Georgia is widely regarded as the birthplace of wine, with a tradition of fermenting in clay qvevri that stretches back some 8,000 years. Taste amber wines in Kakheti, share a supra feast with generous toasts, and explore a country of mountains, monasteries and warm hospitality. Made for curious travellers who love wine with real depth.
Georgia's winemaking story reaches back around 8,000 years, and it is still told in the same way. Grapes are fermented, often with their skins, in large clay qvevri buried in the floor of the cellar, producing the textured, savoury amber wines that have captivated wine lovers around the world. Here, wine is not a luxury but a living part of the culture.
The table matches the wine. Warm, cheese-filled khachapuri, walnut-rich pkhali and satsivi, grilled meats and herb-laden salads arrive in generous number, and a traditional supra feast is led by a tamada who proposes toast after heartfelt toast. Every region has its own specialities, from Adjara's boat-shaped khachapuri to Kakheti's mtsvadi grilled over vine cuttings.
Between the vineyards, there is plenty to explore: the old streets and sulphur baths of Tbilisi, the monasteries of Mtskheta, hilltop Sighnaghi above the Alazani Valley, and the Black Sea coast at Batumi. Georgia is compact, welcoming and deeply individual, and it leaves a lasting impression.
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