Georgia

Georgia, the ancient cradle of red wine

Georgia, the Caucasus country between the Black Sea and the Caspian Sea, holds one of the most fascinating wine histories in the world. The oldest evidence of winemaking known so far, found in fragments of Neolithic jars, dates back about eight thousand years and comes from right here. In 2013 UNESCO recognised the traditional Georgian qvevri method as intangible cultural heritage of humanity. Today's reds carry that continuity in an unmistakable voice that surprises even those who know wine well.

Kakheti, Imereti and Samegrelo: the territories of Georgian red wine

The heart of Georgian red wine beats in Kakheti, in the east of the country, where most of the national production is born. Here Saperavi reigns, the signature grape of Georgia and a rarity among wine grapes, because it has red flesh as well as dark skin: it gives wines of almost inky colour and lively acidity. Appellations such as Mukuzani and Napareuli, both dry, and Kindzmarauli, a semisweet red from the Kvareli area, come from this grape.

In the west, landscape and styles change. In Samegrelo lives Ojaleshi, among the oldest grapes in the country, with a delicate scent of red fruit and spice. In the Racha region, the Khvanchkara appellation, from Aleksandreuli and Mujuretuli grapes, gives a semisweet red.

From juicy Saperavi to structured qvevri: the styles of Georgian reds

The qvevri is a terracotta amphora shaped like an egg and buried in the ground, where crushed grapes ferment with skins, seeds and often stalks. The prolonged contact gives firm tannins and a structure that evolves with time. Saperavi made in a more classic way is juicy and immediate instead, with ripe dark fruit and a freshness that invites another sip, while the qvevri version is deeper and spicier. The semisweet wines are soft and enveloping, and Ojaleshi offers a more delicate ruby profile, dry or semisweet.

Pairing Georgian reds at the table

The Georgian table is a precious guide: mtsvadi, skewers of grilled meat, khinkali, dumplings filled with meat and broth, lobio, a bean stew, and badrijani nigvzit, aubergine rolls with walnut paste. The acidity of Saperavi lightens richer dishes. At an Italian table it works with braised meats, lamb, grilled meats, cured meats and aged cheeses, while the semisweet wines close a meal with flavourful cheeses or walnut desserts.

Which Georgian red should you choose

For a first meeting with Georgia, a Saperavi with a classic profile is the tailored choice: fruity, fresh, easy to pair. Those who want to be won over by something deeper will find in the qvevri the most authentic side of the tradition. For lovers of rarities, Ojaleshi is a sensory journey off the beaten path.

Frequently asked questions

What is Saperavi?

It is the signature red grape of Georgia. It has red flesh, so it gives deeply coloured wines with lively acidity and good ageing potential.

What changes with the qvevri?

Fermentation with skins and stalks gives more tannin, spice and structure than a classic winemaking approach. These are wines that ask for flavourful dishes.

Are Georgian reds sweet?

Many are dry, such as Mukuzani and Napareuli. There are also semisweet appellations, such as Kindzmarauli and Khvanchkara, which are worth checking in the wine description.

Can they be kept in the cellar?

Many Saperavi have the structure and acidity to evolve in the bottle, especially those made in qvevri. Kept in a cool, dark place, they can offer new nuances over time.