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Georgian winemaking method joins UNESCO heritage list

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zin1953 Dec 9, 2013 07:22 AM

http://www.decanter.com/news/wine-new...

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  1. kaleokahu RE: zin1953 Dec 13, 2013 04:13 PM

    Hi, Jason:

    Gosh, I wish the article had a few more details. Is this a form of carbonic maceration? How long does the must remain in the jars? Oh, well...

    Aloha,
    Kaleo

    10 Replies
    1. re: kaleokahu
      Paprikaboy RE: kaleokahu Dec 14, 2013 08:30 AM

      Kaleo,

      Caught a BBC Radio 4 food programme last year on wine trends.Had a piece on Georgian wine manking. Starts at 07:50.

      Enjoy.

      http://www.bbc.co.uk/programmes/b01jgb8w

      1. re: kaleokahu
        Robert Lauriston RE: kaleokahu Dec 14, 2013 06:26 PM

        Pheasant's Tears makes the best of the Georgian wines I've had, they have some info here:

        http://www.pheasantstears.com/index.p...

        Everything you might want to know about it:

        http://www.gwa.ge/upload/file/qvevri_...

        1. re: Robert Lauriston
          kaleokahu RE: Robert Lauriston Dec 16, 2013 09:12 PM

          Hi, Robert:

          This is fascinating, thank you. Tight temperature management, seed-induced tartrate precipitation and minimized exposure to lees in the limed (outside), beeswaxed (inside), buried amphora-shaped vessels is all brilliant. As is ash-washing (can we say Proxycarb?). One-step (at least 6 months) airlocked pottery fermentors/barriques in sizes to 1500L is simply amazing.

          I can now see why UNESCO acted. Thank you again.

          Aloha,
          Kaleo

          1. re: kaleokahu
            Robert Lauriston RE: kaleokahu Dec 17, 2013 09:29 AM

            I'd be more amazed if I liked more of the resulting wines.

            1. re: Robert Lauriston
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              zin1953 RE: Robert Lauriston Dec 17, 2013 09:33 AM

              Yes, well, there IS that . . . .

              Ahhh, I have fond memories of drinking a bottle of Georgian wine while sitting under that statue of Karl Marx across from the Hotel Metropole in Moscow back in 1968 . . . though, come to think of it, I remember the girl more than the wine.

              1. re: Robert Lauriston
                kaleokahu RE: Robert Lauriston Dec 18, 2013 05:21 PM

                You recommend the Pheasant's Tears? And which one(s)?

                1. re: kaleokahu
                  Robert Lauriston RE: kaleokahu Dec 18, 2013 05:31 PM

                  Saperavi.

                  1. re: Robert Lauriston
                    kaleokahu RE: Robert Lauriston Dec 18, 2013 09:37 PM

                    Thanks.

                  2. re: kaleokahu
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                    Simon RE: kaleokahu Jan 14, 2014 08:35 PM

                    their Shavkapito and Rkatseteli are also yummy

              2. re: Robert Lauriston
                Delucacheesemonger RE: Robert Lauriston Jan 23, 2014 08:28 AM

                Took a 10 day private tour with a friend last summer in Georgia. John Wurdeman, the owner of Pheasant's Tears, supplied the tour driver, guide and everything else. It was totally wonderful. Pheasant's Tears makes some good Saperavi and we tasted over 200 wines on the tour, some good, some fair, and some extraordinary. Lots of fun. Would recommend to anyone.

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              OscarFox RE: zin1953 Jan 25, 2014 05:03 PM

              Would Francesco Joško Gravner's winemaking classify as "Georgian" ?

              http://www.gravner.it/

              10 Replies
              1. re: OscarFox
                Robert Lauriston RE: OscarFox Jan 25, 2014 05:12 PM

                That's where he got the idea and bought his amphorae.

                http://www.nytimes.com/2005/05/25/din...

                If you speak Italian:

                http://www.youtube.com/watch?v=-tRhjz...

                1. re: Robert Lauriston
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                  hazelhurst RE: Robert Lauriston Jan 25, 2014 05:17 PM

                  These are great stories.

                  Years ago, at Anapa on the Black Sea, I had local wines that were, in the tradition, sweet. I wondered what wold happen if a first-rate winemaker from France or Chile--you name it--went there and tried his hand? I'd still like to see what could happen.

                  I've had some very nice Georgian wines in Russia but I cannot tell you the names and that is entirely my fault.

                  1. re: hazelhurst
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                    Simon RE: hazelhurst Jan 25, 2014 05:25 PM

                    Fortunately the Russian boycott of Georgian wines is ending...in Moscow last May, i had to drink overpriced French wine in their Georgian restaurants...

                    1. re: Simon
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                      hazelhurst RE: Simon Jan 25, 2014 05:30 PM

                      "Overpriced" and"moscow" go hand-in-hand and it is dispiriting to hear that you were put through that. Your news on Georgian wine is welcome, though.(Although I am sure you know the Georgian stuff was always available...it is Russia, after all, and many of us love it.)

                      1. re: hazelhurst
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                        Simon RE: hazelhurst Jan 25, 2014 06:56 PM

                        yes, available but not on the menu, easily served, etc :)

                        A nice silver-lining of this was that i did get to try some yummy full-bodied Azerbaijani wine, at one of my fav places Ckaska Vostoka (near Park Kulturney metro, on a moored boat on the river)...actually it quickly became my fav restaurant in the city, and bizarrely reasonable....

                        1. re: Simon
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                          hazelhurst RE: Simon Jan 25, 2014 07:02 PM

                          STOP! you are breaking my heart! No, no..sing on...you give me cause for hope on my return. Thank you, thank you, thank you...

                          1. re: hazelhurst
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                            Simon RE: hazelhurst Jan 25, 2014 07:08 PM

                            here :)

                             
                            1. re: Simon
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                              hazelhurst RE: Simon Jan 25, 2014 07:35 PM

                              Oh, you are cruel...how can I repay you for a Slavic bond?

                              Many many thanks

                    2. re: hazelhurst
                      Robert Lauriston RE: hazelhurst Jan 26, 2014 10:49 AM

                      My impression is that the sweet wines were made to please the Russians. The post-Soviet wines I've had have all been dry.

                      Numerous winemakers in California have been experimenting with various Georgian techniques. Dr. Frank makes some Rkatsiteli in New York.

                      1. re: Robert Lauriston
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                        hazelhurst RE: Robert Lauriston Jan 26, 2014 10:59 AM

                        The sparkling wines around Anapa were almost all sweet of demi-sec but I'd guess some good dry stuff could be mae. Some of the dry Georgians I had in Moscow about 15 years ago were very, very nice.

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