Rediscovering wine from whole fruit
Andrew Jefford muses on the art of skin-contact white wine after tasting a single bottle of Georgian qvevri wine.
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Kartli: A separate vinous kingdom
Lisa Granik MW reports from Georgia’s rising star region.
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Georgian grape varieties: In an ancient league of their own
Georgian wine is best known for the qvevri clay pots used by some of its most celebrated producers. But the…
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Chakapuli: At the table
Joanna Simon explains how to prepare chakapuli, a traditional stew of lamb or veal with sour plums from Georgia, and chooses…
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Book Review: Georgia: A Guide to the Cradle of Wine by Miquel Hudin and Daria Kholodilina
Beyond the romance: A practical and portable guide to Georgia in the round If there’s a strain of romanticism in…
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Book Review: Tasting Georgia: A Food and Wine Journey in the Caucasus by Carla Capalbo
This is a wine book with a difference. It encompasses everything you might wish to know about traditional* eorgianviniculture but…
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