Grapes
Tsolikouri
3 min
Overview
Tsolikouri (ცოლიკოური) is the principal white grape of western Georgia and one of the country's most historically important varieties. It is native to Imereti, though it is also widely grown in Lechkhumi, Guria, Samegrelo, and Adjara. In the 19th century, Tsolikouri was among the most respected Georgian whites, often served at royal tables and exported across the Russian Empire.
Today, it remains central to western Georgia's identity - a versatile grape producing everything from bright, dry table wines to refined semi-sweet and sparkling expressions.
Characteristics
Tsolikouri vines are vigorous and adaptable, thriving in humid, mild climates typical of Georgia's Black Sea hinterland. The grape ripens late, usually by mid-October, developing thick skins and a high natural acidity that balances its moderate sugar levels.
Berries are round and green-gold, often with a slightly pink hue when fully ripe. The grape performs best on sloped, well-drained clay-marl soils, where cooler nights preserve freshness. Its disease resistance and yield reliability make it a favorite among smallholders as well as commercial producers.
Wine styles
Tsolikouri's range is unmatched in western Georgia - it can yield fresh, delicate wines or concentrated amber styles depending on technique and terroir:
- Dry whites - clean, mineral, medium-bodied, with floral and citrus notes
- Semi-sweet whites - particularly in Lechkhumi (as Tvishi PDO) where natural sugar and acidity achieve perfect equilibrium
- Amber / qvevri wines - structured, with nut, honey, and tea-leaf tones
- Sparkling wines - historically used in Soviet-era sparkling programs due to acidity and foam stability
Taste profile
Tsolikouri wines embody the freshness and balance of western Georgia - bright, harmonious, and subtly aromatic:
- Aromas: green plum, quince, pear, citrus, fresh herbs, sometimes melon or pineapple in warmer years
- Palate: medium body, crisp acidity, subtle minerality, restrained alcohol
- Amber versions: hazelnut, dried apricot, chamomile, and honeyed undertones
Regions
Regions featuring Tsolikouri: Imereti, Racha-Lechkhumi, Black Sea Coastal Zone.
PDO
Food pairing
Tsolikouri's freshness makes it highly food-friendly:
- Grilled or baked fish, seafood, and light poultry
- Vegetable dishes, khachapuri, and herb-rich Georgian starters
- Amber styles: roasted nuts, mushroom dishes, pork stews, and aged cheeses
- Semi-sweet styles: spicy Asian cuisine or soft desserts
Winemaking notes
Traditional Imeretian churi (small qvevri) methods use partial skin contact - less than in Kakheti - to achieve balance without heavy tannin. Modern producers ferment cool in stainless steel to highlight fruit.
Because of its high acidity, Tsolikouri ages gracefully and can develop a waxy, honeyed complexity after several years in bottle.
Key producers
Leading examples come from Imereti's artisanal producers such as Baia's Wine, Khvedelidze, Vartsikhe Marani, and Tchrebalo Winery in Lechkhumi, as well as larger houses like Teliani Valley and Dugladze.
Summary
Tsolikouri (ცოლიკოური) defines western Georgia's white-wine tradition - elegant yet resilient, bright yet layered. From crisp Imeretian whites to the lush semi-sweet Tvishi style, it demonstrates how regional climate and tradition shape Georgia's most approachable and enduring white wines.
