This recently released documentary is about the revival of ancient winemaking traditions in Georgia, traditions that never disappeared despite suppression by Georgia’s Soviet rulers in the last century. There is now something of a renaissance, riding the wave of enthusiasm for so-called natural wine, and the ancient is now hip.
The two key people associated with the making of the documentary are its director Emily Railsback, and sommelier Jeremy Quinn, who both narrates and features on-screen. Neither Emily nor Jeremy stamp their egos on the project to hard, allowing their subjects plenty of space to take centre-stage. The action meanders across Georgia, introducing us to those involved with small-scale qvevri wine production one way or another, mainly the winemakers themselves and their families, but also potters who make the qvevri, and more academic experts such as archaeologists and ethnographers.
But even if winemaking is overtly the subject of the documentary, the winemaking details are not delved into too deeply, and that is fair enough in a way I suppose – to concentrate on the technical would be to miss the most essential message of wine’s cultural significance in Georgia. To quote Emily Railsback from the press blurb: “Things don’t always make sense in Georgia, but the hospitality and love that people show each other through eating and drinking is transformative. Jeremy and I had worked in the restaurant industry for years, and never experienced anything remotely similar. My first meal in Tbilisi was at a traditional restaurant where Jeremy was the sommelier. When guests were moved by their food, or by the company of their friends, they would break into song; the deep, heart‐felt polyphonic song of their ancestors. It brought me to tears. I had never been around a culture that felt their highs and lows so vividly, and in community over toasting and song.”
So far, so good, but I was still left wanting more detail. Was that a qvevri base we saw being made? I thought qvevri bases were thrown, but that one did not seem to be made like that? Where is that archaeological site that we visited, where the Soviets sliced the tops off buried qvevri? How did all the wines taste? What, if any, are the links between the people we met? Etc, etc. But maybe those concerns are specific to me – someone who is a bit geeky and already knows a bit about the subject matter, and who is eager to know more. If you are less bothered about that sort of thing, and are prepared just allow the impressions wash over you, I am sure you will get on better with the documentary. Either way, it undeniably gives a good general feel for the country and its culture – wine culture in particular.
If you wish to see the documentary, and are based in the USA, for screenings click on theaters here. The documentary will also be available there on demand (iTunes etc) from 20th March 2018, and on DVD from 22nd May. For more details, and other countries, announcements will be made on the film’s website and Facebook page in the next few weeks.
I was given free access to see it online as a member of the press. More significantly, I must disclose that I am totally biased, as even before seeing the documentary, I was irredeemably enthusiastic about Georgia and these wines 🙂
Update 16/03/18: Here’s a trailer for the film, published as I was writing this post