Georgia is believed to be the birthplace of wine, over 7000 years ago. The earliest evidence of wine making has been found here, and the word “wine” is derived from the Georgian word “gvino”. Georgian wine was, and in some cases still is, produced in buried clay fermenting pots called Kvevri.

Over 500 varieties of grape are found in Georgia, a greater diversity than anywhere else in the world. Around 40 of these different grapes are used in wine production. Natural mineral spring water from the Caucuses mountains, mild winters and warm summers combine to provide ideal conditions for wine making.

Georgia’s wines come from several regions: Abkhazia, Ajaria, Imereti, Guria and Samegrelo in the west, Kakheti and Kartli in the east. Kakheti is by far the most important, producing 70% of all Georgian wine.

Particularly Georgian, are medium sweet wines, produced in both red and white. These were usually produced in the mountainous areas where, the climate inhibited fermentation, keeping the wine sweet.

There are many excellent commercial wine makers, though families throughout Georgia grow their own grapes and produce wine. Some of this is superb, even better than the commercial vineyards can create. But not always: some family wine can be very bad too.