Word on the international street, however, is getting out regarding Georgia’s robust wine culture, and exports to American alone increased by 46% from 2018 to 2019.
When I was initially offered the opportunity to try a few different varieties, I was dubious. Although my interest in food is wide-ranging, my taste in wine is far more limited: I like pinotage, some cabernets, and pretty much any hard California chardonnay I ever met.
Three bottles of Georgian wine later, and I feel like a kid who has ventured for the first time beyond block where she grew up and discovers a whole new neighborhood of undiscovered delights.
Why Georgian Wine Deserves A Place In Your Pandemic Pantry
Because they’re damn good in all sorts of different ways. Let me elaborate.
In dipping my toe, or, my tongue rather, in the world of Georgian wine, I initially didn’t stray far from my comfort zone and first sampled a 2015 Stori Marani Mtsvane, a trim, slightly effervescent white that was aged in a qvevri, a type of terra-cotta clay pot buried underground.