Georgia is "a cradle of wine", there is a theory that the word wine "vino", "vin", "vein", "vine"- has Georgian roots and comes from Georgian ”gvino” ( wine ) , vine shoots, grape stones, wine vessel (pitchers, bowls, vine processing instruments- 7000 B.C ), Aguna the patron deity of vine and wine (XI-X centuries), Badagon (VII-V B.C.) and the ancient astrological calendar confirm the oldest history of wine and vine in Georgia. "Nowhere people drink so much and so majestic wine as in Georgia"- Sharden French traveler-XVII century. There is no bad wine in Georgia; it's good or better. It's especially wonderful the wine, which is made by "glekhuri" (peasant) way. Such wines beloved by Strabbo, Herodotus and Plutarch cure intestinal, radiation, potential activity and other diseases. "Nowhere in the whole world, local wines doesn't so combine with local meal as in Georgia"-"Decanter" English magazine.
The history and life style in Georgia have always been so closely connected with viticulture that now you can only guess vine or man appeared in Georgia first, probably both at the same time and they still support each other -wine as a symbol of Georgian hospitality, tolerance and a key to the mystery of Georgian longevity.
There are over 500 different types of grape, the most famous being Rkatsiteli, Mtsvane and Saperavi. The traditions of wine-growing and wine-making have remained intact passing from fathers to sons, from generation to generation.
Georgians eat any time of day, and often the food dished up for breakfast may be similar to what you eat at dinner, including the wine if you are the guest of the Georgian family. The ingredients are usually fresh, many dishes include walnuts, garlic and spice.
The favorite Georgian dishes are Khachapuri or cheese pie, Khinkali (meat in boiled paste), Mtsvadi (roast meat), Satsivi or Walnut Sauce with turkey or chicken, Elarji (maize porridge with Georgian cheese Sulguni). Other tasty sauces include the wild plum Tkemali and the hot chili Ajika. For a breakfast with a difference, try the "khashi”, a soup of tripe, cow hoof and lots of garlic. There are a lot of variations of these dishes and each region in Georgia has its own recipe. Georgians, also prepare very good bread and delicious sweets like Churchkela (nuts in boiled grape juice), Pelamushi (boiled grape juice), which tastes are unforgettable.
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