Which Georgian Wines Should You Try First?

A clay vessel buried beneath the earth can make a wine that feels completely at home on a British dinner table. That contrast is part of the appeal of Georgian wines: they carry one of the world’s oldest winemaking traditions, yet their bright fruit, texture and food-friendly character feel refreshingly different from the usual supermarket choices.

For anyone who enjoys Romanian, Moldovan or wider Eastern European drinks, Georgia is a natural next stop. Its wines offer familiar warmth and generosity, but with grapes and methods that have a character all their own. Whether you are buying a distinctive bottle for a gift, planning a dinner, or simply looking for something beyond Sauvignon Blanc and Merlot, knowing a few key styles makes choosing far easier.

Why Georgian wines taste so distinctive

Georgia sits between the Black Sea and the Caucasus Mountains, where varied altitudes, soils and microclimates give winemakers a remarkable range of fruit. Wine has been made here for thousands of years, and it remains woven into family life, celebration and hospitality. A Georgian feast, or supra, is traditionally accompanied by toasts, generous food and wines chosen to keep the conversation moving.

The best-known traditional method uses qvevri: large egg-shaped clay vessels lined with beeswax and buried underground. Grapes, skins, juice and sometimes stems may ferment together in the qvevri, before the wine matures at a naturally steady temperature. This is not a marketing novelty. It is a living method that can produce wines with depth, savoury complexity and a striking sense of place.

That said, not every Georgian bottle is made in qvevri, and not every qvevri wine tastes wild or intense. Many producers combine traditional knowledge with modern stainless steel, oak barrels and careful temperature control. The result is a category with real variety, from clean, aromatic whites to structured reds and amber wines built for the table.

Qvevri, amber wine and orange wine

You may see Georgian amber wines described as orange wines. The terms overlap, but amber is often the more culturally accurate description for Georgia’s skin-contact whites. White grapes ferment with their skins, giving the wine a deeper gold, copper or amber colour, as well as tannin and grip more commonly associated with red wine.

Expect dried apricot, orange peel, tea, walnuts, spice and herbs rather than simple fresh citrus. Some bottles are gently textured and approachable; others are more powerful, savoury and tannic. It depends on the grape, how long the skins remain in contact with the juice, and the producer’s house style.

Amber wine is a brilliant choice with food, especially when a standard white feels too light and a red would overwhelm the dish. Try it with roast chicken, pork, grilled mushrooms, mature cheese, spiced lentil dishes or a generous platter of cured meats. Serve it cool, rather than ice-cold, at roughly 10-12°C. Too much chilling can hide its fragrance and texture.

The Georgian grapes worth knowing

Learning a handful of grape names gives you a useful shortcut when browsing Georgian wines. These are not grapes most UK shoppers see every day, which is precisely why they are worth seeking out.

Saperavi: Georgia’s great red grape

Saperavi is the name to remember for red wine. It is a teinturier grape, meaning that both its skin and flesh contribute colour, which helps explain its famously deep ruby appearance. A good Saperavi can show black cherry, blackberry, plum, liquorice, violet and savoury spice, often with firm tannins and enough freshness to keep it lively.

It suits drinkers who enjoy Malbec, Syrah or Cabernet Sauvignon, although Saperavi has its own darker, earthier personality. Younger examples can be excellent with grilled lamb, burgers, barbecued meats and rich stews. More mature or oak-aged bottles deserve slower drinking alongside roast beef, game or hard cheeses.

Not all Saperavi is heavy. Climate, vineyard site and winemaking make a difference. If you prefer fresher reds, look for a style from a cooler area or one that emphasises fruit over new oak. If you want something bold for a special meal, choose a fuller-bodied bottle with some bottle age.

Rkatsiteli: fresh, versatile and quietly serious

Rkatsiteli is one of Georgia’s most widely planted white grapes. In a fresh, modern style, it can offer apple, quince, lemon, white flowers and a clean mineral edge. It is an easy partner for fish, salads, chicken and creamy sauces, making it a sensible first Georgian white for guests.

When made with extended skin contact in qvevri, Rkatsiteli becomes fuller, more structured and more savoury. The fruit shifts towards dried orchard fruit and citrus peel, while the tannins give it a firmer finish. It is a useful reminder that a grape name alone does not tell the whole story. Check whether the producer describes the wine as fresh white, amber, qvevri-made or skin-contact.

Mtsvane, Kisi and Khikhvi: aromatic alternatives

Mtsvane, often grown alongside Rkatsiteli in Kakheti, tends to bring floral notes, stone fruit and lively acidity. It is a lovely option for those who enjoy Pinot Grigio with more aroma, or dry Riesling with softer edges.

Kisi can be particularly expressive, showing pear, peach, wild herbs and gentle spice. In amber styles, it may gain a honeyed richness without becoming sweet. Khikhvi is less commonly seen but well worth trying when available, especially for its ripe fruit, floral perfume and ability to carry qvevri character with balance.

These grapes are ideal for adventurous wine drinkers who still want a clear sense of fruit. They also make thoughtful gifts: a bottle labelled with an unfamiliar Georgian variety invites a conversation before the cork is even pulled.

Regions to look for on the label

Kakheti, in eastern Georgia, is the country’s best-known wine region and the heartland of qvevri winemaking. It is where you will find many classic Saperavi, Rkatsiteli and amber wines. Its warmer, drier conditions can produce generous fruit and serious concentration.

Kartli, closer to central Georgia, has cooler sites and a long history of sparkling wine production as well as still wines. Imereti in the west often produces lighter, brighter wines, traditionally using shorter skin contact and different qvevri practices. Racha, a mountainous region, is known for Khvanchkara, a naturally semi-sweet red style that can appeal to drinkers who enjoy ripe berry fruit with a softer finish.

A region is a useful clue, not a rule. Small producers often work with individual vineyards, and the same grape can taste very different across Georgia. If the label gives details about village, altitude, qvevri ageing or vineyard practices, that is usually a promising sign of a producer with a clear point of view.

How to choose your first bottle

Start with the style you already enjoy, then take one step sideways. If you usually choose a crisp dry white, try a fresh Rkatsiteli or Mtsvane. If you like richer Chardonnay or complex natural wines, an amber Rkatsiteli or Kisi is a better fit. Red wine drinkers who favour full-bodied, dark-fruited styles should begin with Saperavi.

For a dinner party, avoid treating Georgian wine as a challenge for your guests. A polished dry white or fruit-led Saperavi is often the safest introduction. Save a more tannic, deeply amber qvevri wine for a smaller meal with people who enjoy discussing what is in the glass.

There is also no need to assume that every traditionally made wine will be cloudy or funky. Some are unfiltered and may show sediment, which is perfectly normal. Others are remarkably clean and precise. Natural winemaking is not one fixed flavour, so read the bottle description and choose according to your own preference rather than fashion.

Serving Georgian wine well

A few simple choices make a noticeable difference. Open an amber wine 15-20 minutes before serving so its aroma has time to develop. If it has sediment, stand it upright beforehand and pour carefully. Decanting can help a mature Saperavi or a concentrated qvevri wine, but it is not compulsory.

Keep fresh whites chilled, but do not freeze their flavour away. Serve amber wines slightly warmer than standard whites, and serve Saperavi around 15-17°C rather than warm room temperature. In a centrally heated UK home, that may mean giving the red 20 minutes in the fridge before dinner.

Most importantly, serve Georgian wine with food. These are wines shaped by a culture of long meals and shared plates, not just quick glasses before going out. Bread, cheese, walnuts, grilled vegetables, lamb, beans and herb-led dishes all give them room to show what they do best.

Georgian wine rewards curiosity, but it does not demand expertise. Choose a grape that sounds appealing, match the bottle to the meal, and let the first glass tell you where to go next. At Romanian Drinks, that sense of discovery is exactly what makes Eastern European bottles such rewarding additions to a UK drinks cupboard.