Food Traditions
Winemaking
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The craft of fermenting the juice of Vitis vinifera grapes into wine. The earliest chemically confirmed evidence comes from Neolithic pottery jars at Gadachrili Gora and Shulaveris Gora in present-day Georgia, dated to the Early Ceramic Neolithic. Traditional Georgian winemaking still ferments and ages wine, skins and all, in large buried clay vessels called qvevri, a method UNESCO has listed as intangible cultural heritage.
Facts
Disputed
Origin RegionThe South Caucasus (present-day Georgia), on current chemical evidence; the Zagros Mountains of Iran are a rival early candidate site specialists still weigh, the same tension already recorded on the Wine entity itself. 1 Origin Period, From (Year) Cross-Tradition Connections
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