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18.10.2016. It’s hard to believe it’s been an entire month since my glorious trip to Georgia. Yes, I’m talking about the country, folks. To be honest, Georgia was one of those places that really intrigued me as a traveler and yet, up until earlier this fall, I had no set plans to visit. Now that I’ve been, however, I can’t imagine NOT visiting. Every day was an opportunity to meet new people, gaze upon century old buildings and churches and best of all, literally drink my way through Georgia.
Despite being a small nation—there are about 4.5 million inhabitants—Georgia has no shortage of lush landscapes, jaw-dropping views and delicious cuisine. What impressed me most, however, was the wine. Not only does it taste like no wine you’ve ever tried before, but there’s such love that goes into every bottle.
So, for my fellow foodies, here are 5 fast-facts you never knew about Georgian wine.
1) Georgia is called the “Cradle of Wine”
Let’s start with the basics. Kakheti, Georgia’s main wine-producing region, is called the “Cradle of Wine,” because the locals have been producing wine for 8,000 years. Yep, right; For more than 8,000 years, the Georgian people have been growing vines on the slopes of the Caucasus Mountains. Then, at one point, they began exporting their wines, including the technology for making them, to the Ancient Greeks. Most recently, UNESCO recognized traditional Georgian wine making on its list of the intangible heritage of humanity. That’s no easy feat!
2) Many wineries are still family-run
With a history of more than 8,000 years, it probably comes as no surprise that many of Georgia’s wineries are family-run, with many companies being passed down from generation to generation. One of my favorite visits was to Tsinandali, an estate and winery while once belonged to the 19th century poet Alexander Chavchavadze and his family. Nowadays, it’s still family-run and the owners have turned the gorgeous estate into a museum of sorts, with informal stations on how to make bread and other traditional treats. So, make a point to chat with the owners; it’s one way to brush up on Georgian history.
3) The tarter the wine, the healthier it is
It’s true! Georgian wine is a tad healthier than your every-day wine. In short, the tarter the wine, the healthier it is, so go ahead and pour another glass.
Despite being a small nation—there are about 4.5 million inhabitants—Georgia has no shortage of lush landscapes, jaw-dropping views and delicious cuisine. What impressed me most, however, was the wine. Not only does it taste like no wine you’ve ever tried before, but there’s such love that goes into every bottle.
So, for my fellow foodies, here are 5 fast-facts you never knew about Georgian wine.
1) Georgia is called the “Cradle of Wine”
Let’s start with the basics. Kakheti, Georgia’s main wine-producing region, is called the “Cradle of Wine,” because the locals have been producing wine for 8,000 years. Yep, right; For more than 8,000 years, the Georgian people have been growing vines on the slopes of the Caucasus Mountains. Then, at one point, they began exporting their wines, including the technology for making them, to the Ancient Greeks. Most recently, UNESCO recognized traditional Georgian wine making on its list of the intangible heritage of humanity. That’s no easy feat!
2) Many wineries are still family-run
With a history of more than 8,000 years, it probably comes as no surprise that many of Georgia’s wineries are family-run, with many companies being passed down from generation to generation. One of my favorite visits was to Tsinandali, an estate and winery while once belonged to the 19th century poet Alexander Chavchavadze and his family. Nowadays, it’s still family-run and the owners have turned the gorgeous estate into a museum of sorts, with informal stations on how to make bread and other traditional treats. So, make a point to chat with the owners; it’s one way to brush up on Georgian history.
3) The tarter the wine, the healthier it is
It’s true! Georgian wine is a tad healthier than your every-day wine. In short, the tarter the wine, the healthier it is, so go ahead and pour another glass.
