Georgia, a transcontinental country known for its unique, 8,000-year-old wine history, has seen a surge in travelers from around the globe. It has wine-making styles that are quite different from those of mainland Europe, using all parts of the grape, including the stem, and has an assortment of dry red, white and amber wines.
An assortment of white, red, amber and rose wine at Kakheti Wine Region in Georgia. Also an choice of brandy and other homemade liquor.
The Karakashvili Wine Cellar in Tbilisi, Georgia. Private wine tasting with Georgian cheese.
A wine shop in Kakheti Wine Region.
A wine making area with clay storage pits stored in the ground.
Some traditional Georgian wine-making equipment.
The horn or “akantsi” that is used to drink Georgian wine the traditional way.
Kakheti Wine Region in Georgia is a great place to see the wine-making process, which is much more manual than that of other wine-producing countries. Lots of equipment is involved, and there is a neat horn from which someone can drink. People throughout history there have used their feet to mash the grapes. The wine is stored in clay pits in the ground, and the temperature regulation helps with producing a dry wine.
A Georgian-style pizza called “khachapuri.” Indeed filling!
A popular snack, churchkhela, consisting of dried grapes and walnuts.
Some “khinkali,” or Georgian style dumplings, made at a cooking tour.
Georgian cuisine is quite unique, encompassing both European and Asian cooking styles. “khinkali” is a must-have food, which is a stuffed dumpling with beef and savory broth. You need exactly nineteen creases to fold the perfect Georgian dumpling. Another popular food is “Khachapuri,” a type of “pizza” consisting of bread topped with generous amounts of cheese and egg. There are also some extremely sweet, favored lemonade choices to satisfy your sugar cravings. Be careful is you try some cha-cha, a type of very potent, grape vodka that is well over 50% alcohol per volume. Wine ice cream is such a savory treat on a hot day! A good hiking snack is churchkhela, a satisfying dried grape and walnut snack. Surprisingly enough, fish is not as commonly incorporated into the diets of the people there, though they have vast water resources, including the beautiful Zhinvali Water Reservoir.
Lemon cha-cha—very tangy but strong!
Tarragon, a grassy plant coming from Russia, is another popular flavor of cha-cha.
Barrique, a special variety of cha-cha that is comparable to cognac and whiskey
Georgia’s main water reservoir, Zhinvali.
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