Georgian Wine

About Georgian Wine

Georgia is often called the cradle of wine, with a winemaking tradition that stretches back roughly 8,000 years. Its signature red grape, Saperavi, makes deep, inky wines, and its ancient qvevri method gives Georgian amber wines a character found nowhere else.

Traditional Georgian wine ferments and ages in qvevri, large clay vessels buried underground, a method recognized by UNESCO as part of the world's intangible cultural heritage. White grapes like Rkatsiteli fermented on their skins in qvevri become amber wines: golden, textured, and slightly tannic.

Many of the most popular Georgian reds are semi-sweet, especially Kindzmarauli and Khvanchkara, which are soft, fruity, and easy to love. Dry Saperavi from Kakheti is bold, dark-fruited, and great with grilled meats. Explore more Eastern European wine.