Georgian winemakers to join Rootstock
There will be singing. And feasting: lots of feasting. Oh, and wine, of course. There is always wine when Georgians get together, especially if they’re Georgian winemakers.
Georgia, with Russia to its north and Turkey, Armenia and Azerbaijan to its south, is widely regarded as having one of the most ancient winemaking traditions, stretching back more than 8000 years. Famously, some Georgian winemakers still use techniques that are virtually unchanged since the earliest days: fermenting white and red grapes in large clay egg-shaped vessels called qvevri, which are buried in the ground up to their necks. The revival of interest in this incredibly old culture during the past few years has been influential in the wine world, not least here in Australia, where a growing number of winemakers are experimenting with fermenting in clay, ceramic and earthenware vessels, with some winemakers even importing qvevri from Georgia.
American-born musician John Wurdeman lives in Georgia and owns a winery. ‘Wine is a sacred elixir,’ he says.
Responding to this surge of curiosity, a group of six Georgian winemakers is heading to Australia for tastings and dinners next week, culminating in their participation in the Rootstock wine and food festival at Carriageworks in Sydney on November 26 and 27, including a Georgian-themed feast and party on the Saturday night.
