In a captivating recent article by Camilla Bell Davies in the FT, the rich heritage of Georgian wine takes centre stage, echoing the UK’s growing fascination with this ancient craft. The narrative begins with a legend from Tbilisi about a Persian shah so enamoured with the intense Saperavi wine that he nearly destroyed its source in his greed. Thankfully, the defiant Georgian spirit prevailed, allowing Saperavi to become a cornerstone of the booming Georgian wine industry today.
This interest in Georgian wines is not just a passing fancy; it’s cemented by the international acclaim won by Georgian vintners and the wine shops, retaurants and bars across the globe now proudly stocking their bottles. The FT’s coverage provides a vivid account of the Rtevli, the autumn grape harvest in the Kakheti region, where families and visitors unite in a flurry of activity to pick the next batch of grapes. The immersive experience is rich with cultural gems, from the traditional Rtveli feast to the ceremonial toasts of “Gaumarjos.”
The article also spotlights the meticulous winemaking methods that have endured for over 8,000 years, where qvevri, clay vessels, play a crucial role in creating wines with distinct flavours and robust character. This narrative not only introduces us to the spirited world of Georgian wine but also invites us to explore a tradition where every sip tells a story of resilience, community, and the joy of the harvest.