Georgia: Kakheti

Fresh styles suit seafood, shellfish, grilled white fish, salads, goat cheese and light poultry. The more textured amber styles pair well with richer fare: roasted meats (especially pork, chicken), earthy mushrooms, spiced dishes, or nutty/aged cheeses.

Rkatsiteli is an indigenous white grape variety from Georgia, one of the oldest documented in the country. Its name means “red stem” in Georgian, referring to the reddish hue of the vine’s peduncle or shoots. Known for its durable acidity and adaptability, Rkatsiteli supports a wide spectrum of wine styles—fresh whites, amber/orange wines via skin contact, dessert or fortified wines, and even experimental sparkling expressions.

• Appearance: In classic (non-maceration) styles, Rkatsiteli wines are pale straw to light gold. With skin contact or clay vessel (qvevri) aging, they gain deeper amber, honey, or golden‐orange hues.
• Aromas & Flavors: The clean style offers notes of green apple, quince, lime, gentle white florals, and subtle tropical hints. In amber/skin-contact styles, richer tones emerge—dried apricot, orange zest, honey, nut, tea leaf, and gentle spice.
• Style & Structure: Rkatsiteli is medium to full in body depending on vinification, with bright acidity as a defining backbone. In stainless steel or neutral vessels it remains fresh and lively; with prolonged maceration, clay aging or lees contact it acquires texture, tannic grip, and complexity. Good aging potential, especially in traditional styles.
• Character: Rkatsiteli embodies both resilience and expression—bright and linear in youthful styles, but capable of depth and textural complexity when treated traditionally. It is a pillar of Georgian white wine identity and versatile enough to reveal terroir when handled with intention.