Georgian wine is more than just a drink – it is a journey into the heart of Georgian culture and hospitality. Enjoy it with friends, at family celebrations, or during a romantic evening, and let yourself be carried away by its unmistakable aromas and flavors. Explore our special tasting sets to experience the very best from Georgian vineyards.
Types of Georgian Wine
Georgian Red Wines
Georgia is famous for its full-bodied, deeply colored red wines with complex aromas:
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Saperavi – the iconic Georgian grape producing rich, tannic reds with notes of cherry, blackberry and spice.
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Kindzmarauli – a semi-sweet red with balanced sweetness and intense fruity tones.
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Mukuzani – a dry red Saperavi aged in oak barrels, elegant with hints of wood and dark fruit.
Georgian White Wines
From light and fresh to rich and structured:
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Rkatsiteli – one of the world’s oldest grape varieties, offering crisp white wines with apple, citrus and herbal notes.
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Mtsvane – aromatic, floral and citrusy, perfect for lighter wine lovers.
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Tsinandali – a dry white blend of Rkatsiteli and Mtsvane with fresh acidity and mineral undertones.
Georgian Orange Wines
Made in traditional qvevri, white grapes ferment with their skins, giving amber color and depth:
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Rkatsiteli Qvevri (Amber wine) – powerful with notes of dried apricot, honey, nuts and spice.
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Mtsvane (Amber wine) – elegant, floral and long-lasting on the palate.
Georgian Sweet Wines
Georgia is renowned for its natural semi-sweet wines:
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Khvanchkara – legendary semi-sweet red with flavors of ripe fruit, chocolate and spice.
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Tvishi – semi-sweet white with peach, pear and honey aromas.
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Ojaleshi – rare semi-sweet red with soft tannins and fruity character.
Traditional Qvevri Wines
Fermented and aged in clay vessels buried underground, qvevri wines are Georgia’s pride, recognized by UNESCO as cultural heritage. These can be red, white or orange, always with a deep structure and authentic taste.
Georgian Wine Regions
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Kakheti – the most famous region, heart of qvevri winemaking.
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Racha-Lechkhumi – home of the celebrated Khvanchkara.
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Imereti & Kartli – unique terroirs producing elegant whites, reds and sparkling wines.
Native Georgian Grape Varieties
White Grapes:
Red Grapes:
Over 500 indigenous Georgian grape varieties make this wine country truly unique.
Winemaking Methods in Georgia
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Traditional Qvevri Method – ancient clay vessel fermentation and maceration, creating amber wines with strong tannins and complexity.
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European Method – stainless steel or oak aging, smooth and fruity wines.
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Mixed Method – combining qvevri fermentation with barrel or tank aging for balanced elegance.
Food Pairings with Georgian Wines
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Saperavi (dry red): grilled meats, Georgian shashlik, cheese breads (khachapuri), spicy stews.
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Kindzmarauli (semi-sweet red): spicy dishes like khinkali dumplings, soft cheeses, dark chocolate, fruit desserts.
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Khvanchkara (semi-sweet red): soft cheeses, duck or chicken with plum sauce, nutty desserts.
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Rkatsiteli (dry white): fish, seafood, light salads, poultry.
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Kisi (amber or dry white): pork, bean stews (lobio), smoked fish, cheeses.
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Tsolikouri (light dry white): seafood, grilled fish, goat and sheep cheeses.
History of Georgian Wine
Georgia is recognized as the birthplace of wine, with archaeological evidence dating back 8,000 years. The traditional qvevri winemaking process is inscribed on the UNESCO Intangible Cultural Heritage list. With more than 500 native grape varieties and a mix of traditional and European techniques, Georgian wines are celebrated worldwide for their authenticity, diversity, and deep cultural roots.
