The Guardian has published an extensive feature highlighting Georgia as one of the world’s most historically significant wine destinations, describing the country as the place to seek ‘the real old-world deal’ in winemaking.
In the article, the British newspaper emphasizes Georgia’s 8,000-year-old winemaking tradition, positioning it alongside and even beyond classical European wine powers such as France, Italy and Spain. The piece portrays Georgia as a cradle of civilization at the crossroads of Europe and Asia where hospitality, authenticity and ancient tradition converge.
Ancient roots
The feature states that Georgia’s wine culture endured centuries of foreign domination, from Persian, Turkish and Mongol invasions to decades under Soviet rule between 1922 and 1991 when quantity was prioritized over quality. Today, however, Georgian winemakers are described as having decisively reversed that legacy, focusing instead on craftsmanship and indigenous identity.
The article highlights the country’s more than 525 native grape varieties and the revival of traditional qvevri winemaking, fermenting and aging wine in large, egg-shaped clay vessels buried underground, a practice dating back to Neolithic times.
Global recognition
The Guardian notes that Georgia’s modern global breakthrough began in the 2000s, when producers such as John Wurdeman, co-founder of Pheasant’s Tears winery, helped introduce Georgian wines to international markets. Early adopters, including chef Yotam Ottolenghi, are credited with bringing these wines into the mainstream.
The newspaper reports that UK sales volumes of Georgian wine rose by 72% in 2024.
Sommeliers quoted in the article describe Georgia as a ‘final frontier’ for wine enthusiasts, praising the increasing finesse and balance of modern Georgian reds and amber wines.
Regional diversity
The feature outlines the diversity of Georgia’s wine regions. Kakheti in the east is described as producing bold reds and amber wines, including qvevri-aged Saperavi. In western regions such as Imereti and Lechkhumi, the article mentions fresher, structured wines made from indigenous varieties like Tsolikauri, Krakhuna, Tsitska and Ojaleshi.
Producers and wine professionals mentioned include Giorgi Dakishvili of Orgo, Keto Ninidze of Oda Wines, Archil Guniava and the Abuladze siblings of Baia.
