What creates the pleasant taste and aroma of these wines is unique Georgian grapes. Georgia is home to 500 native grape varieties but most were almost wiped out during Soviet times. Today, around 45 varieties are used for commercial production of wines, but the Georgian government is on a mission to save and grow the old grapes.
Georgia is often called the “The Cradle of Wine” with the earliest artifact of viticulture being 8,000 years old. Therefore, most of the wineries in Georgia have family roots someway or another.
Further, what adds to the whole process of winemaking is the climate of the region. The climate of Georgia is marked by sunny summers and frost-free winters. The presence of natural mineral-rich streams and the Black Sea makes the soil fertile and creates ideal conditions for vine cultivation.
The wine of Georgia has been popular among the post-Soviet Union countries for many years. It is in the recent years that Georgian wine expanded its markets and introduced the rest of the world to this unique variety of wines.
Here is the map of the main wine growing regions in Georgia, among the biggest and most famous is Kakheti, this region has developed its own traditional method of wine-making that has no analogy in the rest of the world. Subsequently, UNESCO added this traditional Kakhetian winemaking method, using the Qvevri clay jars, to the UNESCO Intangible Cultural Heritage Lists.
Traditionally, Georgian wines carry the name of the source region, district, or village, much like French regional wines such as Bordeaux or Burgundy. As with these French wines, Georgian wines are usually a blend of two or more grapes. Georgian wines are classified as sweet, semi-sweet, semi-dry, dry, fortified and sparkling.