Georgian Flavours Explored by the Manchester Wine Trade
On July 3rd, the Manchester wine people got a taste of something extraordinary. Georgian Palate, a food and wine masterclass hosted at Tast Catala, brought together some of the top wine professionals for an immersion into one of the world’s oldest wine cultures. The event was led by Sarah Abbott MW and organised by Swirl Wine Group with the support of the National Wine Agency of Georgia.
The guest list was impressive: a constellation of sommeliers, wine bar owners, educators, consultants, and buyers. Representing venues such as Northcote, Selfridges, Winsome, ATOMECA, and Club Vino, as well as institutions like the Manchester Wine School and the Northern Wine School, the room was filled with sharp palates and curious minds.
Tast Catala – a restaurant known for its refined Catalan cuisine and contemporary setting – proved to be an ideal venue. It offered the perfect setting to showcase how Georgian wines can pair with non-Georgian food.
The event began with a glass of sparkling wine: the Askaneli Brut 2020, made using the traditional method in Kakheti. Crisp and clean, it set the tone for what would be a series of exciting and sometimes unexpected pairings.
The first flight of wines included a fresh Tsolikouri from Naberauli Wines, an aromatic Mtsvane from Ethno Wines, and the structured, amber-hued Tamada Qvevri White 2019 by GWS. These were served with a range of small plates – from sourdough and olive oil to duck “in donut” and jamón Ibérico – designed to highlight the wines’ versatility. It was a gentle introduction to Georgian qvevri wines, showing that traditional doesn’t mean rustic.
Next came a richer set of wines: Shumi’s Iberiuli Khikhvi Qvevri 2022 and Anto’s vibrant Tavkveri 2023 from Kartli. These were paired with tuna belly salad, duck egg, and baby squid – dishes that tested the wines’ structure and acidity, and they passed with flying colours.
For the main course – a perfect, 45-day dry-aged sirloin steak – came the boldest reds of the afternoon: Teliani Valley’s unfiltered Saperavi from Winery 97 line and the elegant Mukuzani from Vine Ponto. These powerful reds balanced the richness of the meat while holding their own alongside the roasted peppers and potatoes.
The tasting ended with a touch of tradition. Askaneli XO Brandy was served with xuixo, a Catalan custard-filled pastry with chocolate sauce. A nod to both countries’ sweet tooth, and a fine way to wrap up the session. For many attendees, this was an eye-opening experience!
Sarah Abbott MW shared her impressions about the event: “The wines of Georgia – with their indigenous grapes, unique winemaking techniques like qvevri, and incredible culture behind – showed that they deserve a place on modern UK wine lists”.
