Georgian wines are generally split into two main regions, the East and the West (although the Southern region also has some wonderful soils, but is lesser known)
The East of Georgia, in regions like Khakheti are where orange wines, known as amber wines, are often stronger with age-worthy tannic structure. Grapes like Rkatsiteli, Kisi, Saperavi and Mtsvane are most common here. Over to the West, grapes like Tsitska and Tsolikouri are expressed much more delicately, by producers such as Baia’s Wine. The common thread in Georgian winemaking is the use of "qvevri," large clay amphoras buried in the ground. This method involves pressing whole grape bunches, followed by extended maceration with skins and stems, usually around six months. This traditional approach contributes to the unique texture and flavors of Georgian wines: rich, dense and structured.
In recent years, some producers decide to drift away from those traditional methods. Inspired by other winemaking cultures, they look for softer expressions of the autochtonous Georgian grapes. Those producers include Iberieli, Ori Marani or Lapati. Generally, Georgian wines can be served at a little bit higher temperatures, with some of them really opening up at room temperature. Decanting is often recommended. Moreover, a lot of them will keep freshness even after staying open for a couple of days. Aging in cellar is rewarded, too. Browse and try Natural Georgian wine here from producers like Natenadze, Jakeli, Lapati, Iberieli, Baia's Wine, Wine Artisans, Chona's Marani and more.
