Asian wine is far from a new concept. China has a winemaking history stretching back around 2,000 years, while Georgia is widely regarded as one of the world’s oldest wine cultures. Today, indigenous and adapted grapes across Asia reflect local climates, cuisines, traditions and a growing modern wine identity.
Asia’s Wine Story Is Older Than You Think
Asian wine may still feel unfamiliar to some drinkers, but the region has a deep and fascinating wine history. From ancient Georgian qvevri traditions to Japan’s centuries-old vineyards, Asia offers grape varieties that are distinctly connected to their environments and food cultures.
Here are some of the most interesting examples.
Japan: Delicate, Fresh and Food-Friendly
Koshu
Native to Japan’s Yamanashi region, Koshu has been cultivated for more than 800 years. Its naturally thick, blush-pink skin helps protect the grapes during Japan’s humid summers.
Koshu typically produces light-bodied, high-acid, lower-alcohol wines with citrus, peach and mineral notes. Its clean, delicate profile makes it especially suited to Japanese cuisine, from sushi to tempura.
Muscat Bailey A
Developed in Niigata by Kawakami Zenbei, Muscat Bailey A was bred to handle Japan’s challenging climate. It buds late to reduce frost risk and ripens early before colder autumn conditions arrive.
The resulting wines are generally light-bodied and fruit-forward, with softer tannins and acidity. The variety can also perform well with oak ageing and blending.
Indonesia: Wine Adapted to a Tropical Climate
Indonesia presents a very different winemaking challenge, with tropical conditions requiring creative approaches to viticulture.
Alphonse Lavallée
Originally a French table grape, Alphonse Lavallée has found a place in Balinese winemaking. In the island’s climate, the vigorous grape can produce multiple harvests a year and is used for light-bodied reds and rosé styles.
Belgia
Belgia, a variant of Muscat Alexandria, is used by Indonesian producers including Hatten Winery. Its aromatic, perfumed character works naturally alongside Bali’s intensely flavoured cuisine, demonstrating how local wine styles can evolve around local food culture.
China: Building a Distinctive Modern Wine Identity
Cabernet Gernischt
One of China’s most intriguing wine stories is Cabernet Gernischt. Once believed to be closely related to Cabernet Sauvignon and Cabernet Franc, genetic research identified it as Carménère.
The variety produces deeply coloured wines with red-fruit flavours alongside capsicum, green pepper and spice. Its unusual history makes it one of the most recognisable grapes in Chinese wine.
Marselan
A cross between Cabernet Sauvignon and Grenache, Marselan was created in France in 1961 but has found a significant home in China.
It produces richly coloured, concentrated wines and adapts well to different growing environments. As Chinese vineyards continue to mature, Marselan has the potential to become an important part of China’s modern wine identity.
Turkey: Indigenous Grapes Worth Rediscovering
Boğazkere
The name Boğazkere translates roughly to “throat burner,” a fitting reference to its powerful tannins. Native to southeastern Turkey, it produces deeply coloured, structured wines with dark berries, leather, spice, liquorice and pepper.
Its intensity has often drawn comparisons with varieties such as Tannat.
Öküzgözü
More generous in acidity and texture, Öküzgözü produces wines with sour cherry, raspberry, pomegranate, mint and chocolate notes.
Together, Boğazkere and Öküzgözü show the remarkable diversity of Turkish wine—and why indigenous grapes are increasingly attracting international attention.
Georgia: Ancient Grapes, Modern Interest
Saperavi
Saperavi is one of Georgia’s signature grapes and a teinturier variety, meaning both its skin and flesh contain pigment. The result is a deeply coloured, expressive wine that can be made in a range of styles.
Saperavi is also closely associated with Georgia’s traditional qvevri method, where wine is fermented and aged in underground clay vessels.
Rkatsiteli
One of Georgia’s best-known white grapes, Rkatsiteli is valued for its ability to retain acidity in warmer conditions. It can produce wines with citrus, floral and spicy characteristics and has a long history across Georgia and other parts of Eastern Europe.
Why Asian Wine Matters Now
These grapes are more than unusual names on a wine list. They tell stories about climate, culture, history and food.
For modern Asian dining, that connection is particularly relevant. Wines that evolved alongside local cuisines can offer new ways to approach dishes that challenge conventional Western pairing rules—especially spicy, aromatic and umami-rich foods.
For restaurants, hotels, wholesalers and wine traders, Asian wine varietals also present an opportunity to move beyond the familiar and introduce customers to a broader definition of what wine can be.
The Bigger Picture
Asian wine is not simply trying to imitate Europe. The most exciting potential lies in its own grapes, climates, traditions, and relationship with food.
And as Asian dining becomes increasingly influential around the world, these unique varietals—and the new generation of wines inspired by the region—deserve a much bigger place at the table.