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Georgian wine delights Indiana with diverse flavors and rich heritage

  //food-wine.news-articles.net/content/2025/09/02 .. iana-with-diverse-flavors-and-rich-heritage.html
  Published in Food and Wine on Tuesday, September 2nd 2025 at 12:45 GMT by WISH-TV
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Georgia’s Ancient Wine Tradition Finds New Home in Indiana

The rolling hills of the U.S. state of Indiana may not be known for vineyards, but in recent months they have become a surprising new destination for a centuries‑old wine‑making tradition. An article on Wish TV’s Lifestyle Live segment titled “Georgian Wine: Rich Tradition Indiana” follows the story of how Georgian winemaking—rooted in a culture that has been fermenting grapes for over eight thousand years—has been brought to the heartland of America by immigrants, scholars, and adventurous wine lovers.

The Roots of Georgian Winemaking

Georgia, the country at the crossroads of Europe and Asia, is widely regarded as the cradle of viticulture. Its wine culture predates the Egyptians, with the earliest archaeological evidence of wine production dating back to around 6000 BC. The country’s unique winemaking technique—fermenting grapes in clay qvevris (large underground amphorae) that can hold up to 100 liters—is celebrated for producing complex, “earthy” flavors that cannot be replicated in conventional stainless‑steel tanks.

The article opens with a brief history lesson, citing the Georgian National Center for Wine and Vine, which maintains a detailed archive of ancient winemaking practices. Georgian wines such as Saperavi (a deep‑colored red), Rkatsiteli (a crisp, aromatic white), and the robust “kakheti” red blend are staples on the international market, yet many of them have never before graced an Indiana wine bar.

Bringing the Tradition to the Midwest

The migration of Georgian wine enthusiasts to Indiana began a few decades ago, as professionals in the tech, medical, and academic sectors sought the quality of life offered by the Midwest. They carried with them a love of the flavors and traditions of their homeland. One of the earliest and most influential figures in this movement is Nodar Giorgi, a winemaker from Tbilisi who settled in Bloomington in 2011. Giorgi now runs a small but highly regarded wine shop, “Georgian Roots,” which stocks a curated selection of Georgian varietals and offers workshops on qvevri fermentation.

Another key player is Mariam Zaza, a culinary historian and lecturer at Indiana University who has organized several Georgian food and wine nights. Zaza’s events typically feature classic Georgian dishes such as khachapuri (cheese‑filled bread), badrijani (eggplant rolls), and pkhali (vegetable pâtés) paired with appropriate wines. According to Wish TV’s feature, Zaza says, “When you pair a Saperavi with the smoky flavor of pkhali, it’s like a cultural conversation across continents.”

The 2024 Georgian Wine & Food Festival

The centerpiece of the article is the first annual Georgian Wine & Food Festival, which took place last Saturday in downtown Evansville. The festival—organized by the local chapter of the Georgian-American Association of Indiana—was a three‑day celebration featuring live music, wine tastings, and cooking demonstrations. The highlight was the Qvevri tasting room, where attendees could see a live demonstration of the traditional fermentation process.

The event was attended by more than 3,000 people, including local government officials, culinary experts, and members of the Georgian community. A highlight of the festival was the keynote address from Levan Kapanadze, director of the Georgian Institute of Cultural Heritage, who spoke about the importance of preserving the qvevri method in diaspora communities. “We are not just selling wine; we are selling a piece of history,” Kapanadze said. “And the Midwest is an unexpected yet fertile ground for this heritage.”

A Growing Niche in the Local Wine Scene

Indiana’s existing wine scene is dominated by craft breweries, but the festival introduced many locals to the idea of Georgian wine. A surprising number of visitors left with a new appreciation for the complexity of qvevri wines. The article reports that several local wineries have begun experimenting with qvevri‑style fermentation, following the success of the festival.

For example, Blue Heron Vineyards—a small operation near Lafayette—has partnered with Georgian winemaker Giorgi to produce a limited‑run Saperavi that is aged in a 200‑liter qvevri. The winemaker notes that the clay vessel allows for “micro‑oxygenation” that gives the wine its signature depth. “We’re combining the ancient with the modern,” he says.

Community Impact and Future Outlook

The article concludes by discussing how the Georgian community’s presence has broadened Indiana’s cultural horizon. By bringing a centuries‑old winemaking tradition to the state, Georgian-Americans are not only preserving their heritage but also enriching the local economy and food culture. The festival’s success has prompted the Georgia–Indiana Cultural Council to plan a second event next spring, with a stronger emphasis on education and hands‑on workshops.

The Wish TV segment also highlights the role of social media in spreading the word. A popular Instagram influencer, @IndianaWineLover, featured the festival in a series of reels that garnered over 250,000 views. Many followers reported that they now seek out Georgian wines and are eager to learn more about the qvevri process.

Takeaway

Georgia’s rich wine tradition, once limited to the Caucasus, is finding a new home in Indiana’s diverse cultural landscape. Through the dedication of community leaders, local entrepreneurs, and a passionate wine‑loving audience, Georgian winemaking is not only surviving but thriving across the Midwest. Whether you’re a seasoned sommelier or a curious newcomer, the next time you stroll through an Indiana wine shop or attend a local festival, keep an eye out for that unmistakable earthy aroma and a glass of Saperavi or Rkatsiteli. It’s a taste of history, brought to life in the heart of America.