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History of Georgian Wine


History of Georgian Wine

Georgia is considered one of the oldest wine-producing countries in the world, with evidence of wine production dating back to over 8,000 years ago. The traditional Georgian method of wine production involves fermenting grapes, along with their skins, seeds, and stems, in large clay vessels called qvevri, which are buried in the ground. This ancient technique is still used today in many Georgian wineries.


Throughout its long history, Georgian wine has played an important role in the country's culture and economy. In ancient times, wine was used in religious ceremonies, and Georgian winemakers were highly respected members of society. The country's strategic location on the ancient Silk Road helped to spread Georgian wine to other parts of the world.


In the 19th century, the Georgian wine industry experienced a boom, with exports to Russia and other European countries increasing rapidly.


Today, Georgian wine is enjoyed by wine enthusiasts all over the globe, and the country's wineries are popular tourist destinations.


Some of the most popular Georgian wine varieties include Saperavi, a dark, full-bodied red wine, and Rkatsiteli, a white wine with a tangy, slightly nutty flavor. Other varieties include Kisi, Khikhvi, and Mtsvane. Georgian wine is often paired with traditional Georgian dishes, such as khachapuri (cheese-filled bread) and khinkali (dumplings).

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