New York Times: “Kakheti – new flavors and ancient winemaking traditions in tiny hilltop towns and green valleys”

Georgia’s eastern winemaking region of Kakheti has been selected by the New York Times as one of 52 locations to visit this year, joining London, Morioka, Auckland, Kangoroo Island and other destinations around the world.

Evan Rail described the sunlit province as a location of “new flavors and ancient winemaking traditions in tiny hilltop towns and green valleys”.

In the piece, Rail highlighted Georgia’s 8,000-year-old winemaking tradition and its place among new trends in the world ranging from “skin-contact wines, amphora fermentation and charismatic grape varieties like saperavi”.

The author also offers advice on locations in the region where wine enthusiasts have a chance to discover wines made in the traditional qvevri clay vessels that buried underground.

To complement the experience, local chefs have started offering cooking classes where gastronomes can learn how to make the meaty dumplings known as khinkali and other dishes from what Saveur magazine called ‘Europe’s great unsung cuisine’”, Rail noted.

Read the full story here.