Georgia, the former Soviet state situated just north of Turkey and Azerbaijan, is considered by many to be the birthplace of viticulture and winemaking, with the history in this business dating as far back as 6000 years.

Today, vineyards are planted throughout the country, with more than 500 indigenous varieties represented. The most famous are Rkatsieli, a hearty white variety with very good acidity that is used in production of dry and sweet wines, and Saperavi, a deeply colored red with good acidity and notable spice. Food partners for these wines include pork and seafood for Rkatsieli, while pastas and grilled lamb are quite suitable for Saperavi.

Fortified wines are an important part of production in Georgia, with alcohol levels around 19%; these wines are generally medium-sweet. Among the best known are Anaga, a Madeira-like wine, Marabada and Taribana, more port-like in their approach.

One of the most notable features of winemaking in Georgia is the use of large stoneware vessels known as Kvevris; these containers are used for aging wine underground. These certainly were the basis of other regions around the world using amphorae or terra cotta containers for aging wines. (Wine/Appellations)

While few people think of wine emerging from the southern American state of Georgia, it is one of the largest producing states in the south. As this is a rather warm climate in the summer, vineyards must be planted at higher elevations – over 1200 feet – to preserve acidity.

There are currently approximately 20 wineries in the state of Georgia, with a wide variety of wines produced, ranging from Pinot Gris, Merlot and Cabernet Sauvignon to sweet wines, both red and white, that are often blends of several varieties. Blush wines are also quite popular. These are easy drinking wines with balanced acidity that are meant for early to mid-term consumption. As wine styles are often sweet here, they pair especially well with spicy barbecue and desserts. (Wine/Appellations)