Tag Archives: white wine

white wine

Pazo das Bruxas Albariño 2014

Spanish white wines are difficult to find in Istanbul; even in duty free. This Pazo das Bruxas Albariño was the only thing E&M could find the last time they came through. Considering how much I love Albariño though I was glad to have it!

The Pazo das Bruxas Albariño  is from Vino de la Familia Torres. For five generations the Torres family has been making wine in Spain. They have vineyards in eight DOs (Denominación de Origen) and two DOCa regions (Denominación de Origen Calificada).

Pazo das Bruxas Albariño

Sherlock photobomb!

Pazo das Bruxas is a wine that pays homages to the folklore and nature of Galicia, a land of immense forests inhabited by mystic and magical beings like the Galician witches. They lived in old country houses (pazos) where they conjured up spirits through magic and dance. And so the sap, the lifeblood, coursed through the vines, filling them with vitality. Just like the Albariño stock that gives life to Pazo das Bruxas.

E&M and I discussed the wine label possibly more than we did the wine (which was lovely). Put three Spanish speakers (one native) in a room with a Spanish bottle of wine and we all puzzled over the the label. E&M speak Colombian Spanish and I speak largely Mexican Spanish. Spain Spanish is a different animal but it was more than that. In the end we figured the label was written in either Galacian or Catalán. Galacian would make sense as the Rías Baixas DO, where the grapes were grown, is in Galacia. But the family seems to be Catalán (and the website is in Catalán).

Pazo das Bruxas Albariño

Pazo das Bruxas Albariño 2014 Tasting Notes:

A light weight wine in both alcohol (12% abv) and color (clear, pale straw yellow), this is a lively and lovely Albariño. It is so aromatic. Aromas of white flowers, citrus, minerals, and crushed gravel waft out of the glass  and wrap you in their perfume.

Very dry, balanced, with lovely acid and something of a short finish, the flavors are classic Rías Baixas Albariño.  Saline and minerals on the attack with the bright, happy flavors of grapefruit pith and citrus zest on the mid palate.

Delicate with a steel core I could almost believe that the witches of Galacia danced this wine into existence with their magic!

Arcadia Odrysia Narinca 2015

In the spring I attended an Arcadia wine tasting with Murat Mumcoğlu of Şarap Atölyesi. We tried a variety or red and white wines; one of which was the Odrysia Narince 2015. Wine made from Narince is not difficult to find; but finding one as special as the Odrysia is not easy.

Narince is a native Turkish grape. Originally from Tokat in Anatolia it is both a table grape and is used to make wine. “Narince” in Turkish means “delicately” which perfectly describes the wines it makes. Narince wines display sophisticated and elegant fruit flavors and are very ethereal and aromatic. They reveal aromas of orange, grapefruit, lime, white pineapple, quince, plumeria, acaccia, fruit blossom, basil, ripe green apple, and walnut.

In addition, the oh so popular grape leaf dishes in Turkish cuisine are made from Narince leaves. This actually presents an interesting conundrum for wine makers. While Arcadia cultivates its own Narince, not everyone does. Most Narince vineyards in Tokat are owned by independent vignerons. They then sell the grapes to viniculturists and the leaves to people who preserve them for food. The problem is that the leaves mature sooner than the grapes. As a result they’re harvested while the grapes are still maturing and desperately need canopy cover.

Odrysia

Father and daughter team Ozcan and Zeynep Arca established Arcadia Vineyards in 2007 to make and showcase terroir-driven wines from Northern Thrace. From planting the vines to vinifying the grapes, they insist on careful production methods and minimum intervention, so that their wines can express the unique terroir of their beautiful vineyards. Arcadia wines are all made from estate-grown fruit. In 35 hectares of vineyard they grow nine different types of grape: Cabernet Sauvignon, Cabernet Franc, Merlot, Sauvignon Blanc, Sauvignon Gris, Sangiovese, Pinot Gris, Öküzgözü, and Narince.

Odrysia

Arcadia Odrysia Narinca 2015 Tasting Notes:

While Arcadia’s Odrysia is all delicate florals don’t let that fool you! At 13.5% abv this is still a serious white wine. Before bottling Arcadia put the Odrysia through only a limited filtration process. As a result the wine maintained its full aromas. The nose is very floral with perfumed plumeria floating above citrus, mineral, and quince.

Lively mouthwatering acid encourage the flavors to leap off your tongue. Citrus, lemon peel, plumeria, and yellow apple liberally flecked with minerals; like a lemon syllabub graced with a sprinkle of fleur de sal.

Gorgeous. I’ve had quite a few of Arcadia’s wines now and they have never let me down.

Seresin Sauvignon Blanc 2013

Recent trips to Rind have netted me a few bottles of New Zealand wine; including this 2013 Seresin Sauvignon Blanc. One of the world’s foremost wine experts, Oz Clarke, once said about New Zealand Sauvignon Blanc that it is: “Arguably the best Sauvignon Blanc in the world.” Far be it for me to argue with the great Oz Clarke! Anyway in the this case I wouldn’t because I don’t disagree.

I have a tricky time with Sauvignon Blanc because my personal tastes lean towards the riper style that’s more stone fruit and less green in flavor. It’s not always easy to find those or to tell what style you’re going to get when buying from a producer you don’t already know. However there is nothing to not like in New Zealand Sauvignon Blanc with its zesty and lively acid and bright (typical) flavors of gooseberry, passion fruit, and citrus. New Zealand Sauvignon Blanc might just be one of my favorite white wines period. The Seresin Sauvignon Blanc I picked up did not disappoint.

Seresin Sauvignon Blanc

Seresin Estate is located in the famous Marlborough wine growing area on  New Zealand’s South Island. They follow both organic and biodynamic viti and viniculture practices. For example when vinifying their wines the winemakers at Seresin Estate use only the natural wild yeasts already contained in grapes.

Seresin Sauvignon Blanc 2013 Tasting Notes:

Serensin’s Sauvignon Blanc 2013 (13% abv) is a blend of majority Sauvignon Blanc with a small kicker of Semillon. While the wines were largely aged in stainless steel; 15% received French oak ageing. Clear, pale gold in the glass the nose was aromatic and lovely with hints of grapefruit, gooseberry, and acacia flowers.  On the palate the acid was firm and zingy carrying lots of bright citrus flavors.

Seresin Sauvignon Blanc

M and I paired this with spicy, Cajun salmon and it was beautiful. Less beautiful was the wine with strawberry spinach salad. The citrus and acid of the wine did not at all get on with the sweetness of the berries. As long as we remembered to drink after bites of the spicy fish instead of the salad it was all good. I loved this wine and would happily drop 99TL for it again.

Tzora Vineyards Or

Have you ever done something that you later really deeply regret? There have really been rather a lot of things I’ve regretted doing. However I feel that none were so deeply as felt as the mistake I made to share my half bottle of Tzora Vineyards Or.

We did not try the Or during our visit to Tzora. Had we I think I would have bought more than just the one half bottle! I knew I would like it because I love both Gewürztraminer in all its forms and dessert wine. I only bought one of the half bottles (they were not available in full bottle) because even with a 30 kilo weight limit I knew I had to moderate my wine purchases. Especially since Tzora was our first winery of the day.

When I got back to Istanbul I had over two of my best girlfriends to help me drink the Israeli wine and eat the cheese (4 kilos!) I bought. I broke out the Or at the end. After the first sip I was mentally smacking myself. Why did I share this?! Drinking the Tzora Vineyards Or is like holding spicy liquid gold on your tongue. I had only one tiny half bottle and I shared it.

Lesson learned. Be selfish.

Tzora Vineyards Or

Despite being somewhat significantly closer to the equator than are Germany and Austrian (home to Gewürztraminer) the grape seems to flourish in Israel. The Or is part of Tzora Vineyards‘ Shoresh line. The Gewürztraminer grapes used for this wine are grown in the Judean Hills at the highest point of the winery’s Shoresh vineyard; 700 meters. Perhaps it’s the elevation that allows the Gewürztraminer to develop so well here.

Although winemaker skill is not to be ignored here either. One key to producing excellent dessert wines is to balance the sweetness level with acid. Winemaker Eran Pick MW has done that brilliantly with the Or. And if you’re wondering how anyone manages to make ice wine in a warm country like Israel… The grapes are harvested late but are then artificially frozen before crushing.

Tzora Vineyards Or

Tzora Vineyards Or 2015 Tasting Notes:

‘Or’ is French for gold and there could not be a more appropriate name for Tzora’s sweet Gewürztraminer. For one thing the color! It’s a deep, brilliant gold. The nose is full of honey, apricots, and white peaches with a slight nuttiness. On the palate…wow. The Or is thick without being cloying and again flavors of honey and apricot that are joined by Gewürztraminer’s characteristic spiciness. Ginger I think.

Tzora Vineyards Or is everything a dessert Gewürztraminer should be. It’s simultaneously sweet and spicy and familiar and exotic. Truly a treat to drink. If you can get your hands on a bottle (limited production of 1,800 bottles!) don’t share like I did. Be selfish!

Domaine Skouras Dum Vinum Sperum 2009

On a recent trip to Athens to visit my friends E&M I had the chance to try a lot of Greek wine. Almost as soon as I dropped off my luggage at their apartment they whisked me off to their local wine shop. Faced with the somewhat overwhelming task of selecting wine; I braved an alphabet I only half understand and shelf upon shelf to pick out a few bottles. One that I could not resist was this Domaine Skouras Dum Vinum Sperum.

I knew it was a Chardonnay, which I usually shy away from, but I couldn’t resist it. And while the label was one of the most simple, stark examples we saw; it was powerful. “Dum Vinum Sperum” At first glance my assumption was that this was Latin for: “While there’s wine I hope.” But then I really looked at it and was confused. The Latin for “I hope” should be “spero” not “sperum”. However my Latin is pretty rudimentary and really only gets me through Mass so I called in the bug guns. I checked this with a cousin of mine who, as a Biblical scholar is well versed in Latin, Greek, Hebrew, and a is all sorts of scary smart. “Sperum” isn’t a word in Latin.

I will continue to live under the assumption that they were going for “While there’s wine I hope” but if anyone knows what’s really going on I’d love to hear from you!

Dum Vinum Sperum

Domaine Skouras is the love child of George Skouras. In 1980 he went to Dijon to study agriculture but fell under the spell of Burgundian wines. He switched paths and, after graduating with a degree in oenology established his winery in 1986. Domaine Skouras is located in the Northeastern Peloponnese. The winery is situated within the Nemea zone, the largest Protected Designation of Origin (PDO) for red wines in Greece.

At Domaine Skouras the focus on purity, clarity of variety, tracing the region’s mesoclimate, and terroir drives the philosophy behind their wine making. The Dum Vinum Sperum 2009 is a perfect example. Grown in the Protected Geographical Indication (PGI) Peloponnese (part of the PDO Nemea) this 100% Chardonnay is reflective of Domain Skouras’s philosophy.

Dum Vinum Sperum

Domaine Skouras Dum Vinum Sperum 2009 Tasting Notes:

I am shy around Chardonnay and the dark gold of this wine had me worried. The nose just about knocked us all down. Intense aromas of burnt sugar-like the top of a creme brulee-leapt out of the glass. We had nothing on hand that I could use as a decanter which is a shame*.  If ever a white wine needed some breathing room I think this one did. None of us got any hints of fruit but burrowing under that burnt sugar were hints of flowers and mineral.

If we thought the nose was a kick in the face we should have been better prepared for what would happen when we drank it. A powerful attack of burnt sugar and vanilla stunned us all at first. It wasn’t until a tentative second sip that we detected some of the more delicate flavors of honeysuckle in the finish.

We were split right down the middle on this. Em and I were not huge fans. I kept drinking out of fascination more than anything. E will drink just about anything you set in front of her but M really loved it.

This might not be the first wine to pop into my head the next time I want a Chardonnay; but I think Dum Vinum Spero is my new motto!

*Yes! White wines also benefit from decanting and breathing!

Paşaeli Sofuköy Yapıncak 2015

In November I attended another wine tasting lead by Şarap Atölyesi‘s Murat Mumcuoğlu at the Historic Pano Wine House in Istanbul. We tasted eight wines all by winemakers Paşaeli and Selendi. I’ve long been a Paşaeli fan and was really looking forward to this.

The first wine we tasted was the 2015 Paşaeli Sofuköy Yapıncak. Unfortunately I have no pictures of my own of this wine so I’m borrowing one from London’s alternative wine merchant Red Squirrel Wine.

Kınalı yapıncak is a native Turkish grape but not a very common one. In fact other than Paşaeli the only other winemaker here cultivating it is my old friend Suvla.

Sofuköy Yapıncak

Photo credit: Red Squirrel Wine, London

Yapıncak takes oak well but is not always treated with it. Paşaeli’s Sofuköy 2015 (the village where the vineyard is located) was largely fermented in stainless steel tanks with a portion aged ‘sure lie’ in oak barrels. ‘Sur lie’ means ‘on the lees’. Lees are the extra yeast particles in wine left after the completion of the fermentation process. Many white and sparkling wines are allowed to age with these particles as they add a creaminess to the texture along with aromas of toast, bread, cheese, and sweet, nutty aromas. For a full description of the ‘sure lie’ method check out this great article by Wine Folly.

Tasting notes 2015  Sofuköy Yapıncak:

So after that long intro…what about the Sofuköy Yapıncak? It won’t surprise anyone that I prefer my Yapıncak wines unoaked so this is never going to be a favorite wine of mine. In the nose this lemony yellow wine had a lot of fruit, citrus, and vanilla. The palate was rather too acidic for my taste but still with a creamy butteriness and a lot of sharp lemon, mineral, and floral flavors.

I let this sit a little bit and it really benefited, for me, from the chance to breathe and mellow. The flavors became rounder, the lemon softened and the flowers and vanilla were much more pronounced.

Athens, Ktima Gerovassiliou Malagouzia, and Cinque Wine Bar

Georgia wasn’t my only wine-focused trip in May! E&M were spending the month in Athens sorting out E’s Greek citizenship (me = green with envy!) and had several times encouraged us to visit. Having just returned from a whirlwind trip to Tbilisi I was reluctant to do so. Until they sent me pictures of the inside of their local wine shop with promises to take me.

Cinque

How could I resist this?

My arm sufficiently twisted I booked a flight and prepared to spend a long weekend exploring the Athens wine scene. Then Em fell victim to a visa snafu and had to leave the country within 10 days. So early one Friday morning we BOTH headed to the airport for a quick flight to Athens.

Cinque

Fantastic label

After we arrived E&M whisked us off for a leisurely lunch. We ate every pork-having dish available and soaked fries and bread in the most delectable honey pork juices. Then it was to the promised wine store so I could begin my Greek wine education!

Cinque

Another great label!

Sadly while the shop was full of wine the staff were less than helpful. However they did deign to recommend a few bottles. Given the sea of unfamiliar grape names and, fantastic bottle designs, and limited knowledge of the Greek alphabet even their begrudging assistance was welcome. I started with five bottles thinking that would do us for the couple days we were staying. I don’t know who I thought I was with or if I temporarily forgot how much I can drink but those five bottles lasted us until we went out for dinner that same evening.

Gerovassiliou Malagouzia

Ktima Gerovassiliou Malagouzia 2016 Tasting Notes:

The Ktima Gerovassiliou Malagouzia 2016 was our first wine together in Athens. After one sip I realized I had found my first favorite Greek grape: Malagouzia. This wine is a single vineyard wine from the Protected Geographical Indication (PGI) Epanomi that is vinified mostly in stainless steel but also in a little French oak. The wine is left with its lees for a number of months to gain structure and body.

In the glass it’s a brilliant pale yellow with a lot of green highlights. The nose was so reminiscent of a New Zealand Sauvignon Blanc (my favorite white wine). Aromatic and fruity it exploded with tropical fruits, white peaches, and citrus. On the palate it’s zesty lemon peel and tropical fruits with a zingy acidity and lightly mineral finish. If I had bought five bottles of just this wine I would have been happy.

Sheets of cold rain kept us in the next morning. Eventually we made it out for shopping and more wine acquisitions. Many more wine acquisitions in fact. So when we rolled up to the Cinque Wine Bar we were laden like beasts of burden.

Cinque

Tucked into a small space near a tango school is the Cinque Wine Bar which E&M had just discovered. It’s thanks to the lovely owners at Cinque that I can now claim a wee little bit of Greek wine knowledge. Cinque offers of course wines by the glass and bottle but even better they offer wine flights. Each flight comes with a place mat that gives information about the wines.

Cinque

More than just plunking down these excellent tools; the owners were only to happy to talk to us about Greek wine, wine regions, wine making…all things Greek wine related! In one afternoon there I learned a great deal; especially that I love the native (white) Greek grapes Malagouzia and Assyrtiko.

All in all we had a fantastic, if lightening quick visit to Athens! I tasted (and bought!) a lot of fantastic Greek wine and came home with some valuable knowledge about it to boot.

Telavi Marani Tvishi 2013

This Telavi Wine Cellar Marani Tvishi was another great find at Rind. And worth every penny of the 70ish TL that I paid. Telavi Wine Cellar’s wine are the most available Georgian wines available in Istanbul. Except right now. As I write this I am impatiently waiting for Rind’s order to arrive. The order they put in over a month ago.

But back to the Marani Tvishi!

Marani Tvishi

Under the Telavi Wine Cellar company, Marani is one of the largest wineries in Georgia. It’s also one of the most helpful websites. Not only does it list all the Marani wines being produced but provides tasting notes. Which, coming from Turkey where there are laws against that (which seem to be followed only sometimes?) is really refreshing.

One of the things I find interesting about Georgian wine is their labeling. Old World wines are labeled by appellation; New World by grape type. Georgia seems to use a mix of the two. The Marani Tvishi falls under the Old World labeling example. Tvishi is not a grape but a Specific Viticulture Area (SVA). Specifically one located in Racha-Lechkhumi, Svaneti. The Marani Tvishi which is in fact made from 100% Tsolikauri, is part of the winery’s Appellation Range. It differs greatly from the Marani Tsolikauri that is part of the Regional Range.

It’s enough to make your head spin! Marani’s website lists 55 wines; including two icewines, four chachas, and five brandies. The next time I do more than just run over to Tbilisi for a weekend I am making an appointment with Marani and tasting everything.

Marani Tvishi

Telavi Marani Tvishi 2013 Tasting Notes:

Probably not all that much of a spoiler but I really liked this one. I am kind of a sucker for semi-sweet wines. I actually didn’t know when I opened this that it was a semi-sweet. Because it was though it was an accidentally excellent pairing with the Thai green curry dish E and I drank it with!

One of the things I love so much about semi-sweet whites is how refreshing they are. They’re not the cloying, saccharine dessert wines many assume them to be. They’re lightly sweet and usually low in alcohol (11% in this case) making them excellent quaffing wines. The Marani Tvishi was no different!

A brilliant pale yellow with green highlights in the glass, the Marani Tvishi is beautiful from the off. The nose is slightly sweet with tropical, apricot, and honeysuckle notes. In the mouth it’s light with lively and zesty acid and flavors of quince, apricot, and honeysuckle.

A truly enjoyable wine. The Marani Tvishi has, if you’ll forgive the paraphrase, ‘wet’ my appetite for more wines by Marani!

Selendi Sarnıç Viognier Chardonnay 2015

In November I attended another wine tasting lead by Şarap Atölyesi’s Murat Mumcuoğlu at the Historic Pano Wine House in Istanbul. We tasted eight wines all by winemakers Paşaeli and Selendi; one of which was the 2015 Sarnıç Viognier Chardonnay by Selendi.

Selendi is one of Turkey’s Aegean wineries located in the Akhisar district of Manisa (outside Izmir). The name of this wine, Sarnıç, is actually the name of the specific vineyard. It is not uncommon for winemakers here to name wines after the villages where the vineyards are.

Selendi has three vineyards in Sarnıç (Sarnıç  I – III). It’s in Sarnıç III where they have grown their Viognier and Chardonnay grapes since 2009. While located very near the sea, Sarnıç is not as hot as the surrounding areas. At 850 meters above sea level it is home to a microclimate that makes it cooler than its surrounds thereby providing a longer growing season and more time for the grapes to ripen.

Sarnıç Viognier Chardonnay

Photo by: Vivino

Tasting notes 2015 Sarnıç Viognier Chardonnay:

The Sarnıç Viognier Chardonnay is a blend of 60% Viognier and 40% Chardonnay. The paleness of color speaks to the only small amount of time the wine was oaked leaving the fruit to largely speak for itself. True to its Viognier (better) half it was very aromatic with a lot of fruity and floral notes like citrus, pineapple, and vanilla.

On the palate it’s clean and round with zesty acid and bursting with citrus and vanilla. There’s also a hint of creaminess in the mouthfeel which keeps the higher acid from being too overwhelming.

Zero Compromises: Georgian Wine Festivals

Procrastination is my first, middle, and last name. But I couldn’t wait any longer to write about the Zero Compromises and New Wine Festival events I attended last month in Georgia. Months ago I saw an advert on the Georgian Wine Club‘s Facebook page for the New Wine Festival. Armed only with a vague mid May date I started planning my return to Tbilisi.

Zero Compromises

But before I get to the New Wine Festival; Zero Compromises. About two weeks before I left for Tbilisi I saw a post from Vino Underground advertising the Zero Compromises festival. Unlike the New Wine Festival, this would feature only natural wine makers from around Georgia.

Zero Compromises

Hosted in three wine bar/restaurants in Tbilisi this was my favorite of the two events. For the low, low price of 25 Lari (about $10) you got a tasting glass and all access pass to all three restaurants.

Zero Compromises

While both events were fantastic, Zero Compromises was more intimate. The majority of attendees were wine lovers there to taste, learn, and meet with the wine makers. The New Wine Festival was more of a drinking free for all. So unlike the New Wine Festival, Zero Compromises afforded me the opportunity to meet and talk to a lot of the (natural) wine makers which was really exciting for me.

Zero Compromises

I learned so much at Zero Compromises. Largely that I need four hands, actually. Juggling a pen, my tasting book, taking pictures, giving and receiving business cards, and the all important wine glass was a little too much for me. So most of my pictures came out pretty blurred. None of which I’m sure had anything to do with the amount of wine I had. I forgot to count how many makers came out and how many wines they had but even a sip or two of each wine was enough to make juggling everything just a tad too difficult. Throw in a 3 AM wake up call, a flight, and little food and forget about it.

Zero Compromises

I somehow managed to make it to all three venues before packing it in. Although I really phoned in the last place. I’d given up taking notes when I realized I couldn’t really read the last few pages I’d taken. I needed food. Thank goodness I was in a country that knows how to throw down in the kitchen! I went to a restaurant I’ve liked in the past and ordered way too much food. But I had such a limited time in Tbilisi and I wanted to eat everything.

Zero Compromises

I started where I always do with what is possibly my favorite Georgian dish: sauteed eggplant slices layered with walnuts ground with garlic and Georgian spices. Pomegranate seeds are usually added as a pretty garnish but I for one think that they really add to the overall dish.

Zero Compromises

The eggplant was followed by lobiani (bread stuffed with lobio-seasoned beans-and baked) and pork and potatoes sauteed with something yummy. They packed up most of the lobiani for me to take back to my hotel. Then it was early to bed for me so I could get up and do it all over again the next day!

Zero Compromises

Located in Mtatsminda Park above Tbilisi, the New Wine Festival is not new. It features ‘new’ wines (i.e. the most recent vintages). This was a true free-for-all. When I learned online that there was no festival entry fee I felt that for sure one would have to pay per tasting. Not so. There must have been 100 or more wineries there and all tastings were free.

Zero Compromises

I arrived early and with a half-baked strategy got down to business. I was glad that I did that because within a couple hours the area was packed with people. Mostly people just looking to score some free wine. However I was able to talk to a couple producers and follow up with some I’d met the day before at Zero Compromises.

Zero Compromises

I took a brief break to bolt down a couple bottles of water and for a snack of possibly the best pork mstvadi (shashlik) I’ve ever had. Cooked over hot coals in the center of the park, the mstvadi was crispy on the outside and dripping with grease and juices. If the line to get some hadn’t been such a moshpit of inefficiency I’d have gone back for more.

Zero Compromises

Believe it or not but that’s a rose!!

One of the producers I was happy to be able to meet was the team from Tanini. And I will now say something I have never before said: I was really sorry to not be able to get a bottle of their rose. I know. They promised me that the rose had little to no skin contact but look at that color! Saperavi grapes are one of the very few that have not only purple skins but purple fruit. So the juice itself is naturally already a purple-red color. I can’t see anyone making a blanc de noirs from that!

Zero Compromises

Then it was time for more food! Another round of pork mtsvadi for me. Although this wasn’t nearly as good as what I had in the park. It was however accompanied with the traditional ajika sauce which is all kinds of spicy delightfulness.

My trip didn’t end there! While the two days of serious wine tasting had just about done me in I still had another day of wine tasting and shopping ahead of me. But before I could get there I went to a festival after party. I was invited by a guy I met at Zero Compromises so armed with a GPS location and a game cab driver I tried to find the location of the house party. Which turned out to be half way up a mountain on the edge of Tbilisi in an unfinished housing development. I was pretty sure I was going to get ax murdered. But that’s another story!