The fact that people are amazed to learn Georgia makes wine, and even more surprised at its impressive quality and range, is a sign of how far this country still has to go to recover its identity as the oldest wine culture in the world. There is evidence – thanks to archaeological digs and carbon dating - of the first wine made over 8,000 years ago in what is Georgia today. Vine growing and winemaking is deeply ingrained in Georgian way of life and has luckily survived many stop-starts over the millennia. The harshest, most recent setback was the Soviet era where hundreds of indigenous Georgian varieties were replaced with a handful of international grapes valued for quantity over quality. Their ancient clay vessel for fermentation and aging – the qvevri- was abandoned, deemed Folkish and inefficient for the new industrial scale of production assigned to Georgia (and Moldova) by the Soviets. Thankfully individuals throughout the country continued to grow small plots of vines in their back gardens and verandas for family production, as common as growing tomatoes and herbs in ours for home salads- and managed to preserve beloved ancient varieties like Kisi, Khikhvi, Ojaleshi, Shavkapito and many more of their once 500 local varieties. The country’s wine scene is quickly evolving with new producers recovering old varieties and traditional qvevri techniques while others are incorporating modern Europe winemaking. My visit in September 2022 was an eye-opening experience which I would like to share through this month’s wine selection and invite you to join me for a tasting and deep dive into Georgia together.