GEORGIA’S GROWTH
Rows of vines stretch across the valley, grapes ready for harvest in the early autumn sun. In the distance are hills, and, beyond that, the Caucasus Mountains, still clear of snow, a shimmering painterly backdrop to an age-old agricultural scene. From this organic vineyard, free of pesticides and herbicides, these grapes will be hand-harvested and fermented in clay jars buried in the ground with minimal intervention. The result is a white wine that is, in fact, amber, the taste of which is unique, and which in each glass provides a way of understanding not only the past of the country but its possible future.
If this seems to exaggerate the significance of a glass of wine, the vineyard, or even wine production as a whole, consider first that some of the earliest archaeological evidence of wine fermentation is to be found in Georgia. It has been making wine for some 8,000 years and is still doing so today. Over the millennia, Georgians developed an understandable expertise, and had more than 500 varieties of grape, many of them exclusive to the region. Unfortunately, during the 70 years of Soviet occupation (1921-91) the country was designated as an area for winemaking, with the emphasis being on mass production. Most grape varieties were forgotten as collective farmers’ unions focused on using a limited number of high-productivity types, and tailored their wines for the taste
