Vinopedia

Georgia

Georgia (Georgian: საქართველო, pronounced [sɑkʰɑrtʰvɛlɔ]) is widely regarded as the birthplace of wine, with archaeological evidence indicating viticulture as far back as 6000 BCE.[1] Located at the crossroads of Eastern Europe and Western Asia, Georgia has maintained a continuous winemaking tradition that is deeply embedded in its national identity. With over 500 indigenous grape varieties and a distinctive method of fermenting wine in clay vessels known as Qvevri, Georgian wine culture represents one of the oldest and most enduring vinous legacies in the world.[2]

History and Origins

Archaeological findings in Georgia’s Kvemo Kartli region, particularly at sites such as Shulaveri-Gora and Gadachrili Gora, have uncovered traces of domesticated grape seeds and qvevri fragments dating to circa 6000 BCE. These discoveries constitute the earliest known evidence of wine production, leading many scholars to identify Georgia as the birthplace of viticulture.[3][4]

The ancient Georgian word for wine, “gvino” (ღვინო), is believed to be etymologically linked to the modern word “wine” in many Indo-European languages.[5] This linguistic continuity underscores Georgia’s central role in the spread of viticulture beyond the Caucasus.

Viticulture was deeply integrated into the religious, cultural, and agricultural life of early Georgian society. By the first millennium BCE, both amphorae and qvevri winemaking were widespread across Iberia (Eastern Georgia) and Colchis (Western Georgia).[6] Traditional winemaking methods persisted even through periods of foreign domination, including Roman, Persian, Ottoman, and Soviet rule.

During the Soviet era, Georgia remained a major wine producer within the USSR, although quantity was often prioritised over quality. Following independence in 1991, the industry faced disruption but gradually revived, driven by renewed focus on indigenous grape varieties and traditional methods.[7] Today, Georgia’s wine heritage is officially recognised by UNESCO, with qvevri winemaking inscribed on the Intangible Cultural Heritage of Humanity list since 2013.[8]

Definition and Characteristics

Georgian wine is defined not only by its extensive history but by a unique convergence of indigenous grape varieties, traditional qvevri vinification, and regional microclimates. Among the more than 500 known native cultivars, approximately 45 are used in commercial production today.[9] Key varietals include Rkatsiteli, Saperavi, Kisi, and Khikhvi, each offering distinctive profiles rooted in centuries of local adaptation.

A hallmark of traditional Georgian winemaking is the use of qvevri – large, egg-shaped earthenware vessels buried underground to ferment and age wine. This method, which predates classical amphorae, allows for natural temperature regulation and prolonged skin contact, especially in white wines.[10] As a result, qvevri white wines often exhibit amber hues, tannic structure, and oxidative complexity not typically found in conventional white styles.[11]

Modern Georgian wines also include those made in a European style, using stainless steel or oak barrels for fermentation and ageing. These wines tend to highlight fruit clarity and varietal character, catering to international markets while coexisting with more traditional expressions.[12]

Both stylistic approaches are legally recognised in Georgia’s wine law, with qvevri wines often receiving additional protections under origin-based labelling and cultural heritage designations.[13]

Geography and Regions

Georgia’s viticultural landscape is shaped by the complex interplay of the Greater and Lesser Caucasus mountain ranges, the Black Sea’s moderating influence, and a varied topography that includes valleys, hillsides, and high-altitude plateaux. This diversity supports a wide range of mesoclimates, enabling the cultivation of many indigenous grape varieties across distinct terroirs.[14]

The country is officially divided into ten wine regions and over 20 Protected Designation of Origin (PDO) zones, as recognised by the National Wine Agency of Georgia.[15] The most prominent and historically significant region is Kakheti, located in eastern Georgia, which accounts for more than 70% of national wine production. Kakheti is home to PDOs such as Tsinandali, Mukuzani, and Kindzmarauli, known for both qvevri and European-style wines made from Saperavi and Rkatsiteli.[16]

Other notable regions include:

  • Kartli, near the capital Tbilisi, which produces sparkling and still wines from grapes like Chinuri and Tavkveri.
  • Imereti, in the west, where milder qvevri techniques result in lighter extraction and fresher styles.
  • Racha-Lechkhumi, a highland region famed for its semi-sweet red wines made from the Aleksandrouli grape.
  • Adjara and Guria, where humid coastal conditions allow for experimental plantings and small-scale production.[17]

Georgia's protected regions reflect both historical significance and continued local usage, with appellations closely tied to specific grape varieties and traditional methods.[18]

Production and Application

Georgia’s wine production is unique in its dual embrace of traditional and modern techniques. The hallmark of traditional Georgian winemaking is the use of qvevri—large, egg-shaped clay vessels buried underground. This method, recognised by UNESCO as Intangible Cultural Heritage, enables spontaneous fermentation and ageing with skin contact, often resulting in amber-coloured white wines and structured reds.[19]

Qvevri wines are typically made with minimal intervention, using native yeasts and no temperature control. The prolonged skin maceration (sometimes six months or more) lends pronounced tannins and a distinctive textural profile, especially in white wines from grapes such as Rkatsiteli and Kisi.[20]

In parallel, many producers—especially in export-focused sectors—use European-style stainless steel and oak vinification. These wines are often made with partial or full destemming, cultured yeasts, and controlled fermentation temperatures, aiming for cleaner profiles with international appeal.[21]

Georgia produces red, white, rosé, sparkling and dessert wines. Dry styles dominate domestic production, while semi-sweet wines remain popular in Russia and parts of Eastern Europe. The appellation system, administered by the National Wine Agency, regulates production methods and origin labelling for PDO wines.[22]

Notable Grapes and Styles

Georgia is home to over 500 indigenous grape varieties, a significant portion of which are still cultivated today. Among the most important are Rkatsiteli, Saperavi, Kisi, Khikhvi, and Tsolikouri. These varieties form the foundation of both traditional and modern Georgian wine styles.[23]

Saperavi, a rare teinturier grape with pigmented pulp and skin, is Georgia’s flagship red variety. Known for its deep colour, high acidity, and ageing potential, Saperavi is used in both qvevri and international-style wines. It grows well in several regions but reaches its most expressive form in Kakheti.[24]

Rkatsiteli, the leading white grape, is prized for its adaptability and firm acidity. When vinified in qvevri, it produces amber wines with tea-like tannins and oxidative notes, while modern methods yield fresh, crisp expressions. Other white varieties such as Kisi and **Khikhvi** are often used in blends or varietal bottlings, contributing aromatic complexity and richness.[25]

The diversity of Georgia’s grape varieties allows for a broad stylistic range. Wines can range from rustic and earthy to elegant and fruit-forward. Sparkling and semi-sweet wines—particularly from Akhmeta and Racha—remain regionally significant, though dry table wines dominate contemporary export markets.[26]

Developments

Since regaining independence in 1991, Georgia’s wine industry has undergone a period of significant transition. The post-Soviet era initially presented challenges, including the loss of guaranteed export markets and the fragmentation of collective farms into private holdings. However, it also enabled the re-emergence of regional identities and traditional practices that had been suppressed or standardised under centralised Soviet control.[27]

One of the most pivotal events was the 2006 Russian embargo on Georgian wine, which had previously accounted for up to 80% of exports. While economically damaging in the short term, the ban accelerated efforts to improve quality, diversify markets, and promote Georgian wine globally.[28] State-backed institutions such as the National Wine Agency have since supported international marketing campaigns, research initiatives, and the protection of indigenous grape varieties.

The revival of qvevri winemaking, with its emphasis on natural fermentation and extended skin contact, has drawn growing attention in international wine circles. Qvevri wines have also become a focus of regulatory recognition, with UNESCO listing the traditional method of Georgian qvevri winemaking as intangible cultural heritage in 2013.[29]

Today, Georgia’s wine sector balances a dual identity: one rooted in millennia-old tradition, and another increasingly integrated into the global fine wine market. While challenges remain, such as land ownership fragmentation and climate variability, ongoing investment and renewed international interest continue to shape its evolution.[30]

See also

References

  1. ↑ Ghviniashvili, *Vine and Wine in Georgia*, Sakpatenti, 2016, p. 17.
  2. ↑ Chubinidze, *Georgia: Cradle of Wine*, Ministry of Agriculture of Georgia & National Wine Agency, 2017.
  3. ↑ Ghviniashvili, *Vine and Wine in Georgia*, Sakpatenti, 2016, pp. 16–19.
  4. ↑ Chubinidze, *Georgia: Cradle of Wine*, Ministry of Agriculture of Georgia & National Wine Agency, 2017.
  5. ↑ Skelton, *Wine Growing in Eastern Europe*, S. P. Skelton Ltd, 2021, p. 210.
  6. ↑ Robinson (ed.), *The Oxford Companion to Wine*, Oxford University Press, 2015, p. 321.
  7. ↑ Goldstein & Blom, *The Georgian Feast*, University of California Press, 2013, pp. 42–44.
  8. ↑ Decanter, “Qvevri wines: Georgia’s ancient wine style explained”, 2020.
  9. ↑ VIVC – Vitis International Variety Catalogue, “Georgia – Native Grape Varieties”, www.vivc.de.
  10. ↑ Chubinidze, *Georgia: Cradle of Wine*, Ministry of Agriculture of Georgia & National Wine Agency, 2017.
  11. ↑ Decanter, “Qvevri wines: Georgia’s ancient wine style explained”, 2020.
  12. ↑ Robinson (ed.), *The Oxford Companion to Wine*, Oxford University Press, 2015, p. 321.
  13. ↑ National Wine Agency of Georgia, “Wine Regions of Georgia”, www.georgianwine.gov.ge.
  14. ↑ Skelton, *Wine Growing in Eastern Europe*, S. P. Skelton Ltd, 2021, p. 79.
  15. ↑ National Wine Agency of Georgia, “Wine Regions of Georgia”, www.georgianwine.gov.ge.
  16. ↑ Robinson (ed.), *The Oxford Companion to Wine*, Oxford University Press, 2015, p. 321.
  17. ↑ Wine Folly, “Georgian Wine Guide: Regions, Grapes, and Qvevri Wines”, winefolly.com.
  18. ↑ Chubinidze, *Georgia: Cradle of Wine*, Ministry of Agriculture of Georgia & National Wine Agency, 2017.
  19. ↑ Decanter, “Qvevri wines: Georgia’s ancient wine style explained”, decanter.com, 2020.
  20. ↑ Ghviniashvili, *Vine and Wine in Georgia*, Sakpatenti, 2016, p. 54.
  21. ↑ Robinson (ed.), *The Oxford Companion to Wine*, Oxford University Press, 2015, p. 320.
  22. ↑ National Wine Agency of Georgia, “Wine Regions of Georgia”, www.georgianwine.gov.ge.
  23. ↑ VIVC – Vitis International Variety Catalogue, “Georgia – Native Grape Varieties”, www.vivc.de.
  24. ↑ Robinson (ed.), *The Oxford Companion to Wine*, Oxford University Press, 2015, p. 631.
  25. ↑ Goldstein & Blom, *The Georgian Feast*, University of California Press, 2013, p. 149.
  26. ↑ Chubinidze, *Georgia: Cradle of Wine*, Ministry of Agriculture of Georgia & National Wine Agency, 2017, p. 23.
  27. ↑ Skelton, *Wine Growing in Eastern Europe*, S. P. Skelton Ltd, 2021, p. 117.
  28. ↑ Ghviniashvili, *Vine and Wine in Georgia*, Sakpatenti, 2016, p. 85.
  29. ↑ Chubinidze, *Georgia: Cradle of Wine*, Ministry of Agriculture of Georgia & National Wine Agency, 2017, p. 41.
  30. ↑ Skelton, *Wine Growing in Eastern Europe*, S. P. Skelton Ltd, 2021, p. 120.
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