This is an Instagram contribution from certified sommelier and food/travel writer Peter Weltman: doqi Kisi Qvevri 2014: 2014 doqi, kisi, Kakheti, The Republic of Georgia. natural wine drinkers chug from doqi. this epitomizes the genius of gogi dakishvili. it’s his power grape, aged in qvevri, resplendent of mandarin and naruli, tannins that lattice under the weight of the fruit while spiked with acid. it’s firmly rooted in Georgian history—raw qvevri wine—but showcases the exactness and craft that epitomizes this young man. bravo @bluedanubewine for a stunner. thank you @edanch for the sneak peak. was i #7 to taste it in the USA? You can follow Peter on Instagram here.
Tim Atkin MW spent some time in Georgia recently, exploring the rich wine culture and variety of indigenous grapes. Wine is part of Georgia’s DNA, too. This is the so-called cradle of wine – grape pips have been found here that date back more than 8,000 years – but it’s so much more than a living museum. Wine is the national drink, consumed with gusto in a series of toasts and salutations at official meals, but also in countless bars and restaurants. Tbilisi is a wine city that’s every bit as vibrant as Bordeaux, Mendoza, Logroño or Florence. Read the whole article here. Browse Georgian wines.
If you have tasted more than a few Georgian wines, chances are at least one of them was made under the watchful eyes of Gogi Dakishvili. He has made wine for one of the largest Georgian producers, Teliani Valley, and one of the smallest, Vinoterra, which is now part of the Schuchmann Wines Georgia family. He has been working as a chief wine-maker in “Schuchmann Wines Georgia” since its establishment in 2008 where he carefully and cautiously put his great experience accumulated from travel and knowledge gained from approaching world wine traditions into practice. Read more of Keto Ninidze’ written “portrait” here. Browse all our Georgian wines, including those made by Gogi here.