Short history of Georgian wine
The history of winemaking in Georgia is as rich and complex as the flavors of its renowned wines. With a viticultural tradition dating back thousands of years, Georgia is often referred to as the “cradle of wine” and boasts a cultural heritage deeply intertwined with the cultivation and production of this ancient elixir.
The status of “The cradle of wine” was reaffirmed by UNESCO in December 2013, when the oldest Georgian method of winemaking in Qvevris inscribed in the representative list of the intangible cultural heritage of the humanity.
Traditional clay vessels
One of the most distinctive features of Georgian winemaking is the use of traditional clay vessels known as qvevri for fermentation and storage. Qvevri are large, egg-shaped amphorae buried underground, where they maintain a consistent temperature and protect the wine from oxidation. This ancient method of winemaking, recognized by UNESCO as Intangible Cultural Heritage, continues to be practiced by Georgian winemakers to this day, preserving a unique tradition that has been passed down through generations.
Throughout its history, Georgian winemaking has been shaped by various cultural influences, including those of the Greeks, Romans, Persians, and Byzantines. The country’s strategic location at the crossroads of Europe and Asia facilitated the exchange of grape varieties, winemaking techniques, and cultural practices, resulting in a diverse viticultural landscape characterized by a wide array of indigenous grape varieties.
Winemaking in Georgia
Archaeological evidence suggests that winemaking in Georgia dates back over 8,000 years, making it one of the oldest wine-producing regions in the world. Several years ago archeologists have found grape pips that date to VI millennium BC in the ruins of the Dangreuli Gora, Marneuli Valley, Kvemo Kartli region, south of Tbilisi. According to the morphological and ampelographic features, the pips belong to the Vitis Vinifera Sativa variety of vine.
Today Georgia
Despite periods of political upheaval and foreign domination, including the Soviet era when winemaking was heavily centralized and industrialized, Georgian winemakers have preserved their ancestral knowledge and commitment to traditional methods. Since gaining independence in 1991, Georgia has experienced a viticultural renaissance, with a renewed focus on quality and innovation in winemaking.
Today, Georgian wines are gaining recognition on the international stage for their distinct character and exceptional quality. From the robust reds of Kakheti to the crisp whites of Kartli, Georgian wines offer a sensory journey that reflects the country’s terroir, history, and cultural heritage. As Georgia continues to embrace its winemaking traditions while embracing modern techniques and approaches, its wines serve as a testament to the enduring legacy of this ancient craft.
Georgia boasts more than 500 varieties of indigenous grapes, nearly one-sixth of the world’s grape varieties, including endangered varieties found nowhere else on Earth.
Winemakers employ several winemaking techniquesto create Georgian wine.Traditional Georgian method of fermenting wine in clay qvevri, European technology and hybrid approach that incorporates elements of each.