Best Eastern European Beverage Types
Georgian amphora wine is produced with an ancient wine-making method in which pressed grapes, including skins, juice (tkbili), stalks, and pips, are poured in traditional terracotta amphorae known as qvevri (kvevri). The amphorae are sealed and are then buried underground, or kept in Marani—underground cellars.
Usually, the wine is left to ferment from five to six months. The method is used throughout the country, though the wines can slightly vary in styles depending on the region. In Kakheti, the wine is produced with whole chacha—pomace—while in Imereti approximately only a third is used.
Saperavi is a resilient red Georgian grape that originated in the eastern region of Kakheti, and though it is still predominant in Georgia, small amounts are also grown in other Eastern European regions, Australia, and the United States.
This teinturier grape that has dark skins and flesh produces full-bodied wines of a dark garnet color which are characterized by aromas of ripe red berries and pleasant acidity. Most wines produced from the Saperavi grapes are varietal and have a great tendency to age.
Sapervai wines are incredibly versatile and can match a variety of dishes, including delicate fish dishes, stews, grilled meat, or game.
Russian Caravan is a tea blend that is typically made with Chinese oolong and black teas. The blends may vary, but it mostly consists of at least two tea types, while the most common combinations include Keemun black tea, the smoky Lapsang Souchong, and oolong teas.
Although the exact selection may vary, Russian Caravan is based on fully or partially oxidized teas, and the final character is typically dark, smoky, spicy, and malty. Traditionally, Chinese black teas were used in the blend, but as there are no set ingredients, the variations may include Indian (Assam) or Taiwanese teas.
MAIN INGREDIENTS
Uzvar is a traditional drink made by simmering dry fruit in water. It is a type of infusion made with various dry fruit, but apples, pears, prunes, and dry apricots are the most common option. Though only one type of fruit can be used, most variations will use a combination of different fruits, while some also add fresh fruit.
Spices such as cinnamon, star anise, and nutmeg are commonly used as flavorings, and the drink is typically sweetened with honey. Before it is served, uzvar is left to infuse and chill. It is traditionally enjoyed as a wintertime beverage, and it is also a regular part of Sviata Vechera—Ukrainian Christmas Eve dinner—when it is served as the last part of the meal.
Kisi is a native Georgian variety that is mainly associated with Kakheti. Like many Georgian grapes, this white variety is also used for classic dry styles and traditional Georgian amber wines made in large clay vessels (qvevri).
The grape is often blended with Rkatsiteli and Mtsvane Kakhuri. By the 2000s, Kisi was almost extinct, but it is slowly being introduced as a local grape with excellent potential. Classic dry wines are crisp and bright. They have a medium body and aromas reminiscent of flowers, citrus fruit, apples, pears, and peaches.
Popular throughout Ukraine, Belarus, and Russia, ryazhenka is a dairy product that is made by fermenting milk after it has been baked for a long time at low temperature. The fermentation is achieved by the addition of sour cream, kefir, or buttermilk.
Once prepared, ryazhenka has a thick and creamy texture, sweet flavor, and a milky yellowish color, which is why it is especially popular with children.
Sbiten is a traditional hot beverage made from honey, water, jam, and various spices. It dates back to the 12th century, when it was made in copper samovars by sbiten makers who sold it on street corners. The name sbiten is derived from the Russian sbit, meaning to beat, referring to the act of pounding spices and herbs in a mortar.
This tasty beverage can be made into an alcoholic drink by adding wine, vodka, or brandy into it.
Mtsvane Kakhuri, or simply Mtsvane, is an aromatic white grape native to Georgia. The grape produces alcoholic and tannic white wines. It is mainly found in Kakheti, where it is used in varietals and blends and several regional appellations.
Although suitable for various styles, it is primarily used for dry wines and traditional wines made in qvevri—terracotta pots used for fermentation and maturation. Dry white wines made from Mtsvane are fresh and light. They will usually have aromas reminiscent of white and yellow fruit, flowers, and citrus, often accompanied by herbal and mineral notes.
Kvass is an ancient, traditional Russian beverage made from buckwheat meal, wheat, rye, rye bread, or barley, but it can be made from any ingredient that can be fermented. It has a relatively low alcoholic content (from 0,7-2.0 %) as a result of the natural fermentation process, but it is classified as a non-alcoholic beverage in Russia.
Some versions, especially commercial brands that are sometimes artificially fermented, do not contain alcohol. The origins of kvass are associated with Kievan Rus', a federation that eventually became an area of three large nations: Russians, Belarus, and Ukrainians.
Krambambula is a Belarusian cocktail made with a combination of red wine and different types of liquor such as rum, vodka, or gin. The drink has also been declared the national beverage of Belarus. There are numerous recipes for Krambambula because wine can be mixed with any stronger liquor, depending on personal preferences.
In some areas, there are even commercially produced versions of this cocktail. It is believed that the name Krambambula is derived from the Old High German word chranawita, meaning croaker timber, a.k.a. juniper, and the Rotwelsch word blamp, denoting an alcoholic beverage.
Best Eastern European Beverage Producers
Shabo is a renowned producer of wine and alcoholic beverages from Ukraine, established in 2003. The company's headquarters are located in the village of Shabo in the Odesa region, which boasts a long tradition of winemaking dating back to the 16th century.
The company spans over 1,200 hectares of vineyards and produces a wide range of wines, cognacs, brandies, and liqueurs. Shabo is known for combining traditional winemaking methods with modern technologies, resulting in high-quality products that have won numerous international awards.
AWARDS
ISC-International Spirits Challenge - Gold trophy
2016
Decanter World Wine Awards - Platinum
2023
AWARDS
SFWSC - San Francisco World Spirits Competition - Double Gold
2024, 2023
NYWSC - New York World Spirits Competition - Double Gold
2023
BEST Shortbarrel
AWARDS
USA Wine Ratings - Gold
2020
BEST Voskevaz Wine Cellar LLC
AWARDS
SFWSC - San Francisco World Spirits Competition - Double Gold
2023
BEST Four Corners
AWARDS
ISC-International Spirits Challenge - Double Gold
2021
ISC-International Spirits Challenge - Gold trophy
2021
BEST Otaroff LLC
AWARDS
Frankfurt International Trophy - Grand Gold
2018
Decanter World Wine Awards - Best in Show
2021
BEST Kakhuri Gvinis Marani
Best Eastern European Beverages
AWARDS
SFWSC - San Francisco World Spirits Competition - Double Gold
2023
AWARDS
ISC-International Spirits Challenge - Double Gold
2022
AWARDS
ISC-International Spirits Challenge - Double Gold
2021
AWARDS
SFWSC - San Francisco World Spirits Competition - Double Gold
2023
AWARDS
SFWSC - San Francisco World Spirits Competition - Double Gold
2024
AWARDS
Decanter World Wine Awards - Best in Show
2021
AWARDS
Decanter World Wine Awards - Best in Show
2019
AWARDS
Decanter World Wine Awards - Best in Show
2020
AWARDS
European Beer Star - Gold
2023
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 33 Eastern European Beverages” list until January 30, 2025, 1,425 ratings were recorded, of which 978 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.