Georgian Wine

With over 8,000 years of winemaking history, Georgia is commonly hailed as the birthplace of wine, with evidence pointing to wine production as far back as the Neolithic period. So, it’s no surprise that Georgia is home to some of the world’s most complex and exciting wines, mainly made from native grapes.

Georgia is known for its traditional Qvevri method of winemaking—a unique process involving fermenting grapes in a large clay vessel (called a Qvevri) buried underground. This method is highly respected and still widely used in Georgian wineries today, alongside other modern winemaking techniques.

The country is also the home of the original “orange” wines, which are made by crushing white grapes and leaving the juice to ferment for a certain amount of time while in contact with the skins (known as skin-contact wines). Just as many of the wines were made in ancient times, wines made from native white grapes using the Qvevri method can take on an amber hue. This type of wine is now coming back into fashion in the winemaking world.

Georgian wine stands out thanks to its extraordinary depth and complexity, allowing wine lovers to explore a range of distinctive styles made using grapes mainly native to Georgia. Georgian wines are a testament to the country’s rich heritage, from the robust and tannic Saperavi to the full-bodied, amber Rkatsiteli.

Georgia boasts several key wine regions, each with its unique climate and grape varieties:

• Kakheti—Located in eastern Georgia, Kakheti is the country’s largest wine region. With a continental climate, it is home to popular, native grapes, including Saperavi (red) and Rkatsiteli (white). The region is renowned for its traditional Qvevri winemaking method, which involves fermenting the wine in large underground earthenware vessels.
• Imereti—Nestled in western Georgia, Imereti has a more humid, subtropical climate than Kakheti. The region is known for Tsitska and Tsolikouri white grapes, and the wines made here are often lighter and fresher compared with other regions.
• Kartli—Found in central Georgia, Kartli has a relatively cool climate, ideal for sparkling wine production. The region mainly grows Chinuri, Goruli Mtsvane and Budeshuri (a type of Saperavi) grapes.
• Racha-Lechkhumi—This mountainous region in northwestern Georgia is renowned for its semi-sweet red wines, especially those made from Alexandrouli and Mujuretuli grape varieties.
• Samegrelo—Located in western Georgia along the Black Sea, Samegrelo is a humid, subtropical region. Ojaleshi is the main red grape grown and used here.

Georgia produces distinctive red wines, focusing on native grape varieties. Here are some wines to have on your radar:

• Saperavi—This grape variety is grown throughout the country, but it’s mainly associated with the Kakheti region. Saperavi wines are deeply colored and full-bodied, with high acidity and tannins. They typically have dark berry, cherry and plum notes, often with smoky, spicy or herbal undertones. Some Saperavi wines, particularly those made using the traditional Qvevri method, can also have earthy and savory notes.
• Mukuzani—This is a specific style of Saperavi wine from the Mukuzani sub-region of Kakheti. These wines are typically aged in oak, highlighting the structure and complexity of Saperavi while adding vanilla and toast flavors.
• Kindzmarauli—Another style of Saperavi from Kakheti, Kindzmarauli are semi-sweet wines, balancing the grape’s natural acidity with some residual sugar. They have ripe dark fruit flavors with a velvety, almost luscious texture.
• Ojaleshi—This is a red variety grown in the Samegrelo region. Ojaleshi wines are typically medium-bodied and semi-sweet, featuring flavors of red berries and currants, with a pleasingly fresh acidity.
• Alexandrouli and Mujuretuli—These varieties, grown in the Racha-Lechkhumi region, are often blended to produce Khvanchkara, a famous semi-sweet Georgian red wine. These wines are known for their vibrant red fruit flavors, floral notes and balanced sweetness.

Remember, the style and flavors of wine can vary based on many factors, including the specific characteristics of the vintage and choices made during the winemaking process.

Georgia is known for its unique and expressive white wines, many made from native grape varieties. Here are a few of the most notable wines:

• Rkatsiteli—Grown throughout the country, but especially in the Kakheti region, Rkatsiteli is one of Georgia’s oldest and most common white varieties. When made using the traditional Qvevri method, these wines can be full-bodied and complex, with flavors of dried fruit, nuts, honey and a distinct earthiness. Modern-style Rkatsiteli wines can be lighter and crisper, with green apple, pear and citrus flavors.
• Mtsvane Kakhuri—Also known simply as Mtsvane, this grape is often grown in the Kakheti region alongside Rkatsiteli. Mtsvane wines are typically aromatic, with notes of green fruit and blossom, plus an occasional mineral hint. They can be made using both traditional and modern methods, much like Rkatsiteli.
• Tsolikouri—This variety is primarily grown in the Imereti region. Tsolikouri wines are generally medium-bodied and balanced, with flavors of ripe orchard fruits and a mineral hint. They’re often made in a modern style, but traditional versions made using the unique Georgian Qvevri method can also be found.
• Tsitska—Another key variety from Imereti, Tsitska is often used in sparkling wine production due to its high acidity. In still wines, Tsitska can have citrus and green apple flavors, plus a surprise hint of spice.
• Chinuri—Grown in the Kartli region, Chinuri wines are known for their floral and citrus aromas, high acidity and potential for sparkling wine production.

Georgia’s diverse range of wines can pair beautifully with many dishes. Try these combinations:

• Saperavi—Pair this high-tannin, full-bodied wine with rich and hearty dishes like grilled meats or Chakapuli, a traditional Georgian beef stew. The stew’s robust flavors can stand up to the intensity of Saperavi, while the wine’s high acidity can balance the meat’s fattiness.
• Kindzmarauli—This semi-sweet style of Saperavi can work well with spicy dishes, as the wine’s sweetness tempers the heat. Try it with spicy kebabs, Indian curries or fiery Szechuan dishes.
• Rkatsiteli—The full-bodied, amber wines made from Rkatsiteli using the traditional Qvevri process pair well with rich and flavorful dishes. Try pairing them with Khachapuri (a traditional Georgian cheese-filled bread), grilled white fish or mushroom risotto.
• Mtsvane Kakhuri—A modern-style Mtsvane, with its crisp acidity and fruity flavors, would work well with light seafood dishes or fresh salads.
• Tsolikouri—The medium-bodied, balanced profile of Tsolikouri wine makes it a good match for poultry dishes. Georgian chicken stew with walnut sauce, also known as Satsivi, would be an excellent pairing, as would roast chicken or creamy seafood pasta.