What Makes the Wine Region of Georgia (Country) So Unique

Georgia, the home of 525 indigenous grape varieties and long-lasting winemaking history, is located between Europe and Asia. The country is largely unknown (and often mistaken for the state of Georgia in the United States) but has recently gained international attention for its unique Qvevri wine that is made with the traditional method in Qvevri – an egg-shaped clay vessel. 

The classical European winemaking technique has been practiced in different Georgian wine regions since the 1830s when Prince Alexandre Chavchavadze introduced this traditional method in Qvevri. This is when some European-style wine cellars were established around the country.

Key Archeological findings, which include material evidence of 8000-years-old traces of grape inside many ancient vessels, make the tiny former Soviet republic claim the crown as the world’s oldest wine producer.

Georgia’s hallmark is white wines that stay in contact with their skins, stalks, and pips for months and further ferment in huge clay amphorae (qvevri) buried in the ground. This practice is used everywhere in the world, but its deep roots lie in Georgian culture.

Georgia Wine Regions

There are about 6 wine regions in Georgia, but the main regions are Kakheti and Kartli. 

 

Kakheti

Kakheti region is one of the most important wine regions and the engine of the Georgian wine industry. Approximately, three-quarters of the vineyards of Georgia wine country are cultivated here and it is often referred to as the cradle of wine. The region cultivates indigenous grape varieties such as white Kakhuri Mtsvane, etc.

Kartli

Kartli is known for its high-quality European style and sparkling wine. This winemaking region is in the central-eastern part of Georgia wine country and is famous for its Atenuri PDO, which is produced in one of the oldest areas, known since the middle ages, and is distinguished by its uniqueness and different tastes.

Georgian Wine Uniqueness

The uniqueness of Georgian wine lies in the secret of its making by using Qvevri, which dates back to ancient times. Unlike most Old World wines, Georgians do not use oak barrels to ferment, store or age their wines. 

 

Traditional Georgian winemaking involves crushing grapes and placing the grape juice, along with the grape skins, stems, and pips, into clean Qvevri lined with beeswax for fermentation.

Georgian winemakers clean and re-line their Qvevri every time before using. Georgian wine is natural and does not require additional chemicals.

Grapes to Know

There are more than 500 indigenous grape varieties in Georgia, 40 of which are currently used for commercial viticulture. International varieties like Cabernet Sauvignon and Shiraz comprise just 6% of plantings, says Wines of Georgia.

Rkatsiteli is a white wine grape that produces crisp bottles ideal for pairing with the country’s exceptional cheese and bread. Other white wine grapes are floral, aromatic Kisi and Mtsvane Kakhuri, a light-skinned grape that creates medium-bodied wines with complex, minerally flavors. Mtsvane and Rkatsiteli blends are common, too.

Saperavi is considered the most famous red wine grape. It is a dark-skinned grape and one of the world’s few with a red interior. It produces ink-colored wines with berry, meaty and spicy notes that can be accented by qvevri aging. 

Other red wine grapes include ancient, thin-skinned Dzelshavi, often used in red blends; Mujuretuli, another blending grape in dry and off-dry reds; Kartli’s Shavkapito, used to make full-bodied reds and some sparkling wines; and Otskhanuri Sapere, a tannic variety mostly grown in Imereti.