Types of wines from Georgia
Georgia is the cradle of winemaking with a tradition dating back more than 8,000 years. With unique grape varieties and traditional production methods such as the qvevri method, Georgian wines offer a unique experience. Here are the main types of Georgian wines you should know and which you can find in our Georgian wine shop:
Georgia is known for its full-bodied and rich red wines, which are characterised by their intense colour, deep notes and complex aromas.
- Saperavi: Georgia’s most famous variety, producing full-bodied, richly aromatic red wines with notes of cherry, blackberry and spice.
- Kindzmarauli: a semi-sweet red wine, popular for its balanced sweetness and strong fruity notes.
- Mukuzani: a dry red wine made from the Saperavi grape variety, known for its elegance, full flavour and hints of oak due to barrel ageing.
Georgia produces a wide range of white wines, from fresh and light to bold and complex.
- Rkatsiteli: one of the oldest varieties in the world, producing fresh and fruity white wines with notes of green apple, citrus and herbs.
- Mtsvane: an aromatic white wine with delicate floral and citrus notes, ideal for lovers of lighter wines.
- Tsinandali: a dry white wine from the Rkatsiteli and Mtsvane grape varieties, combining fresh acidity with a subtle mineral note.
Orange wines, which are characteristic of Georgia, are made using the qvevri method , where white grapes are fermented with their skins, giving the wine its distinctive colour and deep texture.
- Rkatsiteli: an intense wine with notes of dried apricots, honey, nuts and subtle spices.
- Mtsvane: an elegant orange wine with floral notes, a hint of spice and a long finish.
Sweet wines from Georgia
Georgia is famous for its naturally sweet wines, which are made from grapes with a high sugar content.
- Khvanchkara: a legendary semi-sweet red wine with flavours of ripe fruit, chocolate and spices.
- Tvishi: a semi-sweet white wine with subtle notes of peach, pear and honey.
- Ojaleshi: a semi-sweet red wine with full flavours, fine tannins and strong fruity notes.
Wine produced using the qvevri method is the pride of Georgia. The grapes are fermented and aged in large earthenware vessels buried in the ground, giving the wine its unique character and deep structure. These wines can be red, white or orange, always with a rich flavour profile.
Each type of Georgian wine represents a unique combination of traditional approach and unique terroir. Whether you prefer dry, semi-sweet or sweet wines, the Georgian offer will always provide you with an exceptional experience full of history and authenticity.
Origin and region
Many customers are interested in which region of Georgia the wine comes from, as different regions have specific varieties and production styles:
- Kakheti: the most famous wine-growing region of Georgia, famous for traditional wine production using the qvevri method.
- Racha-Lechchumi: famous for the sweet wine Khvanchkara, one of the most famous Georgian wines.
- Imeretia or Kartli: lesser-known but unique regions with a rich wine tradition, where both white and red wines of a specific character are produced. In our wine shop you can find them in the category Wines of small wineries of Georgia.
Georgian wines are made from many unique local grape varieties. Among the most famous are:
White varieties
- Rkatsiteli: the most widespread white variety, gives fresh and aromatic wines with a pleasant acidity.
- Kisi: a rare variety, often used for amber (orange) wines, full-bodied and aromatic.
- Mtsvane: adds floral and citrus notes to wines, often blended with Rkatsiteli.
- Tsolikouri: the main variety in the Imeretia region, gives light, fresh and mineral wines.
- Chinuri: a variety from the Kartli region, also used for the production of traditional sparkling wines.
Red varieties
- Saperavi: the most famous Georgian blue variety, full of tannins, with rich colour and dark fruit flavour.
- Alexandrouli: used to make semi-sweet wines such as the famous Khvanchkara.
- Mujuretuli: often combined with Alexandrouli to produce sweet wines from the Racha-Lechchumi region.
- Ojaleshi: a rare variety from the Megrelia region, it produces elegant, slightly spicy wines.
- Tavkveri: a variety from Kartli, used for fresh red wines and light rosé wines.
Georgian winemaking is characterised not only by a wide range of unique varieties, but also by the traditional method of fermentation in qvevri (earthen vessels buried in the ground), which gives the wines their unique character.
The method of production
Georgian winemaking is one of the oldest in the world and its traditional production methods have been preserved for thousands of years. There are three main ways of producing Georgian wines:
- The traditional Qvevri method:
The oldest and most authentic method of wine production in Georgia. The wine is fermented and aged in clay vessels called qvevri, which are buried in the ground. It is used for both white and red wines. White wines produced in this way are called amber (orange) wines because they macerate on the skins for several months, giving them a darker colour and fuller flavour. The resulting wines have a distinctive character, a rich texture and often a high tannin content.
- European method (classical vinification)
A modern method of wine production used throughout the world. White wine is produced by pressing the grapes and fermenting the must without the skins. Red wine is fermented with the skins to extract the colour and tannins. The wine is aged in stainless steel tanks or oak barrels, giving it a smoother and fruitier taste. This method is often used in the Kartli and Kakheti regions.
- Semi-European method (combined)
Combines elements of both methods mentioned above. The wine is fermented in qvevri, but then aged in oak barrels or stainless steel containers, which allows better control over the final wine profile. This method is popular with winemakers who want to preserve the traditional process but offer more elegant and balanced wines.
Recommendations with food
Georgian wines pair well with traditional and international dishes. Here are some of the most famous Georgian wines and their ideal food pairings:
- Saperavi (dry red): ideal with grilled meats (beef, lamb, pork), traditional shashlik (Georgian kebab), cheese dishes such as khachapuri (Georgian cheese bread), thick stews and spicy dishes
- Kindzmarauli (semi-sweet red, Saperavi): ideal for spicy dishes (e.g. Georgian chinkali), soft cheeses and nuts, dark chocolate and fruit desserts
- Khvanchkara (semi-sweet red, Aleksandrouli & Mujuretuli): ideal with soft cheeses (e.g. sulguni), nut and fruit desserts, duck or roast chicken with plum sauce
- Rkatsiteli (dry white): ideal with fish and seafood, light salads, vegetable dishes and white meat (chicken, turkey).
- Kisi (dry white or amber): ideal for spicy dishes such as lobio (bean stew), roast pork, smoked fish and cheese.
- Tsolikouri (dry white, light): ideal with seafood, grilled fish, goat and sheep cheeses and fresh salads.
History and story of the wine
Georgia is considered the cradle of winemaking, with a history dating back 8,000 years. It is here that the earliest evidence of wine production has been discovered. The typical method is fermentation in clay qvevri jars buried in the ground – this traditional process is a UNESCO World Heritage Site. Georgian wine culture includes more than 500 indigenous grape varieties and three main production methods: Kakhetian, Imeretian and European. Thanks to this unique tradition and diversity, Georgian wines are highly appreciated all over the world.
Read more in our article: https://www.zgruzie.cz/en/georgian-wine-making-methods-and-history/
Georgian wine has been made for over 8,000 years, and the country’s unique grape varieties and ancient qvevri clay-vessel method produce wines unlike anything you’ll find elsewhere. Here are our top picks for every palate:
Most Georgian wines are made from indigenous grape varieties found nowhere else in the world — Saperavi, Rkatsiteli, Mtsvane, Khikhvi. Many are still produced using the ancient qvevri method: fermentation and ageing in sealed clay vessels buried underground. This gives Georgian wines a distinctive mineral quality, natural tannins, and a depth that modern European wines rarely match.
