Georgian Wine: 8,000 Years of Winemaking in Every Bottle

Quick answer

Georgia is a country in the South Caucasus, widely considered the birthplace of wine with evidence of winemaking dating back 8,000 years. Georgian wine is distinctive for its use of qvevri (clay amphorae buried underground) for fermentation and ageing. The main wine region is Kakheti in the east. Key varieties include Rkatsiteli (white) and Saperavi (red). Georgian amber wines are a major reference point in the natural wine movement. Cellar Atlas is building a Georgian wine import range.

What is Georgian wine?

Georgian wine is produced in the country of Georgia, located between the Caucasus mountains and the Black Sea. Georgia has the world's oldest documented winemaking tradition, with evidence of grape cultivation and wine production dating to 6,000 BC. Georgian wine is most associated with the qvevri method and the production of amber (skin-contact) wines, though the country also produces conventional dry whites and bold red wines.

What is a qvevri?

A qvevri is a large clay amphora, egg-shaped and typically holding between 200 and 3,000 litres, that is buried in the ground up to its neck. Grapes are fermented and aged inside the qvevri together with their skins, seeds and stems. The vessel is sealed with beeswax and the wine develops underground at a naturally stable temperature. The qvevri method has been used in Georgia for at least 8,000 years and is recognised by UNESCO as Intangible Cultural Heritage.

What is amber wine?

Amber wine, also called skin-contact white wine or orange wine, is white wine made with extended skin contact during fermentation. In Georgia, this is achieved through the qvevri method. The resulting wine has an amber to deep orange colour, tannin from the skins, and a savoury, nutty, complex flavour profile that is entirely different from conventionally made white wine. Georgian amber wine is the original and most traditional form of this style.

What are the key Georgian grape varieties?

Rkatsiteli is Georgia's most planted white variety. When made in qvevri it produces amber wines with dried fruit, walnut and spice notes and a firm tannic grip. It is also used for lighter conventional whites. Saperavi is Georgia's principal red variety and one of the few grapes in the world with red flesh as well as red skin. It produces inky, concentrated wines with dark cherry, plum and spice character and ages well for a decade or more. Mtsvane is a white variety producing fresher, more floral wines often blended with Rkatsiteli.

Frequently asked questions

Is Georgian wine natural wine?

Not all Georgian wine is natural wine, but the qvevri tradition of minimal intervention, wild fermentation and extended skin contact aligns closely with natural winemaking principles. Many of the most celebrated natural wine producers in the world draw inspiration from Georgian winemaking.

What does Georgian amber wine taste like?

Georgian amber wine typically has aromas of dried apricot, walnut, beeswax and dried herbs. On the palate it is structured with noticeable tannin, medium to high acidity and a long savoury finish. It is best served with food, particularly rich dishes, aged cheeses and cured meats.

What food pairs with Georgian wine?

Georgian amber wine pairs well with rich, fatty dishes, aged cheeses, charcuterie and roasted vegetables. Saperavi red wine pairs well with lamb, beef, game and dishes with earthy flavours like mushrooms and lentils.

Where can I buy Georgian wine in the Netherlands?

Cellar Atlas (cellaratlas.nl) is importing Georgian wine for the Dutch market. Sign up for the newsletter at cellaratlas.nl to be notified when the range launches.