***All Photos courtesy of Colangelo & Partners***

Georgia is the oldest known winemaking culture. Stone Age farmers began producing wine on a large scale as early as 6,000 B.C. Georgians, proud of this long history, often refer to their country as the 'cradle of wine.' Today, Georgia offers the modern world a rare connection to ancient winemaking flavors.

Curious to explore the country known as the cradle of winemaking? Here are eight key things to know about Georgian wine.

1. Qvevri

Georgian wines have traditionally been made using large, egg-shaped clay vessels called qvevris buried underground for fermentation and aging. Whole grapes are placed in the qvevri, and natural fermentation occurs without added yeast. This method, largely unchanged since ancient times, gives the wines distinctive flavors and textures. Georgia’s Qvevri winemaking is listed on the UNESCO Intangible Cultural Heritage list.

In addition to its traditional Qvevri wine production, Georgia produces wines in the more familiar European or international style, using modern technology and grapes like Cabernet Sauvignon and Merlot.

2. Amber Wines

Georgia is famous for its amber wine, often called “orange wine.” These white wines have been fermented with grape skins, giving them the beautiful color they are named after. The skin contact also adds complexity, with flavors often described as nutty, honeyed, and earthy.

3. Unique Grape Varieties

Georgia boasts more than 500 indigenous grape varieties—the most famous being Saperavi (a red grape with deep color and robust flavors) and Rkatsiteli (a white grape used in many traditional white and amber wines). These grapes are rarely found outside of Georgia.

4. Sustainable Approach

Georgian wines are often produced with a natural approach of minimal intervention. Many small producers avoid using pesticides, herbicides, and synthetic additives. This emphasis on natural winemaking has attracted a growing number of fans in the natural wine movement worldwide.

5. Back in the USSR

Russia controlled winemaking in Georgia from 1921 until 1991 during the Soviet Union annexation. During this time, the Soviet government nationalized vineyards and dictated which grapes were grown, prioritizing quantity over quality. Sadly, many indigenous Georgian grape varieties were ripped out since they produced less juice.

After 1991, many wine producers started using European grapes and modern technology, believing that’s what the market wanted. These wines, while better in quality than when under the Russian regime, had lost their distinctiveness and sense of place. By 2011, however, producers began returning to their roots, using qvevri clay pots and creating amber wines from white grapes. Today, both traditional and modern winemaking can be found throughout Georgia.

6. Rich Terroir

Georgia has ten viticultural and winemaking zones: Kakheti (which produces 80% of the country's wine grapes), Kartli, Meskheti, Imereti, Racha, Lechkhumi, Guria, Samegrelo, Abkhazia, and Ajara. The diverse landscapes—from the mountains of Meskheti to the coastal areas of Ajara—allow for different winemaking styles.

7. Wine and Culture

Wine is deeply embedded in Georgian culture and history, and most families make it for personal consumption. Every celebration begins and ends with wine. The traditional supra (Georgian feast) involves elaborate toasting with wine, led by a tamada (toastmaster). Wine, symbolizing hospitality, spirituality, and community, is often associated with religious and cultural rituals.

Try Georgian Wine!

***Ruso Chochishvili and Jose L Rodriguez* of *Kapistoni Winery***

The National Wine Agency of Georgia and several winery members were in New York City to share their history, culture, and wines. I wish I had time to taste all the wines, as there were so many great ones. Here’s a smattering of wineries whose wines I did taste and can highly recommend: Kapistoni, Natenadze, Togonidze’s Wine, Tarasi Minadze, Andria Gvino, Anapea Village.

My recommendation? Take the time to explore Georgian wines. Nowadays, you can find them in many wine shops and on restaurant menus. You’re sure to enjoy them!