Wine Vocabulary

Georgian brandy or grappa, made from grape pomace: Georgia’s national liquor; also, grape skins

A western Georgian term sometimes used for qvevri

The word Georgians used to say “cheers” when toasting; literally, “to victory”

The Georgian word for wine

Grape stems

Thank you

An ancient Georgian cultivation method in which grapevines are trained to grow up tree trunks; literally, “raised”

A Georgian wine cellar

A qvevri lid: traditionally made of wood or stone, now commonly glass or metal

Georgia’s ancient winemaking vessel: egg-shaped, made of terra-cotta clay, commonly up to 1,500 liters in capacity, buried in the ground for natural temperature control

Georgia’s most prominent white grape variety

Georgia’s most prominent red grape variety; a teinturier grape that yields dark red wines

A traditional trough-shaped winepress made from a hollowed-out log or carved from stone

An extravagant, multi-course feast in which the table is covered with dishes; literally, “tablecloth”

The toastmaster at a Georgian feast

A type of red grape that has red pulp, or flesh, in addition to red skins; Saperavi is a teinturier grape