Grapes

Tsolikouri

3 min

Overview

Tsolikouri (ცოლიკოური) is the principal white grape of western Georgia and one of the country's historically significant varieties. Native to Imereti, it is also cultivated in Lechkhumi, Guria, Samegrelo, and Adjara. In the 19th century, Tsolikouri was among Georgia's most respected 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 the humid, mild climates of Georgia's Black Sea region. The grape ripens late, usually by mid-October, producing thick-skinned berries with naturally high acidity that balances moderate sugar levels.

Berries are round and green-gold, occasionally showing a pink hue at full ripeness. It performs best on well-drained clay-marl slopes, where cooler nights preserve freshness, and its disease resistance makes it a reliable choice for both smallholders and commercial producers.

Wine styles

Tsolikouri's versatility spans fresh, delicate wines to concentrated amber styles:

  • Dry whites - clean, mineral, medium-bodied, with floral and citrus notes
  • Semi-sweet whites - especially in Lechkhumi (Tvishi PDO), achieving perfect balance of sugar and acidity
  • Amber / qvevri wines - structured, with nut, honey, and tea-leaf tones
  • Sparkling wines - historically used in Soviet-era sparkling programs for acidity and foam stability

Taste profile

Tsolikouri wines reflect western Georgia's freshness and balance:

  • Aromas: green plum, quince, pear, citrus, fresh herbs, sometimes melon or pineapple
  • Palate: medium-bodied, 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

PDOs featuring Tsolikouri: Tvishi, Sviri.

Food pairing

Tsolikouri's freshness and balance make 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: soft desserts or mildly spiced Asian cuisine

Winemaking notes

Traditional Imeretian churi methods use partial skin contact to achieve balance without heavy tannins. Modern stainless-steel fermentation highlights fruit clarity and freshness.

Thanks to its high acidity, Tsolikouri ages gracefully, developing a waxy, honeyed complexity after several years in bottle.

Key producers

Notable producers include 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 showcases the region's ability to produce approachable and enduring wines.

Previous (Tsitska)Next (Usakhelauri)

Tsolikouri wines

Georgian wine heritage

8000 years of living winemaking tradition

From qvevri buried beneath the soil of village cellars to the vineyards of Kakheti and Imereti, Georgian wine has always been part of daily life. Tradition here isn't frozen in the past - it's practiced every harvest, through natural fermentation, indigenous grapes, and families who continue to make wine the way they always have. This living culture, recognized by UNESCO, is why Georgia is considered the world's oldest continuously active winemaking country.