Georgian Wines Featured in The Guardian

Three Georgian wines were featured in David Williams’ Wines of the week section in UK's The Guardian. 

“There are other wines, from places I’ve never been, that give me a bad case of wanderlust. Georgian wines always have that effect on me,” Williams writes as he introduces a wine from Tbilvino Kvevris (2015), “a rather brilliant example of orange-tinted dry white wine aged in Qvevri, the traditional Georgian clay vessel, with a subtly chewy, moreishly spicy character,” he notes. 

Jakeli Khashmi Saperavi, (2011) is the second wine featured, and as the author of the article states, it “was the most recent wine to get me idly browsing for flights to Tbilisi”. He then went on to describe its characteristics. 

“It’s made from the local grape Saperavi, which produces deeply colored wines with a kind of wild, almost untamed intensity of tannin, finger-staining fruit and acidity that has very few peers”, Wlliams says. 

Pheasant’s Tears Saperavi, Kakheti (2015), is the third Georgian produced wine featured in the article.

“One of the leading lights of the modern revival of Georgia’s 8,000-year-old winemaking tradition is the American-Georgian co-production Pheasant’s Tears,” says the author, talking about the Qvevri wine-making tradition in Georgia, characterizing the wine as “intensely sappy, crunchy and curranty with a nutty streak that I imagine works well with the walnuts that crop up so often in Georgian cuisine”. 

Williams goes on to say that the white wines, or as he calls them orange wines, are no less savory and rewarding; in-particularly the “fabulously aromatic yet grippy, dry Pheasant’s Tears Tsolikauri,” he concludes.


Photo courtsey of Georgian Holiday

By Nino Gugunishvili

12 July 2017 18:25