ALLWINESTORIES NEW ANNUAL IN REVIEW NEWSLETTER 2024.pdf.pdf.pdf
winestories, global competitions, gastronomy, hidden gems
W E L C O M E
Editor's Note
Marinos Skolarikos
Welcome in Allwinestories annual review newsletter
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EDITORS NOTE
SAGRA DI GORGONZOLA
FEMINALISE
VISANTO PAIRING
MIGLIOR ENOTECARIO
DEGUSTAZIONE AD OCCHI CHIUSI
GEORGIAN WINES
GREECE BEST SOMMELIER
MIKKE PARRE ASI BEST SOMM
GLASS OF SARDANIA
VAIMAKI FAMILY ELIXIRS
TANGERINE COOKIE
I LOBNA LEVERNEAUX
Creative
Business
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STORYTELLING
At Allwinestories we come into contact with culture, art, literature and history every day. A person's story as it evolves over time is a favorite field of research and study
The goal of this endeavor is to highlight wine culture through those stories of people who think, create and leave their mark over time. Digital storytelling is more than just using technology. It is the way of communicating and imagining.
George Kontellis
Photography
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Concours Mondial Des Blancs Strasbourg
Concours Mondial Des Vins Feminalise Wines of Crete Keosoe
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Recap to 2023 edition
In 1998: creation of the 1st international competition "Riesling of the World" A prestigious venue, the Palais de la Musique et des Congrès 70 international expert juries from 20 countries around the world. Distinctions range from SILVER to GRAND GOLD to GOLD . In each category, a dry wine trophy is awarded.
LE MONDIAL DES VINS BLANCS STRASBOURG 2023
Le Mondial des Vins Blancs Strasbourg is a unique international competition that solely focuses on the diverse range of white wines, and knowledge. Sponsored by the International Organisation of Vine and Wine (OIV) and a member of VINOFED, this competition holds a distinctive reputation in the industry
CELEBRATING 26 YEARS OF EXCELLENCE IN A DYNAMIC CONTEST!
Christine Collins Director
XAVIER MULLER, WINEGROWER, WINNER OF THE GRAND PRIX DU JURY WITH CHRISITINE COLLINS
SYLVANER: THE WORLD'S BEST WHITE WINE
It was live from the Palais de la Musique Strasbourg in front of an audience of elected officials, representatives of the world of gastronomy and wine and in the presence of the press and the media that the winners of the special prizes were announced It was Serge DUBS, 1989 Best Sommelier in the world who hand-delivered Le Grand Prix du Jury to Xavier Muller winemaker of the eponymous estate in Marlenheim - for SYLVANER Cuvée Emile 2020. The best white wine in the world is a Sylvaner and this is the first time in 25 years that this variety has reached the top step of the podium.
Interview with Didier Martin, founder of Concours des Feminalise
The Concours Mondial des Feminalise is a unique concept.
Please tell us about it
Feminalise, is a concept, an idea, an original and international wines, sakes, spirits competition that has become unmissable.
All world wines/sakes/spirits are exclusively tasted by professionals or wine lovers women Each sample is tasted by three women seated at tables placed apart from each other, no influences, no commentaries are possible.
Please describe to us the procedure of the competition.
We have Optimal tasting conditions:
- Shipped by double temperature refrigirated truck.
- Served at temperature, opening of the bottles the morning of the competition in premium tasting glasses.
- Each sample is tasted by three women seated at tables placed apart from each other, no influences, no commentaries are possible
Who are the judges, which are the judging criteria to rate the wines, and which are the rules of the competition.
Judges are professionals’ women in wine/spirtis industry or wines lovers with a formation, skills in tasting. We check every oenological profile of tasters to make sure of their skills Judges will rate wines/spirits under 3 main criteria : Visual / olfactory and test examination to finish with the general balance of the wines/spirits.
Do you believe that the Feminalise can play a big role in the global wine industry? Yes, we put women first in the wines/spirits industry. We were the first wines competition exclusively for women, now many more have been created all over the world In major wine-consuming countries, more than 70% of wine purchases are made by women. In the maze of an increasingly substantial commercial offer, the Feminalise medal is becoming a point of reference for end consumers!
The new visual for the competition has been created by the incredible artist Sanja Kovacevic, renowned for her magnificent paintings using wine.
Concours des Feminalise, the world's largest wine-sakes-spirits competition exclusively tasted by women
Allwinestories is official Media Partner
Thivaiki gi with Story Malagouzia 2023 awarded with the gold medal in Concours des Féminalise
AEPI - Filippo Gastaldi & Francesco Bonfio
The winners are all, in fact, under forty years old and are Silvia Angelozzi for the category Enoteche con mescita, Daniele Liurni with the double award Enoteche con asporto and Migliore Enoteca di Roma Città Metropolitana, Daniele Leopardi, Best Italian Enotecario Abroad (Paris), and Mattia Manganaro, Best Enotecario Under 30
Miglior Enotecario d’ Italia, edition 2024
All Under 40 the winners of the Third Edition of the Best Professional Wine Merchant of Italy Competition, organized by AEPI (Associazione Enotecari Professionisti Italiani) and concluded in Rome at Palazzo Valentini
ITALY’S BEST WINE MERCHANTS ARE YOUNG
Young, professional, empathetic, with managerial skills. This is the identikit of the Professional Wine Merchant emerging from the results of the Best Professional Wine Merchant of Italy Competition
According to the competition winners, young people are likely to consume wine as long as they are left free to choose, express themselves and interpret their own taste It is therefore necessary to work “by subtraction,” telling less and involving more. This also means knowing how to listen, which, oftentimes, the wine world does little. The professional wine merchant, in this sense, can be an interpreter and a liaison between consumer and producer.
Allwinestories - official media partner
The day ended with the awarding of the title of AEPI Ambassador to Carlo Hausmann, Director General of Agro Camera.
Patronage of the Ministry of Agriculture, Food Sovereignty and Forestry (Masaf), the Lazio Region and the Metropolitan City of Roma Capitale, Vinarius Associazione Enoteche Italiane.
Sagra del Gorgonzola
Article by our editor Carlotta Biraghi
At about twenty kms from Milan, in NorthEast direction, there is a town known since ancient Roman times with the name of Mutatio Argentia, a post station and place for change of horses on the road to silver (towards Aquileia), as it’s also evident from the city plant that develops on both sides of the main road that crosses it, a characteristic that the town has maintained to this day
Over the centuries the name has changed many times until it became Gorgonzola, but the role of post station has been maintained and the main road has been flanked by the Naviglio Martesana, designed by Leonardo Da Vinci, an important communication way for the transport of goods on flat boats pulled by horses. The surrounding area, flat and not far from the Bergamo Alps, has always had an agricultural vocation, with numerous farmhouses and production of cereals and fodder
Find out:
Visanto Santorini and Gorgonzola, A Perfect Pairing of Sweet and Tangy Elegance
Visanto, a luscious dessert wine from the sun-soaked island of Santorini, Greece, is a product of ancient winemaking tradition and volcanic terroir Made primarily from sun-dried Assyrtiko and Aidani grapes, Visanto is renowned for its deep amber hue, syrupy texture, and complex bouquet of flavors Notes of dried figs, honey, caramel, and citrus marmalade make it a rich, indulgent delight, perfect for savoring alongside bold and savory foods.
One exceptional pairing is Visanto with Gorgonzola, Italy’s iconic blue cheese Gorgonzola’s creamy texture and bold, tangy flavors create a delightful contrast to Visanto’s natural sweetness The wine’s acidity cuts through the cheese’s richness, while its sugary, fruit-forward profile tames Gorgonzola’s salty, sharp bite. The interplay of flavors and textures produces a balanced and harmonious experience that excites the palate.
To elevate this pairing further, consider serving it with accompaniments like toasted walnuts, dried apricots, or a drizzle of honey. These additions enhance the interplay of flavors and textures,
The ideal pairing with Gorgonzola is Visanto Venetsanos Winery Santorini.
It
Naturally sweet wine from white sundried grapes PDO Santorini
Grape variety Assyrtiko 70%, Aidani 25%, other white grapes 5%
From the vineyards nearby Akrotiri. Overripe white grapes are sundried for a period of 7-15 days.
Then destemmed and pressed The sweet juice ferments slowly for more than 2 months in stained steel tanks at a controlled temperature
After the end of the fermentation, the naturally sweet wine is moved to oak barrels for maturation for at least 2 years.
Aging potential: Unlimited
Visanto
Allwinestories takes you to Strasbourg to experience the vibrant pulse of the International Competition, Mondial des Vins Blancs Strasbourg, held in the charming city from March 17 to 20, 2024 This prestigious event, dedicated exclusively to white wines, brings together winemakers, experts, and wine enthusiasts from around the globe
Grand Prix du Jury 2024
JACQUES-EMILE
RUHLMANN
The Gewurztraminer Vendanges Tardives 2021 from Domaine RuhlmannSchutz in Dambach-la-Ville, Alsace, was awarded the Grand Prix du Jury at the 2024 Mondial des Vins Blancs in Strasbourg, achieving a score of 96/100. This prestigious accolade designates it as the best white wine of the competition, marking the second consecutive year that an Alsatian wine has received this honor The wine is produced from vines averaging 30 years in age, rooted deeply in a combination of clay-limestone and granitic soils The 2021 vintage is noted for its exceptional quality, with grapes harvested in mid-November at a stage of over-ripeness, exhibiting a confit appearance indicative of noble rot concentration.
Thomas & Antoine Schutz
Marinos Skolarikos judge
Credit: Bartosch Salmanski
Vinařství Josef Valihrach, a family-owned winery based in Krumvíř, Czech Republic, has garnered significant acclaim for its exceptional wines. Notably, their Cabernet Blanc 2022 was awarded the VINOFED Prize for Best White Wine at the Mondial des Vins Blancs in Strasbourg, achieving a score of 93 71/100
Cabernet Blanc is a rare white grape variety, a cross between Cabernet Sauvignon and an unnamed hybrid, developed by Swiss grape breeder Valentin Blattner. This variety is known for its distinctive and expressive aroma, complemented by a complex flavor profile
The competition also featured Greek representation, showcasing the excellence of Greek wines on the international stage. We proudly present the three Greek wineries that earned prestigious medals: Gold Medal: Katrisiosis Family - Thivaiki Gi for their exceptional Assyrtiko
Mark your calendars for the 5th and 6th of April 2025, as the competition makes its highly anticipated return at the Congress Centre Strasbourg in France
Fernando Gurucharri, president of VINOFED, presented The VINOFED Award to Josef Valihrach Jr. from the Vinařství Josef Valihrach estate. Photo
Degustazione ad occhi chiusi
Article by our editor Carlotta Biraghi
Luca Boccoli had a long working experience in wine’s field covering all roles in restaurant service area and becoming himself entrepreneur, but some years ago he became blind as a consequence of an incident He didn’t lose heart and started to promote tasting courses for blind people
Noting that the lack of the sense of vision give the possibility to “listen” to the wine in a deeper way, capturing aspects difficult to note with vision distraction, he started to propose tasting with closed eyes also to able-bodied persons with great success.
The event, called “Degustazione ad occhi chiusi” (Tasting with Closed Eyes) involved about 130 people, all with a black mask on eyes, in a unique tasting experience guided by the blind sommelier Luca Boccoli.
Celebrating Greece's Best Sommelier 2024 : Giorgos Zervogiannis
Words by Allwinestories
Hailing from Tripoli in Arcadia, Giorgos Zervogiannis is not only an accomplished sommelier but also a graduate of the University of Patras, where he studied tourism management. His passion for wine began in 2017, and he has since risen to become the head sommelier for the Scorpios Group, both in Greece and abroad With certifications as an expert in gastronomy and an advanced qualification from the Court of Master Sommeliers, Giorgos embodies the blend of knowledge and experience that defines a great sommelier.
The Emotion of Winning
When asked about his feelings upon being named the best sommelier, Giorgos expressed immense joy and optimism He described it as a culmination of years of effort and preparation “It’s a wonderful feeling,” he shared, reflecting on his journey and the dedication it required to reach this milestone. His goal of standing on the stage and winning the competition has finally come to fruition, and he is excited about the future that lies ahead. Preparing for the
Competition
Giorgos draws a compelling parallel between preparing for the sommelier competition and training for a sport. The process involves rigorous study, consistency, and a deep commitment to mastering a vast amount of information.
Allwinestories presents Lobna Liverneaux, artiste gastronome, private cheffe and Saké Sommelière. captivating journey through the enchanting realm of haute French gastronomy, where each dish is perfectly paired with the exquisite artistry of sake. We will embark on a
Do you have food memories from your childhood?
I remember those summers in Tunisia, in our seaside villa with its patio entirely tiled in black and white It was hot, and I would sit directly on the cool floor, savoring the rice pudding my mother had prepared.
The comforting aroma of rice cooked in milk, delicately infused with orange blossom, filled the air. I loved the sweetness, the creamy texture of the rice grains, and the subtle freshness brought by the orange blossom. Children my age often came to visit, and my mother would offer them bowls of this rice pudding These moments, filled with warmth and simplicity, remain etched in my memory like a true madeleine de Proust.
And when did you decide to become a chef?
When I was 10 years old, my mother took me once to the Austrian Embassy in Paris, where she was preparing a dinner for about twenty guests I watched her work in a large professional kitchen, dressed in white and surrounded by her assistants. The atmosphere fascinated me: everything was orderly, impressive, almost magical. I tried to help as much as I could with my limited abilities as a little girl, amazed by the precision and passion she put into her preparations. Discover the fascinating gastronomic history of Lobna here:
We recently had the pleasure of hosting the renowned French chef, Lobna Liverneaux, on Allwinestories. For our cherished readers, she has shared a delightful recipe designed to bring a harmonious close to your Christmas feast The name of this special creation is sure to intrigue you. Follow Lobna’s step-by-step instructions with care, and you’ll be rewarded with a spectacular result that will leave your guests in awe
La Cuisine Émotionnelle
This moment inspired the idea for a floral dessert I decided to create a dessert whose structure wouldmimic one of the flowers in the headdress. To capture its complexity of color and volume, a plated dessert was the clear choice Why not a mandarin cream infused with sake for the yellow, candied mandarins forthe orange, and edible pansies for the violet and blue?
When i created “La Cuisine Émmotionelle” , i wanted it to represent all forms of art Culinary art, of course, accompanied by poems i recite with each new dish, but also exhibitions of paintintgs, photography, sculpture and live performances. One evening, the guest artist, @azurmermaid, a make up artist specializing in special effects ,chosee a model on whom she created a rococostyle body painting.With each course of the dinner , the astonished guests watched the transformation unfold. When the model finally appeard, adorned with an extravagant headdress resembling a firework display, the roomer up ted in applause The headdress was composed of orange,purple and blue flowers encrusted with glitter and rhinestones, bursting out og greenery-like foam and extending onto the facial make-up.
About a month after receiving the prestigious ASI Best Sommelier title for Europe, Africa, and the Middle East, we discuss with Mikk Parre about his journey, the ASI competition, and his philosophy on mastering the art of wine
Interview Mikk Parre
Mikk says I have been working in the hospitality industry for about 13 years, having spent my entire working career so far in Tallinn, Estonia. I started my journey as a waiter, climbed up to be a restaurant manager and then found my real passion in the world of wine I have been a sommelier in both casual and high end Michelin star restaurants and just 5 months ago left my position as the head sommelier of one of the best wine bars of the Baltics to try out a slightly different role Currently I am working for Bombay Group in Tallinn but in a behind the scenes role, not running a wine program anymore.
I have been taking part in various sommelier competitions for about 5 years now, having previously won the titles of best sommelier of Estonia in 2022 and 2023 as well as the best sommelier of the Baltics in 2022 and 2024. In 2022 I also obtained the ASI Gold Diploma
How do you feel about being declared the best sommelier in Europe, Africa ME, at the recent ASI competition held in Belgrade on 17 November 2024?
I am actually feeling surprisingly normal after all of this, which is quite strange. I think everything still hasn't hit yet. But I have received a ton of good wishes from people around the world and very positive fellow friendly, positive and supporting everyone in this industry is makes this all a very humbling experience. I am very grateful to the people who supported me in this journey, and I hope this title can bring more attention and activity to both Estonia and the Baltic region in general. I can only hope to be the role model others have been before me
How did you prepare for the competition?
One sommelier explained how he approaches this competition like a professional athlete. Do you agree with this view?
Preparation for me hasn't been just for this one competition but rather a longer journey that started with the first ASI Bootcamp back in 2021 My one goal and focus were to see and be part of the World Championships, which I managed in 2023, with a very intense 2 year preparation before that, consisting of many smaller competitions and a strong focus on theory, at some periods 4-6 hours every day What I learned from my shortcomings there was that you need a good balance between studying, work and family, so I actually toned down the intensity quite a bit and tried to be in a better mental state most of all, which apparently worked well I completely agree that preparing for a competition is very much like the preparation of an athlete. You need to stay focused and motivated and have a proper studying schedule and a routine for things to go according to plan You must also find the time to relax and not overdo it, as timing your form is just as important as for athletes. You see many athletes struggling also with the mental side and the pressure, which is also the case for competing sommeliers. Once you have a good foundation, I believe it is much more important to be in a good mood and mental state than to go out of your way to memorize a few more villages or vintages.
During your preparation for the competition, what is the most surprising and interesting thing you learned? The world of wine and the extended beverage world in addition is so full of wonders that every time you open a new book or read a new article you discover something new. This is the main reason that keeps many of us attached to the life of a sommelier, the never-ending thirst for knowledge
This time around I focused on some subjects I was quite unfamiliar with before, so the biggest fascination I discovered for myself were actually the worlds of Sake and Cigars.
Photo Credit: ASI 2024
Read more:
100 years of evolution of the global vine and wine sector
Review of the celebration at the OIV headquarters in Dijon.
Review of the celebrationation the OIV headquarters to mark the 100th anniversary of the founding of the organisation on 29 November 2024. Allwinestories.com and its founder, Marinos Skolarikos, were there and bring you the pulse of the events of that historic day To celebrate the rich history of the organization, various events were held throughout the year and around the world, including in Greece.
On Friday 29 November 2024, following a special invitation, we attended the headquarters of the World Vine and Wine Organisation in Dijon The glittering events of 29 November took place at the OIV headquarters in the historic Hotel Bouchu d'Esterno building in Dijon in the heart of Burgundy.
A building built between 1640 and 1643 by Jean Bouchu , first president of the Burgundy parliament, the Hôtel Bouchu d’Esterno follows the tradition of the great aristocratic mansions of the reign of Louis XIII, with its main courtyard , the grand staircase and the succession of rooms with French ceilings, the limestone, with façades interrupted horizontally by overhanging frames and accentuated by visible represantions in the corners and continuous slightly around the friezes with small windows. At this time, the layout and reception areas of the old 17th century hotel and reconstructed, as were the corridors, and were partially renovated to ensure a coherent layout function.
Thanks to this work, which lasted until 1932, the building now had the appearance of a 17th century aristocratic residence ,with decoration inspired by booth the 17th century and later periods, the 18th and 19th centuries In this historic building, the halls of the OIV are harmoniously integrated and well adapted to the needs of the OIV.The amphitheatre room is located in the first basement where the staff of the organisation attended:
DG John Barker,Oiv President Yvette van der Marwe, 1st Vice President Luigi Moio, Deputy DG Yann Juban, Head of unit viticulture , Head of Statistics and Digital Transformation.Giorgio Delgrosso the Public Relations Manager Daniela Costa and Project Manager and the Director of External Relations Sophie Pallas, announced a retrospective analysis of the global trends in vine and wine over the century and revealed the first estimates for wine production in 2024.
On this special date, John Barker, Director General of the Organisation, presented the preliminary results of an excellent study reviewing the Vine and Wine Sector over the course of its century This analysis covers data collected from 79 wine producing countries In addition, John Barker presented the OIV's new strategic plan, which will be accessible on our website in early 2025 Giorgio Delgrosso, head of the OIV's statistical service, also presented the first estimates of wine production in 2024. At this point, the journalists were asked to put questions to DG John Barker Journalist and founder of Allwinestories Marinos Skolarikos, asks a question about low alcohol wines and how this trend will affect consumption in the future.
DG John Barker replied that it is a difficult answer as there is not enough data and the number of consumers of these wines is small to date
In her first official appearance as OIV's President, Yvette van de Merwe said the following: The year 2024 marks an important milestone in the world of viticulture. As we celebrate 100 years since the International founding of the Organisation of Vine and Wine (OIV), it is a moment to reflect on the past, acknowledge the present and envision the future of the wine industry.
November 2024 is not just another month on the calendar; it represents a century of dedication to the wine sector. This date commemorates the signing of the founding treaty of the International Wine Office, which has played a key role in shaping the global wine landscape.
As we approach this centenary celebration, Yvette van der Merwe has proposed 29 November as International Vine and Wine Day This initiative aims to formalize a day dedicated to recognizing the contribution of the vine and wine sector worldwide The proposal will be submitted for adoption at the next General Assembly in June 2025
In the spirit of this milestone, it is necessary to look back on the achievements of the OIV over the past century. The organisation has played a key role in promoting international cooperation among wine producing countries, setting standards for wine quality and promoting sustainable practices in the industry.
John Barker, Michel Joly, Ricardo Fernadez Nunez
International cooperation: The OIV has brought together 50 member states, creating a global platform for dialogue and exchange of ideas
Standard setting: The OIV has established international scientific and technical standards to guide wine production, ensuring quality and safety.
Sustainable practices: A focus on sustainability is more critical than ever, with the OIV leading initiatives that promote environmental stewardship in viticulture.
As we bid farewell to this important milestone, there is a collective call to reflect on the achievements to date However, it is equally important to dream boldly about the future The history of vines and wine is still being written, and the OIV is at the forefront of this narrative.
Yvette van der Merwe expressed her confidence in the OIV's ability to continue to be a steady author of this story Her leadership promises to bring new perspectives and innovative ideas to the organisation, ensuring that it remains relevant in a rapidly
This was followed by the award ceremony of the Pau Roc photography competition, in honour of the late former DG of the OIV. See here the results as published in our recent article OIV Centenary Photo Contest Winners Announced The contest and the winners as well as the production of the special OIV Cuvee Centenaire wine were mentioned by Vice President Luigi Moio It is a Pinot Noir from the Arbois region in Burgundy.
See here the full description of this anniversary wine The deputy President of the OIV, Luigi Moio selected a vintage to celebrate the OIV's centenary in 2024
The owner of the Spanish winery Vinos de la Lu, Ricardo Fernandez Nunez, spoke as the historic Spanish winery is sponsored the photo competition This was followed by the inauguration of the Morisson Couderc library in the presence of his son Francois Morisson Couderc
Photography competition 3 of winners: Christophe Der, Per Karlsson, Michel Joly
Having become a specialist in viticulture, he constantly deepened his knowledge, while diversifying it When phylloxera destroyed vinoyards in the late 1860s, his research contributed to the preservation and protection of farms. The event ended triumphantly with the OIV's 100th birthday party where the barrel producer Tonnellerie Cadus gave DG John Barker & OIV President Yvette van der Merwe the front side of a barrel on which the words Happy Birthday OIV were inscribed in several languages
It was an amazing experience for us as Allwinestores.com, the world's leading wine media agency, covered the OIV's flagship event
We would like to thank all the OIV staff for their warm hospitality at the organisation's headquarters in Dijon.
Allwinestories - Marinos Skolarikos
Yvette van der Merwe - Francois Morisson Couderc
The unique story of Georgian Wine presented by Pegasos Merani
The event “Εmergence of civilization from yigarton” was successfully organized on Sunday 24 November 2024 in Museum of History- Athens University, by the GreekGeorgian Asso Cultural & Educational Center Pegasos Merani supported by Embassy of Georgia in Greece
The event was welcomed by the Ambassador of Georgia in Greece Mr Levan Beridze
Rusa Bandzeladze, guided us through Georgia’s diverse wine-growing regions and indigenous grape varieties, the backbone of its distinctive wines
Joining us as we embark on a journey through the rich history and traditions of Georgian winemaking. We’ll uncover the unique story of Georgian wine, from its ancient origins to its lasting cultural significance. We’re honored to have an outstanding group of speakers, each bringing valuable perspectives:
Devi Nakaidz, presented the ancient Qvevri winemaking tradition a cornerstone of Georgia’s identity and a globally recognized cultural treasure.
Salome Bladadze, delved into the fascinating Neolithic origins of winemaking and Georgia’s pivotal role in shaping global wine history.
Noel Brockett, a sommelier, historian, and storyteller dedicated to educating the world about Georgian wine, who will share his inspiring journey and insights into this timeless tradition.
Together, we’ll explore how Georgian wine is more than a beverage It is a living connection between the past, the land, and the people About Georgia Before we dive into the rich tradition of Georgian wine, let us take a moment to appreciate Georgia itself a country with a remarkable history and vibrant culture Georgia is a small yet incredibly diverse country, where Europe meets Asia, nestled between the Black Sea to the west and the Caspian Sea to the east. Its breathtaking territory features majestic mountains covering 80% of the country. Georgia’s climate is as varied as its landscape, creating the perfect conditions for its unique agricultural and winemaking traditions
The Ambassador of Georgia in Greece Mr Levan Beridze
Georgia - The Motherland of Wine For Georgians, the motherland of wine is undeniably Georgia. However, for much of the 20th century, this legacy was known only to a few academics and wine experts. It wasn’t until Georgia regained independence in the late 20th century that the revival of its vineyards began, reconnecting the nation with its ancient winemaking roots.
On the global stage, Georgia is emerging as an important player, forging stronger ties with the international community Its strategic location, rich natural resources, diverse climate, and cultural heritage make Georgia a unique and exciting place in the world today
Wine is deeply intertwined with Georgia’s identity Over the centuries, it has shaped the country’s architecture, literature, traditions, and even its national character. Georgian culture, tastes, freedom, love, life, and even death are all tied to the vine. Georgian soldiers once carried sacks of vine canes into battle, believing that if they fell and could not be buried, their bodies would nourish the soil, giving rise to a vine that would forever connect them to their homeland
Let’s dive into a journey through Georgia’s long history of winemaking Together, we’ll discover why wine is so important to Georgians, what it means to our people, and how it has been lovingly crafted through the centuries.
Wine tasting with the fine Georgian Wines
Georgia’s rich history is reflected in its language and culture The Georgian language is one of the oldest continuously spoken languages on Earth, and its unique alphabet is recognized as a UNESCO Intangible Cultural Heritage of Humanity The country’s vibrant culture is a blend of European and Asian influences, making it a fascinating crossroads of civilizations
Let’s dive into a journey through Georgia’s long history of winemaking. Together, we’ll discover why wine is so important to Georgians, what it means to our people, and how it has been lovingly crafted through the centuries
The wine tasting
DAKISHVILI RKATSITELI AMBER DRY 2020
DAKISHVILI KISI AMBER DRY 2023
BAIA'S WINE TSISKA-TSOLIKORURI
KRAKHURA 2023
DAKISHVILI SAPERAVI 2021
GIUAANI KINDZMARAULI 2022
We would like to express our special thanks to Mrs. Salome Dolaberidze for the opportunity to admire the great wine culture of Georgia with its 8000 years of unique history.
Guest at this amazing event from the Greek wine press was Allwinestories.com and its fo under, Marinos Skolarikos.
GIUAANI KINDZMARAULI 2022
BAIA'S WINE TSISKA-TSOLIKORURIKRAKHURA 2023
A glass of Sardinia
Words by Carolina Leschi
Sardinia, the second-largest island in the Mediterranean Sea, boasts stunning landscapes, a rich culture,and unique wines The island’s diverse terrain and ancient winemaking traditions have produced a variety of distinctive grapes and wines.
Here you can discover the most notable Sardinian grape varieties and wines. Let’s start with white grapes:
Vermentino
Vermentino is a key white grape variety in Sardinia, especially in the northern region of Gallura. This grape thrives in the island’s coastal climate, benefiting from Mediterranean breezes and granite-rich soils.
Vermentino di Gallura DOCG**: This designation indicates the highest quality level. These wines are crisp and refreshing,with notes of citrus, green apple, and a distinct mineral quality They pair well with seafoodand light dishes
- **Nuragus di Cagliari DOC** These wines are light and easy- drinking, with flavors of green apple, pear, and citrus They make a great aperitif and pair well with salads and grilled vegetables.
Nuragus
Nuragus is one of Sardinia’soldest grape varieties, dating back to the Nuragic civilization over 3,000 years ago. It is primarily grown in the southern part of the island
Vernaccia di Oristano is anancient white grape that produces unique wines in the Oristano province on the western coast of Sardinia.
- **Vernacciadi Oristano DOC**: These wines undergo an oxidative aging process, giving them complex, sherry-like flavors with notes of nuts and dried fruits The sweet versions are rich and perfect.
Vermentino and Nuragus typically age in stainless steel or neutral vessels to maintain their fresh profile.
Vaimaki family elixirs: The Essence Of Flavor Without Alcohol
Oxus Oxos is produced according to an old family recipe from grape varieties of Epirus. Vinification takes 9-12 months The vinegar is aged for 5 years in oak and chestnut barrels. It is bottled without filtering
Vaimaki Family Elixirs are a unique creation, free from alcohol yet rich in complexity and versatility. By blending tangy vinegar with the nectar of small fruits* and extracting the essence of herbs and spices, we’ve crafted an exceptional product The harmonious interplay of the vinegar’s sharpness, the nectar’s sweetness, and the aromas of the infused botanicals delivers a multi-functional masterpiece. This versatile elixir serves a wide array of purposes:
As a Beverage: Enjoy it over crushed ice as a refreshing aperitif or a soothing digestive, perfect for sipping at the end of or between meals. In Cooking: Enhance the flavor of your dishes by adding it to salads, meats, fish, or even as a glaze In Confectionery: Drizzle it over ice cream or incorporate it into desserts for a tangy- sweet twist
Isida A volcano in our mouths! 5 year old vinegar flavour, with small fruit nectar and extraction of peppers, cardamom, ginger.
Drink with crushed ice as an aperitif & digestive. Ideal pairing with grilled meat!
Demeter For those who love bursts of dew 5 year old vinegar flavour, with nectar of small & extract of mint, peppermint, louis. Added to all salads!
Persephone For lovers of exotic fragrances 5 year old vinegar flavour, with small fruit nectar and extracts of cinnamon, cloves, coriander. Drink with crushed ice as an aperitif & as a digestive. Added to ice cream!
