Georgian Wine: Perfect Pairings for Your Summer Feasts

As the sun emerges and the temperature steadily climbs, it’s time to dust off the barbecue and fire it up for some mouth-watering grilled delights. While the aroma of sizzling meats, seafood and vegetables is enough to set any summer gathering aglow, it’s the choice of drink that can elevate your BBQ from a simple cookout to a truly memorable feast.

We want to introduce you to Georgian wine, a centuries-old tradition of winemaking that offers a diverse array of flavours and styles, each capable of complementing the rich, smoky notes of charcoal-grilled dishes.

In this comprehensive food and wine guide, we’ll delve into the fascinating world of Georgian wine, exploring its history, unique production methods and the indigenous grape varieties that define the country’s viticultural heritage. We’ll also examine key principles of wine pairing, before presenting an extensive selection of Georgian wine pairings tailored for a variety of BBQ foods. Whether you’re serving up succulent ribs, spicy burgers, veggie skewers or delicate seafood, you’ll discover the perfect Georgian wine match to accentuate flavours and create that unforgettable dining experience!

A Brief Introduction to Georgian Wine

1 The Cradle of Wine

Georgia is often referred to as the “cradle of wine”. Archaeological evidence indicates that winemaking in this region dates back nearly 8,000 years, making it one of the earliest known wine-producing areas in the world. Traditional Georgian winemaking utilises qvevri - large, egg-shaped clay vessels buried underground - to ferment and age wine, a practice recognised by UNESCO as an Intangible Cultural Heritage of Humanity. The result is a spectrum of flavours and textures that simply cannot be replicated elsewhere.

2 Indigenous Grape Varieties

Georgian wine is built upon an astonishing diversity of indigenous grape varieties, many of which are found nowhere else. There are more than 500 native grapes in Georgia, each contributing unique characteristics to the wines they produce. Some of the most noteworthy include:

• Saperavi: A teinturier grape (meaning it has red flesh and juice) renowned for its deep colour, robust tannins and rich flavours of dark berries and spices.

• Rkatsiteli: One of the most widely planted white grape varieties, yielding crisp, acidic wines with notes of green apple, lemon zest and floral undertones.

• Tsolikouri: A white grape variety that often produces bright, fruity wines with hints of peach and citrus.

• Khikhvi: Another white variety, known for its elegant acidity and notes of apple, pear and subtle honey.

• Kisi: A white grape well-suited for making amber or orange wines, thanks to its thick skins and capacity for extended skin contact.

• Khvanchkara: A semi-sweet red, prized for its luscious flavours of red berries and gentle sweetness. Often enjoyed as a dessert wine.

3 Key Wine Styles

There are four major categories of Georgian wine to consider, each offering a unique tasting experience:

1. Classic Red Wines: These include Saperavi-based wines, which can range from medium-bodied and fruity to full-bodied and oak-aged, such as Mukuzani or Kindzmarauli.

2. Classic White Wines: Rkatsiteli, Tsolikouri, Khikhvi and Kisi produce crisp, refreshing whites that can be consumed young or aged for additional complexity.

3. Amber (Orange) Wines: Created by fermenting white grapes with extended skin contact in qvevri, amber wines such as Rkatsiteli Qvevri wine offer tannic structure, nutty and dried fruit notes, and a bold textural profile.

4. Sweet & Fortified Wines: Khvanchkara is emblematic of semi-sweet Georgian reds, while fortified Saperavi can be enjoyed after a meal or paired with desserts.

BBQ & Wine Pairing Principles

Matching Intensity

When pairing wine with food - especially as robust as barbecue - matching intensity is crucial. Heavily spiced, smoky, or charred meats demand a wine with sufficient body, acidity and flavour to stand up to the dish. Conversely, lighter proteins such as fish or vegetables benefit from more delicate wines.

Balancing Flavours

• Acidity: A wine’s acidity cleanses the palate by cutting through the fat and oil inherent in grilled meats. Whites like Rkatsiteli or Tsolikouri are perfect springboards for acidic pairing.

• Tannins: Red wines with moderate to robust tannins (e.g., Saperavi) complement the protein and fat in red meats, creating a harmonious mouthfeel.

• Sweetness: Spicy or barbeque-sauced dishes can be beautifully offset by semi-sweet or off-dry wines like Khvanchkara or a late-harvest Rkatsiteli.

• Oak & Spice: Some oak-aged Georgian reds, such as those from Mukuzani, impart vanilla and toasty notes that echo the smoky char of a BBQ.

Considering Sauce & Seasoning

• Classic Marinades & Dry Rubs: Bold rubs (paprika, cumin, pepper) and sweet marinades (honey, brown sugar, molasses) call for wines that can hold their own. Think Saperavi, whose bold fruit character cuts through spice and sweetness.

• Spicy BBQ Sauces: Dishes slathered in tangy or chilli-laden sauces benefit from a touch of sweetness - hence the appeal of Khvanchkara or off-dry Tsolikouri.

• Simple Seasoning (Salt & Pepper): Grilled meats seasoned minimally showcase the quality of the protein. Here, a medium-bodied Saperavi or a fresh Rkatsiteli will shine.

Georgian Wine Pairings for Meat

Saperavi: The King of Georgian Reds

Deep garnet colour, pronounced tannins, flavours of blackberry, plum, black cherry, pepper and sometimes tobacco or chocolate. Saperavi’s intensity and structure make it an ideal partner for beef, lamb and pork. The tannins complement the protein, while the fruit notes play off the smoky char from the grill.

Pairing: Slow-Smoked Beef Brisket

• A low-and-slow brisket rubbed with paprika, garlic, brown sugar and a hint of cayenne, smoked for 8–10 hours until fork-tender.

• Pairing: Saperavi. The rich, melting fat of brisket is balanced by the wine’s robust tannins and dark fruit. Seek out a Saperavi with gentle oak influence to echo the smokiness.

Pairing: Spiced Pork Ribs

• Pork ribs coated in a blend of smoked paprika, cumin, brown sugar and chipotle, slow-cooked, then finished over flames with a lick of BBQ sauce.

• Pairing: Saperavi Reserve. The smoky spice melds beautifully with Saperavi’s peppery undertones, and the wine’s deep blackberry notes complement the caramelised sugar and sauce.

Kindzmarauli: The Semi-Sweet Red Option

Semi-sweet, vibrant red berry fruit, low tannins, light body. Kindzmarauli’s natural sweetness helps temper fiery spices and piquant sauces, making it a crowd-pleaser for everyone from barbecue purists to those who prefer a gentler wine.

Pairing: Spicy Lamb Kofta

• Middle Eastern - style lamb kofta skewers with onions, parsley and warming spices like coriander, cumin and cinnamon.

• Pairing: Kindzmarauli. The slight sweetness of the wine offsets the warm spices, and its red berry profile enhances the lamb’s richness.

Pairing: Pulled Pork Sliders with Chilli Mango Slaw

• Hand-pulled pork tossed in a chipotle BBQ sauce, piled on mini brioche buns, topped with a chilli mango slaw.

• Pairing: Kindzmarauli. Its residual sugar cools down the spicy slaw, while its bright cherry-cherry notes complement the sweet fruit slaw.

Saperavi Qvevri: Earthy & Rustic

Fermented and aged in clay qvevris, these wines exhibit earthiness, tannic depth, and notes of forest floor, dried herbs, and dark fruit. Qvevri-aged wine’s earthiness pairs especially well with charred meats and herb-crusted dishes.

Pairing: Herb-Crusted Lamb Chops

• Lamb chops encrusted with rosemary, thyme, garlic and coarse sea salt, simply seared on the grill.

• Pairing: Saperavi Qvevri. The wine’s earthy, rustic notes echo the herb crust, while its tannins provide structure that holds up to the rich lamb.

Pairing: Rosemary & Garlic Beef Kebabs

• Cubes of beef marinated in olive oil, crushed garlic, chopped rosemary, lemon zest and black pepper, skewered and grilled.

• Pairing: Saperavi Qvevri. Its mineral, clay-influenced savoury undertones match the garlic-herb marinade, and its robust palate cleanses after each hearty bite.

Georgian Wine Pairings for Poultry & Pork

Rkatsiteli: The Versatile Georgian White

Crisp acidity, citrus (lemon, lime) and orchard fruit (apple, pear) notes, often with a slight almond or honeyed finish. Grilled chicken and pork dishes benefit from Rkatsiteli’s lively acidity and lightness, which cut through oil and highlight subtle flavours.

Pairing: Lemon & Herb Grilled Chicken

• Chicken halves or thighs marinated in lemon juice, garlic, oregano, thyme and olive oil, grilled until golden.

• Pairing: Rkatsiteli. Its bright lemon and green apple notes complement the marinade, while its acidity cleanses the palate after each juicy bite.

Pairing: Honey-Glazed Grilled Ham Steaks

• Thick-cut ham steaks brushed with honey-mustard glaze, then grilled to caramelised perfection.

• Pairing: Rkatsiteli (or Tsolikauri). The wine’s crisp acidity balances the honey’s sweetness, and its gentle stone fruit notes enhance the ham’s savoury-sweet character.

Tsolikouri: Light & Crisp

A gentle, floral, and fruity white with citrus, peach and jasmine undertones. Often unoaked or very lightly oaked. Tsolikouri is ideal for dishes that are lightly spiced or involve tangy glazes. Its floral notes pair well with fruit-forward sauces.

Pairing: Apricot-Glazed Grilled Chicken Skewers

• Chicken pieces coated in a tangy apricot glaze, threaded with red onion and grilled.

• Pairing: Tsolikouri. Its delicate peach and floral aromas harmonise with the apricot glaze, while its refreshing acidity cuts through the sweetness.

Pairing: Mustard & Maple-Glazed Pork Tenderloin

• Pork tenderloin brushed with a mustard-maple syrup glaze, then grilled.

• Pairing: Tsolikouri. The wine’s soft citrus notes match the tangy mustard, and its fruity finish complements the maple syrup.

Amber (Orange) Wine: Depth & Texture

Extended skin contact gives amber wines (often made from Rkatsiteli or Kisi) a structured tannin profile, notes of dried apricot, almond, spice and a savoury complexity. Amber wines can stand up to richer flavours and more intense spices, making them versatile for poultry and pork dishes featuring herb rubs or bolder marinades.

Pairing: Spiced Chicken Tikka Skewers

• Chicken pieces marinated in yoghurt and spices (ginger, garlic, turmeric, cumin, coriander), grilled.

• Pairing: Kisi Qvevri (amber wine). The wine’s tannins handle the spices, while its apricot and dried fruit notes work beautifully with the yoghurt tang.

Pairing: Grilled Pork Belly with Hoisin Glaze

• Pork belly slices brushed with a hoisin-based glaze and charred on the grill.

• Pairing: Rkatsiteli Qvevri (amber). Its nutty, leathery textures complement the rich pork belly, and its layered fruit notes enhance the hoisin’s sweet-savoury profile.

Georgian Wine Pairings for Seafood & Vegetarian BBQ

Wines for Grilled Seafood

Seafood on the barbecue can run the gamut from delicate white fish to richly marinated octopus. Georgian wine has offerings that span this range.

Grilled Prawns with Garlic & Lemon

• Large prawns marinated in garlic, lemon juice, parsley and olive oil, grilled until just tender.

• Pairing: Khikhvi. A Georgian white with bright acidity, yellow apple and floral notes that highlight the citrus-garlic marinade. Its refreshing finish cleanses the palate between bites.

Octopus with Smoked Paprika & Olive Oil

• Tender octopus tentacles rubbed with smoked paprika and sea salt, grilled and drizzled with olive oil.

• Pairing: Tsolikauri (or Rkatsiteli). Its crisp minerality and citrus backbone cut through the olive oil and complement the smoky paprika. Some prefer an amber Rkatsiteli Qvevri for an extra savoury edge.

Salmon Fillets with Dill & Caper Butter

• Salmon fillets grilled and topped with a creamy dill and caper butter sauce.

• Pairing: Rkatsiteli or a light Kisi. The citrus-pear notes of Rkatsiteli cleanly balance the creamy butter, and the wine’s acidity cuts through the richness. A Kisi amber wine can also add a textural counterpoint.

Wines for Vegetarian BBQ

In Georgia, a lot of vegetables and herbs are consumed. Often the vegetables accompany grilled meat or are grilled themselves. Georgian wine pairings can transform dishes like grilled vegetables, stuffed peppers, and veggie burgers into star courses.

Grilled Vegetable Kebabs

• Skewers of bell pepper, courgette, red onion, mushroom and aubergine brushed with a garlic-herb oil.

• Pairing: Tsolikauri. Its floral and stone fruit notes harmonise with the vegetables’ sweetness, while its acidity keeps things fresh.

Halloumi & Watermelon Skewers

• Cubes of halloumi cheese and watermelon on skewers, drizzled with a honey-lime glaze and grilled.

• Pairing: Chkhaveri Rosé. A light, fruity Georgian rosé that plays off the sweet, salty contrast of halloumi and watermelon. Its crisp finish is ideal for summer heat.

Portobello Mushroom Burgers

• Grilled Portobello mushrooms served on a bun with caramelised onions, cheese, greens and a tangy sauce.

• Pairing: Kisi Qvevri (amber wine). The wine’s tannic depth and dried fruit notes complement the umami of the mushrooms and caramelised onions.

Georgian Wine & BBQ Sauce Pairings

Tangy & Tomato-Based BBQ Sauces

Georgian wines with a bit of found sweetness or high acidity handle tangy, tomato-based sauces well.

• Khvanchkara (Semi-Sweet Red): Complements sweet-and-tangy sauces on grilled chicken wings or ribs.

• Rkatsiteli: Its high acidity balances tomato-based sauces on grilled sausages or veggie skewers.

Spicy & Chilli-Infused BBQ Sauces

Spicy sauces benefit from wines that have residual sugar or lower alcohol to tame the heat.

• Kindzmarauli (Semi-Sweet Red): The sweetness helps soothe chilli heat on spicy ribs or jerk chicken.

• Khikhvi: Its moderate sugar and floral notes enhance chilli glazed grilled fish or prawns without being overpowered.

Sweet & Honey-Based BBQ Sauces

Honey, molasses and brown sugar-based sauces call for wines that can stand up to richer sweetness.

• Saperavi: Its bold fruit and tannins balance the deep sweetness of molasses. Ideal with pork ribs or brisket glazed in a sticky sauce.

• Amber Rkatsiteli Qvevri: Its dried fruit notes can echo the molasses while its tannins manage richness.

Georgian Wine & BBQ Dessert Pairings

Fruit-Based Desserts

Grilled peaches, pineapple skewers or berry compotes can be elegantly paired with lighter, slightly off-dry wines.

• Tvishi (Off-Dry White): Combines floral and citrus notes with a touch of sweetness - perfect for grilled peaches drizzled with honey.

• Kindzmarauli (Semi-Sweet Red): Great for berry tarts or grilled pineapple rings. The wine’s red fruit profile mirrors the dessert’s sweetness.

Chocolate Desserts

Chocolate cakes, brownies or molten lava cakes on the barbecue grill (wrapped in foil, of course) call for richer, slightly fortified Georgian reds.

• Fortified Saperavi: Its elevated alcohol and concentrated dark fruit notes play beautifully with chocolate’s bitterness and richness.

• Khvanchkara: Semi-sweet, offering a fresh raspberry-chocolate duet that’s ideal for post-BBQ indulgence.

Tips for Serving & Enjoying Georgian Wine with BBQ

Serving Temperature

• Red Wines (Saperavi, Kindzmarauli, Khvanchkara): Serve at around 16-18C. Too warm, and they can feel flabby; too cold, and they lose aromatic complexity.

• White Wines (Rkatsiteli, Tsolikauri, Khikhvi): Serve chilled at 8-12C - place in the fridge about 2 hours before the BBQ or in an ice bucket.

• Rosé & Sparkling: Serve between 6-8C to fully appreciate their refreshing qualities.

Decanting & Aeration

• Full-bodied Georgian reds like Saperavi benefit from 30-60 minutes of decanting, which allows tannins to soften and aromas to open.

• Lighter reds (e.g., Kindzmarauli) do not require extensive aeration -15–20 minutes is sufficient.

Glassware & Presentation

• Red Wines: Use standard red wine glasses with a larger bowl to collect aromas.

• White & Rosé: Use narrower glassware to maintain chill and direct acidity to the centre of the palate.

• Amber Wine: A white wine glass or universal glass is fine. The key is to emphasise the wine’s aromatic complexity.

Sample BBQ & Georgian Wine Menu For Your Next BBQ

Below is an example menu to help you plan a Georgian-inspired BBQ gathering, complete with recommended Georgian wine pairings.

Starters & Appetisers

1. Grilled Halloumi & Watermelon Skewers

   • Wine: Chkhaveri Rosé

   • Notes: Light, floral, fruity; matches salty halloumi and sweet watermelon.

2. Smoked Paprika Prawns

   • Wine: Khikhvi

   • Notes: Crisp, apple-peach notes; cleanses the palate between spicy-sweet prawn bites.

Main Courses

1. Slow-Smoked Beef Brisket

   • Wine: Saperavi Reserve (Mukuzani Special Reserve)

   • Notes: Deep, tannic, dark fruit & smoky spice; stands up to rich beef fat.

2. Spiced Pork Ribs with Chipotle BBQ Sauce

   • Wine: Saperavi (traditional, unoaked)

   • Notes: Peppery undertones echo chipotle, while blackberry flavours complement sweet sauce.

3. Honey & Mustard-Glazed Grilled Chicken

   • Wine: Rkatsiteli

   • Notes: Bright acidity balances honey, while citrus notes lift the mustard tang.

4. Vegetarian Portobello Mushroom Burgers

   • Wine: Kisi Qvevri (amber)

   • Notes: Earthy, nutty, dried fruit notes complement the meaty mushrooms and caramelised onions.

Sides & Salads

1. Georgian Walnut, Cucumber & Tomato Salad

   • Wine Pairing Tip: Serve with any white or amber Georgian wine for a refreshing contrast.

2. Charred Sweetcorn with Herb Butter

   • Wine Pairing Tip: A chilled Tsolikauri enhances the corn’s sweetness and herbaceous butter flavour.

3. Grilled Vegetable Skewers (Peppers, Courgette, Aubergine, Onion)

   • Wine Pairing Tip: Tsolikauri or Rkatsiteli-bright, floral and citrus notes balance the grill char.

Desserts

1. Grilled Peaches with Honey & Thyme

   • Wine: Tvishi (semi-sweet white)

   • Notes: Light sweetness and floral notes complement the peach’s honey drizzle.

2. BBQ-Hot Chocolate Cake (Foil-Grilled)

   • Wine: Fortified Saperavi

   • Notes: Rich, raisin-y notes echo dark chocolate, creating a decadent ending.

Embrace Georgian Wine at Your Next BBQ

Georgian wine offers an exceptional passport to flavour that can transform any barbecue gathering, even when the English weather is unpredictable. By thoughtfully pairing traditional and contemporary BBQ dishes with Saperavi, Rkatsiteli, Khvanchkara and other distinctive Georgian wines, you’ll create a dining experience that’s both comforting and invigorating.

• Bold reds such as Saperavi match perfectly with smoky, charred meats.

• Crisp whites like Rkatsiteli and Tsolikauri cut through richness and refresh the palate.

• Semi-sweet reds (Kindzmarauli, Khvanchkara) cool down spicy dishes and desserts.

• Amber wines bring a savoury complexity to vegetarian dishes and richer fare.

Finally, consider embracing the GeoNaturals Wine Club to have a rotating selection of seasonal wines delivered each month. With tasting notes, food pairing tips and exclusive member benefits (including 10% off all wine orders), you’ll never run out of inspiration for your next rainy or sunny BBQ session.

So, fire up the grill, pour a glass of Georgian wine, and let the supra begin!