Alaverdi Monastery, Georgia has been producing wine since 1011

Alaverdi Monastery began wine making in 1011. A visit to Alaverdi Monastery Cellars therefore provides a glimpse into the past history of Georgian qvevri wine making. However, Qvevri wine making dates back even further than 1011AD to 4000BC, with viticulture in Georgia dating back to 6000BC. When we visited Alaverdi Monastery Cellars Father Gerasim, winemaker at the 11th century old monastery, shared the history of wine making at the Alaverdi Monastery (for more historical details see I am wine article ). During our visit we did a wine tasting and toured Alaverdi Monastery Cellars where today you can see modern qvevri wine making. 

Alaverdi Monastery, Georgia © Spaswinefood

November's grape vines at Alaverdi Monastery © Spaswinefood

Yes, the Alaverdi Monastery still makes wines in a qvevri, or natural wine making style however, using a modern approach. 

Qvevri display at Alaverdi Monastery© Spaswinefood

Winemaker explaining the use of qvevris at Alaverdi Monastery © Spaswinefood

Today's modern qvevri wine making at Alaverdi Monastery © Spaswinefood

Gabriel Dovsin's video captures some of our Alaverdi Monatery visit.  At Schuchmann Wines we also saw how qvevris are used in modern wine making. Qvevris are still widely use today in Georgian wine making along side modern wine making equipment. In fact at Alaverdi Monastery Cellars you can see both. A Simon Woolf  article describes the qvevri wine making process and the qvevri wines we tasted. I would also recommend a Kartvelian Hertiage video that gives an overview of wine making in today's Georgia.

Steel tanks at Alaverdi Monastery Cellars © Spaswinefood

Oak barrels at Alaverdi Monastery Cellars © Spaswinefood

Wine Tasting at Alaverdi Monastery Cellars

Our Alaverdi Monastery Cellars wine tasting included two white qvevri wines and one red wine.

Wine tasting at Alaverdi Monastery Cellars © Spaswinefood

The first white wine was Alaverdi Monastery Cellars Rkatseteli 2010. This is a dry unfiltered amber wine. Besha Rodell, LaWeekly Blog describes this wine.

Alaverdi Monastery Rkatsiteli 2010 © Spaswinefood

Alaverdi Monastery Rkatsiteli 2010 © Spaswinefood

Alaverdi Monastery Rkatsiteli 2010 © Spaswinefood

The second white wine we tasted was a Alaverdi Monastery Cellars Kisi 2010, which was also a dry unfiltered amber wine.

Alaverdi Monastery Rkatsiteli 2010 and Kisi 2010 © Spaswinefood

Alaverdi Monastery Kisi 2010 © Spaswinefood

I liked the very unique taste of both white qvevri wines. My preference would be to pair these wines with food.

Our final wine was a Alaverdi Monastery Cellars Saperavi 2011. It is a dry unfiltered red wine. I agree with Tim Atkin's tasting note on this wine.  However, while in Georgia I also tasted a Mukuzani, a dry red wine made from the same Saperavi grape. Mukuzani wine is aged in oak for at least three years, whereas Saperavi wine is aged for one year. There is also a Kindzmarauli wine that is aged for two years. I must admit I like the effect of aging on the wines made from the Saperavi grape.

Alaverdi Monastery Cellars Saperavi 2011 © Spaswinefood

Alaverdi Monastery Cellars Saperavi 2011 © Spaswinefood

Now let us view the three qvevri wines tasted side by side. The colors of the Rkatseteli 2010 and Saperavi 2011 in particular are amazing. The lighter amber color of the Kisi 2010 is still striking.

Tasting Kisi (left), Rkatsiteli (middle) and Saperavi (right) wines at Alaverdi Monastery © Spaswinefood

Alaverdi Monastery Kisi (light amber), Rkatsiteli (dark amber) and Saperavi (red) wines © Spaswinefood

Even though it was an early morning tasting there were some treats on the table.

A little something to go along with the wine tasting at Alaverdi Monastery Cellars © Spaswinefood

Like at so many other Georgian wine tastings we finished with a Chacha (Vodka), which is just perfect on a cold November morning.

Chacha sampling at Alaverdi Monastery Cellars © Spaswinefood

Prior to visiting Georgia I read an Alice Feiring article that described Georgian qvevri wine making as wine of the ancients. During my visit I was excited to learn about this ancient wine making tradition. Alaverdi Monastery Cellars still practices this qvevri wine making tradition while using modern wine making technology. Our #EWBC post-conference trip sponsored by the Georgian Wine Association was a wonderful opportunity to check out the rich wine traditions of this unique wine producing country. I look forward to writing about my Georgian wine experiences at Spaswinefood. 

Sharon

November 2012

Tbilisi, Georgia

© Spaswinefood

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