Autumn in a Glass: Cosy Georgian Wine Pairings for Crisp Evenings

There’s a particular magic to autumn. The light softens, scarves come out of hiding, and kitchens start to smell of roast vegetables, slow-cooked sauces and butter-rich pastry. It’s the moment your wine rack should lean into comfort too - and Georgian wine delivers comfort in spades.

With 8,000 years of winemaking heritage (much of it in clay qvevri), Georgia’s bottles bring depth, spice, and a sense of hearth-and-home that suits autumn like a glove.

In this guide, we’ll set the scene for the season, share pitch-perfect food pairings (from Sunday roasts to mushroom pie and apple crumble), and spotlight a standout red you’ll want on permanent standby as the evenings draw in.

Why Georgian wine suits autumn so well

• Texture & warmth: From structured reds to skin-contact ambers, Georgian wine often carries gentle tannin, savoury spice and ripe fruit that echo autumn’s pantry.

• Food-friendly acidity: Even the richer styles keep their brightness, cutting through roast meats, creamy sauces and buttery pastry.

• A story in every glass: Traditional qvevri fermentation and indigenous grapes bring layers of flavour that feel made for firelight and slow suppers.

The autumn pantry: flavours to match with Georgian wine

Think roasted roots (carrot, parsnip, beetroot), mushrooms, squash & pumpkin, herbs (sage, rosemary, thyme), game & slow-cooked meats, blue and aged cheeses, and baked orchard fruit. These flavours love wines with backbone, spice, and either a lift of acidity or a kiss of sweetness.

Pairings you’ll actually cook (and drink)

1) The Sunday centrepiece: roast lamb with rosemary

Pour: Saperavi (dry red)

Why it works: Saperavi’s dark berry fruit (blackberry, plum) and firm but velvety tannins stand up to lamb’s richness; a peppery edge mirrors the rosemary crust.

Serve: 16–18°C, decant 30 minutes.

Side notes: Roast carrots with cumin; a splash of the wine in the gravy never hurts.

2) Mushroom & thyme pie with flaky pastry

Pour: Kisi (amber) or Rkatsiteli Qvevri (amber)

Why it works: Skin-contact whites bring gentle tannin and savoury, dried-apricot/nutty notes that lock in with mushroom umami and buttery pastry.

Serve: 12–14°C to keep aromas lifted.

Side notes: Add a few chopped walnuts to the pie filling - a tiny Georgian nod.

3) Chicken & tarragon, cream sauce or pie

Pour: Khikhvi or Tsolikouri (dry whites)

Why it works: Fresh orchard fruit and floral lift slice through cream; citrus acidity keeps each forkful bright.

Serve: 9–10°C.

Twist: A squeeze of lemon and handful of chopped dill on serving ties the pairing together.

4) Venison (or beef) stew, long and slow

Pour: Saperavi Special Reserve (earthier, savoury red)

Why it works: Clay-fermented Saperavi leans into foresty, mineral notes with black fruit depth — perfect for slow braises and cold evenings.

Serve: 16–18°C; a larger-bowled glass helps it open.

In the pot: Bay, juniper and a square of dark chocolate - magic with the wine’s structure.

5) Roasted squash, sage & brown butter pasta

Pour: Kisi (amber)

Why it works: Amber wine’s grip + sweet squash + nutty butter = balance. The wine’s dried fruit and spice lift the sage.

Serve: 12–13°C.

Top it: Toasted pumpkin seeds and parmesan curls.

Red wine highlight: Saperavi - your autumn essential

If one bottle could define cosy season, it’s Saperavi - Georgia’s iconic teinturier grape (red juice as well as red skins), famous for colour, character and ageing potential.

How Saperavi tastes

• Fruit: Blackberries, black cherry, plum

• Structure: Firm yet velvety tannins; medium-to-full body

• Spice & savoury: A flicker of black pepper, cocoa, tobacco leaf or cedar (especially with oak ageing); qvevri styles add earth and mineral depth

Food it loves

• Roast & grilled meats: Lamb, beef, venison, sausages

• Autumn veg: Charred aubergine, roasted beetroot, mushroom anything

• Hard cheeses: Mature cheddar, aged gouda

How to serve it well

• Temperature: 16–18°C (too warm and it feels flabby; too cold and the tannins bite)

• Decanting: 30–60 minutes opens fruit and softens structure

• Glassware: A generous red glass to let those aromas bloom

• Next day: Saperavi often gets more harmonious after opening — don’t fear leftovers

Styles to look for

• Classic Saperavi: Dark-fruited, structured, often with subtle oak — great with roasts and pies

• Saperavi Qvevri: Earthier, more savoury; brilliant with braises, wild mushrooms and game

• Reserve or single-vineyard bottlings: Extra depth, spice and cellaring potential for special meals

Quick guide: match by mood

• Crisp evening, simple supper: Rkatsiteli (white) with lemony roast chicken or trout.

• Comfort carb night: Amber (Kisi/Rkatsiteli Qvevri) with pumpkin ravioli, brown butter & sage.

• Slow Sunday: Saperavi with rosemary lamb, potatoes, pan-greens.

• Cheese & chat: Kindzmarauli with blue; Saperavi with aged cheddar.

• Pudding & pyjamas: Khvanchkara with crumble; fortified Saperavi with dark chocolate.

Fancy a no-stress route? Let us curate it.

If all this talk of Georgian wine has you inspired (and a little hungry), but you’d rather skip the choosing, our Wine Club does the thinking for you. Each month we deliver three seasonal bottles direct to your door, complete with tasting notes and food pairings you can actually cook. Members also enjoy 10% off all wines online and free UK delivery - ideal as we slide into the cosiest stretch of the year.

• Gold: Three handpicked bottles

• Platinum: Three premium wines or two wines + one craft Georgian spirit, plus surprise tasters and priority event access

Pour something autumnal, plate something comforting, and let the season unfold - one warm, generous glass at a time.

Cheers to crisp evenings, slow suppers and unforgettable sips.