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The European "Georgia" probably stems from the Persian designation of the Georgians – gurğ (گرج), ğurğ – which reached the Western European crusaders and pilgrims in the Holy Land who rendered the name as Georgia (also Jorgania, Giorginia, etc.) and, erroneously, [11] explained its origin by the popularity of St. George (Tetri Giorgi ...
The best-known Georgian wine regions are in the ... According to the Minister of Agriculture of Georgia, wine production has increased from 13.8 million 750ml bottles ...
Rice wine is an alcoholic beverage fermented from rice, traditionally consumed in East Asia, Southeast Asia and South Asia, where rice is a quintessential staple crop. Rice wine is made by the fermentation of rice starch , during which microbes enzymatically convert polysaccharides to sugar and then to ethanol . [ 1 ]
Georgia was an important winegrowing region of the United States in the 19th century, and by 1900 ranked sixth in production among U.S. states. The state of Georgia first prohibited alcoholic beverages before many other states, in 1907 and subsequently the Georgian wine industry was decimated by Prohibition in the United States .
Gurjaani is first recorded as a village in a historical document of the early 16th century. It acquired the status of a town in Soviet Georgia in 1934. As of the 2014 census, Gurjaani had the population of 8,024. The town is the center of the largest wine-making region of Georgia.
The traditional way to use mijiu is to boil three bottles and evaporate the alcohol while cooking with the chicken. It is believed that by using this recipe one can help women's rehabilitation wound. Mijiu is also used in Jiuniang which is a dish that consists of rice wine, rice particles, and sometimes glutinous rice balls. [3]
Saperavi (Georgian: საფერავი; literally "paint, dye, give color") is an acidic, teinturier-type grape variety native to the country of Georgia, where it is used to make many of the region's most well-known wines. [1]
Nigori sake is generally the sweet sake, with a fruity nose and a mild flavor, making a great drink to complement spicy foods or as a dessert wine. Nigori sake is sometimes unpasteurized namazake, which means that it is still fermenting and has a effervescent quality. Therefore, shaking the bottle or exposing it to high temperatures may cause ...