Updated: Jan 29
Despite the traditionalism that themes the processes of producing the wine, Georgian methods of wine production have survived the changes that have been incorporated to speed up the processes and improve efficiency. According to Shtaltovna and Feuer (2019), there is always a scope of improvement whenever there is a newer method or option available. The wine-making cultures all over the world have undergone several changes in order to commercialise the overall process making things grow in size and speed. In a quest to dominate the world of wine production, the different wine-making cultures present all across the globe started to lose their basic essence of traditionalism and hence there was a rapid decline in the quality they offered. This was felt only gradually when the rigid wine making culture of Georgia stuck to what it had been following over the ages. Georgian wine seems to have offered and is still offering a great resilience to any sort of forced modernisation that could result in the reduction in quality that was found in the Georgian wines. For instance, the nineteenth century in its early phase saw a rapid adoption of the European method of wine production involving the process of secondary fermentation which did offer quicker outcomes with a similar quality in the resulting wine. The process was encouraged in many wine-making farms across Europe but the native farms of Georgia still continued to rely on the prolonged primary fermentation step. This was a sort of rigid resilience to what could actually have been a forced gradual replacement of the earthenware used by the Georgians in wine making (Shtaltovna and Feuer, 2019).
Shtaltovna, A. and Feuer, H.N., (2019). 8 Modern resilience of Georgian wine. Geographical Indication and Global Agri-Food: Development and Democratization.