wine from Armenia
Did you know that wine has been made in Armenia already at least for 6,100 years?
If you don’t, look at this interesting article: https://www.nationalgeographic.com/culture/article/110111-oldest-wine-press-making-winery-armenia-science-ucla
Armenian Wines Are Kicking With Quality! It’s hard to imagine a prouder but more oppressed people than the Armenians, who have played starring roles in the creation of coffee culture, the colour TV, the hairdryer, the ATM and even the green dye of US banknotes but, throughout history, have faced waves of invaders from Persians to Soviets via Byzantines, Mongols, Ottomans and Russians. The shadow of the 1915 genocide still looms, with at least 7 million Armenian diaspora living around the world and only 3 million in Armenia itself. Armenia has more than 400 indigenous grape varieties, of which 31 grapes are used to make wine. One of the reasons you may not have heard of it is that Armenia was for the long years of Soviet rule between 1920 and 1991 only geared by the regime to produce mainly brandy, and high quantities of very sweet wines according to planned production. Just four and a half years ago there was no organization to unify producers around the table to work together and strategize. The quality of Armenia’s top wines today—whether white or red, rosé or bubbling—is frequently stellar. One key reason is that several Armenians who left the country are returning, armed with ample cash, business and marketing savvy and networks of wine consulting contacts to aid their efforts. Another factor is that during the last three years the government has begun a serious push to aid winemakers. The Armenian terrain is extremely mountainous overall. The country’s average elevation is 5,900 feet (1,800 meters) above sea level. Armenia has over fifteen different types of soil. Much of the country’s soil is rich in nitrogen and phosphates from volcanic residue. You’ll also find alluvial soils in the plains, rich brown soils at higher elevations, and black chernozem.