Hold a glass of Saperavi up to the light and no light gets through. That's not winemaking theatrics, it's one of the rarest traits in the wine world. Here's what makes Georgia's signature "black wine" grape so different, and where to start tasting it.

Somewhere in Georgia right now, wine is fermenting in a clay pot buried in the ground, the same way it's been done for 8,000 years. Here's everything a beginner needs to know about qvevri wine: what it actually is, how it's made, and why it tastes nothing like the white wine you're used to.

Before the pyramids, before writing existed, someone in the hills near Tbilisi was fermenting wine in a clay jar. This is the 8,000-year story of how Georgia became the world's oldest wine country, survived Soviet collectivization and a Russian embargo, and came back stronger than ever.

Georgia isn't one wine region, it's several, and each one tastes completely different. From Kakheti's bold amber wines to Racha's semi-sweet Khvanchkara, here's the map every Georgian wine lover should actually understand.

Ten bottles, every major style Georgia makes, and a clear reason for each one. From an easy first Saperavi to a rare 400-year-old vine red, here's exactly where to start with Georgian wine and what order to try it in.