Georgian wine holds a prominent position in the history of European wines. It boasts some of the earliest signs related to winemaking and wine production in Georgia, indicating the existence of wine culture in the country long before 7000 BC, which designates the birth of winemaking in Georgia. In the world, particularly within the context of Georgia, there will always be a debate on which type of wine is superior – Georgian or European?
What is Georgian wine? It is a small-scale, artisanal wine produced in traditional clay vessels called “qvevri.” These vessels are buried in the ground, allowing the fermentation and aging of the wine in contact with grape skins. Such wine is primarily natural because it seldom involves modern technological interventions aimed at manipulating color or aroma.
Georgian wine possesses its uniqueness due to traditional winemaking methods, as the indigenous technology preserved by generations of skilled individuals who consider wine a spiritual vessel. In contrast, commercial winemaking in Georgia also employs modern technologies, which help to enhance the quality and standards of wine production. However, in small-scale wineries, traditional techniques remain the predominant approach.
Georgian wines, both traditional and commercial, may vary in terms of characteristics, including production techniques, tastes, and even traditions. Ultimately, the preference for wine depends on the consumer’s personal taste and appreciation, as each type of wine, whether produced with modern or traditional techniques, has its loyal followers. The distinction between Georgian and European wines, produced using European technologies or traditional winemaking techniques, is subjective and depends on an individual’s familiarity and preference for the product.