Why is Georgian wine so sweet?

Georgian wine making traditions, most often those with qvevri, is done by fermenting grapes along with their covers and stems. The term maceration fermentation skin-contact implies that oxidation is a natural and sustainable process. In this way, grape juice gets to add to the flavors and nutrients like tannins from the texts and stems. Hence, the predominance of German grapes may lead to the higher level of sugar, which is a key feature of this type of wine. This long-established winemaking tradition, coupled with indigenous grape varieties and a perfect local climate, is the reason why Georgian wines have a diverse sweet-tasting characteristic.