This wine is fermented and aged in large clay vessels known locally as qvevri (the Georgian name for amphorae). Georgian wines have been made this way for centuries and this ancient approach, married with modern viticulture practices, produces truly distinctive wines. This one has rich, plush dark fruit and grippy tannins. Decant for one hour and pair with roast beef or a spiced chickpea-and-potato stew.

Wine has been made in what is today the country of Georgia for an astounding 8,000 years. Crafted from Saperavi grapes grown in Kakheti, this wine brings spicy dark cherry and blackberry fruit, floral notes, structured tannins, and a hint of oak. It'll pair nicely with smoked meats or steaks.

This wine is made from 100% Rkatsiteli: an ancient white grape that's extremely popular in Georgia. It produces versatile, crisp wines that offer touches of almond alongside apple and peach tones. Though distinct because of its bright, fresh acidity, you could think of Rkatsiteli in terms of a Pinot Grigio and serve it accordingly as a sipping wine or paired with seafood.