What to Try in Georgian Wine: A Guide to Autochthons and Qvevri at LEVEL

If you are wondering what Georgian wine to try, LEVEL wine bar on the main page of our website is ready to be your guide into the world of local autochthons. Georgian winemaking boasts 8,000 years of history, unique grape varieties, and an ancient aging method in clay vessels called qvevri. Forget supermarket stereotypes: here we pour alive, honest, and natural wine in Batumi.

Autochthons: Varieties That Grow Only Here

Georgia features over 500 autochthonous grape varieties, many of which you won't find anywhere else in the world. It is best to start getting acquainted with them through the classics:

• Tsitska and Chinuri — excellent refreshing white wines with vibrant acidity.
• Saperavi — the king of red varieties. Full-bodied, tannic, with notes of dark berries and spices. Our menu features both classic Saperavi and our signature Saperavi-beef tartare in the kitchen section, which pairs perfectly with this wine.
• Alexandrouli (dry) and Ojaleshi (rose) — lighter, elegant red and rose options for a warm evening.

The Magic of Qvevri and Amber Wines

The region's main pride is orange (or amber) wines crafted using the Kakhetian method in qvevri. The grapes ferment with skins, seeds, and stems directly underground.

What to look for in the wine list:

• Rkatsiteli Qvevri and Kisi Amber — terroir-driven, textural wines with a powerful character.
• Krakhuna Amber — a bright representative of Western Georgia with honey and nutty notes.
• Tsitska Pet-Nat — a naturally sparkling wine for those who prefer something livelier.

Fans of sweet and semi-sweet styles will also find something to appreciate — for example, the legendary Khvanchkara. And if your soul craves experiments, check out the cocktails section, where we mix classics with a local twist (our hit is the Sakartvelo Sour).

What to Pair with Georgian Wine

Wine reveals its maximum potential when paired with the right gastronomic matches. At LEVEL, we recommend starting with a winery cheese plate, trying the delicate nadugi spheres with adjika, or ordering a full dinner — such as duck with tkemali-demiglace sauce or Black Sea flounder.

Want to dive deeper into the subject? Follow our events and tastings, where our sommelier talks in detail about the regions, styles, and philosophy of the winemakers.

Come to LEVEL — we will help you choose a bottle to your taste, share all the secrets of autochthons, and pour you a glass of the perfect wine.