Sparkling Wine Production - Mariam Khomasuridze's new guide

Professor and enologist Mariam Khomasuridze is a leading Georgian wine expert, researcher, and author, known for her deep knowledge of traditional winemaking and innovative approach to the industry. With years of academic and practical experience, she has dedicated her career to exploring and promoting Georgia’s rich winemaking heritage—especially sparkling wine.

Her new book, Sparkling Wine Production, bridges ancient traditions with modern techniques, providing winemakers with a structured guide to crafting high-quality Georgian sparkling wine.

T: Mariam, what inspired you to write this guide?

Georgian sparkling wine has a rich yet underappreciated history. Research shows that our ancestors aimed to preserve carbonation in wine, as seen in the unique two- and three-walled qvevri. My goal is to revive this tradition while incorporating modern methods, offering winemakers the tools they need to produce top-quality sparkling wine.

T: What topics does your book cover?

This guide serves as a practical manual, detailing both traditional and tank methods of sparkling wine production. It provides a step-by-step breakdown of the entire process—harvest, grape processing, fermentation, riddling, disgorging, dosage, and aging—along with insights into modern innovations. The book equips winemakers with the knowledge to create sparkling wines that meet international standards while staying true to Georgian traditions.

T: What makes Georgian sparkling wine unique?

Georgian wine is deeply rooted in history—it originates from the world’s oldest winemaking culture, yet it remains new to the global market. While many wine regions use the same grape varieties, Georgia’s indigenous grapes offer a fresh taste and sensory experience unlike anything else.

Western Georgian regions like Samegrelo, Guria, and Adjara have immense potential for producing high-quality sparkling wines, thanks to their climate and native grape varieties.

T: What advice would you give to Georgian winemakers?

Focus on quality over quantity. Small wineries, in particular, should prioritize premium production to build a strong reputation. Georgian sparkling wine has significant potential, but consistency in quality is key.

Many so-called “traditional” practices stem from the Soviet era’s mass production approach. To truly revive Georgian winemaking, deeper research into authentic pre-Soviet traditions is essential.

T: Where can people buy your book?

The book is available in leading wine shops in Tbilisi, Kutaisi, and Batumi, as well as online at mkitkhveli.ge.

I believe that by blending tradition with modern expertise, we can establish Georgian sparkling wine as a flagship product of the region.