Top 39 Georgian Beverages

Saperavi is a resilient red Georgian grape that originated in the eastern region of Kakheti, and though it is still predominant in Georgia, small amounts are also grown in other Eastern European regions, Australia, and the United States. This teinturier grape that has dark skins and flesh produces full-bodied wines of a dark garnet color which are characterized by aromas of ripe red berries and pleasant acidity. Most wines produced from the Saperavi grapes are varietal and have a great tendency to age. Sapervai wines are incredibly versatile and can match a variety of dishes, including delicate fish dishes, stews, grilled meat, or game. Expand

Georgian amphora wine is produced with an ancient wine-making method in which pressed grapes, including skins, juice (tkbili), stalks, and pips, are poured in traditional terracotta amphorae known as qvevri (kvevri). The amphorae are sealed and are then buried underground, or kept in Marani—underground cellars. Usually, the wine is left to ferment from five to six months. The method is used throughout the country, though the wines can slightly vary in styles depending on the region. In Kakheti, the wine is produced with whole chacha—pomace—while in Imereti approximately only a third is used. The method is used in the production of both red and skin-contact white wines. Although they can differ in character, red varieties are typically robust, while the whites tend to have a distinct dark color, complex aromatic profile, and well-structured tannins. This wine-making method, which has existed for over eight thousand years, has been recognized as an Intangible Cultural Heritage by the United Nations.Expand

Kisi is a native Georgian variety that is mainly associated with Kakheti. Like many Georgian grapes, this white variety is also used for classic dry styles and traditional Georgian amber wines made in large clay vessels (qvevri). The grape is often blended with Rkatsiteli and Mtsvane Kakhuri. By the 2000s, Kisi was almost extinct, but it is slowly being introduced as a local grape with excellent potential. Classic dry wines are crisp and bright. They have a medium body and aromas reminiscent of flowers, citrus fruit, apples, pears, and peaches. Qvevri-made wines will have a juicier and more complex character, full-body, and darker color. They usually have ripe fruit, orange, apricot, and honey-like aromas, often with hints of spices and nuts. Dry styles can be enjoyed as an aperitif, and they also pair well with salads, seafood, and cheese. Qvevri wines will go well with chicken, creamy sauces, and spicy dishes. Expand

Mtsvane Kakhuri, or simply Mtsvane, is an aromatic white grape native to Georgia. The grape produces alcoholic and tannic white wines. It is mainly found in Kakheti, where it is used in varietals and blends and several regional appellations. Although suitable for various styles, it is primarily used for dry wines and traditional wines made in qvevri—terracotta pots used for fermentation and maturation. Dry white wines made from Mtsvane are fresh and light. They will usually have aromas reminiscent of white and yellow fruit, flowers, and citrus, often accompanied by herbal and mineral notes. Qvevri-made wines have a slightly darker, amber color, more body, and juicier aromas often similar to orange zest, apricots, and spices. Manavi and Tsinandali are the most popular Georgian appellations that use Mtsvani. Confusingly, this variety is one of many Georgian grapes named Mtsvane. They are not genetically identical, and typically region is added to the name to signifying their origin. Dry wines pair with salads, appetizers, and snacks, while qvevri wines may be a good match with pork, poultry, and spicy dishes. Expand

Tsinandali is a dry white wine produced from a specific blend of the indigenous Rkatsiteli and Mtsvane Kakhuri grape varieties within the legally demarcated Tsinandali micro-zone, which is situated along the right bank of the Alazani River valley on the northeastern slopes of the Tsiv-Gombori range within the Telavi and Gurjaani municipalities of the Kakheti region in eastern Georgia. The establishment of this localized wine profile dates back to the early nineteenth century when Prince Alexander Chavchavadze inherited the Tsinandali estate and introduced European viticultural technologies, building a specialized underground cellar in 1835 and systematically crossing local cultivars to produce the first standardized, light-bodied dry white wine of the region, which eventually led to the formal legal codification of the appellation's geographical boundaries under state agricultural laws in 1941 to protect its specific physical and chemical identity from imitation. The preparation of Tsinandali wine requires a precise dual-cultivar fermentation protocol where Rkatsiteli grapes, comprising eighty to eighty-five percent of the blend, and Mtsvane Kakhuri grapes, comprising fifteen to twenty percent, are harvested concurrently at technological maturity when sugar content reaches nineteen to twenty-two percent. The grapes are mechanically de-stemmed, crushed, and separated immediately from their skins to prevent the extraction of heavy phenols, followed by alcoholic fermentation in temperature-controlled stainless steel vats at twelve to fifteen degrees Celsius, after which a mandatory portion of the wine undergoes maturation in oak barrels for a minimum of three months to enhance structural stability while retaining primary organic acids. The wine is consumed within domestic culinary settings, international export hospitality networks, and commercial tasting venues, served at an operational temperature between ten and twelve degrees Celsius in standard narrow-bowled white wine glasses to concentrate the delicate floral aromatics and preserve the crisp sensation of the acidity on the palate. For food and beverage pairings, the pronounced acidity and light phenolic structure of Tsinandali allow it to cut through light fats and balance lean proteins, meaning it is eaten alongside grilled poultry, boiled chicken with garlic sauce (shkmeruli), roasted white fish, cold meat starters, vegetable dishes featuring fresh green herbs, and mild, semi-soft cow milk cheeses like sulguni.Expand

Arguably the most popular white grape in Georgia and possibly one of the oldest grapes in the world, Rkatsiteli is an incredibly versatile variety used in the production of brandy and dry, sparkling, fortified, and dessert wines. Although it is grown in several other European countries, this ancient grape remains one of the flagship Georgian varieties. Although it is grown in other regions, it is native to Kakheti. It is resilient to harsh weather conditions, retains excellent acidity, and achieves high sugars. Dry Rkatsiteli wines are light and refreshing. They tend to have an excellent balance of crisp acidity and sweetness that is complemented by complex and subtly spicy aromas of flowers, green apple, quince, and white peaches. Rkatsiteli is often vinified on the skins—pressed juice is fermented with the skins, often along with stalks and pips. These skin-contact wines are usually made in qvevri (kvevri) —traditional Georgian clay amphorae. These slightly tannic wines will have a distinctive orange or amber color with complex and intense aroma and flavor, often reminiscent of orange zest, honey, caramel, spices, and stone fruit. Rkatsiteli wines are quite universal and can pair well with various dishes, including fish, pork, and poultry. They could also work well with Middle Eastern and Indian fare. Skin contact, amber styles pair well with more complex rich dishes and pungent cheese varieties. Expand

Chinuri is a native Georgian grape that originated in Kartli, but it is also cultivated in Kakheti. This late-ripening grape produces high yields, and it is known for its ability to achieve crisp acidity and moderate sugar. It is used in the production of dry wines, but it is also known for fruity sparkling wines from the Atenuri appellation. Chinuri wines have a floral and herbal character, with aromas reminiscent of yellow fruit and mint. The wines are commonly vinified with standard European techniques, but some producers opt to produce amber Chinuri wines made in traditional terracotta pots (qvevri). These wines will have more tannins and complexity, along with a distinctive yellow or amber hue. Sparkling Chinuri wines make an excellent aperitif, while dry wines pair with lighter fare, such as salads or poultry. Amber styles can be paired with slightly heavier dishes, such as fried chicken, fish, or vegetables. The name Chinuri stems from chinebuli, which roughly translates as excellent.Expand

Chacha is a potent Georgian brandy that is made from pomace—solid remains of grapes such as skins, stems, and seeds that are left after the juice has been pressed. The drink is usually a by-product of winemaking, in which the pomace is collected and aged before it is distilled. Varying between 40 to 60 percent in alcohol content, chacha is usually clear and characterized by aromas of dried fruit. When it is oak-aged, it attains a light golden color and notes of vanilla, caramel, and wood. Although it is commercially produced, many families produce wine at home, and also distill chacha from the leftover pomace, while some producers even make it from whole grapes. This potent drink is best served well-chilled and makes a great aperitif or digestif. Expand

Lagidze water is a Georgian soda that combines soda and natural syrups. Preparation of Lagidze soda is an authentic local experience as it is mainly prepared by mixing syrups and pouring soda directly from the soda fountain, but bottled versions are also available. There are various flavors - typically based on local fruit and herbs. One of the most popular flavors is made with tarragon (tarkhuna). The drink was invented in 1887 by a pharmacist Mitrofan Lagidze from Kutaisi. He wanted to create completely natural syrups exclusively made from locally-sourced igredients. The first Lagidze shop was opened in Tbilisi, and in 2014, the drink was listed as an intangible cultural heritage of Georgia. It is recommended to pair Lagidze water with khachapuri.Expand

Tsolikouri is a native white grape widely planted in western Georgia. This versatile, late-ripening variety is used in the production of dry white wines and semi-sweet dessert styles from the Tvishi appellation. It also shows some potential to produce good sparkling wines. The grape is used in varietals and blends. It is often blended with Tetra and Tsitska. The wines produced from Tsolikouri will have a fruity and floral character, medium to full body, and bright acidity. It usually has aromas reminiscent of yellow fruit, such as pear and quince, along with some citrus nuances. The wines are mostly enjoyed young, but there are some rare examples of aged styles. The grape is sometimes used to produce skin-contact wines in traditional Georgian qvevri (churi) vessels. These wines will have darker color and aromas that are reminiscent of apricots and spices. Tsolikouri wines generally pair well with poultry, light main courses, appetizers, and cheese. Expand

Askaneli is a Georgian winery founded by the Chkhaidze brothers, building on a family winemaking tradition that dates back to the 1880s in the village of Askana, Guria. The historic cellar established by their ancestor Antimoz Chkhaidze, along with traditional qvevri vessels, remains an important part of the winery’s identity. Today, the company operates as a vertically integrated producer, managing the entire process from vineyard cultivation to bottling under certified quality standards. Its vineyards extend across key regions such as Kakheti, including the Kindzmarauli appellation, as well as Guria, where rare indigenous varieties like Chkhaveri are preserved. Production combines traditional Georgian techniques - especially qvevri fermentation - with modern winemaking technology, resulting in a diverse portfolio of over 60 wine labels, alongside sparkling wines, brandy, chacha, and fruit distillates. Askaneli Brothers is considered one of the leading wine producers in Georgia, with a strong presence in international markets. The winery plays an active role in preserving native grape varieties while adapting to contemporary production standards. Its overall approach reflects a balance between heritage, scale, and consistency in quality.Expand

Marani is a winery from eastern Georgia, located in the Kakheti region, known for combining traditional Georgian winemaking methods with modern enological practices. Its Kondoli vineyards, one of the most renowned vineyard sites in the country, were first documented in the 18th century as a source of high-quality grapes. The climate of the Alazani Valley provides warm days and cool nights, contributing to balanced grape ripening and preserved aromatic freshness. Marani focuses on indigenous Georgian varieties such as Saperavi, Rkatsiteli, Mtsvane and Kisi, maintaining the authentic identity of the region’s viticulture. One of its most distinctive features is fermentation in qvevri - large clay amphorae buried underground, a winemaking method thousands of years old that allows natural micro-oxygenation of the wine. In parallel, part of the production takes place in modern stainless-steel tanks, ensuring precision and consistency of style. This combination of heritage and technology results in wines with strong character and a clear sense of origin. Marani produces a wide range of styles - from dry whites and structured reds to characteristic amber wines with extended maceration. Thanks to consistent quality, the winery is present in many global markets and frequently awarded at international competitions. Its approach respects local winemaking heritage while embracing contemporary standards. Marani wines reveal the distinctive taste of Georgian terroir through a balance of minerality, aromatic complexity and depth of flavor.Expand

Iago’s Winery is a small family-run estate located in the village of Chardakhi in the Mtskheta-Mtianeti region of central Georgia, led by winemaker Iago Bitarishvili, a pioneer of natural winemaking in the country. Established in the late 1990s, the winery focuses on reviving traditional Georgian methods, with its first bottled vintage released in 2003. It is known for its strong commitment to organic and low-intervention practices, being among the first wineries in Georgia to obtain organic certification. Production is intentionally limited, using grapes exclusively from its own old vineyards, often over 50 years of age. The winery is almost entirely dedicated to the indigenous Chinuri grape, expressing terroir through qvevri fermentation and aging, without additives or filtration. The wines are typically amber (orange) in style, with pronounced texture, structure, and natural complexity. Iago’s Winery has gained international recognition as a key producer in the revival and global appreciation of traditional Georgian natural wines.Expand

Ruispiri is a small family-run winery and biodynamic estate located in the village of Ruispiri, in the Telavi area of Georgia’s Kakheti region, the country’s most important wine-producing zone. Its production is based on organic and biodynamic principles, avoiding chemical inputs and focusing on maintaining the natural balance of the vineyard and soil. The winery is led by Giorgi Aladashvili, who brought experience from biodynamic farming abroad and applied it to the local terroir, resulting in wines closely tied to their environment. Production is limited and artisanal, with careful attention given to every stage of the process. A defining element is the use of traditional qvevri – clay vessels buried underground – for fermentation and aging, which gives the wines structure, texture, and authenticity. The portfolio includes indigenous grape varieties such as Rkatsiteli, Kisi, Mtsvane, and Saperavi, reflecting the microclimate of Kakheti. Beyond wine, the estate operates as a self-sustaining agro-ecosystem, producing additional traditional foods that support its sustainability philosophy. Ruispiri also functions as a wine tourism destination, offering tastings and accommodation, where wine is experienced in connection with local cuisine and the surrounding Caucasus landscape.Expand

Barbales Marani is a Georgian winery founded in 2014 by Zviad Kordzaia, based in Tbilisi and focused on sourcing grapes from various wine regions across the country. The winery’s identity is strongly rooted in tradition and symbolism, with its name derived from Barbale, a mythological goddess of the sun and fertility, reflecting a philosophy centered on nature and cycles of life. Production emphasizes indigenous grape varieties such as Saperavi, Rkatsiteli, Tsitska, Tsolikauri, and Otskhanuri Sapere, alongside occasional use of international varieties like Chardonnay and Malbec. Wines are typically produced in small batches, often unfiltered, with the aim of preserving authenticity and a clear expression of terroir. Traditional methods, including qvevri fermentation, play an important role, combined with an experimental approach that explores different microzones and styles. The portfolio ranges from fresh, approachable whites to structured reds and complex amber wines. Barbales Marani has gained international recognition, including awards at competitions such as IWSC, highlighting its growing reputation. In addition to production, the winery also develops a wine bar concept in Tbilisi, connecting its wines with contemporary wine culture and gastronomy.Expand

Lionidzis Zvari is a Georgian winery established in 2006 in the village of Vardisubani, located within the Tsinandali microzone in the Kakheti region, one of the country’s most important wine-growing areas. The vineyards are situated on historically significant land once associated with Solomon Lionidze, a diplomat at the court of King Erekle II, which adds cultural depth to the winery’s identity. The estate focuses on native grape varieties such as Saperavi, Rkatsiteli, Mtsvane, Kisi, and Khikhvi, aiming to reflect the specific terroir defined by local soils and climatic conditions. Production combines traditional Georgian techniques with modern winemaking practices, with a strong emphasis on fermentation and aging in qvevri—large clay vessels buried underground, recognized as part of UNESCO’s intangible cultural heritage. Their wines are typically structured, with a balance between freshness, tannins, and aromatic complexity, depending on the style and vinification method. Particular attention is given to qvevri wines, which express pronounced texture and varietal character. Expand

Bimbili is a family-owned winery based in Ambrolauri, in Georgia’s Racha region, combining modern winemaking technology with traditional Georgian methods. It began as a small project and has developed into a contemporary winery equipped with European technology, while also preserving an old cellar and qvevri system, creating a balance between innovation and heritage. Active on the market since around 2020, Bimbili focuses on limited but growing production, working primarily with indigenous grape varieties typical of Racha, such as Aleksandrouli and Mujuretuli. Their wines reflect the distinct terroir of this mountainous region, known for freshness, vibrant acidity, and the elegance of its red wines. The winery is positioned in the mid-range segment with expanding export ambitions, already present in markets like Germany, Austria, and the United States. Despite its modernization, Bimbili maintains a strong family identity and a clear connection to local tradition, which is expressed through a balanced and approachable wine style with a defined regional character.Expand

Vaziani Winery is a Georgian wine producer established in 1982, with headquarters in Tbilisi and vineyards primarily located in the Kakheti region. Originally operating during the Soviet period, the winery has since undergone modernization and repositioned itself as a quality-driven, export-oriented producer. It combines traditional Georgian winemaking techniques, including qvevri fermentation, with modern technology and controlled production processes. The portfolio includes a wide range of wines made from indigenous grape varieties such as Saperavi, Rkatsiteli, and Kisi, as well as selected international varieties, reflecting a flexible and market-oriented approach. A notable part of its identity is the Makashvili Wine Cellar line, which represents the restoration of a historic cellar and a stronger focus on traditional methods. Vaziani wines are distributed across multiple international markets and regularly participate in major wine competitions. Overall, the winery represents a balance between historical heritage, industrial production, and contemporary branding within Georgian winemaking.Expand

Koncho & Co is a Georgian winery based in Kvareli, in the Kakheti region, rooted in a long-standing winemaking tradition linked to the Konchoshvili family, whose history dates back several centuries. The modern company was established in the early 2000s and combines historical heritage with a contemporary approach to wine production. Its vineyards are located in well-known microzones such as Kvareli and Kindzmarauli, where specific climatic and soil conditions contribute to a strong terroir expression. Production integrates traditional qvevri methods alongside modern technologies, achieving a balance between authenticity and consistency. The winery focuses on indigenous grape varieties while also working to preserve and revive rare local grapes. Its portfolio includes a range of styles, from dry and semi-sweet wines to amber wines, as well as spirits such as chacha and brandy. Koncho & Co wines are present on international markets and exported to multiple countries. Overall, the winery represents a combination of tradition, family heritage, and modern development within Georgian winemaking.Expand

Doctor’s Bio-Cellar is a small, family-run winery based in Georgia’s Kakheti region, widely regarded as the historical heart of winemaking and the birthplace of the ancient qvevri tradition. The producer follows an organic, low-intervention philosophy, cultivating grapes without synthetic chemicals and relying on spontaneous fermentation with native yeasts. Their wines are made in traditional clay vessels known as qvevri, buried underground to ensure natural temperature stability and gradual development of structure and aromas. The resulting style is authentic and vintage-driven, with minimal standardization, allowing each wine to reflect the specific conditions of the harvest and terroir. The winery focuses on indigenous Georgian grape varieties such as Rkatsiteli, Kisi, and Saperavi, which, under this approach, often yield wines with firm tannins, oxidative nuances, and layered aromatics. Wines are typically unfiltered and produced with little to no added sulfur, contributing to their raw texture and natural appearance. Production remains limited, with small batches aimed at the niche market of natural and biodynamic wine enthusiasts. The visual identity is understated, with simple labeling that aligns with the winery’s philosophy of transparency and minimalism. Doctor’s Bio-Cellar wines are mainly found in specialized wine shops and bars that focus on natural wines. Overall, the winery represents a contemporary interpretation of Georgia’s ancient winemaking heritage, where tradition, environment, and craftsmanship are closely intertwined.Expand