Georgia, lying between the Greater Caucasus Mountains to the north and the Lesser Caucasus to the south, offers a remarkable range of terroirs despite its compact size. The towering Caucasus peaks shield vineyards from harsh northern winds, while the Black Sea’s warm, humid influence tempers the climate in the west. This combination produces distinct viticultural zones—from the humid, subtropical maritime climate of western Georgia to the dry, continental conditions of the east—each shaping the character of the wines. Fertile alluvial soils, mineral-rich river valleys, limestone formations, and varied elevations create a natural laboratory for grape growing, allowing each variety to fully express its identity. Georgia is home to over 500 indigenous grape varieties, representing around one-sixth of the world’s total, with some found nowhere else on earth. Two varieties dominate in both plantings and reputation: Rkatsiteli, a white grape believed to date back to the first century, produces wines with naturally high acidity, crisp green-apple freshness, and notes of quince and white peach. Made in stainless steel, it is delicate and refreshing; when fermented in qvevri with extended skin contact, it transforms into an amber wine with structure, tannins, and complex herbal and dried-fruit nuances. Saperavi, the leading red variety, is a rare teinturier grape with red flesh as well as skin, yielding intensely pigmented wines with bold fruit, firm acidity, and flavors ranging from dark berries and plum to licorice, spice, and tobacco. Beyond these two flagbearers, Georgia’s vine heritage includes gems such as Mtsvane Kakhuri, adding floral aromatics and softness to white blends; Khikhvi, known for its rich texture and honeyed notes; and reds like Ojaleshi and Usakhelauri, offering fragrant, velvety expressions from western regions. Many of these are preserved and studied in the National Grape Collection to safeguard biodiversity and revive forgotten flavors. Georgian wine styles are as diverse as its terroirs. In the east, particularly Kakheti, the traditional qvevri method is common, producing robust, structured amber wines from white grapes and deeply concentrated reds. In the west, where the climate is more humid, lighter, fresher, and often semi-sweet wines are typical, reflecting local tastes and conditions. Modern producers also craft sparkling wines, fresh stainless-steel whites, and oak-aged reds, balancing international winemaking techniques with ancient traditions. The result is a spectrum of wines—from bright, zesty whites to textured, tannic ambers, and from supple, perfumed reds to dense, age-worthy powerhouses—that together tell the story of a terroir-rich country where diversity in landscape, grape genetics, and style has been preserved and celebrated for over 8,000 years.