Georgian Fine Wine & Spirits Collection

The Ancient Birthplace of Viticulture & Winemaking Nestled at the intersection of Eastern Europe and Western Asia between the Caucasus Mountains and the Black Sea, Georgia holds the proud, scientifically validated title of the birthplace of wine. With an unbroken winemaking history spanning over 8,000 years, Georgia is home to more than 500 endemic grape varieties and a UNESCO-recognized winemaking heritage centered around the traditional Qvevri—large, egg-shaped earthenware vessels buried underground for temperature control and extended skin contact.

Far from a historical novelty, Georgian wine represents one of the most vibrant, dynamic, and sought-after movements in modern gastronomy. From tannic, complex Amber (Orange) Wines fermented with whole grape clusters and skins in subterranean clay to ink-dark, structured Saperavi reds and potent grape brandies like Chacha, Georgia offers an incomparable tasting journey for curious enthusiasts and natural wine collectors alike.

Signature Wine Styles & Indigenous Grape Varieties

• Amber & Qvevri Wines (Skin-Contact Whites):

  • Rkatsiteli & Mtsvane Kakhuri: The premier white varieties of Eastern Georgia. When fermented in Qvevri with full skin and stem contact for 3 to 6 months, they yield luminous amber-hued wines brimming with dried apricot, orange peel, black tea, toasted walnut, and firm tea-like tannins.

  • Chinuri & Kisi: Aromatic varieties delivering delicate floral lift, honeyed stone fruit, and bright, refreshing acidity in both subterranean Qvevri and modern stainless steel styles.

• Deep & Age-Worthy Red Wines:

  • Saperavi: Georgia's undisputed flagship red grape. A rare teinturier variety (having dark red flesh as well as dark skin), Saperavi yields opaque, inky-purple wines packed with wild blackberry, dark plum, leather, crushed black pepper, and high natural acidity capable of cellaring for decades.

  • Kindzmarauli & Mukuzani: Famous PDO micro-zone appellations crafting semi-sweet and dry oak-aged expressions of Saperavi respectively.

• Chacha (Georgian Pomace Brandy):

  • Traditional Georgian clear spirit distilled from the fermented grape pomace (skins, seeds, and stems) left over from winemaking. Bottled clear or oak-aged, Chacha delivers bold grape fruitiness, subtle floral undertones, and warm, clean energy.

Key Wine Regions & Terroirs

• Kakheti: The premier winemaking region in Eastern Georgia, accounting for over 70% of the country’s production. Characterized by warm continental valleys and mineral-rich alluvial soils ideally suited for Rkatsiteli and Saperavi.

• Imereti: Western Georgia’s cooler, higher-rainfall region. Known for making lighter, more high-acid wines using less skin contact in Qvevri (Churi).

• Kartli & Racha-Lechkhumi: Famous for high-altitude mountain terracing producing rare, delicate micro-zone specialties like Khvanchkara.

Epicurean Food Pairings & Service Protocol

• Serving Ritual: Serve Amber/Qvevri wines slightly cool at 55–58°F (13–14°C) in standard white wine glasses to let complex oxidative aromatics open. Decant rich Saperavi reds 30–60 minutes prior to service.

• Gastronomic Companions:

  • Amber Qvevri Wines: Khachapuri (cheese-bread), roasted pork belly, grilled eggplant with walnut paste (Badrijani Nigvzit), spiced lamb stews, and aged cheeses.

  • Saperavi Reds: Khinkali (spiced meat dumplings), Shaslik/Mtsvadi (charcoal-grilled pork or beef skewers), braised venison, and rich game ragù.