“Yes, these are the orange wines you’ve been hearing about but don’t call them that to a Georgian,” writes wine writer and editor Eileen Duffy.
This Thanksgiving city dwellers might do well to consider wines from Georgia (as in the country) to accompany their turkey feast. Thanks to a recent push by Brooklynite and Master of Wine Lisa Granik, more and more retailers and sommeliers are putting the wines on their shelves and wine lists. Granik works as the market adviser for the National Wine Agency and has been bringing visitors to see the dramatic landscapes and vineyards where, many say, wine was first made around 6,000 BCE as evidenced by pips dating to that era.
Georgian wines are mostly white and fermented and aged with the skin on, which results in an amber colored wine. Yes, these are the orange wines you’ve been hearing about but don’t call them that to a Georgian, or to Granik for that matter.
“These are amber wines,” she says. “Not orange. First, because they’re not made from oranges and because they really are amber in color.”
What makes these wines great with turkey, stuffing, roasted Brussels sprouts and even pumpkin pie? Read the whole article here.
Why not try an amber wine for Thanksgiving? Click here to browse our large selection of Georgian wines.