Geo Ambassador Interview

What suprised you most about your visit to Georgia?

Georgia's rich and ancient winemaking traditions, which date back 8 thousands of years. The use of qvevri (large clay vessels buried underground) for winemaking, combined with the hospitality of the Georgian people, and the stunning landscapes with great Caucasian mountains , make Georgia so unique, traditional and viable!

How did visiting Georgia help you better understand the wines?

1. Qvevri Winemaking: different winemakers given insight into the traditional Georgian method of fermentation, and shared their opinions why and how skins and seeds, affects the final wine's flavor and texture and style.

2. Tasting Diversity: experienced diverse range of grape varieties and wine styles, also from regional style unique characteristics

3. Meeting Producers: Meeting local winemakers and hearing their stories provides insights into their philosophies, challenges, and innovations in winemaking. This personal interaction enhances appreciation for Georgian wines and the people behind them.

Which wine style did you discover (or most enjoy) in Georgia?
amber wine： different varieties, different skin contact time.

What was your favourite Georgian food?
One of the most beloved Georgian foods is khachapuri, with or without cheese-filled bread which reminds me my mom’s flavour. Another favorite is khinkali, which are large dumplings typically filled with spiced meat which is very similar to Shanghai xiaolongbao, but boiled in stead of steam. Each of these dishes reflects Georgia's culinary diversity and rich cultural heritage, making it difficult for many to choose just one favorite!

What new facts or anecdotes will you share with your students following this Georgia wine trip

1. Ancient Winemaking with Qvevri: as one of the oldest wine-producing regions in the world, with evidence of winemaking dating back over 8,000 years. The traditional Georgian winemaking method involves fermenting grapes in large clay vessels called qvevri, which are buried underground. This method is UNESCO-recognized as an intangible cultural heritage and is still practiced by many Georgian winemakers today.

2. Indigenous Grape Varieties**: Georgia is home to over 500 indigenous grape varieties, some of which are used exclusively for winemaking in the region. This diversity contributes to the distinct flavors and styles found in Georgian wines.

3. Not white, not red, but Amber: Georgian amber wine, also known as skin contact wine, is a notable style produced by fermenting grapes with their skins and seeds in qvevri. This method gives the wine its characteristic amber color and tannic structure, creating a unique taste experience, but also very food friendly.

4. Hospitality of people, and very lovely & peaceful country to be visited: Wine holds a special place in Georgian culture, being used in traditional rituals, celebrations, and everyday life. The role of wine in Georgian hospitality and social customs is deeply ingrained in the country's heritage.