Georgia: Guria

Works beautifully with seafood, shellfish, sushi, light fish dishes, fresh salads, goat cheese, and vegetable dishes with herbs. More textured styles can suit grilled white meats or soft cheeses.

Sakmevela (also rendered Sakmiela / Sakmiela / Sakmiela) is a rare indigenous white grape variety from western Georgia, once more widely planted in Guria. It now survives in only a few old vineyards. The variety is admired for its aromatic intensity and capacity for expressive, local wines.

• Appearance: Wines made from Sakmevela tend toward a pale straw color with a subtle greenish tint. In more oxidative or clay-vessel (qvevri) styles, the hue may deepen slightly toward gold.
• Aromas & Flavors: Expect exotic and perfumed aromas — orange blossom, white peach, citrus peel, gentle tropical notes, and a touch of minerality. With some skin contact or aging, hints of dried apricot, beeswax, and light herbal tones may emerge.
• Style & Structure: Light to medium bodied, with bright natural acidity and moderate alcohol. Because it is delicate, winemakers tend to handle it gently. In qvevri styles or with lees aging, it can gain texture, subtle tannic grip, and greater complexity.
• Character: Sakmevela is elegant and expressive — a wine of delicacy rather than power. It offers floral, exotic perfume with underlying precision and freshness. As a near-lost variety, it carries heritage value and the potential for discovery.