wines from georgia

The most important grape varieties of Georgia

White grape varieties

Rkatsiteli

Noticeably acidic but balanced white wines with a full flavor profile. Good body. Restrained and refreshing, with crisp aromas of green apple and hints of quince and white peach. Often intermarried with the variety Mtsvane Kakhuri.

Chinuri

The most important grape variety in Kartli. Relatively high yielding, late maturing. Compliant and frost resistant. The palate is yellow fruity with herbaceous backbone. Moderate acidity, medium body.

Tsolikouri (two varieties – yellow and green)

Cornerstone of the white grapes of the West. Relatively high yielding, late maturing and disease resistant. Yellow-fruited taste, low to medium acidity, medium to full-bodied, often blended with other varieties. The green variety has more freshness and acidity.

Tsitska

Widely grown in Imereti, often blended with other grape varieties. Very high acidity and late ripening. Typically yellow and green fruity character. Also often used for sparkling wines.

Krakhuna

Means ‘crispy’ in Imeretian. This grape variety has almost disappeared, but has been replanted since the early 2000s. Unfortunately, it is susceptible to disease. It has the most varied aromas, reminiscent of stone fruit and tropical fruit, as well as a good structure.

Other varieties of interest

Tetra from Racha, Chechipeshi, Kudurauli, etc.

What are Orange Wines?

In very simplified terms, Orange Wines are wines made from white grapes but similar to red wines. Unlike the production of “normal” white wines, not only the pressed juice is fermented. The winemaker also adds the skins, the seeds and sometimes the stems, as in red wine production. The wine is then macerated or steeped for 24 hours or several months. Because the berry skin contains tannins and colour pigments called anthocyanins, the wine takes on an old gold, amber or orange colour and a mouthfeel like a red wine.

The term “Orange Wine” goes back to the British wine importer David Harvey. He wanted to distinguish this “new” category from the usual white wines. But especially in Georgia, the cradle of viticulture, people have always spoken of “Amber Wines”.

What is the history of Orange Wines?

“In the past, all wines were orange. It is a natural process of winemaking,” says Georgian winemaker Iago Bitarishvili. He produces natural orange wines in so-called qvevris and is considered a pioneer of the Georgian wine miracle after the Soviet shackles were cast off. In this traditional technique, which has been used in Georgia for thousands of years, whole white grapes are lightly crushed and then fermented in large clay amphorae. Fermentation can then last up to half a year.

Orange Wines rediscovered

Over the millennia, amber wine or orange wine fell into oblivion. But for the last 20 years or so, it has been experiencing a new upswing. The drivers of this development are restaurateurs and sustainable winegrowers. A steadily growing number of wine producers produce wine according to the principles of organic farming. Some even apply biodynamic methods. A major motive for the production of Orange Wines in this group is to avoid sulphurisation as far as possible. Healthy, meticulously selected grape material and a long maceration time ensure that Orange Wines have an excellent self-protection capacity. The tannin from the grape skin acts as an antioxidant, which is why only a very small amount of sulphur is required to keep these wines stable.

What do Orange Wines taste like?

The taste of an orange wine depends, of course, very much on the grape variety used. However, since the grape skins, seeds and possibly also the stems are also fermented during its production, Orange Wine contains many more tannins than white wine. This leads to very complex and interesting wines. Common aromas and associations are stone fruit, such as peach and apricot, nutty tones, tea aromas, such as Earl Grey or iced tea, honey notes, but without being sweet, hay or fruit beer. Its full-bodiedness and great depth of flavour readily reminds one of a red wine but with the refreshing qualities of a white wine.

What food goes with Orange Wine?

Saša Radikon a great winemaker from Friuli, Italy says: “The beauty of Orange Wines is that you can combine them with practically anything”. Indeed, they are very versatile and thus very popular with trendy restaurateurs. If you look at the original country of origin, Georgia, it becomes clear why Orange Wine is a fantastic all-round food companion. At a “supra”, the traditional feast, a wide variety of hearty dishes are served at the same time and the accompanying wine has to cope with the wide range of flavours.

How to serve Orange Wine?

Orange Wines generally have a high proportion of tannins and acidity. They are best served slightly chilled – at about 15 °C or cellar temperature. Our recommendation, especially in summer: Cool the wine down to 8 °C and taste it. If the tannin is still too harsh for you, wait a few minutes.

Feel free to use large white wine glasses or red wine goblets. Orange Wines need a lot of oxygen to develop, so it is worth decanting these wines. You will be surprised how long opened bottles of these wines will keep and develop in the refrigerator, even without a stopper.

Our wine recommendations:

2018 Liparteliani Wines Rkatsiteli – Orange Wine

2019 Shalos Cellar Rkatsiteli – Orange Wine