Georgia Food & Wine Tours: Complete Guide & Packages 2026

While France and Italy may dominate wine shop shelves, Georgia holds a claim no other country can match: this is where wine was born. Archaeological evidence confirms that Georgians have been cultivating grapes and producing wine for over 8,000 years—predating European winemaking by millennia.

What makes Georgian wine truly unique isn't just its ancient origins. It's the qvevri method: large clay vessels buried underground where grapes ferment with their skins, stems, and seeds. This UNESCO-recognized Intangible Cultural Heritage technique produces amber and orange wines with flavors and textures found nowhere else on Earth.

Georgia is home to over 500 indigenous grape varieties—more than any other country—including Saperavi (a deep, tannic red), Rkatsiteli (versatile white), Kisi, and Mtsvane. These grapes have grown in Georgian soil for thousands of years and are virtually unknown outside the country.

For wine lovers, this isn't just a trip—it's a pilgrimage to the source. Every wine tour in Georgia is a journey through living history, from ancient monasteries where monks still press grapes to family cellars where traditions pass unchanged from generation to generation.

Georgian food and wine tours immerse you in a culture where eating and drinking are sacred acts of community and hospitality. Here's what a typical experience includes:

Morning Market Visits: Start your day at a bustling farmer's market—Telavi's Saturday market or Tbilisi's Dezerter Bazaar—where vendors pile tables high with fresh cheese, churchkhela (grape-must candy with walnuts), aromatic herbs, and seasonal produce. Your guide introduces you to local specialties and teaches you to shop like a Georgian.

Winery Tastings: Unlike formal European tastings, Georgian winery visits feel like visiting family. You'll descend into cool cellars where qvevri are buried, watch winemakers open clay vessels sealed for months, and taste directly from the source. Most visits include 4-6 wines paired with bread, cheese, and charcuterie.

The Supra Experience: No Georgian wine tour is complete without a supra—the traditional feast that can last for hours. Presided over by a tamada (toastmaster), a supra involves dozens of elaborate toasts, endless courses of food, and flowing wine. You'll eat khachapuri (cheese bread), khinkali (soup dumplings), pkhali (vegetable-walnut patés), and much more.

Cooking Classes: Many tours include hands-on cooking experiences where you learn to make khachapuri, press grapes, or bake bread in a traditional tone (clay oven). These intimate sessions often take place in family homes where recipes have been passed down for generations.

Scenic Vineyard Landscapes: The Alazani Valley in Kakheti stretches toward snow-capped Caucasus peaks, with golden vineyards climbing gentle hillsides. Medieval monasteries and fortified villages punctuate the landscape, creating scenery that rivals Tuscany or Burgundy.

Georgia has several wine-producing regions, each with distinct character and offerings. Here's where to focus your wine touring:

Georgian food stands alongside the world's great cuisines, with rich flavors, regional diversity, and techniques refined over millennia. Every wine tour includes culinary experiences that rival the wines themselves.

Khachapuri: Georgia's famous cheese bread comes in regional styles. Adjarian (boat-shaped with egg and butter) is most famous, but Imeretian (round), Megreli (double-cheese), and Achma (layered) each have devoted fans. Fresh from a tone oven, khachapuri defines comfort food.

Khinkali: These soup dumplings are eaten by hand—grip the twisted top (which you don't eat), bite, sip the broth, then devour. Mountain-style contains spiced meat; variations include cheese, potato, and mushroom. A skilled Georgian can eat 15-20 in a sitting.

Pkhali: Vibrant vegetable-walnut patés—spinach, beet, eggplant—showcase Georgian mastery with walnuts. Healthy, flavorful, and beautiful on the table.

Mtsvadi: Georgian barbecue, typically pork marinated in onions and grilled over grapevine coals. The smoke from the vines adds subtle wine notes to the meat.

Churchkhela: These grape-must candies threaded with walnuts or hazelnuts hang in every market. Often called "Georgian Snickers," they're the perfect hiking snack or edible souvenir.

Badrijani: Fried eggplant rolls filled with spiced walnut paste—a ubiquitous appetizer that perfectly complements Georgian wines.

Georgia's wine regions welcome visitors year-round, but timing affects your experience significantly:

September-October (Rtveli/Harvest Season): The absolute best time for wine touring. Vineyards burst with activity as families pick grapes, press juice, and fill qvevri. Many wineries offer participation experiences—get your feet purple crushing grapes. The Alazani Valley glows golden, temperatures are perfect (18-25°C), and wine festivals celebrate the harvest. Book accommodations early; this is peak season.

May-June (Late Spring): Emerald green vineyards, wildflowers, comfortable temperatures, and fewer tourists than autumn. An excellent alternative if harvest season doesn't fit your schedule. Wineries are less busy, allowing longer conversations with winemakers.

July-August (Summer): Hot in the lowland wine regions (30-35°C), but manageable with early starts and afternoon rests. This period works if you're combining wine country with Batumi beaches or Svaneti trekking. Some smaller wineries may have limited hours.

November-March (Off-Season): Quieter, more personal winery visits with winemakers who have time to share stories. Weather is cooler (5-15°C) and some guesthouses close. Great for serious wine enthusiasts who prioritize intimate access over weather. Wine cellars maintain consistent temperature year-round.

Here are our recommended itineraries for different trip lengths and travel styles:

Understanding what's typically included helps you compare packages and budget accurately:

Standard Inclusions:

• Accommodations (hotels, guesthouses, or vineyard properties)
• Breakfast daily; many tours include all meals
• Wine tastings (typically 15-30+ wines across the tour)
• English-speaking guide with wine knowledge
• Private transportation (comfortable vehicle with experienced driver)
• Entrance fees to monasteries, museums, and estates
• Cooking class or culinary experience
• One traditional supra feast

Usually Not Included:

• International flights to/from Georgia
• Travel insurance (strongly recommended)
• Wine purchases at wineries
• Personal expenses and souvenirs
• Tips for guides and drivers (customary but not required)
• Optional premium experiences (hot air balloon, helicopter tours)

Payment Considerations: Most tour operators accept credit cards; some small family wineries are cash-only. The Georgian Lari (GEL) is the local currency; ATMs are widely available. Wine purchases at wineries are remarkably affordable—expect $8-25 for excellent bottles.

Georgia wine tours range from budget day trips to luxury multi-week journeys. Here's how to find your match:

Getting to Georgia: Tbilisi International Airport (TBS) receives direct flights from most European hubs. From North America, connect via Istanbul, Vienna, or Munich. Budget airlines like Wizz Air offer affordable European connections.

Visa Requirements: Citizens of the EU, US, UK, Canada, Australia, and most developed countries can enter Georgia visa-free for up to one year. Check requirements for your specific nationality.

Best Booking Timing: Book 6-8 weeks ahead for peak season (September-October). Off-season tours can often be arranged with 2-3 weeks notice. Last-minute bookings are possible but limit options.

What to Pack:

• Comfortable walking shoes for cobblestone towns and vineyard paths
• Layers—wine cellars are cool even in summer
• Modest clothing for monastery visits (covered shoulders/knees; headscarves provided)
• Reusable water bottle
• Wine carrier or packaging materials if purchasing bottles to take home

Language: English is widely spoken on organized tours and at established wineries. Your guide handles all communication. Learning "gagimarjos" (cheers!) and "madloba" (thank you) enhances connections with hosts.

Health Considerations: Georgian wine is often unfiltered and naturally fermented—some people with sulfite sensitivities tolerate it better than commercial wines. Pace yourself during supras; the combination of toasts, food, and wine can overwhelm newcomers.

Bringing Wine Home: Georgia allows export of wine for personal use. Check your home country's customs allowances—typically 1-2 liters duty-free, with duties on additional bottles. Quality wine bags protect bottles in checked luggage.

Georgia's wine culture rewards those who go deeper. While day trips offer a taste, multi-day tours provide the immersion needed to truly understand why this small country has captivated wine lovers for millennia.

What Makes Our Tours Different:

• Local relationships: Access to family cellars and winemakers who don't appear in tourist listings
• Wine expertise: Guides trained in Georgian wine traditions and terroir
• Flexible itineraries: Adjust based on your interests—more natural wines, more cooking, more scenery
• Authentic experiences: Small group supras, harvest participation, home-hosted meals
• Complete logistics: Transportation, reservations, translation—all handled seamlessly

Whether you're a wine professional, an enthusiastic amateur, or simply curious about discovering wine's birthplace, we design tours around your interests and experience level. Contact us to start planning your Georgian wine journey.