France may be the country most famous for wine today, but the origins of winemaking can be traced back some 8,000 years to the Caucasian fields of the former Soviet republic of Georgia. In her likable documentary (shot entirely on an iPhone 6), director Emily Railsback—accompanied by Jeremy Quinn, a sommelier from Chicago—traverses the countryside to investigate and celebrate the revival of small scale (one might say artisanal) wine production after seven decades that saw Communist authorities effectively eradicating hundreds of grape varieties in order to create large, state-controlled vineyards that mass-produced generic wine for sale. Now, some wine enthusiasts are returning to the old ways, using huge clay pots called qvevri, in which the grape slurry is stored underground for six months before the pots are unsealed and the resultant wine ladled out for tasting. Railsback follows the process from the artful fashioning of the qvevri—which must be kept in the kiln for up to a week—to their burial in a dark cellar (accompanied by religious ritual), to opening after fermentation, and consumption in subsequent communal feasts, where the singing of traditional songs adds to the enjoyment of the new vintage. Along the way, Railsback visits with archaeologists, skilled qvevri-makers, and farmers who have dedicated themselves to recovering nearly-extinct grape varieties in order to make the distinctive wines of their forefathers. At times a bit scattershot, Our Blood Is Wine is also as charmingly homemade as the wines that Railsback and Quinn enthusiastically drink during their journey. Extras include deleted scenes, traditional Georgian songs, and a sketch and poster art gallery. Recommended. Aud: C, P. (F. Swietek)
Our Blood Is Wine
(2018) 78 min. In English & Georgian w/English subtitles. DVD: $29.95. Music Box Films (avail. from most distributors). Volume 33, Issue 5
Our Blood Is Wine
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