Drinking Traditions of Tbilisi: 6 Local Beverages That Define a City

Tbilisi sits at the crossroads of the Caucasus, where hot summers, sharp mountain winds, and the Mtkvari River shape what people pour into their glasses. Vines carpet nearby valleys, while city cellars preserve an 8,000‑year wine story that still guides everyday hospitality.

The Georgian feast, or supra, anchors drinking culture with ritual toasts led by a tamada. Whether you sip skin‑contact qvevri wines, a brisk European‑style white, or a bracing shot of chacha, context—season, table, and company—matters as much as the liquid.

If one drink explains Tbilisi’s palate, it is amber wine made in qvevri—large clay vessels buried underground to stabilize temperature. White grapes such as Rkatsiteli, Kisi, or Mtsvane ferment with skins, stems, and pips, often for five to six months. Minimal intervention defines the method, recognized by UNESCO in 2013 as an Intangible Cultural Heritage. Typical strength is 12–14% ABV.

The result pours deep gold to copper, with aromas of dried apricot, quince, tea leaves, walnut, and honeycomb. Firm tannins and a savory, slightly saline finish make it food‑driven rather than cocktail‑hour quaffing. Serve slightly cool, around cellar temperature, to emphasize texture and spice.

In Tbilisi, amber wine presides over the supra as the tamada leads toasts to peace, ancestors, and guests. You’ll encounter it in neighborhood marani (cellars), natural‑wine bars, and family restaurants. It pairs naturally with pkhali herb spreads, badrijani nigvzit (eggplant with walnut), and flaky khachapuri, reflecting the city’s vegetable‑ and walnut‑rich cuisine.

Saperavi, Georgia’s flagship red and a rare teinturier grape, thrives in warm valleys east of the capital. Dry versions are fermented in qvevri or stainless steel, sometimes with oak aging, yielding 13–14% ABV. The profile leans to black cherry, damson plum, mulberry, violet, and baking spice, with an inky color and resilient tannins.

Kindzmarauli is a naturally semi‑sweet expression of Saperavi from a designated zone in Kakheti’s Alazani Valley. Fermentation is arrested while sugars remain, preserving ripe berry flavors and a velvety texture at roughly 11–12.5% ABV. Its sweetness is balanced by Saperavi’s high acidity, preventing cloying heaviness.

In Tbilisi, dry Saperavi is a winter table staple alongside charcoal‑grilled mtsvadi and peppery beef chakapuli. Kindzmarauli appears later in the evening or with spiced dishes, blue cheeses, or walnut desserts. Aim for 16–18°C for dry Saperavi; pour Kindzmarauli a touch cooler, around 14–16°C, to showcase freshness.

When the capital bakes in summer heat, locals often pivot to Tsinandali, a classic dry white blend of Rkatsiteli and Mtsvane made in a European style. Fermented in stainless steel with no skin contact, it targets clarity and freshness rather than tannin and texture. Typical strength sits around 12–13% ABV.

Expect crisp acidity, green‑apple and pear notes, citrus zest, and a lift of meadow herbs. Mtsvane contributes aromatics, while Rkatsiteli brings structure and linearity. Some producers add a whisper of neutral oak for breadth without masking the grape.

Tsinandali’s modern identity traces to 19th‑century Georgian winemaking reforms that adopted continental techniques alongside qvevri traditions. In Tbilisi, it shines at rooftop bars and leafy terraces, poured as an aperitif or with trout, herb salads, jonjoli (pickled bladdernut), and lighter khachapuri styles. Serve well‑chilled for maximum refreshment.

Chacha is distilled from the grape pomace left after pressing wine—skins, seeds, and sometimes stems from varieties like Rkatsiteli or Saperavi. Traditionally run through copper pot stills, it can be single‑distilled for robust character or double‑distilled for polish, with some versions aged briefly in oak. Bottled strength ranges widely, but 40–60% ABV is common.

The aroma suggests grape marc, white pepper, orchard fruit, and a faint herbal edge; oak‑aged chacha adds vanilla and caramel. The palate is warming and decisive, designed more for small toasts than leisurely sipping. Homemade versions remain popular, while licensed distillers in and around Tbilisi offer cleaner, consistent bottlings.

Culturally, chacha marks thresholds—welcoming guests, sealing toasts at the end of a supra, or warding off winter cold. In the capital you’ll find it in homestyle restaurants, wine bars, and specialty shops, sometimes infused with tarragon, quince, or feijoa. Start with tiny pours, especially when your tamada is in full voice.

Georgia’s brandy tradition was formalized in the late 19th century, when David Sarajishvili established a Tbilisi‑based house to distill local wines and age the spirit in Caucasian oak. The method echoes Cognac—wine distillation, careful blending, long maturation—yet the raw material is Georgian grape varieties. Bottlings are typically 40% ABV.

Expect aromas of dried apricot, orange peel, vanilla, walnut, and sweet spice, with a supple texture and a gently warming finish. Older blends gain rancio notes—nuts, toffee, and polished wood—thanks to extended time in barrel and the micro‑oxygenation it encourages.

Brandy is the city’s contemplative nightcap, ordered neat in a tulip or snifter at 18–20°C after a lavish meal. Visitors can learn about the craft at brandy tastings around Tbilisi or by seeking out bottles aged across different tiers. It’s a refined counterpoint to rustic chacha, reflecting the capital’s urban polish.

Khvanchkara comes from high‑elevation vineyards in Racha, where cool nights help preserve acidity and slow fermentation. Made from the indigenous Alexandrouli and Mujuretuli grapes, it is naturally semi‑sweet—fermentation stops before all sugars convert to alcohol. Bottles usually land at 10.5–12% ABV.

The style is aromatic and fine‑boned: raspberry, wild strawberry, red currant, rose petal, and a touch of spice. Tannins are gentle, acidity bright, and sweetness silky rather than syrupy. Quality examples feel balanced, with a lingering, berry‑tinged finish.

In Tbilisi, Khvanchkara is poured for celebrations and for guests who prefer an elegant, lower‑alcohol red. Chill it slightly to 12–14°C, then pair with walnut pastries, fruit‑forward desserts, or mildly spiced meat dishes. Seek reputable producers in specialist shops and wine bars to avoid sugary imitations.