Serve Amber Wines Cool
Pour qvevri amber wines around 55°F, and taste them with food.
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Wine Regions
Winemaking in Georgia goes back thousands of years, and Kakheti is where most of it happens today. Here is what makes the region's amber wines and Saperavi reds so special.
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Georgia sits between the Black Sea and the Caspian Sea, where Europe meets Asia, and archaeologists have found evidence of winemaking here going back roughly 8,000 years. Kakheti, in the far east of the country, is the leading Georgian wine region, home to the majority of the nation’s vineyards. Most of them lie in the broad Alazani Valley, with the towering Greater Caucasus mountains to the north and the lower Gombori range to the south. A second valley, along the Iori River, lies to the southwest. The mountains shelter the vines from cold northern air, giving warm summers, fairly mild winters, and enough rain for healthy vines. Soils vary from fertile river alluvium on the valley floor to stony, limestone-rich slopes. For a wine lover, Kakheti matters because it keeps alive one of the oldest winemaking methods on Earth, which has inspired winemakers around the world.
The heart of Georgian tradition is the qvevri, a large egg-shaped clay vessel lined with beeswax and buried up to its neck in the ground. The earth keeps the wine at a cool, steady temperature during fermentation and aging. UNESCO recognized qvevri winemaking as an Intangible Cultural Heritage of Humanity. In the Kakhetian method, white grapes are crushed and fermented together with their skins, seeds, and sometimes stems, then left in the sealed qvevri for months. The skins give the wine a deep golden to amber color, firm grip from tannins, and flavors of dried apricot, orange peel, walnut, black tea, and honey, yet it is fully dry. This style is what many people now call orange wine, and Georgia is its historic home. Many qvevri wines are also made with very little intervention, which links them to the natural wine movement.
Georgia has hundreds of native grape varieties, but a handful lead in Kakheti. Rkatsiteli is the most planted white grape. Made in the modern style, it is crisp with green apple and quince; in qvevri, it becomes a structured amber wine with spice and dried fruit. Kakhuri Mtsvane is aromatic and floral, with citrus and stone fruit, and is often blended with Rkatsiteli. Kisi gives rich, nutty amber wines with notes of pear, marigold, and tobacco. Khikhvi is a fragrant white also prized for skin-contact wines. Among reds, Saperavi is king. Its name means “dye,” because it is one of the few grapes with red flesh as well as dark skin, so its wine is inky purple. Saperavi tastes of blackberry, black cherry, plum, and spice, with lively acidity and solid tannins, and it can age for years.
Kakheti has many protected appellations, often named for villages, and each is tied to a specific style. Tsinandali is a dry white blend of Rkatsiteli and Mtsvane, usually made in the European way and sometimes aged in oak; it is fresh, fruity, and an easy first step. Mukuzani is a dry Saperavi, aged in oak barrels, known for its depth and structure. Napareuli also makes dry reds and whites from Saperavi and Rkatsiteli. Kindzmarauli and Akhasheni are semi-sweet Saperavi reds, a style many Georgians love, with soft, juicy fruit and natural sweetness. Gurjaani, Manavi, and Teliani are other names you may see. The towns of Telavi, the regional center, and Kvareli, at the foot of the Caucasus, are important hubs. Check the label: Georgian wines are often marked dry or semi-sweet clearly, which helps when picking a bottle.
Start with a dry Saperavi or a Mukuzani. These are the easiest Georgian reds to find and show the region’s dark fruit and freshness. Next, try a qvevri Rkatsiteli or Kisi. Amber wines can surprise you at first because they taste like white wine with the texture of a red, so serve them around 55°F and give them a few sips and some food. If you prefer a softer, sweeter style, Kindzmarauli is a fun discovery; learn more in our guide to dry vs. sweet wine. Georgian food is the perfect match. Amber wines love khachapuri, the cheese-filled bread, as well as walnut sauces, eggplant rolls, and herb-heavy dishes. Saperavi stands up to mtsvadi, Georgian grilled pork or beef skewers, and to lamb stews. Semi-sweet reds work well with spicy dishes and fruit-based sauces.
Kakheti is about a two-hour drive east of Tbilisi, Georgia’s capital, and it is one of the most welcoming wine regions in the world. Telavi makes a good base, and the hilltop town of Sighnaghi, with its old walls and views across the Alazani Valley to the Caucasus, is a highlight. Many family wineries and guesthouses invite visitors to see their qvevri cellars, called marani, and to share a meal. A traditional Georgian feast, or supra, is led by a toastmaster called the tamada, who guides the table through many toasts. Pace yourself and drink water. Harvest season, called rtveli, usually runs from September into October and is a festive time to visit. Spring and early autumn have the most pleasant weather. Hire a local driver or guide, since roads and signage can be challenging for first-time visitors.
| Grape or Style | Character | Try It With |
|---|---|---|
| Qvevri Rkatsiteli (amber) | Dry, dried apricot, spice, firm grip | Khachapuri, walnut dishes |
| Qvevri Kisi (amber) | Nutty, pear, marigold, rich texture | Roast chicken, aged cheese |
| Tsinandali | Fresh white blend, citrus and stone fruit | Salads, fish, light starters |
| Saperavi / Mukuzani | Inky, blackberry, plum, solid tannins | Grilled skewers, lamb stew |
| Kindzmarauli | Semi-sweet red, juicy dark fruit | Spicy dishes, fruit sauces |
Pour qvevri amber wines around 55°F, and taste them with food.
Georgian labels clearly mark sweetness; Kindzmarauli and Akhasheni are semi-sweet.
Dry Saperavi is the easiest Kakheti wine to find and a great first bottle.
Learn Your Taste
Answer a few simple questions and discover styles that fit your palate.
Take the Wine QuizKakheti, in eastern Georgia, is the main wine region and holds most of the country's vineyards. It is known for qvevri amber wines, Saperavi reds, and appellations such as Tsinandali, Mukuzani, and Kindzmarauli.
Qvevri wine is fermented and often aged in large clay vessels buried in the ground. In Kakheti, white grapes are usually fermented with their skins in qvevri, producing dry amber wines with tannin, dried fruit, and nutty flavors.
Saperavi tastes of blackberry, black cherry, plum, and spice, with bright acidity and firm tannins. Because it has red flesh, the wine is very dark. It is made both dry and semi-sweet and can age well.
Yes, essentially. Both are white wines made with extended skin contact, giving amber color, tannin, and savory flavors. Georgians usually prefer the term amber wine, and their qvevri tradition is the oldest version of the style.
Yes. Kindzmarauli is a semi-sweet red made from Saperavi in Kakheti. It has soft, juicy dark fruit and natural sweetness balanced by acidity. It is popular in Georgia and easy to enjoy for those who prefer sweeter reds.
Kakheti's main towns, such as Telavi and Sighnaghi, are roughly a two-hour drive east of Tbilisi. Many visitors take a day trip, but staying a night or two allows time for more wineries and a traditional feast.
