Georgian Wine: 8,000 Years of Living Tradition 

Georgia is one of the oldest winemaking countries in the world, with a history stretching back over 8,000 years. At the heart of this ancient tradition is the qvevri—large, handmade clay vessels buried underground, where grapes ferment naturally with skins, stems, and wild yeasts. This unique method, still practiced today, produces bold, flavorful wines and was recognized by UNESCO as part of the world’s Intangible Cultural Heritage.

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​More than 500 indigenous grape varieties grow across Georgia’s diverse regions. In Kakheti, the country’s primary wine region, you’ll find full-bodied reds like Saperavi, as well as crisp whites such as Rkatsiteli and Mtsvane. Western Georgia offers lighter wines and rare varietals like Tsolikouri, Usakhelouri, and the famous semisweet Khvanchkara from Racha.

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Wine is central to Georgian culture and hospitality. Many families still make their own qvevri wine at home, and tasting wine is often a joyful social occasion. Today, winemakers combine tradition with experimentation—creating sparkling Atenuri, rare amber wines like Kisi, and pet-nat (naturally sparkling) varieties.

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​Notable wines to try include:

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Tsinandali – A light white with fruity notes, made from Rkatsiteli and Mtsvane grapes.
 

Akhasheni – A dark red semisweet with hints of chocolate, made from Saperavi.
 

Kindzmarauli – A rich, smooth red semisweet with a velvety finish.
 

Tvishi – A soft, fruity semisweet white from western Georgia.
 

Kvanchkara – A ruby-red wine with a complex bouquet, made from Alexandrouli and Jushuretuli.
 

Kisi – A rare amber wine with smoky, spicy character, aged on skins in qvevri.

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​From ancient vineyards to modern cellars, Georgian wine offers a unique journey through taste, history, and hospitality. No visit to Georgia is complete without raising a glass—gaumarjos! (cheers).