New York Post: You might find yourself in Georgian wine cellar, unsealing egg-shaped qvevri, a type of ancient vessel used for fermentation

The New York Post lifestyle feature titled “Forget France, these exciting wine regions around the world are worth the sip” encourages wine lovers to explore alternative global destinations and mentions Georgian wine.

The author of the article, Alexandra Owens, recommends that readers travel to Georgia and taste Georgian wine, saying: “You might find yourself in a Georgian wine cellar unsealing egg-shaped qvevri, a type of ancient vessel used for fermentation.”

The article was prepared through the collaboration of the Georgian National Wine Agency and US Marketing Company Colangelo & Partners.

“With an 8,000-year history, Georgia is the world’s oldest continuous winemaking nation, predating traditional European wine regions,” said Ruso Chochishvili, cofounder and owner of Kapistoni Winery. Despite its small size, Georgia boasts over 500 indigenous grape varieties.

Don’t know where to begin? Nikoloz Pataridze, cofounder of Vinoveli, suggests starting in Kakheti. “It’s the heart of Georgian winemaking,” he said. During your trip, be sure to sample qvevri wines made in large clay vessels buried underground for fermentation and storage. The ancient technique was officially recognized by UNESCO in 2013 as a significant cultural heritage practice.

The New York Post is one of the most popular daily newspapers, founded in 1801 and currently has millions of readers in both print and online editions.

For the popularization of Georgian wine and the development of wine tourism, the National Wine Agency cooperates with leading media companies such as CNN, CBS, Netflix, The New York Times, Wine Enthusiast, etc.