Beyond Saperavi: Chillable Reds from Georgia
While Saperavi may be the flagship Georgian red that everyone’s heard of, it’s far from the only grape worth your attention this summer. As the days get warmer, many wine lovers are turning to light, chillable reds—and Georgia has an exciting range to offer.
From zippy Aladasturi to semi-sweet legends like Khvanchkara, these lesser-known Georgian wines are perfect for BBQs, picnics, or simply sipping in the park. Think Gamay, Frappato, or Pineau d’Aunis—but with a different twist.
Here are five Georgian red grapes to discover this August—and where to find them in the UK.
Aladasturi
Light-bodied, high in acidity, and often offering medium levels of alcohol, Aladasturi is a perfect summer red. Native to western Georgia, it’s quite a rare find, increasingly championed by small producers. Expect cranberry, redcurrant, wild strawberry, black pepper and a slight herbal edge. Aladasturi wines can be juicy and bright, or more earthy and rustic, depending on the winemaking style.
Best served: Slightly chilled (12°C). Ideal with grilled chicken, veggie kebabs, or even sushi.
What to taste: Mariam Guniava’s Aladasturi, Gvantsa’s Aladasturi
Shavkapito
For those who enjoy a Pinot Noir or a more serious Gamay, Shavkapito from Kartli offers elegance and finesse. It often shows red cherry, raspberry, a hint of clove or black tea, and a lightly grippy texture. It’s not overpowering—and when lightly extracted, it’s a midsummer night’s dream served cool.
Best served: Lightly chilled (13°C). Pairs beautifully with grilled salmon, duck burgers, or mushroom risotto.
What to taste: Chateau Mukhrani Shavkapito, Villa Mosavali Shavkapito
Chkhaveri
Mostly grown in western Georgia’s Guria region, Chkhaveri is a pink-skinned grape that’s often made into vibrant, pale reds or rosés with real personality. It’s usually unoaked, naturally fresh, and low to medium in alcohol. Think red grapefruit, tart cherry, and a touch of spice..
Best served: Properly chilled (10–12°C). Brilliant with grilled trout, tomato salads, or picnic spreads.
What to taste: Lukasi Chkhaveri, Iberieli Chkhaveri
Ojaleshi
Ojaleshi from the mountainous Samegrelo region is aromatic, juicy, and often off-dry. It can be Georgia’s answer to Lambrusco: light-bodied, vibrant, and full of blackberry, violets, and sweet spices. Some versions are fully dry, but most retain a hint of natural sweetness, balanced by acidity.
Best served: Cool (12°C). A summer match for spicy BBQ ribs, glazed pork, or even tacos al pastor.
What to taste: Giuaani Ojaleshi Dry, Marani Ojaleshi Semi-dry
Khvanchkara
A blend of Aleksandrouli and Mujuretuli grapes, Khvanchkara is Georgia’s most famous semi-sweet wine. Hailing from the Racha region, it was reportedly Stalin’s favourite—but don’t let that put you off. Properly made Khvanchkara is wonderfully balanced, with flavours of ripe cherry, forest berries, and a velvety texture.
Best served: Chilled (10–12°C). Enjoy with blue cheese, dark chocolate, or salty charcuterie.
What to taste: Shumi Khvanchkara, Marani Khvanchkara
If you love Beaujolais, Valpolicella, or Loire reds, Georgian chillable reds offer something fresh and different. These grapes are part of Georgia’s immense biodiversity — there are over 500 native varieties — so why not taste something completely new?
