Author and New York Times food columnist Melissa Clark recently interviewed John Wurdeman, an American painter who moved to the Georgian Republic to follow his two passions—wine and art—and funded the winery Pheasant’s Tears. Melissa Clark: How did this all start for you? John Wurdeman: I’m a visual artist, a painter by profession. I fell deeply in love with Georgia when I heard a recording when I was sixteen years old. I bought a CD called Georgian Folk Music Today. Immediately, the chords of the music just struck me very deeply. In 1995, I was able to go to Georgia for the first time. Strangely enough, on the very first night, I was whisked away from the airport and taken to a restaurant. About 10-15 toasts deep into the feast, musicians were summoned to come in, and they were the same musicians that were on the CD I bought when I was 16, back in Richmond, Virginia. MC: That’s amazing. And how did you go from there to making wine? JW: I came back in 1996. I needed a subject for my final painting. My master’s project that I was working on was in Moscow, so I decided to follow … Continue reading Reviving an 8,000-year-old winemaking tradition in Georgia
French photographer, writer and blogger at Wineterroirs, Bertrand Celce recently visited the Tokaj region and was impressed by the dynamism of its young winemakers. The Tokaj region may be felt like an established wine region from abroad due to its documented tradition in the past centuries but oddly it’s also a very dynamic region in terms of young artisan winemakers, it’l like if Burgundy met Touraine or Anjou, and there may be several reasons behind this, one of them being possibly the socialist interlude during which the parcels on the slopes, the equivalent of the Burgundy climats were abandoned under the post-war communist rule in favor of massive plantings on the flatland for productivist efficiency : Since freedom of enterprise came back around 1989, daring vignerons had all these slopes (then covered by bushes and woods) to reconquer with great potential for making quality wine again During his trip, he visited the vineyards and cellars of Bott Winery owned by Judit & József Bodó, and tasted the estate’s latest production: Teleki 2015, made with Furmint and a bit of Hárslevelű (there are a few complanted vines). Vines are 70 years old, their oldest parcel. Loess soil with lots of chalk. … Continue reading Wineterroirs visits Judit & József Bodó in Tokaj
Wine columnist Allison Alevine also attended the Republic of Georgia Wine seminar in Los Angeles last June. Georgia was a wine-producing country that she knew very little about and as such, she was excited by this opportunity to explore what might be the oldest wine-making region. I knew tasting the wines of Georgia would be different. But as they came around and poured the wines, a wine novice would question what was in front of them. Instead of the bright lemon or golden colors of white wines, the white wines ranged from yellow and golden to pale peach and orange. The red wines, however, are more the typical shades of purple, ruby and garnet that we are familiar with. The wines are made in large vessels called qvevri, which means “below.” These are concrete tanks built underground. If you are a fan of “The Amazing Race,” you will understand what I am talking about as this past season the teams were required as one of their challenges to clean out grapes skins from the qvevri at a winery in Georgia. Several of our wines were among her favorites: Orgo Kisi, Kakheti 2013 (fermented in gvevri, skin contact) – A hazy … Continue reading The weird and wonderful wines from the Republic of Georgia
When was the last time you heard someone shout “rosé all day?” Was it Fourth of July weekend at a friend’s BBQ, or maybe out on the patio at Everson Royce? America has undoubtedly hit peak rosé, but there is another beverage that falls between white and red on the color spectrum: orange wine. LA Weekly wine writer Erin Mosbaugh recently attended the Republic of Georgia Wine Seminar at République LA in Los Angeles. One of the highlights of the seminar was Wine Guru Lou Amdur‘s presentation on orange wines. Curious about this unique winemaking style traditionally found in Georgia, Slovenia and Italy, she asked République’s beverage director Taylor Parsons about his favorite orange wines. One of them was Kabaj Rebula 2012 from Slovenia: Jean-Michel Morel is one of the great practitioners of skin maceration, partially because of the time he spent learning the technique in the Shavnabada Monastery in Georgia. His Rebula is the best entry into his outstanding range of wines. Thirty days on the skins adds a wonderful textural complexity as well as spicy, woodsy flavors, and the wonderful natural acidity of the grape keeps everything fresh and balanced. Another favorite was Gotsa Family Wines Mtsvane 2013 … Continue reading Orange Wine Is a Summer Day-Drinking Revelation
Check out this great video showing Giorgi Barisashvili, Georgian wine historian and educator, visiting the wine regions of Western Georgia. There he talks about rare, indigenous grapes and traditional Georgian winemaking practices. Last year a few members of our team were fortunate enough to meet Giorgi and spend some time with him in his marani (wine cellar). Here are a few pictures from that meeting: Browse all Georgian wines.
Originally published by Marija Mrgudić on Facebook. Republished here with permission. Marija Mrgudić is a distinguished wine maker in Orebić on the Pelješac peninsula in Croatia. The Bura-Mrgudić family winery makes internationally renowned wines in the premier cru vineyards Dingač and Postup. English translation courtesy of Zdravko Podolski. 52 Years of the Dingač Brand Fifty two years ago, on May 13th 1964, the name ‘Dingač’ was first registered. The Dingač Cooperative in Potomje on the Pelješac peninsula, received its certificate from the International Bureaux for the Protection of Industrial, Literary, and Artistic Property (Bureaux Internationaux reunis pour la protection da la propriete industrielle, litteraire et artistique Geneve – now subsumed into the World International Property Organisation). Dingač thus became the very first internationally protected wine from the former Yugoslavia. It was protected and listed as top quality wine, based on a study for the determination of properties of top quality red wines from the Dingač area. The study was prepared by experts from the Split Institute for Adriatic Culture, according to the Geneva Convention on Intellectual Property. The whole process was started by the renowned Marcel Jelaska, and it was the first such effort by the Institute. 1961 was the … Continue reading Happy 52nd Anniversary to the Dingač Appellation
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 … Continue reading How to Get In On the Georgian Wine Revival
Alex Halberstadt takes a bells and whistles culinary tour of Slovenia for Travel + Leisure. Starting with Kabaj Rebula and a bowl of Katja’s Jota. Read the whole article here. Morel poured us his Rebula, an orange-hued white that smelled, improbably, of roses and tea. He ages the wine the way ancient Romans did: in clay amphorae lined with beeswax and buried in the ground. “Most orange wines are mistakes,” Morel said bluntly. His was not: I found it more delicate and fun to drink than most I’d had. Try Kabaj Rebula, or try Amphora, the wine referenced in the article that is aged in clay amphora.
We think yes! The wines are truly distinct and the country is gorgeous. Tara Isabella Burton writes about her experience in Georgia for The Wall Street Journal. The entire original article can be read here. Traveling through Georgia, the tiny post-Soviet country set between the Caucasus and the Black Sea, is always a metabolic endurance test. Wine, brandy, chacha—a grape-skin moonshine with the flavor of gasoline schnapps—all these are habitually, exuberantly, foisted upon any foreigner who sits still long enough. But in the country’s primary wine region of Kakheti—according to Georgians, the birthplace of wine itself—consumption seems to be the primary occupation. Browse Georgian wines. For an easy introduction to the wines of Georgia, try our 6-Pack Georgian Discovery Sampler
Wine Enthusiast recommends a few wines to get you into the season! Check out the article “Spring Ahead with These Floral Wines” by Jameson Fink. Since April showers bring May flowers, what do May flowers bring? Floral wines, naturally. Enjoying aromatic wines is a sure-fire path to sensory pleasure. These five wines selected by our editors deliver vibrant floral bouquets—even if it’s raining outside. One of our wines is on the list: Muhr-Van der Niepoort 2013 Samt & Seide Blaufränkisch There’s nothing obvious about this subtle and elegant wine.The nose holds back and the taut palate unfurls slowly to show a floral, fruity wine reminiscent of crimson peony petals as much as of dark, juicy cherries. A sensuous, intriguing wine of great elegance whose name means “Silk & Velvet.” —Anne Krebiehl