I'm not who you asked, but the niche for Georgian wine is orange wine, which is white wine left to sit on the grape skins for a couple days, so it pulls more tannins. It's not exclusive to them alone, but the more distinct niche is orange wine aged in clay pots that gives it a distinct earthiness. If you appreciate understanding food anthropology, this is more similar to how wine was produced in ancient times, as opposed to a cabernet or modern varieties aged in oak or stainless steel.

You can usually find maybe one variety of orange wine in the US at larger wine stores with a substantial international selection.