American Winemakers, Restaurant Business Representatives, Sommeliers, and Marketers in and About Georgia.
In the Finger Lakes region of New York, the Saperavi Festival successfully returned for its second edition this year. This festival serves as a platform to promote Saperavi, other Georgian varieties, Georgian gastronomy, and culture not only within the region but also across the entire state of New York and the USA. Over the past 60 years, Saperavi has thrived in the Finger Lakes and has established itself as a traditional grape variety with great potential to become the region’s leading red wine grape. Its rising popularity in the region paves the way for its future success throughout America. The annual Saperavi festival, organized by Saperica and its founders, Lasha Tsatava and Erica Frey, aims to achieve this goal.
Lasha, Erika, and other like-minded individuals, established the festival last year. In the same year, they devised a comprehensive plan encompassing educational seminars, events, and exchange programs between the Finger Lakes and Georgia, catering to wine and gastronomy enthusiasts as well as professionals within the industry. The program was launched this year in April, a month and a half prior to the second Saperavi Festival. As part of the program, American winemakers, restaurateurs, sommeliers, and marketers had the opportunity to visit Georgia.
Holly Fusco | Hospitality Manager for Dr. Konstantin Frank winery: Georgia is truly a mist of intrigue – there are numerous layers of history and culture that I slowly began to peel back on my visit that extended past the grape varieties themselves. The pride of the country and prowess of the individuals I was lucky enough to cross paths with, have catalyzed many emotions. Experiencing the country’s history through the lens of food and wine has an authenticity unlike any other country I have ever visited.
The country of Georgia has one of the most unique dining experiences rooted in ancient tradition that I have ever experienced in all of my travels. The Supra! It is lavish, and over the top, and is reminiscent of American Thanksgiving with more versatility with food and wine pairings.
After visiting, I feel that I have a better understanding of the history of the Supra, including the toasts performed by the Tamada, and why this event ties together the past and present rituals of Georgia. I am excited to challenge myself to make our event in the Finger Lakes an authentic representation of my experiences and to cultivate additional events celebrating the culture and food of this incredible country.
Q: Apart from Saperavi and Rkatsiteli, you have familiarized yourself with and have tasted wines made from rare varieties from various winemaking regions of Georgia. What are your impressions about them, and would you single out any variety or wine style in particular?
I was astounded at the breadth of varieties that are native to Georgia – 525! The founder of our winery, Dr Konstantin Frank, worked in the Republic of Georgia while under Soviet rule, where the main grape varieties were Rkatsiteli and Saperavi. Due to this experience, and growing these grapes in a cool climate, he chose to pioneer these varieties to the Finger Lakes. Our winery now produces four different styles of wines utilizing these grapes. In realizing that these varieties were mass planted during Soviet rule, I was so happy to experience the renaissance that is taking place in Georgia with replanting of original varieties and exploration of winemaking styles. I was particularly drawn to wines from the Racha-Lechkhumi, Imereti, Samegrelo and Kartli. Outside of the obvious Rkatsiteli and Saperavi varieties, I loved the potential of Ojaleshi, Shavkapito, Khikhvi, Rachuli Mtsvane, and Krakhuna as well as the potential of different vinification styles of Rkatsiteli including battonage and barrel ageing.
