No, the country, not the state! I have in the last few years become a great fan of the wines of the Republic of Georgia. Debatably the longest history of continuous vintages anywhere in the world; Georgia boasts its own indigenous grapes and some pretty amazing traditions regarding wine. These wines can be a great adventure.
The red wines are made from a range of grapes, I will highlight two - Saperavi is perhaps the one fullest-bodied red wine ever, often called a black wine for the intense color and deep black fruit flavors, there is also a beautiful earthy and floral undertone. This grape produces wine that is rich, tannic, and intense. Pair with steak, brisket, and foods of this nature. The second red grape I will mention is Aladasturi. Supremely rare, this thin-skinned grape produces light, spicy, and complex wines that often come in dry at a lower alcohol percentage. Perfect for roast chicken, sauced fish, and salads.
The White (and really - Amber is better) grapes from Georgia are often turned into orange wine. This is when a producer leaves the wine in contact with the skins of white grapes for an extended period; adding color and texture. The highlight here is the Rkatsiteli. This wine has aromas of peach, quince, and quite floral or herbal. The texture is often unique and rich, with tannins (like red wine!) and complexity that is intense despite the fact that this is wine coming from a white grape. Grilled Octopus and Georgian foods are the best pairings.
A final note: most if not all of the quality wine from small family producers in Georgia is raised in Qvevri. Qvevri are large clay vessels that are used to age the wines; many times they are buried into the ground inside the winery, and often sealed with wood beeswax covers. This lends the wine a somewhat higher level of potential reductively. I often recommend decanting the wines for the first few tries of wines of this nature. Pick up some Georgian wine for a taste of adventure through time today!