Chicago’s elegant Verve Wine Bar in Lincoln Park was the setting for a special occasion which honored what is recognized as one of the oldest winemaking countries in the world, Georgia in Eastern Europe.
With 8,000-years of winemaking under its belt, Georgia not only occupies a special place in wine history, it is located in one of the most fascinating parts of the world.
The country of Georgia is situated at the intersection of Eastern Europe and Western Asia. It is bordered by the Black Sea on the West, Russia to the North, and Turkey and Armenia to the south. Azerbaijan lies to the southeast.
Archaeological evidence suggests that Georgia is indeed the birthplace of wine.
Surrounded by the majestic beauty of the Caucasus mountains, Georgia commands a unique place in the annals of wine history. With over 500 indigenous grape varieties that include the renowned Saperavi and Rkatsiteli grapes, winemakers pursue an adventurous style of production that employs modern techniques while embracing tradition and heritage.
“We don’t use any oak barrels in our winemaking,” said Ruso Chochishvili, Founder and Co-owner of Kapistoni Winery. “All of our wine is fermented and aged in clay cisterns that are buried underground.”
The reason for this unusual approach to winemaking remains shrouded in mystery.
“Perhaps it began for the reason that, for so long, we were dominated by Russia. Perhaps the purpose for burying the wine was to hide it.”
Whatever the reason, the wines all have a unique body, flavor and character.
“We make a great deal of Orange Wine,” said Mamuka Tsereteli of Baia’s Winery. “Our white grapes have a very thick skin, so that it only takes a day or two of skin contact to extract a bright orange color. Similarly, our red grapes are red through and through. Whereas most international red grape varieties have a dark skin and white colored flesh inside, we can make a rose or blush wine simply by giving the grapes a light press.”
The flavors of the wines are robust, lending themselves to the hearty cuisine that Georgia is known for.
Chicago was the perfect place to showcase the wines of Georgia, because the city has a significant Georgian presence. There are a number of restaurants that feature Georgian cuisine, and many of the restaurant owners were on hand to sample the latest vintages. The culinary staff at Verve Wine Bar prepared a sumptuous buffet of Georgian delicacies to accompany the wines.
Kosta Evanoidze and George Giogadze of Zedashe restaurant were among them.
“We already have many of these wines on our wine list,” Kosta said. “Our customers really enjoy them because they bring out the flavor profile of the dishes we serve.”
Georgia has an exciting cuisine that emphasizes fresh ingredients. Many of the dishes take a unique approach to fresh vegetables.
The cuisine can best be described as similar to a Mediterranean diet, with an emphasis on colorful vegetables used as a main ingredient.
Things like spinach and eggplant play a starring role. Their earthy taste blended with an exotic array of spices such as coriander, makes the character of the wine even that much more pronounced.
Hearty stews and stuffed breads and dumplings are also staples of Georgian cuisine.
Khinkali is the ultimate Georgian staple. These large, twisted dumplings are often stuffed with spicy beef or pork and served in a rich, flavorful broth.
Adjaeuli Khachapuri is the famous “cheese boat”. A canoe-shaped bread filled with melted sulfuni cheese and butter, is topped with a cracked egg in the center.
Karchi is a rich, hearty beef stew cooked with chopped walnuts, cherry plum puree and seasoned with coriander. It was a perfect match with several of the wines I tasted.
Walnut-based dishes mixed with vegetables made up many of the appetizers.Badrijani Nigvzit was a standout. Thin, perfectly fried eggplant slices were wrapped around a garlicky, spicy walnut paste and topped with pomegranate seeds. The Orange and Rose wines went terrifically with this dish.
Pkhali is a vibrant, savory vegetable pate made with minced spinach, beets, then mixed with a creamy walnut sauce, garlic and herbs. I had several of those with the red wines. They were my favorites of the vast array.
With such a dazzling variety, it’s only natural that people are discovering the beauty of Georgian wines.
When choosing your next glass of wine, consider Georgia, naturally. Visit winesofgeorgia.com for more.
