Get to Know Georgia, The Birthplace of Wine

With over 8,000 years of winemaking history, Georgia is considered by many the birthplace of wine. Today’s winemakers honor that long, interrupted viticultural heritage, highlighting the country’s unique winemaking techniques honed over centuries. But those established practices also contrast with modern methods and new ideas that have been embraced by forward-thinking vintners. These factors have transformed Georgia into one of the most dynamic wine regions in the world.

An Ancient History

Located in the Caucasus Mountains, an area where Asia, the Middle East and Europe convene, the country of Georgia is believed to be one of the first places in the world where crops were intentionally cultivated. The grapes grown here were used in fermented drinks that formed the foundation of winemaking.

In 2015, archaeologists uncovered clay vessels, known as qvevri, which contained the remains of grape seeds dating back thousands of years. Further research has confirmed the early existence of winemaking in the region, which is how Georgia came to be known as the “cradle of wine.”

Qvevri Winemaking

These qvevri are a key component in traditional Georgian winemaking. Grapes, skins, seeds and stems are all placed into the vessels after pressing. These 1,000-plus liter, egg-shaped containers are stored underground, which allows the earth to naturally regulate the temperature as the wine ferments and ages. Both white and red wines can go through the qvevri method. However, white grapes that spend an extended amount of time in contact with the skins transform into amber wines. Commonly referred to as “orange” wines, these deep golden-colored, tannic wines are now trending across the world. The practice is so important to Georgia’s identity that in 2013, qvevri winemaking was added to UNESCO’s “Humanity’s Intangible Cultural Heritage” list.