Georgian Wines Featured on CBS 60 Minutes!

The article explores the unique and ancient tradition of winemaking in the former Soviet Republic of Georgia. Georgia, often considered the birthplace of wine, faced a decline in its indigenous grape varieties during the Soviet era. However, the Georgian government, recognizing the importance of winemaking to the country's identity, invested in research centers and vineyards to revive and cultivate hundreds of lost grape varietals.

The initiative involved analyzing the DNA of grape leaves, extracting juice in the field, and testing it for diseases. American John Wurdeman, part of the mission to revive Georgia's winemaking history, emphasizes the role of individual farmers who continued to grow ancestral varieties in their backyard during challenging times. As a result, more than 2,000 new vineyards have been established in the past decade, with over 500 native grape varieties thriving in Georgia.

The article highlights the ancient techniques preserved in winemaking, particularly the use of qvevris—large clay pots buried underground for fermentation. Wineries like Pheasant's Tears and the Alaverdi Monastery continue these traditional methods, contributing to the resurrection of ancient grape varieties and winemaking practices.

Georgian wine, with its diverse terroir and more than 40 varieties, is gaining popularity globally. Despite the challenge of pronouncing Georgian wine names, exports have increased significantly, with over 140 million bottles exported to over 65 countries last year. The article also sheds light on the cultural significance of wine in Georgian society, from traditional feasts celebrating harvests to its integration into modern culinary experiences. Overall, Georgia's winemaking industry stands as a testament to the resilience of ancient traditions and their ability to inspire a thriving present.