作者： 发布时间：2018-01-15 关注度：339
We met Yutaka Kitajima, the Japanese wine writer, at a wine tasting event Qvevri Wines from Outside Georgia, organized as part of the New Wine Festival in 2016. We enjoyed the wines made in the Georgian Qvevri by French, Italian, German, Austrian, Slovenian and Japanese winemakers. That day marked the beginning of our friendship and cooperation.
在2016新酒节系列活动之一——“格鲁吉亚以外的Qvevri陶罐葡萄酒”品鉴会上，我们有幸与北嶋裕相识。会上，我们享用了法国、意大利、德国、奥地利、斯洛文尼亚和日本酿酒师采用格鲁吉亚Qvevri陶罐酿造的葡萄酒，我们之间的友谊与合作由此拉开序幕。
The Wine Club received a very special gift from our Japanese friend a few days ago – an excellent book Georgian Qvevri Wine, telling the story of the Georgian Qvevri wine tradition in Japanese.
几天前，葡萄酒俱乐部收到了一份来自日本友人的特别赠礼——一本题为《格鲁吉亚陶罐葡萄酒》的书，这本内容精良的书用日语叙述了格鲁吉亚Qvevri陶罐葡萄酒的传统。
The book consists of two sections: Section One – Qvevri Wine in Georgia and Section Two – Food and Culture in Georgia. The introductory part provides a review of the Georgian vine species. Separate chapters are dedicated to the Georgian winemakers: Soliko Tsaishvili (Our Wine), Nikoloz Antadze (Antadze Marani), John Wurdeman (Pheasant’s Tears), Archil Natsvlishvili (Kerovani), Iago Bitarishvili (Iago's Wine), Ramaz Nikoladze (Nikoladze Marani), Gaioz Sophromadze (Gaioz Sophromadze Marani), Gogita Makaridze (Makaridze Marani), Zurab Topuridze (Iberieli), along with Zaliko Bozhadze, the Qvevri master and the New Wine Festival 2016.
全书共分两部分：第一部分——格鲁吉亚Qvevri陶罐葡萄酒；以及第二部分——格鲁吉亚美食文化。引言部分介绍了格鲁吉亚的葡萄品种，而关于格鲁吉亚酿酒师的介绍则包含于单独的章节中：索里可·塞申维利（我们的葡萄酒）、尼可洛茨·安塔泽（Antadze Marani）、约翰·乌尔德曼（山鸡之泪）、阿齐尔·纳茨夫里什维利（Kerovani）、伊亚戈·比塔里什维利（伊亚戈葡萄酒厂）、拉马茨·尼克拉泽（Nikoladze Marani）、盖奥茨·索夫洛马泽（Gaioz Sophromadze Marani）、戈基塔·马卡里泽（Makaridze Marani）、祖拉·托普利泽（Iberieli）以及qvevri陶罐制作大师萨里科·博扎泽，还有关于2016年新酒节的介绍。
Wondering how they came up with the idea of publishing a book about the Georgian wine in Japan? The Georgian Wine Club interviewed Yutaka Kitajima, the wine writer, to find it out.
想要知道他们为什么会在日本出版关于格鲁吉亚葡萄酒的书籍吗？格鲁吉亚葡萄酒俱乐部专门采访了葡萄酒专业作家北嶋裕，来揭晓这个问题的答案。
- Please briefly introduce yourself to our audience. Tell us a few words about your work.
-请您作个简单地自我介绍，并且谈谈您的工作情况。
- I am a freelance wine writer. Since 1998 I lived in Trier in Germany, an old city in the wine region Mosel, for about ten years to study medieval German history. There in 2005 I started to write for the wine magazine Vinothèque. After going back to Japan I got the chance to contribute to the mail magazine of Racines, a well-known quality wine importer in Japan that has introduced genuine Qvevri wines of Georgia to the Japanese market since 2013.
-我是一名自由职业作家，从1998年开始，我居住在德国葡萄酒产区摩泽尔（Mosel）附近的古老城市——特里尔，在那里我花了大约十年时间研究中世纪德国历史。2005年，我开始为葡萄酒专业杂志Vinothèque撰稿。回到日本后，我有机会为日本著名的高端葡萄酒进口商Racines的邮寄杂志投稿，这家进口商于2013年将正宗的Qvevri陶罐葡萄酒引入日本市场。
- How did you come up with the idea to publish a book about the Georgian Qvevri in Japan?
- 您为什么会想到在日本出版一本关于格鲁吉亚Qvevri陶罐酿酒的书呢？
- Actually it was not my idea. In early 2016 Ms. Yasuko Goda, who is CEO of the Racines, told me that there was a keen request for cooperation to publish a book on Georgian Qvevri wine. She asked me whether I want to join the project as a member of authors. I have already visited Georgia in November 2011 on behalf of the magazine Vinothèque and published an article, which earned some good resonance. I remain interested in Georgia and her Qvevri wine, so I thought it a good chance to visit Georgia again to learn more about it.
- 其实这个主意并不是我想出来的。2016年年初，Racines公司的首席执行官合田泰子女士告诉我：她们正在寻找合作伙伴出版一本关于格鲁吉亚Qvevri陶罐酿酒的书，并且问我是否愿意成为作者之一。2011年，我曾经代表Vinothèque杂志前往格鲁吉亚，其后发表的文章得到了不错的反响。我对格鲁吉亚，对格鲁吉亚葡萄酒的兴趣丝毫未减，因此我觉得这是我再次访问格鲁吉亚，进一步了解格鲁吉亚葡萄酒的良机。
- Who are the authors of the book?
- 这本书的作者都有谁？
- There are four authors. The whole chapter about Georgian food and culture was written by Ms. Natsu Shimamura, who is a talented journalist and works for Slow Food Association for about 20 years. She visited Georgia already in 2002 and met with Mr. Ramaz Nikoladze. Two years later she introduced Ramaz to Slow Food Association as a representative for the Georgian wine culture. She was the first Japanese reporter who wrote a full article on Georgian Qvevri wine.
-一共有四位作者，关于格鲁吉亚美食文化的一章为岛村菜津所著，她是一位才华横溢的记者，在慢食协会工作了将近20年。早在2002年就去过格鲁吉亚，与拉玛茨·尼克拉泽会面，两年后她将拉玛茨介绍给慢食协会，作为格鲁吉亚酒文化代表。她是第一位撰写一整篇文章介绍格鲁吉亚Qvevri陶罐酿酒的日本记者。
Ms. Goda contributes a text of "the conclusion" based on her actual wine business and showed her own consideration.
“结语”中部分篇章为合田女士根据自己的葡萄酒从业经历撰写，文中表达了她自己的思考。
I am responsible for the whole chapter about Georgian wine.
关于格鲁吉亚葡萄酒的一整章由我撰写。
Total planning for publishing was conducted and "an introduction" was written by Mr. Masaaki Tsukahara, who is translator of several wine books and business partner of Ms. Goda.
塚原正章先生担任全书出版策划，并撰写了“引言”部分，他曾翻译多部葡萄酒专业书籍，也是合田女士的商业合伙人。
But please be noted that the book was solely intended for and dedicated to all the wine growers and the tradition of Qvevri wine making in Georgia.
但是需要注意一点：这本书的主旨是介绍格鲁吉亚酿酒葡萄种植者和qvevri陶罐酿酒传统。
- Who was your counterpart in Georgia when working on the book?
-写作期间，您在格鲁吉亚的合作伙伴是谁？
- In my visit in Georgia last year, which took about a week, was supported by several wine growers who are the member of the Association Qvevri Wine. Especially I would like to thank Ramaz, Nikoloz Antadze, Soliko Tsaishvili, John Wurdeman and Zurab Topuridze. When I have questions in Japan, sometime I asked Ramaz by E-mail and he used to give me his answer promptly in about 5 minutes.
-我去年在格鲁吉亚呆了一周左右，在此期间得到了几位酿酒葡萄种植者的支持，他们也是Qvevri陶罐酿酒协会成员。我要特别感谢拉玛茨、尼可洛茨·安塔泽、索里可·塞申维利、约翰·乌尔德曼和祖拉·托普利泽。我在日本期间遇到问题时，有时我会给拉玛茨发邮件询问，甚至在5分钟内就可以收到他的回复。
- Do you have the strangest and the most unexpected impressions/memories from Georgia that you want to talk about?
-对于格鲁吉亚，您有什么最意料之外的印象或最惊喜的记忆？可以谈谈吗?
- Well, the most impressive memories was the supra for the birthday of a friend of Soliko, which I had chanced to join in fortunately. I have had already experience with supra which were organized officially by the Government for the foreign guests in 2011. But this time it was an actual, real supra for the family, friends and neighbors. I couldn't fully understand what the tamada and people around me said, but the atmosphere there was something special - very friendly, relaxed, polite. I really felt a kind of sacred impression. The wine and meal were extremely delicious. I think on that evening I could understand why the tradition of wine making in Georgia continues more than 5000 years.
-给我留下最深刻印象的是我有幸参加索里可一位朋友的生日宴会。2011年我参加过政府为外宾举行的官方宴会，但这次是真正属于家人、朋友和邻居的宴会。我不太能听懂祝酒词和周围人的谈话，但当时的气氛很特别——洋溢着友好，轻松和礼节，几乎有一种神圣的感觉。美酒和美食都令人惊艳，我觉得：那个夜晚我终于明白了格鲁吉亚的酿酒传统为何绵延五千余年而长盛不衰。
© Georgian Wine Club, National Wine Agency, Wine Information Centre.
© 格鲁吉亚葡萄酒俱乐部，格鲁吉亚国家葡萄酒局，葡萄酒信息中心
