Our second Georgian encounter, just three days later, was at the Raw Wine Fair in a converted brewery on London's Brick Lane. More than 200 natural wine producers from around the world gathered to show their wines first to the general public and then to the press and trade. Natural wines go one stage further than organic wines in that not only are the grapes grown without the use of chemicals but also no additives are used during the wine production process.
Eight Georgian wine makers were showing their wines at the fair, including our good friend Eko Glonti. A Doctor-turned-Geologist-turned-Wine maker, Eko is reviving disused vineyards in Georgia and re-discovering the traditional wine making methods. Despite having only produced wines commercially for the past two or three years, both his red and white are already turning heads: they're already on the menu at Hibiscus and will shortly be impressing diners at The Fat Duck in Bray. His red wine, our particular favourite, is exceptionally fruity and will be ready to buy via his website around September time. Alongside the Georgian wine we were able to try incredibly nutty Georgian sunflower oil with superb Georgian breads, plum sauce and meats. Often motivated by good foods, we're planning a visit to Georgia in the autumn to fully appreciate on home soil the foods, wines and, of course, teas for which Georgia should certainly become renowned.
Source (edited)
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