Rkatsiteli is Georgia’s number one white grape and Tbilvino is one of the country’s most prominent wineries. Georgians don’t use the term orange, so this is an ‘amber’ wine, fermented in a traditional qvevri (a big clay pot buried underground) and left on skins for five months. The result is a delicate, slightly savoury, fascinating, food-friendly wine, with notes of wild honey, apricot, peach and jasmine tea. Pair this with ‘khachapuri’ (cheese bread) or, if you can’t make that, a stuffed crust mozzarella pizza.