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Wine from the Region of Georgia

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Georgia Wine: Unique Features and Flavors

The history of winemaking in Georgia is extensive, going back several thousand years. This ancient culture is directly connected to wine, and the country is home to over 500 grape varieties. Georgian winemakers produce various types of wine, ranging from dry to sweet, which means that wine connoisseurs can find a suitable option among the palette of Georgian wines. What makes Georgian wine special is its unique flavor, which is attributed to its traditional manufacturing methods. Georgian winemaking involves a combination of both traditional and modern ways of making wine, with some wineries still using the ancient kvevri method. These large clay jugs are buried in the ground, which helps to maintain the necessary temperature, and the jug is coated on the inside with beeswax, making the production process environmentally friendly. While European winemakers remove the pulp after the fermentation process, Georgian technology involves contact with the pulp at all stages of production. This method of manufacture only accounts for 10-15% of Georgian wine production, with the rest being made using modern methods. However, the taste of Georgian wines remains excellent, regardless of the technology used.

  • Georgian wine is made using a unique combination of traditional and modern methods.
  • Authentic wineries and large productions still use the ancient kvevri method.
  • The jug is placed under the ground, and the jug material is coated with beeswax on the inside, making the production process environmentally friendly.
  • Georgian technology involves contact with the pulp at all stages of production, which differs from European winemaking.
  • Only 10-15% of Georgian wine is produced using the ancient kvevri method.

Georgian wines are known for their unusual taste, full of interesting undertones. With varieties of grapes found only in Georgia, it is all the more interesting to taste Georgian wine. Georgian winemakers produce white, red, and rosé wines.
  • White wines have a grassy flavor at their core, with additional fruity and floral notes.
  • Orange, apple, mimosa, nuts, and even green pepper flavors can be tasted in Georgian white wines.
  • Woody notes are also common in white wines, with colors ranging from pale sandy to dark gold.
  • Red wines are tart and rich in flavor, with berry and woody notes and floral and herbal tones in the aftertaste.
  • Red wines with a distinct cherry or pomegranate taste are also found, with colors ranging from scarlet to richly cherry.

Georgian wine pairs well with local cuisine, but there are no strict rules when it comes to pairing food and wine in Georgia. Red wine pairs well with meat dishes and vegetables, while white wine goes well with fish and seafood, as well as desserts.
  • Red wine is best paired with meat dishes and vegetables.
  • White wine is best paired with fish and seafood, as well as desserts.
  • Georgian wine should be served chilled to 10-12 degrees Celsius, and the bottle should be opened just before serving.