Mariam Buchukuri

I am Mariam Buchukuri. I graduated from the Agrarian University of Georgia, currently I am studying for a master’s degree at the University of Bordeaux, in the field of oenology.

How I got to where I am today?

During my undergraduate studies, I often thought about changing majors because I did not see enough prospects, especially in the research field. However, in the end on the contrary, it motivated me to continue studying this profession in order to solve certain problems that unfortunately exist in Georgia. I have always been interested in natural sciences and accordingly, I chose the master’s degree in the field of Viticulture and wine science.

Why I chose this profession:

I was never interested in Viticulture and Winemaking. My first contact with this field began with the Tsinandali wine school, where my motivation was limited to getting to know the culture and history of wine. As a Georgian, I considered myself obliged to correctly understand and appreciate the importance and national values of any cultural heritage, not only wine, which we are so proud of. Fortunately, the Agrarian University allowed us to study general education subjects in the first year, and then we chose and desired direction. The field, where all my interests more or less intersected, turned out to be viticulture and winemaking, and I stopped the final choice on it.

What motivates me to do what I do?

I am motivated by love for work. I think the ultimate goal of wine is to give people pleasure. My biggest wish is for the culture of Georgian vines and wine to be more recognizable and at the same time objectively proud in the international market. It is known that Georgia is one of the oldest regions of Viticulture and Winemaking, however, only the current status, pride in the past and preservation of traditions are not enough for the country to occupy a solid place on the international scale.

What is missing in Georgian winemaking industry?

In my opinion, Georgian viticulture and winemaking has everything in order to take a successful place in the international market. Each region, grape variety and climatic conditions allow us to produce diverse, different styles of wines and to occupy a prominent place in the world market. However, implementing this in practice is obviously associated with many difficulties. We should not forget that everything changes over time, including consumer tastes, so we should try our best to present new and interesting products to the world every time.

Advice to those who choose this profession now:

for now, I do not consider myself at the stage to boldly give advice to those who choose this profession. However, I can share my experience and I think that the main priority is the diversity of this profession. Whatever you choice, the important thing is that you like what you do and enjoy it. If you doubt the correctness of your choice, maybe the environment just does not support you. Therefore, do not be afraid of challenges, and wine will always be by your side to relieve stress.