Wine Tasting feel the Difference of Qvevri or Classical Wine

Georgia puts history in a glass. This small-group tasting in central Tbilisi introduces you to both qvevri wine and classical Georgian wine, with a sommelier explaining what you are drinking as you go. I like the traditional cheese, nut, and fruit platter, and I like the old courtyard setting at St. Bunny, which gives the session more character than a plain tasting room. The main thing to watch is the meeting point: the restaurant sits inside a courtyard, and several people have had trouble finding it or reaching the right staff.

The tasting is especially useful if Georgian wine is new to you. Sommelier Katia and other members of the team have been praised for their warm, patient explanations, while Izveta received particular praise for making a first day in Tbilisi feel welcoming. The advertised session lasts 1.5 hours and costs $25 per person, though the activity details also mention a 2.5-hour itinerary, so confirm the exact timing before you book.

Five useful things to know before you book

• Qvevri wine is the star lesson: You compare Georgia’s traditional clay-vessel method with classical wine production.
• Four wines are included: Some tastings have served five, but the stated inclusion is four Georgian wines.
• The sommelier makes the difference: Katia, Izveta, and other staff have been praised for warmth, patience, and clear explanations.
• The setting is part of the appeal: St. Bunny is inside an old Georgian courtyard in central Tbilisi.
• The location needs care: Look for the sign on the security booth by the barrier, and allow time to get inside.
• Adults only: The experience is not suitable for children under 18 or pregnant women.

Why Georgian wine deserves a proper tasting

Georgia is one of the world’s great wine countries, but its wines can surprise anyone used to standard European bottles. Qvevri wine is made in large clay vessels, traditionally buried in the ground. The method affects the wine’s color, texture, and taste, especially when white grapes are made into orange wine.

That orange color is not simply a matter of adding something to the wine. It comes from extended contact between the juice, grape skins, and other parts of the grape during production. The result can be fuller, more textured, and more earthy than a familiar pale white wine.

At this session, you are not left to guess what makes one glass different from another. The sommelier explains the method while you taste, which is the right order for a subject like this. I find that wine makes more sense when you can compare two styles side by side rather than hear a long speech before the first sip.

The session also introduces Georgian grape varieties and local customs. The supplied information identifies qvevri technology as protected by the UNESCO Foundation, giving you useful context for why this method is treated as a central part of Georgian wine culture.

Arriving at St. Bunny’s old courtyard

The meeting point is St. Bunny, a restaurant located inside a courtyard behind a barrier. A sign hangs on the security booth in front, which is the key detail you need. The restaurant name may also appear as St. Bunny Hookah Place, so keep that wording in mind if you are asking for directions.

This is not the kind of meeting point where you simply walk up to a clearly marked storefront. One person had difficulty locating the restaurant because the name was not clear in the original directions, and another arrived to find that the staff did not know about the reservation. Those are serious practical concerns, even though the tasting itself went well once the problem was sorted out.

I suggest arriving early and checking the courtyard entrance before your scheduled start. If you are using a taxi, show the driver the name St. Bunny and make sure you are at the courtyard entrance, not just somewhere nearby in central Tbilisi.

The setting earns its place in the experience. An old Georgian courtyard gives you a sense of place that a modern hotel bar cannot provide. You are tasting local wine in a setting tied to the everyday shape of Tbilisi, with the security booth, courtyard entrance, and restaurant tucked behind the street.

Meeting the sommelier and settling into the lesson

The tasting is limited to 10 people, which should leave room for questions. A smaller group matters here because Georgian wine has unfamiliar terms, grape names, and production methods. You can ask why a wine is orange, how qvevri wine differs from classical wine, or what local customs surround the bottle and table.

The instruction is offered in English and Russian. Several people have praised the sommelier-led format, particularly the patient answers and friendly tone. Katia was singled out for careful service and strong knowledge of Georgian wine, while Izveta was praised for her warmth and clear teaching.

The best part of this format is that it does not treat wine as a guessing game. You are given a glass, a comparison, and an explanation. That makes it suitable for someone who drinks wine regularly, but it also works for a beginner who wants a clear introduction without having to know the right vocabulary first.

The phrase used to describe the experience is simple: you do not drink every day, you taste every day. It is a playful way to frame the class, but it also tells you what to expect. This is not designed as a fast series of pours. The goal is to notice differences and talk through them.

Four Georgian wines, with a possible fifth

The stated tasting includes four types of Georgian wine. Each pour is paired with a conversation about Georgian grape varieties, qvevri production, classical wine, and local traditions.

Some accounts describe receiving five wines instead of four. That may reflect a particular tasting selection or a change in the current program, but you should treat four as the confirmed number when judging the value. If an extra wine is included, consider it a bonus rather than part of the promise.

The important point is variety in method and style. The tasting is built around the contrast between qvevri wine and classical wine. You should expect the sommelier to use that contrast to explain color, texture, production, and Georgian wine culture.

I like this approach because it gives you a practical way to remember the lesson. Rather than trying to recall a list of grape names, you can remember the central question: what changes when the wine is made in a qvevri instead of by a classical method?

Do not expect a full meal from the wine selection. The tasting is accompanied by water and a snack platter, but additional food and drinks can cost extra from the menu.

Cheese, nuts, and fruit for the table

The included snacks feature traditional cheeses, nuts, and fruits. That combination is more than decoration. Cheese can soften the effect of a wine with strong acidity or firm texture, while nuts and fruit give you different flavors to compare with each pour.

A cheese platter was specifically praised alongside the wine selection. Another account describes the platter as excellent and mentions ordering crème brûlée separately at the restaurant. The dessert is not part of the tasting, but it suggests you may have the option to add food if you want to stay longer or turn the visit into a light meal.

Still, keep your expectations in proportion. The included food is a tasting accompaniment, not a Georgian feast. If you arrive hungry, check the menu and budget for additional dishes.

The value of $25 per person

At $25 per person, the tasting offers solid value if you want a guided introduction rather than four anonymous pours. You receive Georgian wine, traditional snacks, water, and direct conversation with an experienced sommelier. The small group size also gives the session a more personal feel than a large commercial tasting.

The value depends on what you want. If you already know Georgian wine well and mainly want a large number of bottles, this may feel modest. If you want to understand qvevri wine, learn how Georgian varieties differ, and have someone answer your questions, the price is easier to justify.

The courtyard setting adds something too. You are paying for an atmosphere and a lesson, not only the liquid in the glasses. In Tbilisi, where restaurants and wine bars can blur together, a focused tasting gives your evening a clear purpose.

The free cancellation policy allows you to cancel up to 24 hours in advance for a full refund. You can also reserve now and pay later, which helps if your Tbilisi schedule is still changing.

What the 1.5-hour schedule feels like

The experience is advertised as 1.5 hours, long enough for four wines and a proper conversation without taking up your entire day. That timing works well before dinner, after a walking tour, or on your first afternoon in Tbilisi.

There is one scheduling detail you should clarify. The activity information also lists a 2.5-hour itinerary for Tbilisi, including wine tasting, cheese tasting, class, cooking class, and food tasting. The main description repeatedly gives the duration as 1.5 hours, so the longer figure may refer to a broader activity format or a data error.

I would contact the provider before arrival if your plans are tight. This is especially important if you have a restaurant booking, evening performance, or airport transfer soon afterward.

Accessibility, age limits, and group size

The experience is wheelchair accessible, according to the supplied details. The small group is limited to 10 participants, and the instruction is available in English and Russian.

This is an adults-only tasting. It is not suitable for children under 18 or pregnant women. Those restrictions make sense for an event centered on four alcoholic pours, but they also mean you should not book it as a mixed-family activity.

The small group size is one of the better features. Wine instruction works best when you can interrupt politely and ask a question. With up to 10 people, you have a reasonable chance to speak directly with the sommelier rather than simply listen from the back of a crowded room.

The main strengths and the real weaknesses

The strongest part is the human instruction. The most positive feedback centers on the sommeliers, with special praise for Katia and Izveta. Their warmth and patience matter because qvevri wine can sound complicated when explained only through technical terms.

The wine selection and courtyard also receive strong approval. The combination gives the experience a clear Georgian identity, rather than making it feel like a generic international tasting.

The weak point is communication before the tasting. The location has been difficult to find, and the provider has not always contacted participants directly. One booking went badly because staff did not appear to know the reservation, leading the person to leave after a long conversation.

That problem appears to be an exception rather than the usual experience, but it is too important to ignore. Save the provider’s contact details, arrive early, and confirm the restaurant name and entrance. A five-minute check can prevent a frustrating start.

The overall rating is 4.4 out of 5 from 10 reviews. That reflects a very good experience with a clear logistical flaw. I would place more weight on the repeated praise for the wine, setting, and sommeliers, but I would not dismiss the location warnings.

Who should book this Tbilisi wine experience?

I would recommend it to you if you are curious about Georgian wine but do not know where to begin. It is also a good choice if you want a calm cultural activity in central Tbilisi, especially early in your trip when a guided introduction can help you choose wine at restaurants later.

It suits couples, solo visitors, and small groups of friends who enjoy asking questions. The class also worked well as a gift for parents, with the wine and friendly sommelier making the occasion feel special.

You may want another type of experience if you are seeking a winery visit outside the city, a full Georgian meal, or a large-scale tasting with many bottles. This session takes place in central Tbilisi and focuses on explanation, comparison, and conversation.

Should you book it?

Book this tasting if qvevri wine and Georgian grape varieties are new to you, and you value a sommelier who can explain what is in your glass. The $25 price is fair for four wines, traditional snacks, and a small-group lesson in an atmospheric courtyard.

I would book with two conditions: confirm whether your session lasts 1.5 or 2.5 hours, and verify the St. Bunny entrance before you arrive. If you handle those details, this is a thoughtful, approachable way to start learning why Georgian wine has such a distinct place at the table.

FAQ

Where does the wine tasting take place?

It starts at St. Bunny in Tbilisi. The restaurant is inside a courtyard, and a sign hangs on the security booth in front of the barrier.

How long does the tasting last?

The experience is advertised as 1.5 hours. The activity information also mentions a 2.5-hour itinerary, so confirm the exact duration when booking.

How many wines are included?

Four types of Georgian wine are included. Some tasting sessions have served five wines, but four is the stated inclusion.

What food is included?

You receive snacks made from traditional cheeses, nuts, and fruits, along with water. Additional food and drinks are available at menu prices.

What is qvevri wine?

Qvevri wine is made using Georgia’s distinctive clay-vessel winemaking method. The tasting explains how it differs from classical wine production and how it is used to make orange wine.

What languages are spoken?

The sommelier instruction is available in English and Russian.

Is the tasting suitable for children?

No. The activity is not suitable for children under 18.

Can I cancel the booking?

Yes. You can cancel up to 24 hours in advance for a full refund. A reserve-now, pay-later option is also available.