Georgia 🇬🇪 Meidan Bazaar and Wine making July 2026

Meidan Bazaar is one of the oldest trading centers in the entire Caucasus region, with its commercial roots dating back as early as the 4th and 5th centuries. For over a millennium, this specific spot beneath the fortress has served as Tbilisi's ultimate economic and cultural crossroads.

Situated within the ancient walled city district known as Kala, it was a central hub on the historic Great Silk Road.

Merchants from both the East and the West gathered here to exchange silk, foreign spices, handmade carpets, and regional wines.

The word "Meidan" is of Persian origin, meaning "square" or "open place", reflecting the heavy geopolitical and cultural shifts in Georgia's history.

Historically, Meidan Bazaar was much more than just a place to buy goods; it was a vibrant melting pot of cultures.

In the 1670s, the famous French traveler and jeweler Jean Chardin visited the market and marveled at its diversity. Chardin famously recorded that the square was packed with Armenians, Greeks, Jews, Persians, Indians, Turks, Moscovites, and Europeans all trading together.

Wine made in cylindrical wine vats called kvevri is a deeply rooted Georgian tradition. These are giant, egg-shaped clay pots. This specialized shape allows yeast and sediment to naturally settle at the narrower bottom while the wine circulates in the wider center. The inner walls are coated in beeswax to ensure they are antiseptic and smooth. The grapes are pressed (traditionally by foot), and the juice, skins, and sometimes stems are poured directly into the kvevri. The vessels are buried entirely in the earth inside a wine cellar known as a marani. The surrounding soil maintains a naturally cool, consistent temperature during fermentation.

This underground fermentation method where white grape juice ferments in contact with its skins for months results in Georgia's famous, rich amber (orange) wines.