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| Georgian cuisine ქართული სამზარეულო |
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Georgia is one of the oldest wine-producing countries in the world. The fertile valleys and protective slopes of the South Caucasus were home to grapevine cultivation and neolithic wine production (Georgian: ღვინო, ɣvino) for at least 8000 years.[1][2][3][4] Due to millennia of winemaking and the prominent economic role it retains in Georgia to the present day, wine and viticulture are entwined with Georgia's national identity.[1]
In 2013, UNESCO added the ancient traditional Georgian winemaking method using the Kvevri clay jars to the UNESCO Intangible Cultural Heritage Lists.[5] The best-known Georgian wine regions are in the country's east, such as Kakheti (further divided into the micro-regions of Telavi and Kvareli) and Kartli, but also in Imereti, Racha-Lechkhumi and Kvemo Svaneti, and coastal areas like Adjara and Abkhazia.
- ^ a b Miquel Hudin & Daria Kholodolina (2017), Georgia: A guide to the cradle of wine, Vinologue, p. 300, ISBN 978-1941598054
- ^ "Traditional winemaking in Georgia - the oldest wine in the world - Cycloscope". Archived from the original on 2015-04-15. Retrieved 2015-04-15.
- ^ Watson, Ivan. "Unearthing Georgia's wine heritage". CNN. Retrieved 21 February 2018.
- ^ Spilling, Michael; Wong, Winnie (2008). Cultures of The World Georgia. p. 128. ISBN 978-0-7614-3033-9.
- ^ "UNESCO - Ancient Georgian traditional Qvevri wine-making method". ich.unesco.org. Retrieved 2019-09-09.
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