especially for large-capacity qvevris, requires great skill, experience and expense. To illustrate that qvevri-making is a very complex branch, it can be contrasted to that of the brick-maker, who could freely make tiles; and to a potter, who could freely make the traditional bread ovens called tonne. However the skills needed to make qvevris have always been considered a higher and distinct art in Georgian ceramics. In the past qvevris wer

via Making Wine in Qvevri: a Unique Georgian Tradition | Marani.

Wine tours in Georgia

Leave a comment

The region tour allows you to visit a number of Georgian wineries, taste the wines from the modern wineries or home made wine and experience the people and landscape where the grapes are harvested. Visit the flourishing vineyards and wineries of Kakheti and enjoy the delicious wine and warm hospitality of the local population!The richest wine-growing and wine-making region of Georgia, populated with hospitable, openhearted and straightforward people, who live surrounded by mountain chains, old castles, beautiful churches and drink wine as early as mother’s milk – Kakheti province is a “must do”.

via Wine tour.


Leave a comment

KAKHETI TRADITIONAL WINESThe traditional winemaking in Kakheti is very old and unique. It has been inspiring many wine countries Spain = tinajas, Italy = amfora, Slovenia, Croatia and even Austria, thanks to Bernard Ott but none of those can claim the same authentic and historical roots. The use of K’VEVRI also called churi in Imereti to produce wine is maybe one of the most archaic vinification techniques.


The FINANCIAL – Georgia Aiming to Hold Top Place in the List of Wine Tourism Countries

Leave a comment

“We have a list of the best ‘maranis’ which are already prepared to receive international visitors. The majority of such places are located in Kakheti. But some other regions including Racha, Imereti, Guria, Qartli and Ajara have great potential,” Sidamonidze stated.The list is published on the special webpage There is detailed information about Kakheti, the biggest region of vineyards in Georgia. Information about 16 maranis at Kakheti with all details including price, possibilities of accommodation, Georgian cuisine, souvenir shops and guides are available on this webpage. All necessary information about tour operators is published on this webpage as well. Each tour operator offers their own programme with different services and prices.

via The FINANCIAL – Georgia Aiming to Hold Top Place in the List of Wine Tourism Countries.

Sampling Georgia’s Old World wines – Travel – NZ Herald News

Leave a comment

The traditional Georgian way to make wine is with a kvevri. Putting the grapes – with the skins still on – into a big clay pot and burying it in the ground. The pot is lined with beeswax to stop oxidation.

The result is a very different tasting wine from what we’re used to. Now I’m not going to pretend to be a wine expert, but I drink enough of the stuff and I know what I like. And I like Georgian wine.

Pheasants Tears didn’t offer a white, instead it has an amber wine, with a nice hint of honey. I also enjoyed their black wine. A very dark red, apparently the skins are left on the grapes until the very last minute.

Up until recently, Georgia exported its wine solely to Russia. But amid worsening relations in 2006, Russia banned all Georgian exports so wine producers were forced to explore the global market.

The traditional kvevri process came under threat as big producers adopted European methods using stainless steel and oak to give the wines a mainstream taste. A handful of organic producers have stayed the course though and as international wine drinkers get bored of the same old stuff they’ve been drinking forever, places like Pheasants Tears are slowly but surely seeing a demand for their product. So if you ever see traditional Georgian wine in New Zealand – give it a go.

Next destination after Georgia, well that’s where we hit a snag. Our plan was Central Asia but being journalists makes getting visas to some countries there very difficult. So our next stop is India, we’ll explain why in the next blog.

By Charlotte Whale

The FINANCIAL – “Some of the 2-3 Trillion USD of Investment Capital Available in the US Could End Up in Georgia”

Leave a comment

Georgia is an attractive tourist destination in general, but for US tourists to travel to Georgia only, they need to be offered a very unique experience. I think wine tourism with elements of cultural adventure through polyphonic music, food and sightseeing, offers such an experience. But Georgia still needs to develop the necessary infrastructure to receive a sizable number of tourists. I just had group of fourteen American friends in Kakheti for a wine tasting experience and we couldn’t find accommodation in Telavi since all the hotel rooms were booked.

via The FINANCIAL – “Some of the 2-3 Trillion USD of Investment Capital Available in the US Could End Up in Georgia”.

Why Red Wine Is Good for the Heart

Leave a comment

Certain traditional wine-making areas in Sardinia and the Republic of Georgia are areas noted for their high number of centenarians and researchers have established that the wines have a higher polyphenol content than most. The reason seems to be that the vineyards are at higher altitudes, possibly affecting the levels of UV light the grapes are exposed to. Australian wines for example, from grapes grown at low altitudes, are not as high in polyphenol content.

Not everyone wants to drink wine, however, luckily there are other sources of these compounds that one can drink; green tea, pomegranates, honey and cocoa are good alternatives. The chocolate manufacturing process tends to destroy polyphenols so chocolate only contains about 5% of the original amounts. Fresh cranberry juice is as good as red wine but the juice sold in shops has lower levels than fresh cranberry juice. Pomegranate juice is probably the best source.

As a guide to equivalence two glasses (250ml) of red wine should have as much as 10 cups of green tea, six cups of cocoa, four glasses of cranberry juice or one glass of pomegranate juice. Bear in mind though, as already explained, levels vary greatly depending upon the source and method of producing the various drinks. There are of course many food sources – vegetables such as broccoli, celery, onions and cabbage and fruits such as grapes, apples and pears. A healthy diet with plenty of fruit and vegetables will give you a satisfactory intake.

via Why Red Wine Is Good for the Heart.

Older Entries

%d bloggers like this: