Georgia: Kakheti

Fresh versions suit seafood, shellfish, sushi, salads, and light poultry. The richer, more textured or amber styles match roasted chicken, creamy sauces, spicy or citrus-driven dishes, and moderately aged cheeses.

Kisi is an indigenous white grape variety from the Kakheti region of eastern Georgia, undergoing a revival after near disappearance. Its name is sometimes thought to derive from local terms, though the precise etymology is unclear. Known for producing wines that are aromatic, saline, and versatile, Kisi is increasingly prized by winemakers seeking expressive Georgian whites (especially in qvevri / skin‐contact styles).

• Appearance: In modern vinification, Kisi wines are pale straw to light gold. In traditional qvevri or extended skin-contact styles they develop deeper amber, orange, or golden hues.
• Aromas & Flavors: Fresh styles typically display floral notes (orange blossom, white flowers), green apple, pear, citrus zest, and tea leaf. In qvevri or macerated versions you’ll find richer tones—dried apricot, orange peel, mango, honey, nuts, and hints of walnut or spice.
• Style & Structure: Kisi tends to be light to medium-bodied with good natural acidity and modest phenolic grip. In stainless steel or neutral vessels it is clean and vibrant; in skin-contact / qvevri styles it gains texture, mild tannic structure, and complexity. Some producers also experiment with fortified or oxidative styles.
• Character: Kisi is both fragrant and composed—aromatic, crisp, and refreshing in its simpler styles, capable of depth and texture in its more traditional incarnations. Its rarity, revival status, and expressive spectrum make it a compelling grape in Georgia’s modern wine narrative.