For those immersed in the wine world, Georgian wines have been on fire for some time, so much so that most editors I work with don’t even want new articles about the country and its 8,000 years of winemaking in ancient clay pots. The thinking is that story has been told, everyone in wine should supposedly know it by now and be regularly drinking these exotic wines from grapes nearly unpronounceable to an English tongue. My reason for pitching Georgian wine articles is that I spent several months last year […]

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