Even though Georgia’s winemaking tradition dates back 8,000 years, Georgian wines have only recently become more available in the United States. Carson Demmond suggests you pay attention to these wines in a recent article for Food & Wine.
Ten years ago, Georgian wine might have earned a casual mention in conversations about Eastern European cuisine. Now, thanks to a handful of importers and well-traveled sommeliers, it’s at the forefront. Not only is Georgia home to one of the most generous of hospitality traditions – a wine-centric feast known as the supra – it also boasts a winemaking history that goes back a whopping 8,000 years. As early as the Bronze Age there, grape juice was being fermented in beeswax-lined clay vessels called qvevri buried in the ground, and fascinatingly, that’s still how much of the country’s wine is being made today.
One suggested wine to try is 2013 Kindzmarauli Marani Saperavi:
Kindzmarauli is both the name of a semi-sweet red made from the Saperavi grape and the name of one of the most important wineries in the Kakheti region, so make sure to look for the word ‘dry’ on the label. This is rich in color, velvety in texture, with a pleasant licorice-and-herb bitterness that makes it an ideal pairing for game.
Browse all Georgian wines here.