Georgia has 10 wine regions: Kakheti, Kartli, Imereti, Racha-Lechkhumi, Meskheti, Guria, Kvemo Svaneti, Samegrelo, Adjara, and Abkhazia. Today, we will look at Georgia’s leading wine regions and compare them to wine regions in Europe to provide a complete perspective of what each area offers.
Kakheti is likely the first Georgian wine region aficionados learn about. The homeland of Saperavi and Rkatsiteli red grape varieties, Kakheti is the leading wine region in the country, with Saperavi grapes even earning the distinction of “the king of Georgian reds” by many wine enthusiasts. Likewise, Rioja is the top wine region in Spain. It is famous for the Tempranilio and Garnach red grape varieties.
These two prolific wine regions have more in common than their grape varieties; they also have similar climates. The Caucasus Mountains shelter Kakheti from the cold, and the Cantabrian mountains do the same for Rioja. As a result, both regions enjoy a continental climate, which produces full-bodied reds with aging potential. Rioja has a special aging system for wines such as Rioja Joven, Crianza, Reserva, and Gran Reserva, while Kakheti has created a PDO Mukuzani for only oak-aged Saperavi wines.
One of the great examples of oak-aged reds from Georgia is Chelti’s Saperavi.
Surrounded by the mountains on all sides, Kartli is characterized by extreme and diverse climatic conditions. The valleys, nestled among the mountains, are the perfect environment for viticulture, which the Mtkvari River and its tributaries also assist. As a result, the region is ideal for producing delicate classic whites, reds, and sparkling wines. Along with indigenous grapes, Kartli also has Aligote and Chardonnay plantings.
Kartli shares some similarities with Veneto, one of Italy’s fastest-growing wine regions. Veneto represents a transition between the northern Alpine region to the warmer climate in the south. Like Kartli, Veneto also produces delicate reds, refreshing whites, and sparkling wines. Much like the Veneto region’s signature Soave wine, Kartli also produces refreshing white wines, such as Goruli Mtsvane, and it is considered the best sparkling wine area in Georgia. Could Kartli be the next Prosecco for Georgia?
Taste Iago’s Chinuri to discover one of the best examples from the Kartli region.
Meskheti is the highest winemaking region in Georgia, and it is the country’s rising star. In this mountainous region, wines are planted at 900 to 1700 meters above sea level.
Meskheti is characterized by short, cold winters and long, warm summers, which make it the driest wine region in Georgia with rare grape varieties like Tamaris Vazi (Tamar’s Vine), Chitistvala (the bird’s eye), Kharistvala (the bull’s eye) and more.
Meskheti’s traditional terraced vineyards remind me of the impressive wine region of the Douro in Portugal. Meskheti also shares a similar history to Priorat in Spain, as both regions experienced difficulties in their winemaking paths. Meskheti was caught up in the historical clashes between Georgia and Turkey, and as a result, Meskhetian vines were destroyed for several centuries. Currently, both Meskheti and Priorat are exclusive wine producers with excellent reputations and prestige. Many scientists agree that Meskheti is one of the archaic wine regions in Georgia with great winemaking potential.
One of the best examples from the Meskheti wine region is Natenadze’s Tamaris Vazi.
Fresh, citric white wines and aromatic reds make Imereti one of the most compatible wine regions in Europe. Imeretian white wines are characterized by the medium body, pleasant acidity, citric notes, and medium tannins. If you enjoy Sauvignon Blanc, you should try Imereti wines.
70% of Imereti’s total surface area is mountainous, while the Black Sea promotes a humid, subtropical climate. Imeretian vines grow in impoverished soil with a combination of clay and limestone.
Imereti wine region is similar to the famous appellation close to the Dordogne River, which has rich clay and chalky soils ideal for the Merlot grape. Saint Emilion also has legendary red wines that, like Imeretian reds, are softer in texture. And Otskhanuri Sapere could be a second Merlot for Georgia.
Try Gvantsa’s Otskhanuri Sapere, which expresses the Imeretian terroir perfectly.
Like the Mosel wine region in Germany, Racha is associated with a range of wine styles, from dry or off-dry to semi-sweet or sweet. Because of the cool climate and geographical location, vines are planted on the slopes, which optimize the vineyards’ sun exposure.
Like Mosel, Racha is also characterized by a long growing season, which helps develop the grapes’ high aromatic flavor profile. Both regions are famous for the vineyards overlooking the rivers on which they are planted.
Racha is famous for its semi-sweet red wine “Khvantchkara” (a blend of two red grapes, Aleksandrouli and Mujuretuli), while the Mosel wine region is all about one single grape: Riesling. For years, Racha was considered a top producer of semi-sweet red wines, but the region has been entering the dry wine niche over the last several years. Who knows, maybe in several years, Rachuli Tetra (a white grape from Racha) will compete with Riesling too.
By Tamuka Araviashvili, the wine-educator from Georgia
]]>As in every part of the world, Christmas is a special celebration in Georgia. It’s a special day when families gather and homes are occupied by delicious Christmas flavours.
Food and wine are a major part of the festivities in Georgia. We don’t have one specific dish related to the Christmas celebration, like the American Thanksgiving Day relates to turkey. Us Georgians are pretty generous when we talk about festivities, as we cook of course for ourselves, but we also expect to share the happiness with our friends, relatives and neighbours. With this, every Georgian family prepares twice as much food than necessary so that leftovers may remain for even a week after the celebration.
Like Italy, France and many other European countries, Georgian cuisine is linked with different wine regions and varies from east to west. While the eastern part of the country is all about meat-dominated dishes, the western regions serve vegetarian salads and less heavy food.
We’re sure you’d agree that the food and wine pairing experience is one of the tiny pleasures we can’t refuse. So here are some tips on pairing Georgian wine with traditional Georgian dishes.
Salmon with Chinuri
You will always find high-quality seafood on a traditional Georgian festive table. Salmon (ორაგული) is the main fish variety to be chosen by us Georgians. Not only fish but caviar is a highly appreciated appetizer as well. The wine and food pairing rules pairs seafood dishes perfectly with sparkling or light-bodied white wines. Christmas and New year are just the right times to create a festive mood with Iago’s Chinuri.
Chinuri, as a soft-bodied, delicate wine, pairs perfectly with fatty, textured seafood dishes.
Khachapuri with Tsitska-Tsolikouri-Krakhuna
Georgia is famous for different versions of Khachapuri (ხაჭაპური), related specifically to the different regions of the country. The most popular Khachapuri in Georgia originates from Imereti (Western Georgia). It should be served and eaten warm in order to taste the melted cheese texture inside the pie.
Khachapuri is a simple and universal Georgian dish that can be paired with various white grape varieties from different regions of Georgia. However, the best pairing for Khachapuri is light-bodied, citric white wine. Crisp and highly acidic wine can easily balance the heaviness of the cheese and dough combination.
You can pair Khachapuri with Baia’s Tsitska-Tsolikouri-Krakhuna from Imereti or Iberieli’s Mtsvane.
If you are seeking an extraordinary pairing, you should definitely try Montepulciano rosé from Tchotiashvili winery, which will exceed your expectations.
Satsivi with Rkatsiteli
We could say that Satsivi (საცივი) is the main element of Georgian festive Supra. It is a combination of lots of walnuts, garlic and different spices mixed in a Turkey Bouillon. Depending on the personal taste of your family members, you can find different variations of Satsivi on Christmas Eve. This delicious walnut sauce goes with any boiled meat like chicken, duck or turkey. Satsivi is traditionally served cold and should be paired with full-bodied amber wines from Kakheti. In order to neutralize the intensive flavours of the dish, it requires the full-bodied, tannic, but complex Kakhetian style wines with six-month skin maceration in Qvevri.
Choose Kviriashvili’s Rkatsiteli - one of the best representations of Kakhetian traditional amber wines.
Mtsvadi with Saperavi
Mtsvadi (მწვადი) is a Georgian synonym for the barbeque, and it is mainly made from pork. Beef barbeque is more common in Western Georgia than in the eastern part of the country. Unlike Satsivi or Gozinakhi, Mstavdi is less related to Christmas or New year as it represents the food mostly served during any celebration. We serve Mtsvadi during any festive occasion: picnics, birthdays, friendly gatherings, anytime we have a reason to celebrate! Unlike a regular barbeque, Mtsvadi is fried only on a vine cane, which gives an additional flavour and slightly smoky mouthfeel.
Red, dry, full-bodied Qvevri Saperavi from Teleda/Orgo would be an ideal pairing for the barbeque.
Churchkhela and Gozinakhi
As you can probably gather, many Georgian dishes, salads and even deserts contain walnuts. Churchkhela (ჩურჩხელა) and Gozinakhi (გოზინაყი) are the main desserts for the Christmas and New Year celebration. While Churchkhela is made with grape juice and walnut, Gozinakhi is created with honey and slight peels of walnut. Georgian desserts are exceptionally tasty and great energizers at the same time. It is said that in old times, Georgian soldiers kept Churchkhela with them as a source of energy.
We recommend matching Churchkhela with semi-sweet Saperavi and choosing fortified wine for Gozinakhi.
As you can see, Georgian cuisine is versatile. The famous Silk Road enormously benefited from Georgian cuisine, making it richer and its offerings even more delicious. Despite the historical influences, Georgia managed to maintain the original tastes of its cuisine while also adopting flavours and spices from its surrounding cultures.
If you are searching for a gastronomic adventure, Georgia should definitely be listed among your must-visit destinations. There is no better place in the world for finding dishes that perfectly combine Eastern and Western culture.
By Tamuka Araviashvili, the wine-educator from Georgia
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The Georgian harvest is probably the noisiest and the busiest time for the cellar; when winemakers pray for sunny weather, each workday starts at 6:30 AM, team members become superheroes, and you witness the birth of the new vintage. What could be more exciting than the harvest joy? Follow us to learn more about the Georgian harvest, which we call Rtveli (რთველი).
The Rtveli process starts much earlier in the season than grape picking, and pre-harvest preparations play a crucial role in determining the wine quality. To begin the process, all the Qvevries, the clay pots where fermentation takes place, are cleaned several times with pure water; chemicals are strictly avoided, as they cling to the clay pores and spoil the wine. The last Qvevri cleaning is done the day before the harvest to minimize any bacteria distribution.
Rtveli then starts in Kakheti, Georgia, and next comes to Kartli, Imereti, Racha-Lechkhumi, Guria, and finally, the coastal region Adjara. Not all grapes are picked simultaneously, and some Georgian grape varieties are even handpicked in December, including Chkhaveri and Jani grapes in Guria.
In ancient times, when our ancestors didn't have refractometers or any way to measure density, they had to trust their intuition about the quality of the grapes they were harvesting. My grandfather used to say, "First, you should observe the berry itself. It tells a lot to you." White berries transform from green to yellow-golden color as they mature, while red berries gain a deep purple color. As you may know, Qvevri winemaking involves fermenting grape seeds and stems with grape juice. It is essential to use well-matured stems that are brown in color during the vinification process. Unripe skins, seeds, and stems may develop green tannins, resulting in a harsher wine.
Rkatsiteli (რქაწითელი)
Rkatsiteli is Georgia's most planted white grape variety. The name of this late maturing white grape has two meanings: According to its first Georgian translation, Rkatsiteli means "redstem." This translation fits the reddish color of the grape skin. However, as per its second translation, Rkatsiteli also means "red horn."
Georgian winemakers vinify the Rkatsiteli grape in both classic and Qvevri styles. European style Rkatsiteli wine is full of floral and citric notes, while Qvevri Rkatsiteli with light oxidative style gives aromas of honey, species, and dried fruits.
Rkatsiteli gives you versatile possibilities from dry to fortified wines. Fortified Rkatsiteli wine is very similar to Sherry style.
We recommend pairing Rkatsiteli with traditional Georgian meals like Khachapuri, Iranian or Indian cuisine.
Mtsvane (მწვანე)
Mtsvane, which can be compared to Alsatian Riesling, is one of the highly appreciated Georgian white grape varieties. The word "Mtsvane" means green in the Georgian language, which fits the greenish-colored berries of the Mtsvane grape.
Wines made from 100% Mtsvane are typically characterized by stone fruits and minerality. To add fruitiness and aromatic intensity, Georgian winemakers often blend Mtsvane with the Rkatsiteli grape. Notably, that's how the first European style white wine, "Tsinandali" was made in Georgian.
We recommend pairing wines made from Mtsvane with Asian cuisine; it also goes well with shrimp, pork, or duck.
Kisi (ქისი)
Kisi is a famous Kakhetian white grape variety that gives exceptional Qvevri wines, characterized by dried apricot, walnut, and ripe pear aromas.
In terms of its aromatic intensity and structure, Kisi could be placed between Rkatsiteli and Mtsvane. Some scientists believe that the Kisi grape might be a hybrid of Rkatsiteli and Mstvane. However, this theory needs further examination.
As one of the leading Georgian winemakers, Kakha Tchotiashvili, has shown, Kisi and Mtsvane could also provide an outstanding wine. Learn more about the Specially Bottled Ilia's First Vintage.
We recommend pairing Kisi wines with spiced meats, grilled fish, and salads.
Tsolikouri (ცოლიკოური)
Tsolikouri is an Imeretian white grape variety that ripens late and has floral aromas, citruses, and yellow fruits. It can be compared to Sauvignon Blanc and Albarino.
Imeretian winemakers often blend the Tsolikouri grape with its sibling grapes of Tsitska and Krakhuna. A great example of such a blend is Baia's wine.
We recommend pairing Tsolikouri with seafood, oysters, soft cheeses, and grilled vegetable dishes.
Saperavi (საფერავი)
Saperavi is Georgia's most famous red grape variety.
With its deep, opaque color, Saperavi resembles ink and belongs to a teinturier grape. A teinturier grape is a red wine grape that has not only dark skin but also red flesh. The word "teinturier" comes from the French "to dye or stain." Simirally, the name "Saperavi" also means "dye" in Georgian.
Saperavi wines have aromas of blackberries, dried prune, and spices. Depending on the region and winemaking technique, Saperavi grapes offer versatile style wines. For example, Saperavi wines made with traditional Kakhetian style in Qvevri can be compared with Shiraz from Rioja, whereas oak-aged Saperavi wines taste more like Bordeaux style.
We recommend pairing Saperavi with hard cheeses, Georgian traditional meal "Mtsvadi" or ragout.
Otskhanuri Sapere (ოცხანური საფერე)
If Saparvi is the most famous grape from Kakheti, Otskhanuri Sapere is a king of reds in the Imereti region of Georgia. Like the Saperavi grape, Otskhanuri Sapere is also a part of the teinturier grape group.
Young Otskhanuri Sapere wines could have some intense tannins. Moreover, the flavor intensity is also high with red berries, clean earth notes, and black current notes. In general, well-made Otskhanuri Sapere wines have high aging potential, which can only improve the wine's structure year by year.
We recommend pairing Otskhanuri Sapere with Caesar's mushrooms or roasted piglet.
Usakhelauri (უსახელაური)
With a limited yield of approximately 3 tons per year, Usakhelauri is one of the rarest red grape varieties not only in Georgia but in the world in general.
Referencing its exceptional quality, the Georgian translation of Usakhelauri means "unnameable," "nameless."
Most grapes of Usakhelauri are planted in a small village with around 700 inhabitants in Georgia and are famous for making semi-sweet wines.
Usakhelauri wines are characterized by bright ruby colors and red berry aromas. We recommend pairing them with smoked cheese or traditional Georgian dessert, "Churchkhela."
By Tamuka Araviashvili, the wine-educator from Georgia
]]>If you are an aspiring Georgian wine lover, here are some of the key elements to help you guide through the galaxy of Georgian wines.
]]>Traditional Georgian wines are made in Qvevri
Qvevri is a clay vessel used for fermenting and aging white and red wines.
Almost all Georgian wines made through traditional winemaking technology include "Qvevri" on the main label. Some winemakers write it with K - "kvevri" on the title, but ultimately, both spellings indicate the same method of making wine with extended skin maceration.
Qvevri is not an Amphora
Many people use Amphora to describe Qvevri; however, Qvevri is a pure Georgian vessel unrelated to Greek Amphora or Spanish Tinaja.
Qvevri is an egg-shaped clay vessel that is buried in the ground and used for winemaking purposes. Its unique shape stabilizes the wine, and the bottom part plays the role of a collector. Due to gravity, the pomace (pressed skin, seed, stalks) flows down during the storage process and creates natural stabilization for the wine.
That's the reason why you may find many Georgian wine labels include "unfiltered," clarifying that no artificial filtration was made during the bottling process.
Sidenote: The evidence of the oldest Qvevri dating back to 6000 BC was found in Kvemo Kartli, Georgia. Qvevri making remains an honorable but very scarce profession in Georgia. Currently, only three families continue to make qvevris and transfer the knowledge from generation to generation. Qvevries are made in different volumes (from 50 liters to 3.5 tones) and only by hand.
Amber or Orange wines?
Differ from the classic white wine style - the amber winemaking process involves extended skin contact. According to the amber wine technology, white grapes are pressed, fermented, and aged with skins in Qvevri.
Skin contact and aging create a deep color associated with an amber/orange hue. Hence, the term amber/ orange wine. On the Georgian white qvevri wine label, you might often notice "amber wine" instead of "qvevri wine" or "orange wine," as it is a preferred term for Georgian winemakers.
Sidenote: In the Georgian language, the color amber translates to as "qarva" (ქარვა). So, amber-colored wines are called "Qarvisperi" (ქარვისფერი). Peri - means color in Georgian.
Difference between Kakhetian and Imeretian wine style
From mountainous subtropical Adjaria to valleys of continental Kakheti, you will be surprised by the diversity of wine styles and grape varieties.
There are two main styles spread throughout the country: Kakhetian (eastern) and Imeretian (western).
The main difference between those two styles is the duration of the skin maceration. Imeretian wines tend to be lighter in the body than Kakhetian. This is because the skin contact period lasts only for three months, while Kakhetian technology involves a minimum of six months of maceration.
Georgian wine characteristics
Georgian wine is unique in terms of its characteristics: except full-bodied white as well as red wines.
Unlike the classic wine styles, you get higher tannins and alcohol in Georgian wine, enabling the wine to age longer and keep its wild side for years.
The most planted Georgian white grape variety is Rkatsiteli, while the Saperavi grape variety mainly dominates the red winemaking.
Besides the most planted varieties, the Georgian wine industry proudly presents rare local grapes like Chitistvala, Mtsvivani, Tetra etc.
We hope Georgian wines will offer you a new "Narnia" by opening an exciting new vision of wine philosophy and creating memorable experiences. Cheers!
By Tamuka Araviashvili, the wine-educator from Georgia
This year, though without tourists, Georgian farmers have just finished collecting a record number of grapes, over 280,000 tons to be more precise, which does not even include grapes harvested for private use. (Something that should never be underestimated in a country where making wine at home is as familiar as melting cheese fondue in Swiss household.)
Rtveli would usually start in early September and end around the second half of November, depending on the region, grape variety, and weather.
Discover the taste of Chelti wines.
"Harvest is a great responsibility, as well as a grand celebration for us. This year was a bit challenging: some of our vineyards have been damaged by hail, but we are not complaining. By putting joint hard work as a family, we hope that this year's vintage will be exquisite.
We don't rush the process: we carefully select the hand-picked grapes to ensure that only the healthy grapes are used for the qvevri winemaking. And most importantly, we stay positive as we believe that positive energy is always reflected in the wine's quality,-" Kakha Tchotiashvili.
Discover the taste of Tchotiashvili Wines.
Discover the taste of Baia's and Gvantsa's Wines
Discover the taste of Teleda Orgo and the Dakishvili Family Selection.
Discover the taste of Iago's and Marina’s wine.
Discover the taste of Zurab Kviriahvili wines
Walnut pasta is a cornerstone of much Georgian food. One of our favorites, especially during summer, is the cucumber and tomato salad with walnut sauce.
ნიგვზის საკმაზი / Nigvzis Sakmazi
MAKES about 240ml/ 8f oz /1 cup
PREPARATION 10 minutes
150g / 5oz /1½ cups walnut halves
12g /⅓oz / 3 garlic cloves, or more to taste
tsp coriander seeds, crushed
¼ tsp ground fenugreek
1 tsp salt 1 tbsp chopped mint
3 tbsp chopped coriander/ cilantro leaves
1 tsp minced dill fresh chilli, to taste
¼ cup water
Combine all the ingredients in the bowl of a food processor and pulse until you have an even paste. Some dishes are best with a more granular mixture while others call for a smoother texture – there are no rigid rules.
Store tightly wrapped with plastic wrap in the refrigerator for up to 2 weeks. You can also freeze small batches of the paste, wrapped in foil for quick use at a later date. This paste is quite concentrated and should always be loosened with a little water before being used, so follow individual recipes to see how much liquid is required.
კიტრის და პომიდვრის სალათი ნიგვზით /Tomato Cucumber Salad with Walnut Sauce
Slice tomatoes and cucumbers and place in a salad bowl. To make a tasty but light dressing for the salad stir 2 tablespoons of water into 2 tablespoons of paste in a small bowl, mix well and pour over the salad.
RECIPE SOURCE
Tasting Georgia: A Food and Wine Journey in the Caucasus by Carla Capalbo
Discover more recipes of vibrant, colorful Georgian cuisine and make them real.
Get inspired here.
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This easy recipe is perfect for a relaxed summer’s lunch when green beans and tomatoes are abundant and full of flavour.
SERVES 4-6
PREPARATION 15 minutes
COOK 30 minutes
600g green, string or runner beans
4 tbsp extra virgin olive oil
30g/2tbsp butter
115 g red onion, chopped
300g tomato, peeled, seeded and chopped
1/2 tsp coriander seeds, crushed
4 eggs, beaten
20g finely chopped coriander/cilantro
salt and freshly ground black pepper
Steam or boil the beans until they are cooked the way you like them. Remove the beans from the pan and refresh under cold running water. Chop them into 2-cm in pieces.
In a large frying pan, heat the oil with the butter. Stir in the onion and cook over low heat until the onion is sweet and brown for about 6-7 minutes. Stir in the tomato and coriander seeds and cook for 3-4 minutes more to soften the tomato. Stir in the beans, raise the heat to medium, and cook until the beans are heated through.
Season the beaten eggs with salt and freshly ground black pepper and pour them onto the vegetables with the chopped herbs. Keep stirring until the eggs have set, about 3-4 minutes. Serve hot.
RECIPE SOURCE
Tasting Georgia: A Food and Wine Journey in the Caucasus by Carla Capalbo
Discover more recipes of vibrant, colorful Georgian cuisine and make them real.
Get inspired here.
]]>This colorful vegetable stew resembles ratatouille but combines root and summer vegetables (and has no courgettes/zucchini). The vegetables cook together: cut them into good-size chunks, so they retain their flavours and bite. What makes it, so Georgian is the number of fresh herbs that bring it to life.
SERVES 8–10 at a supra
PREPARATION 25 minutes
COOK 45 minutes
500 g / 1 lb 2 oz potatoes
300 g / 10 oz carrots
30 g / 1 oz / 2 tbsp butter
6 tbsp sunflower oil
¼ tsp dried summer savory (kondari) or wild thyme
675 g / 1 lb 8 oz small aubergines/eggplants, sliced crosswise
450 g / 1 lb tomatoes, peeled
2 red peppers, cut into bite-size chunks
115 g / 4 oz smaller, pale green peppers, seeded and quartered
400 g / 14 oz onions, chopped
30 g / 1 oz garlic / 8 garlic cloves, or to taste, roughly chopped fresh green chili, to taste freshly ground black pepper
20 g / ⅔ oz / ½ cup purple and/or green basil, chopped
20 g / ⅔ oz / ½ cup coriander/cilantro, chopped
10 g / ⅓ oz / ¼ cup parsley, chopped
2 tbsp chopped fresh dill salt
Peel and chop the potatoes and carrots into large, bite-size pieces. Heat the butter and oil with the kondari or thyme in a large, heavy saucepan. Add the potatoes and carrots, cover them, cook them over medium heat for 10–15 minutes, or start to soften. Stir occasionally.
Add the aubergines/eggplants to the pan, stirring well. Cover and cook for 10 minutes. Slice the tomatoes. Add the red and green peppers, tomatoes, onions, garlic, chilli and 1 tsp salt and stir well. Cover. Cook over medium heat until the vegetables give up their juices, about 15 minutes. Stir occasionally to prevent sticking.
Test the aubergines/eggplants and potatoes for doneness. When they are tender, and the other vegetables seem cooked too, add the herbs. Stir them into the vegetables and cook for 5 minutes more. Remove from the heat. Allow the ajapsandali to stand for at least 5 minutes before serving hot or at room temperature.
RECIPE SOURCE
Tasting Georgia: A Food and Wine Journey in the Caucasus by Carla Capalbo
Discover more recipes of vibrant, colorful Georgian cuisine and make them real.
Get inspired here.
]]>A Neolithic jar © Mindia Jalabadze/Georgian National Museum
Known as the "cradle of wine," Georgia has been producing organic Qvevri wines almost since the birth of civilization. To understand just how ancient the winemaking tradition in Georgia is, here are some of the most important events that took place between the timeline of the 6th millennium B.C. and the 4th Century, A.D.
The 6th millennium B.C. - Archaeological excavations in the South Caucasus region of Georgia uncovered the evidence of grape pips. Their morphological and ampelographic characteristics were identical to those of vitis vinifera sativa. Moreover, they discovered ancient clay vessels that could have been the precursor of the Qvevri.
The 5th- 3rd millennium B.C. – More grape pips were found in Khizanaant Gora, others in the gorge of Lori River, belonging to the Mtkvari- Araxes culture from the early Bronze Age.
The 4th - 2nd millennium B.C. – Early Bronze Age and Late Bronze Age relics indicate the development of various forms of small-sized Qvevri-type vessels.
The 2nd millennium B.C. – Grape pips were found in a Late Bronze Age dwelling in the village of Dighomi near Tbilisi. This find was particularly important, as it was the first time that wine and table varieties of grape pips had been found together.
The 8th century B.C. - The Homers Iliad and Odyssey that was written some three or four hundred years after the Argonautic expedition, mentions that they have tasted excellent wine in Colchis -an exonym for the Georgian polity in pre-Hellenistic Greco-Roman geography.
The 7th century B.C. – During the early Iron Age, the qvevris are characterized by a flat bottom and a stone lid, and its shoulders are encircled by three vertical and two wavy bands of decoration. The qvevri also bears a symbol on one side.
The 6th Century B.C. - Many archeological findings confirm that qvevris though with different shape, manufacture, color, and decoration were in great use both in the eastern and western parts of Georgia.
The 4th- 3rd Century B.C. - The size of the Qvevri increases and the bottom of Qvevri became progressively more pinched so that they could bear the weight of earth around them.
The 3rd century B.C. -The Agriculture of Apollonius Rhodius, narrating the ancient Greek myth on the carrying of the Golden Fleece from Colchis, describes the palace of Colchian Kind Aeetes, where the Argonauts, had seen many wonders, including a vine alley where wine flowed from fountains.
The 4th Century, A.D. - Saint Nino preached Christianity with the grapevine cross, resulting in the consequent Christianization of Iberia, of what is now part of Georgia. As a result, both wine and vine acquired a different meaning in religious ritual services as well as public lifestyle. The churches and monasteries started to engage in winemaking actively: the Nekresi monastery founded in the 6th century has its ground floor almost entirely occupies by a wine cellar, including several Qvevries buried under its soil along with a large stone winepress.
(Source: National Wine Agency, Brochure: Georgia: the cradle of wine)
]]>Your complete guide to making the beloved Megrelian Khachapuri:
Ingredients:
200 Gram white flour
1/2 teaspoon yeast
1/4 teaspoon salt
One egg yolk
50 grams unsalted butter
Warm water
An alternative for traditional Georgian cheese:
200 grams fresh mozzarella
100 grams Greek feta
Step 1
To make the dough: Combine flour, yeast, and a bit of salt. Then add warm water and knead the dough until homogeneous. Periodically add some oil as needed to make the dough softer. Cover with plastic wrap and allow rising until doubled in bulk, about an hour. Punch the dough down with your fist and allow it to rise again about 40 minutes.
Step 2
While the dough is rising, prepare the Filling: Georgians use Imeruli cheese for the filling, but since one cannot get this anywhere outside Georgia, you can use mozzarella and feta instead. Slice the mozzarella and feta. In a bowl, crumble both cheeses between your fingers.
Step 3
To make the khachapuri: Punch the dough down and roll out on the lightly floured surface. Divide the dough into small balls and, on a floured surface, roll the ball of dough into a round shape, about 40 cm in diameter. Place the crumbled cheese mixture in the center, then wrap the surrounding dough. Pick up the excess dough handing over the edges, flip the dough over and gently roll the Khachapuri into a rounded shape. Make sure it's not too thick. Allow the dough to rest for 5-10 minutes.
Step 4
Preheat the oven to 270° C and transfer the Khachapuri to a baking sheet.
Step 5
Bake in the oven for 10 minutes until the top is golden brown. For the topping: Mix the egg yolk and some cheese mixture and brush the dough with it. Bake another 10 minutes, until golden.
Step 6
Serve hot with a pat of butter on the top. Goes beautifully well with amber wine.
"Georgia reminded me of Southern Italy," Larissa Graf, Swiss wine and gastronomy specialist tells me as we meet-up in Zurich early February 2020. We started to chat about her first trip to Georgia with a glass of Georgian wine in our hands: "I liked the fact that you can serve your food, which in theory means that you can eat less. But there is always so much delicious stuff that you end up overeating anyway."
In Georgian, there is even a word describing what Larissa has experienced with eating, and it's called შემომეჭამა (Shemomechama). The term means: I did not intend to, but I accidentally ate the whole thing because it was so delicious, and thereby you should not blame me for that. Yes, in Georgia, we don't take any blame for eating your food. We appreciate how delicious it was.
Larissa is probably, not the only one who cannot be blamed for eating more than intended. In 2019 more than 9 million international travelers visited Georgia, which has a population of less than 4 million. We can safely assume, with a high degree of certainty, that quite a large number of those travelers have experienced "accidental overeating" in Georgia. I am sure you can attest that if you have already been to Georgia.
What inspired you to visit Georgia?
When I was a child, I once read the story about a Georgian family in a children's magazine, and it sounded so great that ever since then, I wanted to go there. Later in 2014, while I was studying Gastronomic Science in Italy, I became friends with a Georgian Chef, Zuka, who always talked to me about Georgia. During my Master's studies in Food, Wine, and Tourism, I met with two more Georgians, and finally, in the fall of 2019, I traveled to Georgia.
What was your first impression of Georgia?
First, I arrived and spent a few days in the capital city of Tbilisi. I was surprised by the mix of old and modern architecture in Tbilisi, which was unique and impressive. You could see an exciting mix of different things: very tiny old buildings, in the middle of soviet-style and glass architecture. It felt a little chaotic, especially driving, but I enjoyed it.
Then I joined a group of young Israelis to travel around the Kakheti region, where we visited different wineries, local markets, and did a lot of wine and food tasting.
I liked that the people were very friendly. Even if they had no idea or spoke no English, and I speak no Georgian, they tried very hard to understand and be helpful. Everywhere I went, I felt very welcomed, very at home.
I assume you had some wine as well, was this the first time you tried Georgian wine?
No, I had some Georgian wine before. But it was the first time that I understood and liked it. It started making a lot more sense for me once I saw where the wines come from, who made them, and how they served them.
What does Georgian wine taste like?
I tasted mostly natural wines and they were pretty wild. I found them very different from everything else I knew before: Even orange wines from other countries taste very different from Georgian amber wines. They were very rough in tannins, especially for someone who is not used to it.
Also, the flavor profiles were quite different from what I was used to. It was something entirely new for me, very strange and hard to kind of open up a new wine category in my head. So, it was a bit odd at the beginning, but then I got used to it, and the more I drank, the more I liked it.
I was surprised that we drank so much wine every day, but I never felt bad except for this one time when I had a lot of Chacha. But never from the wine. The wine never gave me the hangover: every day, I woke up feeling good.
What do you think makes Georgian wines worthwhile?
I think everyone interested in wine should explore Georgia's wines. They are unique in character. The very long winemaking history makes Georgian wine even more exciting and must-try.
I would recommend trying them with food. I think Georgian Qvevri wines work very well with surprisingly many types of cuisines: starting from middle eastern to Asian food, which is often hard to pair with wine.
What are some of your favorite wine and grapes from Georgia?
In reds, I especially enjoyed the lighter grapes. I had a few wines made from Tavkveri grape that I liked: Super fresh red grape variety. Also, some Shavkapito and a rose made from Mgaloblishvili, which is very rare.
I also had a nice Mtsvane and Rkatsiteli. Also, some lighter ambers or whites made from Chinuri or Krakhuna from Kartli or Imereti regions. Generally, I cannot say that I did not like any of the native grape varieties that I tried.
From some of the most exciting wines that I have tried, only around 500 bottles were left available. The producer makes just about 3000 bottles of this wine in total. The volume is, of course, a challenge, but on the other hand, that is part of the charm, Georgian wines are so personal so family-oriented.
Do you plan to go back to Georgia?
Yes, I hope I can go back soon. I wanted to go to Zero Compromise, a natural wine fair in Tbilisi in May. Unfortunately, that seems unlikely now. There's another wine fair in Kutaisi in December, Amerimeri, maybe I'll manage to go for that. If not, then definitely Zero Compromise 2021!
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(c) Georgian Wine Association
With approximately 530 indigenous grape varieties, you have probably heard Saperavi the most as it is, without a doubt, the most famous Georgian red.
Pronounced as sah-per-ra-vee it literally means “dye” in Georgian, which is reflected in the extremely dark color of Saperavi wines.
Like most other red grape varieties, Saperavi has red skins, but what makes it unique is its clear red pulp or flesh. Hence, when the red juice of Saperavi comes in contact with the skins it becomes even darker.
History
Originated in Kakheti, Georgia Saperavi grapes is one of the oldest, most dominant and important red grape variety. Nowadays it can be also found in countries like Ukraine, Moldova, Russia, Azerbaijan, Armenia, Bulgaria, USA, and even Australia.
Wines
Whether made in international or qvevri method, Saperavi wines have good aging potential and many can improve for up to 15 years and longer.
High in everything, especially tannins, color, and structure, notes of licorice and tar are often quite common in addition to orange peel.
If that sounds interesting to you, you’ll probably like our Saperavi selection, which includes wines made in the international method as well as the traditional qvevri method. ]]>1. Georgia is considered the birthplace of wine as the researchers traced the world's first known wine creation back to the South Caucasus people in 6,000 BC.
2. Georgia has over 500 native grape varieties that grow nowhere else in the world.
3. Georgian traditional winemaking technology is unique in the world, for it is based on the use of the Qvevri - large terracotta pots, initially used for the fermentation and maturation of wine but gradually forgotten everywhere, except in Georgia.
4. Another ancient practice of winemaking used in Georgia is skin contact when the grape skins are not removed, as in typical red wine production, and are kept in contact with the juice for days or even months depending on the region.
5. The result of skin contact is the unique color, texture, and flavor of Georgian white wine, also called amber wine and is particularly appealing to natural wine lovers.
Get our Qvevri Wine Collection delivered to your door and enjoy the true Georgian experience in your home's comfort.
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Have you ever wondered how the Georgians got their gorgeous country?
God, you see, was dividing up the land to the people of the world, but the Georgians were too busy eating and drinking wine to show up on time and get their cut.
When they finally arrived (next day), God had already finished handing out the land to the people of the Earth so there was nothing left for Georgians. “I’m very sorry,” said God, “but I have already given all the lands away. Why have you arrived so late?”
The Georgians, who have had a generous amount of wine and were in excellent spirits replied, “We are so sorry! We were having a feast in your honor, and got caught up in our toast to you and your generosity in giving us the land on the Earth.” “Never mind,” added the Georgians and with some heartfelt innocence invited God to continue their feast.
God realized their sincerity and passion for the culture of food and wine. And so, he gave them the one place on the Earth that he had been saving for himself: Georgia.
This might be a legend, but Georgians believe in their fairy tales, and they take drinking and feasting very seriously. 🍷🍷 💕
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