Wine from Georgia

Georgia, in the South Caucasus, has one of the world’s oldest wine cultures: archaeological evidence points to vine growing and winemaking around 8,000 years ago. Wine remains closely tied to everyday life, celebratory feasts and the traditional supra. Kakheti in the east is the centre of production, with places and protected names including Telavi, Tsinandali, Mukuzani, Kvareli and Kindzmarauli. Its position between the Greater Caucasus and lower mountain ranges gives many vineyards warm days, cool nights and a long growing season.

Saperavi is the leading black grape. A teinturier, it has coloured flesh as well as dark skins, producing deeply coloured reds with blackberry, plum and spice, firm acidity and often good ageing potential. Mukuzani is generally associated with serious, dry Saperavi, while Kindzmarauli is known for red, semi-sweet wine. Rkatsiteli is the principal white variety; Mtsvane Kakhuri, Kisi and Khikhvi provide aromatic alternatives. Chinuri and Goruli Mtsvane matter in Kartli. International grapes, including Cabernet Sauvignon and Merlot, are also grown, but they do not define the country’s distinctive identity.

The qvevri is Georgia’s signature vessel and method. These large egg-shaped earthenware jars are buried in the ground; white grapes may ferment and mature in them for extended periods with skins, seeds and sometimes stems. The result is amber wine, often marked by dried fruit, tea, herbs, tannin and texture. Qvevri wine is not a single style: skin contact, vessel size and cellar practice vary considerably between producers. Alongside this traditional approach, many producers make clean, fresh whites and reds with modern cellar techniques.

Georgia protects origins through a system of protected designations of origin. Regulations may prescribe grape varieties, defined areas, yields and style, so labels are worth reading, especially for names such as Tsinandali and Mukuzani. Racha-Lechkhumi in the cooler northwest is associated notably with Khvanchkara, a red semi-sweet wine. Wine lovers can expect both approachable fruit-driven bottles and distinctive qvevri wines; acidity, texture and indigenous varieties usually matter more than pronounced new-oak character.