Enjoying the food, wine and hospitality of Georgia within the capital city of Tbilisi (as described in Part I of this article) is just the beginning — to really experience all the country has to offer, the wine regions are worth the journey. Along the way you’ll experience Georgia’s natural beauty, the monasteries and churches that…

Georgians have been making wine for 8,000 years. Today, vintners in the Eastern European country still make their singular wine with methods that have been passed down over hundreds of generations. The tool central to this preparation is the qvevri.

There is wonderful hospitality around the world — and then there is Georgian hospitality. So for your next food, wine and cultural vacation, there is no better place to travel. Here are the main reasons to start saying “madloba” and “gaumarjos” and get yourself to Georgia.

“Amber qvevri wine is “deeply coloured, more or less tannic, relatively fruitless, low-acid, usually unoaked wine with a fascinating spectrum of other notes and allusions, and with great mealtime aptitude…”

Our Blood is Wine is worth seeking out for what it teaches about Georgia, history, culture, politics, and of course wine. One of the best wine documentaries of recent years.

In Georgia, toasting is much more than just “cheers!”

“[Georgia] has an extraordinary patrimony of indigenous varieties, and unique wine-making techniques, too, unchanged for a millennium or more; these have proved seductively interesting for the natural wine movement worldwide…” 

“Each family interviewed has a unique history of survival and revival, and you can see how much of their soul they put into each bottle, even those bottles that stay with the family and are never sold.”

“Beautiful doc journey into rustic, remote areas of the Republic of Georgia where humble families continue ancient, unique winemaking techniques. A pleasure for wine, nature and travel lovers alike…”