Sipping History: Exploring the Magic of Georgian Wine

Who doesn’t love wine? I sure do. Any meal, be it sweet or savory, can find its perfect pair in wine. Its diversity allows your relationship with it to grow, and it never becomes boring.

My story with wine is a never-ending adventure, as I learn more each day about its production and origins. Today, I would like to tell you about one of my favorite cradles – Georgia.

Georgia is not only a country of stunning scenery, people, and delicious food—it’s also home to one of the world’s oldest winemaking traditions. Okay, let’s face it: some research states that it is the oldest wine production in the world, dating its winemaking tradition back over 8,000 years. Archaeological evidence indicates that wine production in Georgia dates back to 6,000 BCE, with discoveries of grape pips and qvevris in the Kvemo Kartli region.

Now, here’s a question for you: What makes Georgian wine so unique, and why is it gaining global attention today? Let’s dive in and discover its secrets together.

If I guessed right, you probably stopped for a second at the word “qvevri.”

The Qvevri Method (and no, it is not another name for a new TV show), is a traditional technique where wine is fermented, aged, and stored in large, buried clay vessels, a practice that has remained largely unchanged for millennia. It is so integral to Georgian culture that it was recognized as part of Georgia’s UNESCO Intangible Cultural Heritage. It is the pride of any Georgian citizen, and you can find these egg-shaped amphorae anywhere you go. A friend of mine even had some stored in their wine cellar in the basement.

If you are familiar with Orange Wine, then you should know that these clay vessels are how the wine originated. Slovenian and Italian winemakers were so inspired by the technique that they imported qvevri from Georgia. This is where this tangy, pungent beverage became so popular. White grape juice is fermented together with its skin in clay, delivering this recognizable orange color.

Interesting fact: “karvisperi ghvino” is what the wine is called in Georgia, and its translation is “amber wine”. This vivid term was introduced in 1920 by Sandro Shanshiashvili in his poem “Wine”.

But, apart from the method, what about Georgian grape varieties? Now, here is where the birthplace of wine surprises you again, as it is home to over 500 types of indigenous grapes. All unique and all different. While it might take us a while to list them all here, we might want to focus on probably the most famous ones: Rkatsiteli and Saperavi.

Rkatsiteli—a variety of white grape—is one of the oldest types in the world! Slightly fruity, yet crisp, this grape produces godly wine of any style. It’s become a favorite among many countries of Eastern Europe and the US. And if you want to try it at its full potential, I would recommend choosing a qvevri-style wine made with this ancient grape. You will experience Georgia at its heart, and probably fall in love with the first sip.

Saperavi reigns over wine production in the country. And why wouldn’t it? Its full-on fruitiness with a touch of acidity allows it to produce from sweet to dry wines, which would pair with absolutely anything. Its skin is as red as its flesh, resulting in beautiful dark opaque wines which will surely win your heart and soul.

However, there are plenty of other grape varieties for you to try, and believe me when I say, once you experience Georgian wine, you will recognize it from the moment you smell it. In all my wine journey, I have never found anything resembling its emblematic flavor.

But what’s the best way to truly experience these wines? The answer lies in one word: Supra. Literally translated as “tablecloth”. Just like the Qvevri Method, Supra was included in the UNESCO Intangible Heritage list of Georgia (2017). It is a traditional Georgian feast with loads of food and… wine, of course. In fact, it is the centerpiece of the celebration. During Supra, there is always Tamada (Georgian for Toastmaker)—a person who makes a series of toasts throughout the celebration. While the order of the toasts might differ according to the region and occasion, there are certain obligatory ones that must be said. This is why the Tamada plays a crucial role, ensuring the sequence of toasts is properly followed. The last toast is usually to the saints, and each one of them is a form of praise. Now we see why wine is so important at any Supra.

I got married in Georgia and our witnesses were our friends from there. After leaving the city hall, we went to celebrate at a restaurant, and one of them took the role of Tamada. This is when I learned more about Supra and how it was supposed to be done. Dishes were coming out of the kitchen nonstop, and the wine was pouring. And we toasted to friends, then to family, to children, to those who are with us, and to those we lost. It was beautiful and unique.

And this is why I strongly suggest you don’t miss your chance if you are ever invited to a Georgian Supra. What’s better than experiencing the wine the way it’s meant to be enjoyed?

I could talk more and more about the perfection that is Georgian wine, yet I think it would be better if you just tried it yourself. Although it is still a little difficult to find, intrigue and curiosity toward it are growing as the wine gains its well-earned recognition and wins more hearts on the international stage. And now, I think it’s time for a glass of my personal favorite, Kindzmarauli. After all, the best way to understand Georgian wine is, as I said, to taste it yourself. Gaumarjos!