Imereti Wine Tour

Imereti is Georgia’s second great wine region, and a wine tour from Kutaisi is a delicious way to see it. The local style is lighter than in the east: white grapes such as Tsolikouri and Krakhuna are fermented in qvevri, the buried clay jars, with only brief skin contact, giving fresh and fruity wines with a gentle texture. Tours visit family cellars, where hosts pour wine from the qvevri and serve homemade cheese, bread and vegetables. They are relaxed, friendly and good value, and they fit easily into a half day. For travellers who also plan to visit Kakheti from Tbilisi, it offers a useful contrast.

The differences with eastern Georgia are part of the interest. Kakheti wines tend to be made with long skin contact, producing amber tones and tannins, while Imereti winemakers usually press quickly and use a smaller proportion of skins, giving a lighter result. Red grapes such as Otskhanuri Sapere produce rich, dark wines, and some producers make sparkling wines and fruity blends. Your host will explain the differences while you taste, usually pouring generously and encouraging questions.

A typical tour lasts three to four hours and includes transport from Kutaisi, two or three cellar stops and food. You might watch the hosts fill a clay jar or see grapes being pressed during harvest season, which runs from September to October. Some tours add a visit to a village church or a cheese dairy, and others finish with a supra, the traditional Georgian feast with toasts led by a tamada. Reading recent reviews helps in picking a friendly, well-organised host.

There are also cultural reasons to go. Wine-making in Georgia dates back some eight thousand years, and the qvevri method is recognised by UNESCO. Visiting a family cellar shows how the tradition survives in everyday life, with each household making wine for itself and its friends. The experience is more intimate than a commercial winery, and the stories are as valuable as the tastings.

Drink responsibly, as pours can be large. Eat well, wear comfortable clothes and consider booking a driver or a group tour rather than driving. If you want to buy bottles, most cellars sell directly at fair prices, but check what you can carry on a flight. A tasting pairs well with a morning at the Green Bazaar or an afternoon of canyon sightseeing, giving a balanced day.

Beyond the wine itself, a cellar visit is a chance to talk with the people who make it. Hosts often describe how their family has made wine for generations, how harvest unfolds, and what toasts to make at the table, and you may be invited to try chacha, the grape brandy, or a spoonful of homemade jam. Dress for walking on uneven ground, since cellars are often behind houses or on slopes. Bring a small bag for any bottles you buy, and ask the guide to recommend a wine that travels well.

If you are travelling in the colder months, a cellar visit is a warm, convivial way to spend an afternoon, with hosts often serving hearty soups and fresh bread beside the wine. In the harvest season, ask whether you can join the grape pressing, which many families are happy to let guests try, and expect purple fingers and plenty of laughter. Non-drinkers are usually offered grape juice or herbal tea.