Georgia

Georgia, the home of amber white wines

In Georgia, white wine has a story of its own. In this Caucasus country between the Black Sea and the Caspian Sea, the oldest evidence of winemaking dates back about eight thousand years, and since 2013 the traditional qvevri method has been UNESCO intangible cultural heritage of humanity. Many Georgian whites ferment in contact with the skins, as is usually done with reds: the result is golden or amber wines, richer in aromas and structure than the colour suggests, something that surprises even those who know wine well.

Kakheti and Imereti: the territories of Georgian white wine

In the east, in Kakheti, most Georgian wine is born. Here Rkatsiteli reigns, the most widely planted white grape in the country, joined by Mtsvane, Kisi and the rare Khikhvi. Among the appellations, Tsinandali is a dry white from Rkatsiteli and Mtsvane. In Kakheti the grapes often ferment with their stalks, and the result is savoury wines with firm tannin.

In the west, in Imereti, the protagonist is Tsolikouri. Here smaller qvevri are used and the stalks are generally left out: the wines are fresher, softer and lighter.

From bright white to amber: the styles of Georgian whites

The amber colour comes from contact with the skins, which also give the wine tannin, a light astringency usually associated with reds. People often speak of orange wine, but it is the method that defines it more than the colour. Rkatsiteli has balanced acidity, fine tannins and spiced notes. Mtsvane is more structured, with herbal and waxy nuances that soften over the years. Kisi is softer and more supple, Khikhvi is rare, floral and honeyed, and Tsolikouri is elegant and fresh, with delicate fruit.

Pairing Georgian whites at the table

Amber wines love flavourful cooking: khachapuri, the cheese filled bread, pkhali, little bites of vegetables and walnuts, chicken and spiced white meats. In Italy they pair with aged cheeses, mushrooms, roasted vegetables and dishes with spices. The fresher ones, such as those from Imereti, go with starters, fish and fresh cheeses. It is best to serve them cool but not ice cold, to let the aromas speak.

Which Georgian white should you choose

For a first meeting, a white from Imereti such as Tsolikouri, fresher and softer, is the tailored choice. Those seeking the most authentic character of the tradition will find in qvevri Rkatsiteli a spiced, structured amber, while Kisi, Mtsvane and the rare Khikhvi are for those who like to be surprised. These are wines to share unhurried, for moments to remember at the table.

Frequently asked questions

What is an amber wine, or orange wine?

It is a white wine fermented in contact with the skins, from which it gains amber colour, tannin and more intense aromas. In Georgia it is the ancient tradition, that of the qvevri.

Why can a white wine have tannin?

Tannin comes from skins and stalks, so it depends on the method as well as the grape. In amber whites it gives a light astringency, which helps at the table with flavourful dishes.

What are the main grapes?

Rkatsiteli, the most planted, then Mtsvane, Kisi, Khikhvi and Tsolikouri, each with a different character.

How should they be served?

Cool but not ice cold, in a wide glass: this way the aromas open up better.