Georgian Wines

Yes, archaeological evidence confirms that Georgia is widely considered the cradle of viticulture. In 2017, scientists discovered ancient clay pots containing residual wine compounds dating back to 6,000 BC. This proves that the local population was fermenting grapes and making wine in the South Caucasus region over 8,000 years ago. This unbroken, millennia-old winemaking legacy has even earned Georgia a spot on UNESCO’s Intangible Cultural Heritage list.

A Qvevri is a large, egg-shaped clay vessel that is buried completely underground to maintain a naturally stable temperature during fermentation and aging. Whether a consumer likes the taste depends on their palate, as Qvevri wines offer a highly distinct sensory experience. White grapes fermented in a Qvevri with their skins, seeds, and stems create what is known as amber or orange wine. This ancient method produces a structured, texturally complex drink with firm tannins, a dry finish, and complex notes of dried apricot, nuts, and tea leaf.

Because Georgia is home to over 500 indigenous grape varieties, the flavour profiles are incredibly diverse. Traditional Qvevri amber styles are famous for dry, savoury, and oxidative notes like dried orange peel, walnut, sweet spice, and black tea. Conversely, deep Georgian red wine varieties possess robust, concentrated profiles overflowing with dark forest fruits, black plum, tobacco, and a distinct, wild brambly spice.

For a first-timer looking for something familiar yet distinct, a red wine crafted from the Saperavi grape is highly recommended. Saperavi is a rare teinturier grape, meaning it has both dark skin and red flesh, producing deeply coloured, full-bodied wines rich in dark cherry and savory spice, making it an easy transition for lovers of Malbec or Syrah. For white wine fans, a clean, stainless-steel fermented Rkatsiteli provides a beautifully crisp, vibrant introduction before diving into the more adventurous, amber Qvevri styles.

The most unique aspect of traditional Georgian viticulture is the complete reliance on the earth itself rather than modern wood or steel tanks. Grapes are crushed and poured directly into the buried Qvevri vessels with their skins, juice, seeds, and sometimes stems included. The underground environment ensures a slow, natural fermentation without the need for artificial temperature controls or heavy chemical additives. This ancient, low-intervention approach makes Georgia a spiritual home for fans of natural and organic wine movements.