Wine lovers have a lot to thank Georgia for. It was recently confirmed ( in late 2017) that this is where wine production first began, over 6000 years ago. In fact, the word "wine" is derived from "gvino" – the Georgian word for wine. Archaeological remains suggest that as early as 4000 BC grape juice was being placed in underground clay jars, or quevri (also known as kvevri), to ferment during the winter.
toastmaster, or Tamada, who proposes numerous toasts throughout the meal, and ensures the wine flows liberally (quota from the internet).
Racha wine region is famous for its naturally demi-dour red wine and it is the region where some of the most well-known Georgian wines are produced. The wines have been produced from local grape varieties, mainly from 'Alexandreuli', 'Mujureuli' and 'Tetra', which are of high quality, unique aroma and bouquet, growing along the Rioni river at an elevation of 700-800 meters above sea level in warm and humid climate. The average annual temperature is between - 11°C and +10°C and annual precipitation is 1000-1300 mm, which are optimal kind of soil-climatic conditions for producing high quality grapes. In addition to local grape varieties the fermentation bacteria, that exists only in the close vicinity of Khavanchkara, giving the piquant bouquet to the wine, making the wine distinguishable from other wines of Georgia. The dark lilac wine is characterized by highly developed species bouquet, rich taste with raspberry tones, containing 10-12% of alcohol, 3-5% of sugar and 5-7gr/l. titrated acidity. In addition to small farms, processing 1-10 tons of grapes a year, currently two factories operate in the region, producing the Khvanchkara wine