Kisi Makes a Comeback - Wine & Spirits Magazine

Kisi Makes a Comeback

Qvevri fermentation at Orgo

Though nearly extinct at the turn of the century, kisi has made a comeback in the past few years, and this wine is a terrific example of what’s driving that interest: Fermented in qvevri for six months, it’s super juicy, brimming with notes of pear and white cherries that get spicier and redder with air. Floral scents add delicacy, but there’s lots of substance here, proven in the length of the finish, and how many days after opening the wine remains vibrant. Open it with a dinner of roast pork and cherries, or a chunk of cheese, and make sure to save some to taste the next day.

Imported by Georgian House of Greater Washington, Beltsville, MD


2019 Orgo Kakheti Kisi


Every week, our editors highlight a wine that intrigued them in our blind panel tastings, expanding on their tasting note in this space. These are entirely editorial choices; there are no paid placements. Subscribers can also access the original tasting note by searching here.

is W&S’s editor at large and covers the wines of the Mediterranean and Central and Eastern Europe for the magazine.

This story appears in the print issue of October 2021.
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