Kvevri winemaking in Izrail- Kadma Winery’s Grand Opening

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Kadma is located in Kfar Uriya, where the wine making tradition dates back to biblical times, as evidenced by the ancient stone hewn crushing floors and wine storage pools that can still be seen throughout the area. When they decided to establish their winery, winemaker Lina Slutzkin and her extremely supportive husband Vlad wanted to include ancient wine making elements in the process. From her childhood in Soviet Georgia Gruzia Lina remembered local wines being made in huge clay vessels, and she decided to look into it.

via 17 Nov 2011 – Kadma Winery’s Grand Opening « Yossi’s Wine Page.

Tony Aspler’s notes from the International Qvevri Wine Symposium.

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In the evening, to the courtyard of the Georgian National Museum for the opening ceremonies of the symposium. We’re greeted by a group of singers performing traditional polyphonic music – a kind of local barbershop quartet times two. The symposium is underwritten by the United States. The US ambassador to Georgia John Ball says, in his opening remarks, “Nothing important in Georgia happens without wine.

via Tony Aspler: The Wine Guy.

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

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“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 http://www.winetours.ge. 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.

ANCIENT KVEVRI WINE COULD BOLSTER WINE TOURISM AND EXPORT

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ANCIENT KVEVRI WINE COULD BOLSTER WINE TOURISM AND EXPORTS The ancient – and dying – technique of making wine in clay vessels could be Georgia’s key to bolstering wine tourism and wine exports, industry specialists believe. Now the country has to work on getting the word out.

via Investor.ge.

Darrell give us his impressions of our trip to Georgia and the First Qvevri

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Darrell give us his impressions of our trip to Georgia and the First Qvevri

via Darrell on the Symposium – YouTube.

New Wine Festival 2011 Georgia

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New Wine Festival 2011 Georgia

via makhowine’s Channel – YouTube.

The First International Qvevri Symposium – Green & Blue Wines

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In 2006, Russia imposed a ban on Georgian wine. A considerable blow and a blessing at the same time. The Russian market had been huge but entirely undiscerning, thirsty only for cheap alcohol in any form. Suddenly, Georgian producers had to find new buyers for this stuff but their initial forays into the Western markets soon revealed that against a tide of similar sewage from far more established exporters, they had almost no takers.

At the same time, some much smaller, more traditional producers were starting to get far more attention with their Qvevri wines from indigenous varietals. The big producers took notice and now a lot of big wineries still make entry level ‘technical’ wines for markets like Poland along side smaller quantities of the much more traditional.

One of the vice presidents of Constellation Brands visited Georgia recently. Constellation are one of the Dark Stars of the world; a vast, multinational company involved in the entire range of alcohols including processed, heavily branded wines. Depending on where you are with wine, such a man will either be venerated or stand for all that is amiss but the point is that at a talk he gave for local wine makers, he said that there only reason why the outside world would be interested in Georgian wine is because of the Qvevri fermentation.

Now that is really something.

And he is of course, completely right.

via The First International Qvevri Symposium – Green & Blue Wines.

Abkhazia Institute – The President of Georgia met with the representatives of the local government of Kakheti in Kvare

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We have been fighting to eliminate losses in the recent years, the trademark was not protected…the people of Russian descent produced our wine in the US, practically every Georgian brand. We have now moved these people aside through the legal processes. The previous government sold Khvanchkara and other wine brands to Bulgaria and companies of other countries. It was an unbelievable chaos. Taking care of these problems took us 5-6 years, but now our top priority is an active campaign. By of the way, we have allocated money to open a wine bar in the center of the Capital of the United States

via Abkhazia Institute – The President of Georgia met with the representatives of the local government of Kakheti in Kvare.

Georgia: Betting on Clay and Kvevri for Entrée into International Wine Markets | EurasiaNet.org

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“Basically, the Italian winemakers, who took kvevri from Georgia and make kvevri wine, have created a category for the Georgians,” said Chris Terrell, a California-based importer of Georgian wines. “Their [Italian] wines are already selling very, very expensively, so now these [Georgian] wines come in and they have very good value for the people who know.”

Josko Gravner amphora wines, made with Georgian kvevris, range from $50 to $150 in the US; more than a twofold difference with the retail price of one Georgian-made kvevri wine sold in New York City.

Terrell says that the kvevri wines he imports from Georgia fare better in the “high quality, organically-farmed, all-natural wines” market than do Georgian mainstream brands in the table-wine segment. “The quality is getting better, but the labeling and packaging could use some improvement,” he elaborated.

Along with such improvements, observers also say that Georgian wine needs aggressive advertising to raise its profile in new markets like the US. To further this goal, a recent wine symposium, sponsored by the US Agency for International Development, drew a crowd of western oenophiles to Kakheti to experience kvevri culture amid the grape-harvesting season, or rtveli.

At Alaverdi, a 6th-11th century monastery set against the Caucasus’ soaring backdrop, monks served up from their kvevri cellars a heady, dry red Saperavi and a pungent, amber-tinged white Kisi wine.

As the visitors sipped the brew, one New York City restaurateur reported a growing customer interest in Georgian wine, while a Texas potter recounted how a surprise kvevri order from a local wine producer had prompted his decision to travel to Georgia and study the craft.

Yet despite all the fascination with the kvevri, specialists caution that the time-consuming, painstaking nature of making the amphora and its wine will prevent the method’s use from becoming widespread. Larger companies within Georgia are building kvevri wine cellars, but these serve as smaller attractions for tourists and wine aesthetes; not as mission-critical infrastructure.

Using amphoras, a wine company “can produce a maximum of 20-25 tons of kvevri wines,” said Tevzadze. That compares with a volume in the hundreds of tons for more modern methods. Each of the 15 Georgian wineries in the Kvevri Foundation produces just three to 10 tons of wine per season, he added.

“Making wine in a kvevri is so laborious and also expensive that it will never become mainstream,” said Tevzadze.

One successful American winemaker based in Georgia, though, says this is not necessarily bad news for the country’s kvevri winemakers. John Wurdeman, owner of the Pheasant’s Tears winery, believes kvevri aficionados should stay true to the terra-cotta vessels’ reputation for earthy-tasting wines of small volume, but high quality. Said Wurdeman: “It’s a niche product for a niche market.”

via Georgia: Betting on Clay and Kvevri for Entrée into International Wine Markets | EurasiaNet.org.

New York Cork Report: Saperavi, the Great Red Grape of the Finger Lakes? Open Minds at Standing Stone Vineyards

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Saperavi, the Great Red Grape of the Finger Lakes? Open Minds at Standing Stone Vineyards

via New York Cork Report: Saperavi, the Great Red Grape of the Finger Lakes? Open Minds at Standing Stone Vineyards.

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