The phrase “Georgian wines” resonates not just as a label but as a profound embodiment of culture, heritage, and economic significance in Georgia. Wine is intricately woven into the fabric of Georgian life, making it an essential experience for anyone visiting this beautiful country. With its rich diversity—ranging from red to white, sweet to acidic, robust to delicate, and young to aged—Georgian wine stands in a league of its own, captivating the palates of connoisseurs and casual drinkers alike.
What exactly sets Georgian wines apart from the rest? The answer lies in the grapes! The variety of grapes significantly influences the flavor profile of the wine, which is why wines from Argentina and France, for instance, possess such distinct characteristics. While Armenia’s sweet grapes yield rich, sugary wines—ideal for cognac rather than traditional wine—Georgia’s unique terroir allows specific grape varieties to flourish in ways that differ dramatically from those grown in other regions. Take Saperavi, for example: the Saperavi wine produced in Georgia’s Kakheti region is markedly different from Saperavi cultivated elsewhere, thanks to the unique climate and soil conditions.
In Georgia, grape varieties are classified into black and white based on the skin color, with Saperavi, Mtsvane, Chinuri, Rkatsiteli, Aleksandrouli, and Tsolikauri being some of the most celebrated. Remarkably, Georgia is home to approximately 525 endemic grape varieties, each with its own story. These grapes have not been imported; rather, they have thrived in Georgia for centuries, evolving from wild growth to cultivated vineyards, thus shaping the country’s rich winemaking history. With over 75% of Georgian grapes cultivated in the Kakheti region, this area is the heart of the nation’s viticulture.
However, the uniqueness of Georgian wines is not solely attributed to the diverse grape varieties. The country also employs distinctive winemaking techniques, with three primary methods: European (classical), Kakhetian, and Imeretian.
The European or classical method involves placing grapes in “satnakheli,” large wooden containers crafted from peeled twigs. The grapes are then crushed by foot, allowing the juice to be separated from the skins and seeds before fermentation. This ancient technique, which dates back to the times of Greece and Rome, was introduced to Georgia by Alexander Chavchavadze in the 19th century. Today, this method is also embraced in France and other countries that follow the French winemaking tradition. The result is a wine characterized by its low astringency and balanced flavor profile.
In contrast, the Kakhetian method keeps the seeds and crushed grapes intact with the juice. This mixture is placed in a traditional clay vessel called a qvevri, which is then buried for a period of 3 to 6 months. The Kakhetian technique often yields an orange or amber wine, noted for its vibrant and full-bodied taste. Notably, Kakhetian wines are richer in antioxidants and polyphenols, offering health benefits that enhance their appeal.
The Imeretian method represents a fusion of both European and Kakhetian styles. In this approach, 15-25% of the extracts (the crushed grapes with seeds) are added to the qvevri vessels. This results in a wine with higher acidity, reduced astringency, and a smoother palate, making it distinct from its counterparts.
In Georgia, wines can be crafted from a single grape variety (such as Saperavi, Kindzmarauli, Akhasheni, Mtsvane, Rkatsiteli, Kisi, Usakhelouri, etc.) or through blends of different varieties. For instance, the renowned Khvanchkara wine from Racha is made from Alexanduli and Mujuretuli grapes, while the Tsinandali wine typically combines Rkatsiteli and Mtsvane. In western Georgia, a delightful trio of white grape varieties—Tsitska, Tsolikauri, and Krakhuna—is also popular.
The traditional ceramic qvevri vessels, once the cornerstone of Georgian winemaking, are gradually being supplanted by more modern metal containers, a shift that is beginning to influence the flavor profiles of the wines produced.
The term “saperavi” translates to “something with which to paint or dye,” aptly reflecting the intense red hue of the Saperavi grape. This grape is celebrated for producing some of the finest wines in Georgia.
The astringency of Georgian wine correlates with its health benefits; wines with higher astringency contain more polyphenols and tannins, making them advantageous for health, when consumed in moderation.
Contrary to popular belief, the color of wine does not solely depend on the grape’s skin color. Grape juice itself is colorless; the hues emerge from the pigments in the skins. Thus, black-skinned grapes can produce white wine if the juice is separated from the pulp during the initial fermentation process!
As wine culture flourishes in Georgia, the popularity of wine tours has surged, making it a must-do for visitors. The Kakheti region, renowned for its numerous wineries and diverse wine offerings, stands out as the premier destination for these tours. Whether you’re exploring commercial vineyards or family-run wineries, there’s an array of experiences to be had. Many tours offer a blend of both types, allowing you to appreciate the nuances of Georgian winemaking while enjoying the stunning landscapes and architectural beauty that the region has to offer.