Georgian qvevri wine has gained international attention through TasteAtlas, a culinary platform that features traditional foods and drinks from around the world. In an earlier version of its wine rankings, Georgian qvevri wine received a rating of 4.6 out of 5 and placed tenth among the featured entries.
This recognition highlights the international appeal of Georgia’s winemaking heritage. The traditional method of making wine in qvevri — large clay vessels — is an important part of the country’s cultural identity and gastronomic tradition.
Georgian Qvevri Wine in the TasteAtlas Ranking
In the earlier version of the TasteAtlas ranking, Georgian qvevri wine appeared among wines from Italy, Portugal, Spain, France and Greece.
The original top ten was listed as follows:
- Brunello di Montalcino — Italy
- Baga — Portugal
- Barolo — Italy
- Vintage Port — Portugal
- Rías Baixas — Spain
- Châteauneuf-du-Pape — France
- Vouvray — France
- Vinsanto — Greece
- Naousa — Greece
- Georgian qvevri wine
TasteAtlas rankings are updated periodically, so ratings and positions can change. On the platform’s ranking page, updated on October 7, 2026, Georgian amphora wine appeared in fifth place with a score of 4.4.
For the latest information, consult the official TasteAtlas wine ranking.
How Is Wine Made in a Qvevri?
A qvevri is a large, egg-shaped clay vessel traditionally used in Georgia for fermenting, ageing and storing wine.
Depending on the region and winemaking method, grape juice is placed in the vessel together with grape skins, seeds and sometimes stems. The qvevri is sealed and often buried in the ground or kept in a wine cellar, where fermentation and ageing take place.
Winemaking practices vary across Georgia. For example, traditional Kakhetian and Imeretian methods differ in how much grape pomace is used during fermentation.
The qvevri method is not simply a way to produce wine. It also reflects generations of accumulated knowledge, local customs and a close relationship between winemaking and Georgian community life.
Learn more about the tradition through the National Wine Agency of Georgia.
Georgia’s Qvevri Winemaking Tradition Recognised by UNESCO
In 2013, the ancient Georgian traditional method of making wine in qvevri was inscribed on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity.
UNESCO describes qvevri as an egg-shaped clay vessel used for making, ageing and storing wine. Knowledge and practices associated with this tradition are passed down through families and local communities, making it an important element of Georgian cultural identity.
The international recognition highlights the cultural significance of the method beyond the wine itself.
Read more on the official UNESCO website.
Wine Heritage and Tourism Opportunities in Georgia
Qvevri winemaking is also an important part of Georgia’s tourism offering. Visits to wineries, wine tastings and opportunities to learn about traditional production allow travellers to experience Georgian culture directly.
Kakheti is particularly well known for its wine culture, but wine-related experiences can also be found in other parts of the country. For local businesses, these experiences can connect wine production with regional cuisine, hospitality and cultural tourism.
Explore Travel News’ guide to wine tourism in Georgia, including wine regions, wineries and wine tours.
You can also discover the relationship between Georgian food, local traditions and travel in our guide to gastronomic tourism in Georgia.
A Tradition Connecting Generations
Georgian qvevri wine represents more than a distinctive winemaking technique. It brings together centuries of knowledge, cultural heritage and practices passed from one generation to the next.
International rankings such as TasteAtlas offer one way to introduce this tradition to a wider audience. However, rankings and ratings can change over time. For an accurate picture of a wine’s current position, it is always best to check the platform’s latest published data.
For Georgia, the enduring value of qvevri wine lies not only in international recognition but also in its potential to strengthen the country’s cultural identity and wine tourism.
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