Georgia is the birthplace of wine — archaeological evidence from Shulaveri and Gadachrili Gora dates viticulture here to around 6,000 BC, roughly 8,000 years ago. UNESCO added the qvevri winemaking method to its Intangible Cultural Heritage list in 2013. What makes Georgian wine distinctive isn't just its age but the qvevri itself: a large clay vessel buried underground, in which grapes ferment on their skins and stems for 4–6 months.
History & tradition
Georgia grows over 500 indigenous grape varieties — more than any other country. Saperavi (a black-skinned, black-fleshed teinturier) is the dominant red; Rkatsiteli is the most-planted white and, when fermented on skins in a qvevri, becomes the 'amber wine' that started the modern natural-wine movement. Other important varieties: Kisi (white), Mtsvane (white), Khikhvi (white), Aleksandrouli (red, Racha).
How to eat it (like a Georgian)
Amber wines (skin-contact whites) work with almost every Georgian dish — khinkali, khachapuri, mtsvadi. Saperavi is the classic red for meat and khinkali. Kindzmarauli (semi-sweet Saperavi) pairs with spicy or rich dishes. Never serve red wine chilled and never serve amber wine ice-cold — 12–14°C is right for both.
Regional variants
- Saperavi — Georgia's flagship red — deep, tannic, blackberry and pepper. Both dry (Mukuzani) and semi-sweet (Kindzmarauli) versions.
- Rkatsiteli — The most-planted Georgian white — dry, crisp when European-style; deep amber, tannic, and complex when qvevri-fermented on skins.
- Kisi — Rare white variety making a comeback — apricot, honey, and quince notes when qvevri-fermented.
- Kindzmarauli — Semi-sweet red from a specific microzone. Historically Stalin's favorite wine. Pairs with rich food.
- Chinuri — Kartli white variety — often made as pét-nat (sparkling) by natural-wine producers.
Where to try the best
- Pheasant's Tears (Sighnaghi) — natural-wine pioneer, English-speaking
- Chateau Mukhrani (Mtskheta region) — historic French-style estate
- Schuchmann Wines (Telavi) — modern winery with restaurant
- Vino Underground (Tbilisi) — 300+ natural Georgian wines by the glass
- 8000 Vintages (Tbilisi) — knowledgeable staff, deep amber selection
- Any Kakhetian family cellar — book through a local operator
Frequently asked
What is qvevri wine?
Wine fermented and aged in a large clay vessel (qvevri) buried underground in a cellar (marani). The clay maintains stable temperature, the shape settles sediment naturally, and skin contact gives white wines an amber color and tannic structure. UNESCO Intangible Heritage since 2013.
Is Georgian wine sweet or dry?
Both. Traditional Georgian wine is dry — Saperavi, Rkatsiteli, Mukuzani. Semi-sweet versions (Kindzmarauli, Khvanchkara) exist but are Soviet-era popularizations, not the historical norm.
Can I bring Georgian wine home?
Yes — check your country's import limits (typically 1–2 bottles duty-free). Tbilisi airport sells wine past security. For larger quantities, most wineries can arrange international shipping.
What is amber wine?
White grapes fermented on their skins (usually in a qvevri) — the skin contact produces amber-orange color, tannins, and complex flavors. Georgian Rkatsiteli was the template for the modern global 'orange wine' trend.
Is chacha the same as Georgian wine?
No. Chacha is a strong grape brandy (40–65% ABV) distilled from grape pomace — the leftover skins and seeds after winemaking. It's Georgian grappa.