A lifestyle feature published by the New York Post has encouraged wine enthusiasts to look beyond traditional European destinations and explore Georgia’s ancient winemaking culture.
In the article, “Forget France, these exciting wine regions around the world are worth the sip,” author Alexandra Owens recommends Georgia as a unique destination for wine tourism, highlighting the country’s centuries-old traditions.
“You might find yourself in a Georgian wine cellar unsealing egg-shaped qvevri, a type of ancient vessel used for fermentation,” the article notes.
The feature was prepared through the cooperation of Georgia’s National Wine Agency of Georgia and the U.S.-based marketing company Colangelo & Partners.
“With an 8,000-year history, Georgia is the world’s oldest continuous winemaking nation, predating traditional European wine regions,” said Ruso Chochishvili, co-founder and owner of Kapistoni Winery. Despite its relatively small size, Georgia is home to more than 500 indigenous grape varieties.
For first-time visitors, Nikoloz Pataridze, co-founder of Vinoveli, recommends starting in Kakheti, widely regarded as the heart of Georgian winemaking.
The article also highlights Georgia’s traditional qvevri winemaking method, which involves fermenting and storing wine in large clay vessels buried underground. The ancient practice was recognized by UNESCO in 2013 as part of the world’s intangible cultural heritage.
Founded in 1801, the New York Post is one of the United States’ oldest and most widely read newspapers, reaching millions of readers through its print and digital platforms.
The National Wine Agency continues to cooperate with major international media outlets, including CNN, CBS, Netflix, The New York Times and Wine Enthusiast, as part of efforts to promote Georgian wine and develop wine tourism.
