I attended the Opening Ceremony of the 2015 Tbilisi New Wine Festival on the 8th of May as a guest of the Georgian Wine Club. The stunning views over the city from the hosting Funicular Restaurant were certainly magnificent, a perfect choice to open this now annual event. This year’s theme was “Other Varieties” and included a tasting led by Malkhaz Kharbedia of the Georgian Wine Club.Gorgeous view of Tbilisi from the Funicular restaurant
Malkhaz explained that the 2015 edition was dedicated to rare wine and rare varieties, and that the idea behind the fair was to hold an event that was both hedonistic and educational. The Wine Club, in collaboration with the Georgian National Wine Agency, has plans to organize a wine library of Georgian grape varieties and wines. During the Soviet period in Georgia, only 16 types of wines were allowed to be made commercially and they all were numbered 1-16. Wine making was part of a scheme of collectivism, as was all agriculture during this period. Though families were allowed to make their own wines for home use, traditional wine making certainly suffered during this period, and the 500+ varieties were not appreciated and almost disappeared except for a few heroes in small pockets who saved them. You see, in Georgia, wine is more than a beverage; wine is culture, history and part of the Georgian identity. The heroes of Georgian wine are those who promote oenodiversity, traditional wine making. Events such as The New Wine Festival help Georgians reconnect to this collective heritage, and foreigners, like myself, are introduced to new wines and vigneronswe might not have otherwise heard. The fair brings together the larger commercial producers, the family wine makers and the qvevri wine makers to one park with the support of various agencies. It is a matter of national pride as well as an occasion to impress tourists at a really fun filled event.
- Kisi (grape)
- Chkapa (qvevri)
- Khikhvi (qvevri)
- Rosé Rkatsiteli (qvevri)
- Jgia (qvevri)
- Tavkveri (qvevri)
I was intrigued to learn that this variety was quite popular before the 20th century. Beautiful ruby red color. Aromas of wild berries, green notes that made me think it was fermented with stems, and a hint of strawberries. Fresh, full-bodied, smooth tannins, wild berries on the palate, with a long finish. A well made and well balanced wine.The grapes were late harvest. Lovely ripe berries, a bit jammy even. Meat or animal aromas, wool followed by minerality. It was quite fresh, soft tannins, ripe berries, and a medium finish. A good and well structured wine.
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