A captivating survey of the science of wine and winemaking for anyone who has ever wondered about the magic of the fermented grape

UNESCO: Representative List of the Intangible Cultural Heritage of Humanity – 2013

Wine lovers have a lot to thank Georgia for.This is where wine production first began, over 7000 years ago.Archaeological remains suggest that as early as 4000 BC grape juice was being placed in underground clay jars, or Kvevri, to ferment during the winter.

The first chapter of this popular and historical research “6000 BC, Where did it all start?” is dedicated to Georgia, as the homeland of winemaking. 

I am wine – Pheasant’s Tears #2 – Qvevri vinification

I am wine – Pheasant’s Tears #1 – Wine in the Georgian tradition

Award-winning food writer and photographer Capalbo has traveled around Georgia collecting recipes and gathering stories from food and winemakers in this stunning but little-known country. The beautifully illustrated book is both a cookbook and a cultural guide to the personal, artisan-made foods and wines that make Georgia such a special place on the world’s gastronomic…

Georgian Wines at the Boston Wine Expo: An Interview with Lisa Granik

We customize tours to experience the best of the holy trinity of the Republic of Georgia: Wine, food and hospitality.