Join us on April 3, 2019, from 6 to 8 pm to celebrate 8,000 years of living wine culture of Georgia. We will learn about rare grape varietals and different styles of winemaking during our virtual trip from the West to the East of Georgia. Dr. Mamuka Tsereteli, scholar and educator of geopolitics and promoter of Georgian wines, will be our guide in this tour.
Join us for a unique evening of Georgian food and Eristavi wines at Bevri. On March 6th, Master Vintner Victor Eristavi will showcase his award-winning varietals at Bevri during dinner services. Flights will include handcrafted 2015 Syrah, 2015 Zinfandel and 2016 Cabernet Sauvignon perfectly paired with our Georgian tasting menu. 2016 Sauvignon Blanc and 2017 Barbera Rosé will also be presented during the event.
Georgia is the oldest wine region in the world, where people started turning grape juice into wine 8,000 years ago. We offer wine tasting, where you can learn about Georgia, Georgian wine making and, of course, try Georgian wine. Since we’re a Georgian restaurant, we offer you to try Georgian food from our menu. You’ll certainly enjoy it.
This time we’ll try 5 new wines that haven’t been in our menu yet. Your feedback will be highly valued if you’d like them to see them added to Bevri’s wine list.
Georgia is the oldest wine region in the world. It is home to grapevine cultivation and neolithic wine production for at least 8,000 years. UNESCO added the ancient traditional Georgian winemaking method using the qvevri clay jars to the UNESCO Intangible Cultural Heritage Lists.
Come to Bevri on Wednesday, August 15, to learn about Georgian wines. We will pour some interesting examples from a few Georgian wine regions.
Wine Thieves - Tsolikouri 2016
This golden Tsolikouri is from the village of Obcha, the premiere micro-zone for this Imeretian grapes. The vines are tended without synthetic treatments. Fermented with native yeast, unfiltered. It is juicy, mineral and complex. Perfect with fresh water fish and poultry dishes, Khachapuri, cheese and fruits.
Gotsa - Tavkveri 2015
Harvested from an organic vineyard in Asureti, region of Kartli, the wine is made in the ancient traditional method, in qvevris: large, buried earthenware amphorea. It is fermented in wild yeasts and is free from any additives. Middle red color, forest strawberries with herbs in the nose. Light-bodied, easy drink, mineral native taste between juiciness and bitterness of wild berries with cheerful black pepper aftertaste.
Tsikhelishvili - Jghia 2016
The winery is an old family estate. In the vineyard and cellar, organic and natural winemaking methods are used. The wine is fermented in qvevri. Jghia is an extremely rare red grape variety, unusually pale and nuanced for a Kakhetian red.
Danieli - Mukuzani Saperavi 2015
The Mukuzani vineyard is a 3.5 hectare site planted to Saperavi outside the village of Velistsikhe. Grapes were hand harvested and vinified in stainless steel. It macerated with the skins for 2 weeks, was briefly oak aged and then bottled a year after harvest. This is a typical if not elevated example of this noble grape in its prime terroir. Dark and velvety with generous aromas of ripe blackberries and baking spices, a cool freshness on the palate is followed by a persistent mineral finish.
Gotsa - Chinuri 2015
Chinuri is a Georgian native white grape variety widely planted in the Kartli region. The name derives from the Georgian word “chinebuli” meaning “excellent” or “the best”. The grape is naturally high in acidity. When vinified in qvevri, it produces a wine that is quite tannic, concentrated, with complex herbal flavors.
Tsikhelishvili - Rkatsiteli 2015
The winery is an old family estate. It has 1 hectare planted with Rkatsiteli in the Khodasheni wine district. In the vineyard and cellar, organic and natural winemaking methods are used. The wine is fermented in qvevri.
Join us for a wine tasting from Georgia, the world's oldest wine-making region.
You will get a chance to taste unique wines that were aged in qvevris – large clay jars, buried under the ground. This method has been used by the Georgian winemakers for 8,000 years.