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Food and Wine are the staples of Georgian life and the strong culture of the nation. We have a special relationship with the many makers of “natural wines” and artisans who are passionate about maintain the wide varieties of cuisines that are found in Georgia’s different regions. From the spicy foods of Samegrelo-to the delicate tastes of the high mountain people, we look forward to introducing you to the mouth-watering flavours of Georgian cuisine.
Georgian cuisine is full of variety, changing from region to region, but always with a strong focus on natural locally farmed seasonal produce, wild fish, game and fowl as well as a wide range of foraged wild herbs and mushrooms. Dominating flavors include walnut sauces, pomegranates, roasted meats, tarragon stews, pungent cheeses and wild mushrooms. It is usual at a Georgian meal to have between 8-20 dishes brought out over a period of a few hours, washed down with pitchers of fresh amber wine, hauntingly beautiful polyphonic songs and philosophical toasts. Few cultures celebrate food and wine in such a noble and ceremonial manner as the Georgians.
Georgian wine is some of the most ancient in the world with a history dating back 8,000 years.
Most of the wine in Georgia is still produced in the same manner as its ancestors would have made it with much remaining unchanged to this day.
Wines produced in large clay vessels called Kvevri which are now protected by UNESCO, white grapes macerated on their skin and stems for extended lengths of time and 525 indigenous varieties makes Georgia one of the most dynamic and fascinating wine countries to visit in the world.
