Pheasants Tears Polyphony
Once tried, never forgotten. Wild, alive, complex. But where to begin? The 417 grape varieties (I won’t list them here)? The months on skins in a Kvevri, the earthenware vessel used to ferment wines for 8000 years here? It’s brick-red tinged, with a sourness that catches you at first, then melds into the complex flavours of a Georgian supra or feast. You have to try this. Even if it’s only once.