Georgian wine

Saperavi is the most famous Georgian wine, which is a strong red wine, having deep color, full body, and rich flavors of dark fruits and spices.

The traditional Georgian wine is referred to as “qvevri wine” and using ancient winemaking techniques in which the fermentation and ageing are implemented in large clay vessels that are buried underground called in qvevris.

Clay vessels called qvevri are used in Georgia to ferment and age their wines. This unique use of qvevri is considered as one of the ancient winemaking traditions in Georgia. This approach with indigenous grape varieties and natural winemaking methods produce wines with quality flavor, complex aromas, and texture.

Certainly, Georgian wines are respected for their outstanding taste and centuries old wine-making heritage.

Georgian wine has a long history dating back several millennia, with the creation of wine being dated to 6000 BC. Over 500 varieties of grapes can be found in Georgia, creating a wide variety of flavors. The old-fashioned winemaking technique known as qvevri involves the process of fermenting wine in big clay containers that are buried in the ground. Georgian wine is mostly known for unique flavor profiles and cultural importance.

Sweetness characterizes Georgian wines because of their classic winemaking processes that demand for grapes to be fermented together with stems and skins in qvevris, the large clay pots. This procedure gives the grape juice a chance to stay in contact with the skin for a longer period making the sugar levels much higher and the wines full-bodied and sweeter.

The Georgian wine is unique with the ancient winemaking tradition of qvevri fermentation and specialist vine varieties. On the other hand, European wine illustrates different styles that are influenced by various regions and methods. Both are of an exceptional quality however, Georgian wine by nature is more earthy and tannic in profile due to its traditional methods.

Georgian wine is orange because of its special winemaking process of qvevri, where white grapes undergo fermentation along with their skins, seeds, and stems in large clay pots buried in the ground enabling long contact with the skin, giving it an amber color.

Flavor-wise, Georgian wine is full-bodied, multi-layered, and is dominated by the dark fruit tastes - plum and blackberry -with spicy and herbal undertones, making it a distinctive style.

Saperavi, the Georgian native grape variety, has similarities with Cabernet Sauvignon through full body, dark fruit flavors, and firm tannins.

Tbilisi is the wine capital of Georgia, a city that is home to a rich wine culture and enjoyed a historical importance in winemaking in the past.

Georgian wines have a unique character, which comes from their age-old winemaking techniques, one of which is the qvevri, large clay vessels buried in the ground.

Flavour profile of Georgian wines is unique to all the other regions in the world due to local grape varieties and traditional winemaking practice.

Saperavi, Rkatsiteli and Khikhvi are some of the significant grape varieties in Georgian wines.

The primary wine regions of Georgia are Kakheti, Kartli, and Imereti.

Georgian wines are perfect for the combination with different dishes, including grilled meats, rich stews, khachapuri and khinkali.

Qvevri are the hallmark of Georgian winemaking that make natural fermentation possible and give the wine certain unique tastes and textures.

Modern trends in Georgian wine manufacture include testing of foreign types of grape, implementing organic and biodynamic approaches, and paying more attention to the quality, rather than the quantity.

Traditionalism is at heart of Georgian wine making, reflected in the way grapes are grown, harvested, fermented and aged.

The markets that Georgia exports its wines to include Ukraine, China and Europe among others.