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Georgian Wine
Georgian wine
“Georgia has produced the earliest evidence of wine selection and hence the emergence of the cultivated variety: Vitis vinifera sativa. Carbon-dating puts this change to domestication at about 5,000 BC.”
“The Vintner’s Art”, Hugh Johnson & James Halliday
“The Transcaucasian region, home today to the Georgians, is one of Vitis vinifera sativa land and is believed to have been the place where grapes were first harvested to be made into wine some 7000 years ago.”
“VINOPOLIS World Wine Guide”, Oz Clark
Georgian wine
The ancient kingdom of Georgia is nestled along the southern exposures of the Great Caucasus Mountains, Europe’s highest. Its remarkably varied topography ranges from near desert in the east to subtropical lowlands in the far west along the Black Sea coast that receive up from 1000mm-4000mm of rain per annum; and from sharp, snow-covered peaks in the north to the undulating plateaus, forests and plains that descend southward into Turkey. More than one-third of the country lies in this influential mountain system. Georgia has long been famous as an agricultural country. Almost everything grows there, given the wide range of climates and topography. But preeminent among Georgia’s verdant harvest is wine.
Georgian wine
Viticulture
Georgian viticulture is varied and complex. The irregularity and diversity of Georgia’s terrain, its variable climate and changing soil cover, evolved over millennia a rich selection of vine-growing systems. Archeological and ethnological evidence – for example, seeds, vine trimming knives, and ornaments with depictions of vines that have been discovered in Georgia’s ancient burial places of Mtskheta, Trialeti, Alazani Valley and Pitsunda, among others – date viticulture development in Georgia to the Eneolith period, that is from the end of 4th to the beginning of 3rd Millennia B.C. Georgia, many historians believe, is the birthplace of wine cultivation.
In ancient times, wild grapes prospered widely across Georgia. Rich stocks of native species emerged from both natural selection and purposeful cross-pollination that resulted in more than 500 varieties having commercial value. Among the most famous are Rkatsiteli, Sapheravi, Kakhuri Mtsvane, Aladasturi, Khikhvi, Ojaleshi, Alexandrouli, Chkhaveri, and Usakhelouri. For centuries, viticulture dominated Georgian agriculture, and it early became the main source of the Georgian population’s economic welfare. By the second half of the 19th Century, vineyards occupied more than 70 thousand hectares in Georgia.
Vineyards are uncovered in Georgia. Seedlings are grafted; the shrub-keeping system is generally espalier (vertical), and, depending on ecological conditions and the peculiarities of species, are generally recognizable by their historical characteristics: fan shape, horizontal cordon, and both Georgian unilateral and bilateral forms, the latter often found in mountain conditions and in farmlands.
Georgia encompasses five distinct viticulture regions: Kakheti, Kartli, Imereti, Racha-Lechkhumi and the Black Sea Coast.
In Georgia great importance is attached to “zoning” grapes by variety. More than 500 varieties are cultivated in the country, of which 27 are mainly zoned. These include: Aladasturi, Alexandrouli, Aligoté, Goruli Mtsvane, Cabernet-Souvignon, Kachichi, Krakhuna, Mujuretuli, Kakhuri Mtsvane, Ojaleshi, Rkatsiteli, Khikhvi, Tsitska, Chinuri, and Chardonay. Zoned table varieties include: Gorula, Kirovabad Table Wine, Kartuli Saadreo, Tbilisuri, Tskhenis Dzudzu and Shasla Tetri.
Winemaking
Monuments and documents have survived that confirm that winemaking was well advanced in Georgia long before Christ, and even that the wine was exported from Georgia to Europe at this time. With the coming of Christianity to Georgia at the beginning of the 4th Century, wine was used widely in religious ceremonies, a finding that is strengthened by the discovery of church wine plates. When Arab domination of Georgia retreated in the 11th Century, wine making techniques and the attendant technology improved markedly. Among the most innovative developments, for example in Kakheti, Imereti and Kartli, were the introduction of stone and wooden wine presses, and, especially, the famous double-walled earthenware jugs of large capacity (known as Kvevri), where the fermentation temperature of the must is regulated.
In the 17th Century, the French traveler Monsieur Sharden observed that Georgia produced a greater quantity of high quality wine than any other country. The production of sparkling wine and brandy emerged in 19th Century. By the 1870s, Georgia was producing 7.6 million decalitres of wine per annum, according to existing records. By 1913, this volume exceeded 9 million decalitres.
Today the main thrust of Georgian winemaking is the production of vintage, table dry and semisweet wines. Winemaking is generally concentrated in three regions: Kakheti, which produces from 60-70 percent of the total, Kartli and Imereti. Vintage and ordinary table wines of European and Kakhetian types are produced in Kakheti; wines of European type, as well as cognac and champagne, are prepared in Kartli; and wines of European and Imeretian types and brandy, as well as 80 percent of Georgia’s sparkling wine, are produced in Imereti. High-quality semisweet wines such as Khvanchkara, Usakhelouri and Tvishi come mainly from the Racha-Lechkhumi region.
Teliani Valley Plc.
The Teliani Valley Winery is currently one of the top producers of quality Georgian wine. Established in 1997 on the site of a 19th century winery in Teliani village, its first vintage was released in 2000. In May 2004, the European Bank of Reconstruction and Development became the company’s strategic financial partner, allowing the winery to make substantial improvements. These included completing a new production facility (commissioned in 2005), increasing quality by combining modern technologies with local traditions, improving management and marketing, and deepening branding.
Teliani Valley today exports to the United States, The Netherlands, Russia, Ukraine, Bulgaria, the Czech Republic, as well as to several countries in Central Asia this is positive side of Georgia wine
Buffalo Meat
Buffalo Meat
Introduction
The per capita consumption of beef / buffalo in India is 2.8 kg, about half that of fish, but more than twice the average intake of mutton, pork and poultry. According to statistics compiled by the Food and Agriculture Organization of the United Nations (FAO), the total number of animals slaughtered for meat in India rose from 66,299,600 head in 1980 to 106,239,000 head in 2000, nearly doubling. There was a rise in the total number of cows and buffaloes slaughtered for meat in India from 15,644,000 head in 1980 to 24,300,000 head in 2000, an increase in total beef meat and buffalo meat production of 1,673,972 in 1980 to 2,863,400 in 2000.
Buffalo Meat
Production area
It should be kept in mind that due to social reasons, the consumption of buffalo meat is restricted in India. While over 70% of Indians are non- vegetarian by choice or religious belief, consumption of beef and pork is limited. The slaughter of cow / Bull is prohibited in all but two states (Kerala and West Bengal). Although more emphasis is given on beef imports and states of Hyderabad, Delhi, Mumbai and others metropolis do witness beef production.
Buffalo Meat
Growth promotional activities
India is trying to build markets for animal meat, Indian buffalo meat in Indonesia, South Africa, and the Commonwealth of Independent States (CIS). Exports of animal meat products continue to grow at a fast clip. The allocation for various program in meat sector have been increased from Rs.1384 crores to Rs.1804 crore. Establishment of National Meat Board to implement, monitor and guide developmental programs in Meat Sector. An estimated cost of Rs. 2 crores to be shared by GOI, Meat Exporters and Leather Exporters in the ratio of 50:25:25. Review of State Animal Preservation Acts and suggest Amendments in view of the changing Animal Production and Utilization Scenario. Restrictions on slaughter of buffaloes should be removed. However, pragmatic age limit for slaughter of bullocks and removal of ban on beef export to improve cow economy and prospects of cattle.
Types
Beef meat available in India is the meat of the water buffalo. The meat consumed is generally lamb or goat, poultry etc. However, per capita consumption of meat, fish and poultry is far below that of the developed countries to make Buffalo Meat.
How to sell wine
How to deliver wine to customer to like it?
Sell usual wine as masterpiece or make proper point about it?
These questions are popular meanwhile Tbilisi market shelves are full with Georgian wine.
At the same time it’s hard to have professional market consulting.
Marketing is still Georgian wine production weakness.
Happened I asked supermarket consulting agent simple question (eg. What is difference between “Mukuzani” and “Saperavi”?) and he couldn’t answer me. Better situation is in hypermarket “Goodwill” or “Populi” few XL supermarkets, where you can find consulting agents with more knowledge of content. But for them this kind of activity is everyday routine because of what they are less creative with clients.
In “Goodwill” customers usually are served by consulting agent girls wich are hired by well known companies. They are giving clients opportunity to taste few samples. But they are advertising one company production and not serving customers by giving them information about wine itself. In less good situation are companies wich don’t have consultants in these hypermarkets.
Degustation element is welcome and is step forth for Georgian wine marketing. Bad thing is that except “Goodwill” you can taste wine only in few specialized shops. These are some of them: “Wine world”, “Wine house” and “Winoteka”, where customers are served by professional consultants. The advices they are giving are based on personal opinion but still clients are satisfied by getting detailed information about wine. They have any right to disagree and not buy the wine, but mostly delivered information about wine and consequence of degustation comes to one and customer is making decision by given advice .
“Important is to know how much customer knows about wines. Customers with good knowledge are buying dry wine, while customers with less pick sweet.” – says “Wine cellar” manager Vako Elisabedashvili. “Sweet wines mostly is choice of guests from former USSR republics, but lately attitude is changing in these countries. That’s why before advising any wine I try to find out how much client knows about winemaking. If customer knows not much then my advice is sweet wine but still I try to make them taste dry wine and tell them about their values.”
Important is to find out average price customer would like to pay for a wine. If customer is wealthy person and willing to spend money for a good wine, its reasonable to offer wines that have mid and high price. Professional consultant is offering exquisite wines, making customer to come back again to buy the same brand again.
“Every employee in “Winoteka” have own favorite brands. They are one of a kind, excellent wines. At first place we try to offer brands from list of our favorites. There are more on shelf but we don’t mention them. Customers can order any wine they like, but mostly we prefer to advertise according to our taste.” , – says Vako Elisabedashvili and gives us names of hes favorite wines: Ind.Ent. Giorgi Mirianishvili “Chelti-Saperavi”, “Tbilgvino” “Saperavi – Special reserve”, “Concho and Co. “Kvareli – Special reserve” (2005), from white dry wines: “Badagoni” “Kakheti Nobel”, “Pheasant tears” “Green”, “Telavi wine cellar” “Green – Qisi”, “Shato Mukhrani” “Rqaciteli”, “Eniseli wines” “Kakhuri”. These are some of them.
You can find good wine in any price range. That’s why skilled consultant can help costumer with any needs. Georgian wine market have 3 basic price segment – under 20 GEL, from 20 GEL to 35 GEL and above 35 GEL. As Vako Elisabedashvili says, the best you can offer from wines under 20 GEL price is “Mukusani”. ”For now “Mukuzani” is best quality local origin red dry wine and almost every company have it. At the same time 80% of customers heard about it, including foreign guests visiting our shop. We can’t say the same about “Kvareli”, wich is also good wine but less popular. Not much companies have it. “Corporation Qinzmarauli’s”, “Telavi wine cellar’s” and “Qinzmarauli’s wine cellar’s” “Kvareli” are one we recommend to our customers. Under 20 GEL good white wines are “Cinandali”, especially “Badagoni” “Cinandali” for 12 GEL. For a bit higher price there is very good “Cinandali” from “Tbilgvino” “Special reserve” (17.50 GEL). From white dry we would like to offer “Kakhuri” from “Eniseli wines”, “GWS” “Tamada – Green” (2007), for only 9.90 GEL. Also – “Tbilgvino” and “Shato Mukhrani” made “Rqaciteli” and “Telavi wine cellar” made “Rqaciteli – Shardone”. As sweet wine we have very good “Qinzmarauli” wines. One of my favorites are “Concho and Co.” 2006 year “Qinzmarauli” and “GWS” white sweet one “Tvishi” (17.90GEL) “.
Wine companies don’t give much meaning to one or the other year wine values. Wines of different years have same price, not considering how much and what quality grape was in that particular years. Big wine companies can make good quality wine every year using factory technologies. Wich is why price stays the same. In “Wine cellar” (“Winoteka”) we could find only one exception, it is “Pheasant tears” made “Saperavi”, wich is 2007 year for 30 GEL and 2008 year for 23 GEL.
Offering mid or high price wine – consultant must come with creativity. At this time he must remember that shop don’t have much testing samples of these wines and not all clients can degustate it. He must sense if customer is planning to buy the wine when opening one bottle for testing.
Vako Elisabedashvili told us interesting story involving subject above: “Russian Jew from Czech Republic entered our shop 10 min. before we close (We are open till 02:00 A.M.). He bought “Sarajishvili” and “Sarajishvili XO”. I also let him test “Tiflisi wine cellar” made “Tbilisi”, wich he liked and bought. How he said by the way, Georgians don’t have good white wines, but have great red ones – like “Saperavi”. He must know wines well and had spend much on them. Bought 500 bottles of selected wine in Bulgaria. At the look you could say that he will not spend a cent for something that not worth it. I tried to change hes mind and offered him “Badagoni” made “Kakhuri Tsarchinebuli”. The price 34 GEL was too much for him so he asked me to open bottle for degustation with one condition – he will not buy if not like the sample. I didn’t had sample at that moment so I opened bottle from shelf. When he tested aroma he sad that he is buying it, not even tasting it fully. And the taste he liked as expected. He sad that this wine was better then 64 GEL worth French “Chablis” on the shelf. He also loved champaign and bought “Moet & Chardon” wich we cooled and opened on place. Then we opened another “Kakhuri Tsarchinebuli” (no charge) and stayed in shop till 6 A.M. He bought wines and made friends with us. Now we know that next time he’ll visit Tbilisi, he will come to “Winoteka” first place”.
For this kind of friendship customer must have good enough knowledge of wines.
From “Winoteka’s” expensive wines foreign customers like “Usakhelauri Venakhebi” made “Usakhelauri” wich Japanese rugby players degustated and bought 4 bottles just now.
In wine marketing it not only wine shop quality experiance is important, also important is wine companies marketing orientation. Happens when same brand wine have much different price in some shops. This fact confuses customer.
It seems that wine companies are using different distribution companies and/or making exclusive offers to some shops. Because of this some shops are getting bad reputation, selling wines overpriced.
Georgian wine marketing itself is making first steps so we can make endless talk about problems. But the subject is massive and it’s better to save words for next time. By that time let’s hope in Tbilisi will be more specialized wine shops with high quality service.
Charolais
“
Charolais
,
cattle
, for meat production: was produced in 18th century, in France ,in Charolais. In 19th century was going interbreeding with Shotgornes. Color white and cream-coloured . Bull’s weight is 1000-1200 kg, cow 700- 800 kg , at the age 18 month it becomes 450-650 kg. This breed is popular in Europe’s many places also in south and north America
Read MoreGarlic poisoning
3-5 weeks after sowing a plant a natural mulch
Garlic poisoning
tape must be laid (hay, dried weed free of seeds), which will help the plant to keep warm in winter and to control seeds during growing. Getting mulch tape is possible in spring,
when freezing time is passed.
The plant can stand such low temperature as -6C.
Read MoreBoiling wine juice
Boiling wine juice
When you start making wine>, it’s impotent to know, that boiling grape juice is better in a big vessel. Air can not get in as well as large amount is boiling equally and ferments better. You should add some vine twigs or branches to smell some carbon dioxide. If it’s impossible to smell or feel the power of Boiling this means, some of the parts of wine juice are seasoning with. So whine could be damaged and that leads to no good. Also, if any sweet juice is left, it could easily crack the pitcher.
It’s important to cover up the valve with big amount of earth. You don’t have to see the power of boiling, you should feel sourness and
carbon dioxide smell.
If grapes are not squeezed out through, some of them may be full with juice, some of them empty or half squeezed. In this case grape husks will be boiling partly, and could not season well as wine.
It’s better to boil in a cool air, ( 5-15 degree) because boiling juice will take longer so each part of husk would season better. If the pitcher is under the sun, juice will boil easily, so all of the parts of grape juice can not season with each other, grape will be kindled with sun and wine will never have appetizing taste. Kind of temperate climate boiled wine is sufficiently mighty and totally healthy. Any kind of alcohol purveyance in cold has higher quality. Low even forbids to distil alcohol in summer, because of all the unhealthy steam that summer purveyance alcohol has. It had become the course for plenty of diseases in the nearest past.
Wine juice has to boil in pitcher for a long time. in other case wine will be preserve only for a while . Wine can also be damaged if : It’s boiled too fastly, sweet juice will be over boiled or grape is sour. Wine can have a little bitter taste if juice is not boiled properly.
When the time comes to add juice some grape husks you should know that boiling process starts the same or the next day and ends after 4-5 days. Within 2-3 days the wine will show signs of fermentation. Vigorous primary fermentation is represented by bubbles or foaming. Juice will force husks to float, so you’ll have to put it back for several times. You should always keep husks wet, if you don’t they become moudly and will spoil the wine.
Wine scourers in 12-14 days. You can add some fresh grape juice while the old one is boiling.
It’s better to put some leather tube in pitcher. Put another side of tube in water. It will bring out the boiling power and carbon dioxide outside of pitcher.
Landrace
Landrace
Landrace: first specialised pork production oriented breed of pig. It was established in Denmark at the begining of 20 century. Breed was made by crossbreeding of local Danish and big white pig. Was made selectiion of best bigs. Landrace is most widely distributed breed.
It was derived in: Sweden, Finland, Great Britain, United States, Canada, Brazil, New. Zealand, Australia, the former USSR derived in 1948.
Landrace pig is tipical pork oriented pig with high quality meat and low amount of underskin fat.
Landrace have elongated body, straight back, ears are long and dropdown, body is white, it weights 250-300kg.
Progeny 10-12 piglets. Milk made 50-64 lt. Piglets avarage weight in 2 month from birth 17-22 kg. and at 6 month 100kg. Wastes on 1 kg. is 3.14-3.35
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