Georgia is often credited as the birthplace of wine, with its winemaking tradition dating back 8,000 years. The country’s unique method involves using clay vessels called qvevri, which are buried underground and serve as fermentation containers. Iago Bitarishvili, the founder of Iago’s Wine, exemplifies this ancient practice, stating that Georgia is the only nation that has maintained this tradition without interruption over the millennia.

The qvevri method is distinctive. Unlike conventional winemaking, where the grape juice is separated from the skins, Georgian winemakers ferment whole grapes—including skins, stems, and seeds—in the qvevri. This results in a wine that is amber-colored and tannic, offering a unique flavor profile that is often surprising to those new to it. However, only about 5% of Georgian wine production utilizes this method; the majority is made using modern techniques, making it more palatable to global markets.

Georgia boasts a rich diversity of over 500 native grape varieties, far surpassing countries like Italy and Portugal. Saperavi and Rkatsiteli are among the most notable, with the former being a robust red grape and the latter a versatile white that can transform into an amber wine when crafted in the qvevri.

Central to understanding Georgian wine is the culture that surrounds its consumption. Wine is rarely enjoyed outside the context of a supra, a traditional feast where food and wine are abundant, and toasts are carefully orchestrated by a tamada, or toastmaster. This cultural practice emphasizes sharing and community over casual drinking.

In addition to the fascinating methods of production, Georgian wines also carry significant cultural weight. For many, wine is not just a beverage; it is sacred and intertwined with personal and community history. As Lado Uzunashvili from Vazisubani Estate notes, tasting both European-style wines and traditional qvevri wines side by side illustrates the depth of the cultural heritage behind each glass.

As Georgia continues to face geopolitical challenges, its wine culture remains a symbol of resilience and identity. The practice and heritage surrounding Georgian winemaking are not just about producing a drink—it’s about preserving an ancient art form that remains vibrant in the modern world.