Hvino News | Wine News from Republic of Georgia: “Cradle of Wine” is registered by Georgia as a brand name in EU

Leave a comment

“Cradle of Wine” is registered by Georgia as a brand name in EU2007’s Georgian postage stamp 18.07.2012 Hvino News Georgia has registered the brand name “Cradle of Wine” in the European Union. EU’s Office for Harmonization in the Internal Market has now issued a permit, which means that Georgia will have the exclusive right to present the wine with words “Georgia – the cradle of wine”

via Hvino News | Wine News from Republic of Georgia: "Cradle of Wine" is registered by Georgia as a brand name in EU.

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.

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

Leave a comment

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

Leave a comment

“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.

Diverse Brands but United in a Name

Leave a comment

From now on, the Georgian government and local exporters will work together for the popularisation of Georgian wine abroad. After a year long consultation with wine-producing companies, Georgian government decided to create a Wine Association, where the government will pay 600,000 GEL membership fees annually. This money will be spent to facilitate Georgian wine increasing its visibility in the global wine-market.
To reach foreign markets, Georgian wine-producer companies will be obliged to unite under the common label – “Wines of Georgia” ,however, companies are allowed to leave other product attributes unchanged. The government believes that Georgian wine has greater export potential in the world market when being under a common umbrella. The companies welcomed the idea to bring the image of the country as a wine producing one to the first place.


%d bloggers like this: