Georgia is widely recognised as the “cradle of wine”. Roughly 8,000 years ago, around 6000 BC, people here were already fermenting grapes inside clay jars called qvevri — a method still practised today. Whether you are new to wine or already familiar with French and Italian bottles, Georgian wine opens a distinctly different world. This guide walks through the grape varieties, the winemaking method, and practical tasting tips.
1. Why Georgia Is the Cradle of Wine
Georgia is one of the oldest winemaking countries on record, and some scholars link the very word “wine” to its ancient vocabulary. A 2017 study in the Proceedings of the National Academy of Sciences (PNAS) identified fermented grape residues dating to about 6000 BC at the Shulaveri-Shomu sites south of Tbilisi (Source: PNAS, McGovern et al., 2017). Today roughly 525 indigenous grape varieties grow across the country (Source: National Wine Agency of Georgia), of which about 45 are cultivated commercially.
2. Four Grape Varieties You Should Know
- Saperavi — Georgia’s signature red grape. It is a teinturier variety, meaning even the juice is red, so the wines are deeply coloured with bright acidity and good ageing potential. If you want one bold dry red, start here.
- Rkatsiteli — the most widely planted white grape. Expect apple and citrus notes with crisp acidity, made both in stainless steel and in qvevri.
- Kisi — a traditional white variety from Kakheti. Apricot and honey aromas make it especially appealing when aged in qvevri.
- Tsolikauri — a leading white grape of western Imereti. Light and fresh, well suited to summer drinking.
3. Qvevri Wine: An 8,000-Year-Old Method
A qvevri is a large clay vessel buried in the ground to keep temperature steady during fermentation. Because the skins, seeds and even stems go in together, even white grapes turn into a coppery-orange “amber wine”. The tannins give it a tea-like grip and layered aromas. In 2013 this winemaking method was inscribed on the UNESCO List of Intangible Cultural Heritage (Source: UNESCO, element 00870). The same tradition now sits at the centre of the global natural wine movement.
4. A Kakheti Winery Tour Guide
The Kakheti region, which produces about 65 to 70 per cent of Georgia’s grapes, is the heart of any wine tour. It sits only one to two hours’ drive from Tbilisi, so a day trip is easy. Base yourself in the town of Sighnaghi and visit family-run marani (traditional cellars) in nearby villages to combine qvevri tastings with lunch. As a rough guide, a tasting at one local winery runs about 30 to 60 GEL, and a standard bottle of Saperavi in a supermarket is around 10 to 25 GEL (approximate local prices, may vary). For the wine-village route, see our earlier piece on Sighnaghi: City of Love and Wine.
5. Tasting Tips for Beginners
For a first comparison, open one Saperavi and one qvevri Rkatsiteli. Pair the red with salty dishes such as khachapuri and khinkali, and match the amber wine with herb salads and cheese to taste the Georgian table at its best. In local restaurants, ordering by the glass first keeps the cost and commitment low.
Final tip: book wine tours one to two weeks ahead through a Kakheti-based guide for a smoother visit. If you would like a detailed route or help with reservations, see the guide below.
🍷 See the wine tour route and ask about reservations →
Sources: National Wine Agency of Georgia; UNESCO List of Intangible Cultural Heritage (2013); PNAS (2017, McGovern et al.). Prices are approximate local figures as of 2026 and may differ in practice.
