“Winemaking is an artistic creation in which you deal with a variety of styles, colors, and inspiration, therefore, good wine, like good art, can evoke emotions, sensations and create an experience which leaves a lasting impression.”
Did you know that Georgia is considered the “Cradle of Wine”? Archaeologists have tracked the world’s first wines to the people of the South Caucasus, dating back all the way to 6,000 BC! We may literally have Georgia to thank for being the birthplace of arguably, the world's favorite libation. While Georgia remains a relatively hidden gem, today's Georgian wines are becoming increasingly popular in the natural wine market. Their methods of vinification, including the use of clay vessels, called qvevri, for storage and fermentation, has put the country on the map as a leader in wine production.
Here in Portland, Georgian restaurant and wine shop Kargi Gogo brings the treasures of the Caucasus region to the Pacific Northwest for all of us to share. And if you're curious to see what the hype is about, there are two great events coming up in March, right here in Portland where you can try Georgia's famous natural wines for yourself!
Kargi Gogo After Dark: Wine Bar Pop-up
When: Saturday, March 7th from 9 to 11:30 PM
Where: 3039 NE Alberta St. Portland, OR 97211
After the restaurant closes its doors for the day at 9 PM, the all-Georgian wine bar will open. There will be many wines that you've never seen on Kargi Gogo's daily glass pour list and this is an incredible chance to try new and rare wines. There will also be specialty flights featuring limited bottles and a special menu of drinking snacks.
Two of the specialty flights will feature wines from our friend Giorgi Natenadze, a Georgian winemaker whose wines are on the Forbes list of “Best Wines to Drink in 2020”. Natenadze lives in Samtskhe-Javakhet, historically known as Meskheti, the south part of Georgia, sharing a border with Turkey. This region was occupied for four centuries by Ottomans (Turks), who destroyed vineyards and villages, as well as all local endemic grape species. In 2009, Natenadze decided in to try to reclaim some of the area’s heritage and started to research, study, identify and multiply the oldest Meskhetian vines. As he says: "I have spent much of the past decade traipsing through mountain forests in search of ancient vines growing the way nature intended — up trees. I have found some vines that are more than 100 years old and one that I reckon are more than 400 years old”. The way he makes his wine is really quite unique – he forages and uses these grapes from 200-to-400-year-old wild vines.
Each year he makes a different wine from these ancient varieties at his wine cellar in the Samtskhe-Javakheti region. His wines are very rare and limited; on average he produces 500 - 600 bottles (all from different grapes) in a year. His wines are made using the traditional Georgian winemaking method, in a qvevri, which makes the wine very harmonic and tasty with low alcohol and well-balanced acidity. This is an opportunity to taste Georgia's rich history right in your glass!
Tasting Club: Sparkles & Bubbles
When: Wednesday, March 25th from 7 to 9 PM
Where: 3039 NE Alberta St. Portland, OR 97211
Every 3-4 weeks Kargi Gogo hosts a Georgian Wine Tasting Club. This next one will focus on all of the amazing sparkling wines that are produced in Georgia using the traditional Champagne method wine; pet nat; white; rosé; red; dry; French oak; and Georgian qvevri. You will taste them all and learn about how each one is made. Every process is unique and fascinating. This is a casual affair, so the only requirement is to have fun and explore new wines! Reservations are available right now for $29. There are only five spots left, and they usually go pretty quickly—you can reserve your spot here.
Sparkling wines are fun and bubbly thanks to significant levels of carbon dioxide in them. There are many types – champagne, crémant, cara, prosecco, etc. The methods of production are as diverse as the wines produced—Georgia makes sparkling wine mainly in the traditional method, also called the 'Champagne' method. The traditionally made wines tend to be aged for longer and are more complex. In this process, a still wine is taken—fermented once already—and is fermented a second time. The second fermentation happens in the wine bottle itself - it traps carbon dioxide and begins to accumulate dead yeast cells, also called “lees”. While it might not sound very appetizing, these dead yeast cells are actually an essential part of what gives sparkling wine that “bubbly, rich, creamy texture and flavors of toast, pastry, brioche, and nuts”.
This is the event to attend to learn more about the traditional Georgian qvevri, mentioned above. These large egg-shaped clay vessels are used for fermentation and aging of grapes and are buried in the ground to conduct their magic. It’s a trend that has caught on around the world. Georgians are proud of their rich and historic winemaking culture, so much that qvevri has almost become the unofficial symbol of the country. The image of this vessel can be found from tea towels to t-shirts.
Though a fairly small producer, Georgia exports wine worldwide and U.S. sales have been growing rapidly. While it's great to enjoy wine at our local restaurants or at home, I think we can all agree that one of the best ways to appreciate this fine art is to visit the places and the vineyards where the wine comes from.
We would like to invite you to experience it for yourself and join us this Fall for our Discover Georgia tour 2020. We've partnered with Kargi Gogo to bring you this incredible culinary and cultural adventure. Last year's tour was so much fun and we can’t wait to go back! Experience firsthand the warm hospitality, incredible food and wine, and breathtaking landscapes.
Most activities will be based around food and wine, but we will also explore the historic and cultural highlights of each region, including Samtshke-Javakheti, where Giorgi Natenadze’s wines are from. We will also explore Tbilisi, the capital and the largest city in Georgia; Kartli, Signaghi and Telavi wine regions, and last but not least, Kazbegi, which is the most beautiful mountain region that has the country’s third-largest mountain, and it’s an absolutely breathtaking sight to see.
We’ll eat and drink our way around the country. We will get to know Georgia through every meal – their colorful explosion of flavors, textures, aromas and spices, local ingredients, classic preparations, and modern interpretations. We'll drink and dine with some of Georgia's most esteemed winemakers; learn to make all kinds of Georgian classic foods such as khinkali and khachapuri, explore an ancient cave city and the markets, meet locals and a lot of other fun things!
You can find a complete run-down of tour information here, but we’ve included a quick breakdown below.
When: Sept 29th - October 9th, 2020
Duration: 10 nights, 11 days
Price: $4100 per person double room, $700 single supplement
Deposit & Payment: $250 pre-deposit due immediately, 30% deposit due by April 1st, final payment due July 15th
Group Size: 8 - 12 guests
Locations: Tbilisi, Kartli, Signaghi & Telavi wine regions, Kazbegi, and Samtskhe-Javakheti
Airports: Arrival & departure airport Tbilisi (TBS)
The price includes airport transfers, hotel accommodations, daily breakfast, most meals, activities, walking tours, cooking classes, winery visits, and tastings, etc. However, keep in mind that the price does not include airfare.
If you are interested in booking this tour, would like to reserve a spot or would like more information, email us at info@forktown.com. The tour is almost sold out, there are only 2 spaces left. We would love for you to join us on this amazing trip of a lifetime!
In the meantime, we can’t wait to see you this month on March 7th and March 25th at these events and try one-of-a-kind Georgian wines with us! Everyone is welcome to come and enjoy the merriness. Bolomde! (Bottoms up!)
Forktown owner Heidi Burnette inside a traditional Georgian qvevri , used to make wine
Traditional Georgian Qvevri pictured underground during the wine fermentation process. From our tour to Georgia in 2018
