Wine Regions in Georgia

Georgia, with its long history, is considered the cradle of viticulture in Europe. Finds of jugs and grape seeds provide evidence that vines were being cultivated and wine was being produced in Georgia as early as around 7,000 BC. Researchers even assume that the history could be dated back to 8,000 BC. However, whether Georgia can actually be considered the birthplace of wine is disputed by recent research that shows the cradle In any case, the fact remains that Georgia is by far one of the oldest wine-growing countries in Europe. Wine still plays a very special role in Georgia's history, as evidenced by many ornaments and portraits of the Georgian Orthodox Church, as well as the importance of wine at weddings and other festive occasions Fermentation, storage and maturation of the wines in amphoras, which are called Kwewri or Quevri here. Here the grapes are pressed in a vat or sometimes even trampled underfoot according to the old fathers' custom. The juice and mash are then poured into amphorae buried in the ground with the bung still protruding. In these amphorae, whose capacity can range from 10 liters to 2,000 liters, the wine is stored and rested, sometimes for a relatively short period of time up to   for many years. This unique method was recognized by UNESCO as an intangible world cultural heritage in 2013. In the search for new, exciting wines, this method has also inspired  winemakers from both the Old and New Worlds and started or significantly influenced the natural and orange wine movement. However, the history of viticulture in Georgia was not stringent and was always fraught with problems. For a long time, Russia was a main buyer of wine from Georgia, but a wave of prohibition under the Gorbachev government at the end of the 1980s caused this important source of income to dry up. A boycott by Russia at the beginning of the new century and the Caucasian War in 2008 caused further setbacks in recent times. Following the resurgence of the wine industry and compliance with EU standards, wine from Georgia is finding more and more interest on the international market, particularly in the UK. Today, Georgia's vineyards cover around 55,000 hectares, spread across the entire country. Thanks to its protected location south of the Caucasus, Georgia has ideal conditions for viticulture. Four relevant wine-growing regions can be distinguished: Kartlia in central Georgia, Imereti in the west near the Black Sea, the very small Racha-Lechkhumi region in the northwest, and the center of Georgian wine-growing, the Kakheti region in the east. This is also where most of the Kwewri wines come from, which are still made using the traditional process. 525 different grape varieties grow in Georgia, 62 of which are approved for wine production. The white Rkatsiteli and the red Saperavi are among the internationally best-known local varieties. But international grape varieties such as Pinot Blanc, Aligoté and Cabernet Sauvignon are also cultivated. At first glance, Georgian cuisine appears rather simple and rustic. Above all, spices play an important role, especially “Badrajani”, a walnut paste, which gives all dishes a sophisticated touch. And these are usually meat-heavy, as beef, pork and mutton dominate here, as well as game in all its facets. The khinkali, filled dumplings, a variant of the Polish pierogi, are also famous. Because of its quality and versatility, Georgian cuisine has long been considered the star cuisine of Russia.