If one travels back in time 8,000 years to the Neolithic period around roughly 6000 BCE, they would find plants and animals being domesticated for the first time in many parts of the world, as well as some of the first permanent settlements and the introduction of advanced tools. In Georgia, a small country nestled between the Black Sea and the Caucasus Mountains, it marked humankind’s first foray into winemaking.

The Origins of Winemaking in Georgia

Georgia is often referred to as the “cradle of wine” due to its deep, 8,000-year history of winemaking. In 2017, researchers discovered evidence of many millennia of wine production at Gadachrili Gora, an archaeological site about 20 miles south of the country’s capital, Tbilisi. Their findings include pottery bearing grape designs and grape pollen in the soil.

What makes Georgian winemaking unique, both historically and in modern times, is the use of  qvevris, giant egg-shaped clay vessels. In this process, grapes are crushed and put into a beeswax-lined qvevri, with skins, seeds, and sometimes stems, where they are fermented without intervention, relying on naturally occurring yeast. During this time, the qvevris are located underground to maintain a consistent temperature. Fermentation takes roughly three weeks, after which the qvevri is sealed and the wine is left to mature for many months. 

This differs from winemaking in other countries, where stainless steel or oak barrels are commonly used for aging, often without extended skin contact. Commercial yeasts and sulfites are typically added as well. Today, modern Georgian winemaking employs both the traditional qvevri technique and the “classic” or European-style method. Many Georgian winemakers have also started letting their grapes ferment for longer, which results in both dryer and bolder wines with a higher ABV%.

Georgian Grape Varieties Terroir

Georgia is known for having six prominent and unique wine regions scattered throughout the country and over 500 indigenous grape varieties — accounting for more than one-sixth of all grape varieties worldwide. Georgia’s winemaking industry benefits from having a diverse range of soil types and microclimates, ranging from fertile valleys in Kakheti to the mountainous regions of Svaneti, each providing distinct growing conditions. Today, many grapes cultivated around the world are thought to have their origins in Georgia, and the actual word “wine” (or vin or vino) likely comes from the Georgian word for wine, ghvino.

The Role of Wine in Georgian Culture 

“They spoke of Georgians as supermen, as great drinkers, great dancers, great musicians, great workers and lovers. And they spoke of the country in the Caucasus and around the Black Sea as a kind of second heaven.” – John Steinbeck, A Russian Journal, 

In Georgia, wine is more than just a beverage; it’s viewed as a divine gift and cultural symbol deeply embedded into daily life, as well as rituals and ceremonies, and one the Georgian people are incredibly proud of. You’ll find wine to be present at most meals, as well as life milestones including births, weddings, and funerals. One of the most traditional places to imbibe is at a Georgian feast, or “supra,” where wine is used to honor guests, toast to health, and celebrate life’s milestones, led by a “tamada,” or toastmaster. Most families in Georgia grow their own grapes and make their own wine, which they store in a dedicated wine cellar known as a Marani.

The Role of Wine in Georgia’s Economy

Wine has long played a significant role in Georgia’s economy and trade, bolstered in part by its strategic location along trade routes, including the Silk Road. Today, it’s one of the top export commodities for the country. In 2021, it accounted for 21% of Georgia’s total agricultural export value and accounted for an average of 5.7% of total exports from 2015 to 2022. 

Types of Georgian Wine

Red Wine

Georgian red wines range from semi-sweet to dry, and are known for being full-bodied and tannic, with the highest alcohol content among wines from the region. The most common red grape variety in Georgia is saperavi, which is one of the world’s few teinturier grapes, meaning that both the skin and flesh are red, resulting in the wine’s deep hue. Saperavi wines have a complex and bold flavor profile, and are best paired with hearty dishes and grilled meats. For something on the sweeter side, consider this Khvanchkara, a blend of alexandrouli and mujuretuli grapes with notes of vanilla and cherries.

White Wine

Most Georgian white wines are usually light- to medium-bodied, known to be fresh, crisp, and versatile with moderate alcohol levels. The most common white grape variety in Georgia is Rkatsiteli, which is often used to make dry wines known for their distinct green apple aroma. Another popular white varietal is Kisi, known for its notes of pineapple, grapefruit, melon, and long finish.

The Future of Georgian Winemaking

Georgian wine is becoming increasingly popular in the U.S., especially amid the rising of the natural and low-intervention wine movement, with exports reaching 900,000 liters between January and August 2024, a 66% increase compared to the same period in 2023. Wine tourism in Georgia is also on the rise, as more international airports offer direct flights to Tbilisi. The country is also seeing a boom in high-quality, boutique wineries, as well as projects to identify and replant native grapes.

Savor the Heritage of Georgian Wine

Experience the culmination of 8,000 years of viniculture with a bottle of Georgian wine from Silk Road, a veteran-owned importer and distributor.