Medea Mgebrishvili

I am Medea Mghvrishvili, a graduate of the viticulture and enology faculty at the Agricultural University of Georgia.

T: How and why did I end up where I am?

Currently, I am in the U.S., a place I once thought was an unreachable dream for studying and gaining experience. However, in 2022, I discovered the Mast International Exchange Program, which provides opportunities for those interested in agriculture to acquire both practical and academic experience in the U.S. I completed a semester of theoretical courses at the University of Minnesota and, for the past two years, I have been working at "Flowers Winery and Vineyard" in Healdsburg, California, a city known for its wine.

T: Why did I choose this profession?

It all started when, as a child, my grandfather brought a beautiful painting and hung it in our living room. The painting depicted a muse, adorned with grape leaves and bunches of grapes, the goddess of wine. I often looked at it and imagined myself in that enchanting figure’s place. One day, I realized that this was my dream — to become the "wine girl." Fortunately, winemaking traditions were passed down from generation to generation in my family, and today I am happy to continue this tradition.

T: My goal

My goal is to gain an education in the U.S., see as many wine operations as possible, taste interesting wines, and return to my country with that experience to produce high-quality wines from lesser-known local grape varieties in my own winery, which is equipped with technology from a "Produce in Georgia" grant.

T: What motivates me to do what I do?

My motivation comes from my love for winemaking and the desire for personal growth. Without this passion for wine and my ambition to be a successful and established professional, nothing would drive me to work more than 80 hours a week during the harvest.

T: What is lacking in Georgian winemaking?

In my opinion, Georgian winemaking needs bold steps and more support. Many people around the world are still unaware of our country, despite our 8,000-year history of continuous winemaking. There are also pressing issues, such as people mistakenly thinking that Isabella (Odessa), Vaqirula, and Dirbula are wine grapes, and they continue to produce wine from these hybrid varieties, which can even be harmful to health. Yes, making wine at home is a tradition, but we need to approach this matter more academically.

Georgian winemaking lacks education — learning and more learning. In general, every professional should do their job, and someone who has pressed grapes once should not claim to be a winemaker.

T: Advice for those who are choosing this profession now

This path will not be covered in roses; you will need to work very hard, both physically and mentally. However, if you truly love this profession, trust me, after even the most exhausting day, one glass of good wine will bring you immense pleasure. It’s all worth it for this emotion and adventure.

My main advice is to try to gain experience in as many countries as possible. Knowing your own country’s wines is good, but you cannot become a professional unless you know the technologies, methods, and wines produced in other leading countries.