Georgia On My Mind...And In My Wine Fridge

This past week I have been grateful to Georgias.

Yes, the plural.

First, the state whose voters elected to dump Trump, thus securing Biden an additional 16 electoral votes and (further) paving his path to presidential victory.

Second, the nation whose alarmingly underappreciated wines I have been drinking to mitigate my election anxiety, then celebrate sweet success.

Georgia (hereafter in reference to the country) has been producing wine for approximately 8 thousand years, and I am ashamed to write that I learned that fact roughly 8 weeks ago when I received an announcement regarding the release of some new vintages for export to the United States.

As of 2019, there were 1088 registered wineries in Georgia (many of them family-owned for generations), and 350 were able to ship their products to the United States. My 2021 goal may be to try a bottle from a different winery (almost) every day for the entire year.

And not only have Georgians been producing wine for a long time, they have been making many, many different types of it, thanks to the country’s rich varied topography, which supports 525 species of grapes.

Word on the international street, however, is getting out regarding Georgia’s robust wine culture, and exports to American alone increased by 46% from 2018 to 2019.

When I was initially offered the opportunity to try a few different varieties, I was dubious. Although my interest in food is wide-ranging, my taste in wine is far more limited: I like pinotage, some cabernets, and pretty much any hard California chardonnay I ever met.

Three bottles of Georgian wine later, and I feel like a kid who has ventured for the first time beyond block where she grew up and discovers a whole new neighborhood of undiscovered delights.

Why Georgian Wine Deserves A Place In Your Pandemic Pantry

Because they’re damn good in all sorts of different ways. Let me elaborate.

In dipping my toe, or, my tongue rather, in the world of Georgian wine, I initially didn’t stray far from my comfort zone and first sampled a 2015 Stori Marani Mtsvane, a trim, slightly effervescent white that was aged in a qvevri, a type of terra-cotta clay pot buried underground.

Georgian wine-makers have been utilizing qvevri for thousands of years, but the practice declined during the Soviet era and is only recently being revived. This treatment heightens the complexity of the flavor profile; case in point, when drinking the Mtsvane, I first tasted citrus, followed by a fleeting earthy sweetness, then finally a lovely floral finish. Though game for a second glass, I reserved the remainder to sip while snuggling up with a cheese plate.

Next, I moved on to a 2015 Telavi Old Cellar’s Rkatsiteli, one of the most popular wine grapes grown in Georgia due to its hearty constitution, which renders resistant to drastic temperature changes. Its medium body gave rise to a richer mouthfeel with stronger alcoholic undertones, but I like my white wines large and in charge, so kept drinking. The perfect meal match for the Rkatsiteli would be something equally robust; dare I suggest (other) Georgia-style fried chicken and macaroni and cheese?

Last but not least, I moved on to 2018 Tbilvino Tsinandali, which is produced by blending the aforementioned mtsvane and rkatsiteli varietals. In combination what emerges is a refreshing, pleasantly aggressive fruity wine whose end notes are impeccably smooth. It would make pair wonderfully with seafood dishes, perhaps a shrimp curry or bouillabaisse.

My tasting flight of Georgian wine has me fancying someday enjoying another type of flight, maybe to Tbilisi, so I can embark on a proper viticultural tour. But since for the foreseeable future I won’t be hopping on a plane (or even a midnight train to the other Georgia for that matter), I am grateful I can travel vicariously to this intriguing nation by indulging in its remarkable vino.

Want to stock your pandemic pantry with Georgian wine? See these retailers or buy online.

Valentine's Day Gifts For Foodies: Local Edition

Stumped as to what to give your foodie inamorata/o for Valentine's Day? Here are my five favorite locally-sourced foodie gifts.

Available now through February 16th at Central Market.

5. Banner Dark Chocolate Butter.  One of the many delicious  products featured in Central Market's Chocolate Festival, this cocoa butter goes well with crisp toasted baguette slices. Available now through February 16th.

4. Nice Winery Reserve Malbec. I would gladly sip most anything designed by Nice winemakers Ryan Levy and Ian Eastveld, but special props go to their Reserve Malbec, which recently received a rating of 92 points. Indulge for only $34 this Valentine's Day.

Criminally cute.

3. 3 Brothers Bakery Frosted Sugar Cookies. I've swooned over the baked goods at 3 Brothers Bakery in the past; indeed, I have yet to encounter a confection from their case I didn't like.  These sugar cookies not only boast a whimsical exterior design but also a terrific vanilla taste and flaky texture.

 2. The Brownie Bowl's Red Velvet Brownie (Bowls). As its name might suggest, The Brownie Bowl, in addition to offering luscious brownies in creative flavors such as peanut butter and bourbon Mississippi Mud, also vends edible bowls MADE OUT OF BROWNIES. Yes, you read right. Pick up a four-pack of the red velvet variety and a pint of Ben & Jerry's for the ultimate  Valentine's Day sundae.

1. Urban Eats' Jalapeno Bacon Jam. Although much of the fare at Urban Eats requires in-house dining (really the best way to enjoy their Cowgirl Sliders and Monkey Bread), if you must get something to go from this bistro that doubles as a gourmet market, bring home a container of their addictive jalapeno bacon jam to your beloved.  With a modest bite from the pepper, porcine notes from the bacon, and just a hint of sweetness, this jelly is wonderfully balanced and the perfect complement to, well, just about anything.