Between its fertile hills and valleys, Georgia’s wine regions offer a variety of landscapes and microclimates that lend themselves to vine cultivation. 

Among the major wine-growing regions, the most important is Kakheti, with its reputation as the heart of Georgian wine. This eastern region, also known as “the Georgian cornucopia”, is famous for its high-quality production, including Saperavi and Rkatsiteli.

The other major Georgian wine-growing regions are Imereti and Kartli.

Archaeologists have uncovered terracotta winemaking artifacts that date back over 8,000 years, making Georgia one of the first regions in the world to produce wine. 

Ancient Georgia was renowned for its skill in winemaking. The Georgians developed the concept of “qvevri”, underground amphorae made of terracotta, to ferment wine.

These qvevri have become a symbol of Georgian winemaking tradition and are still widely used today. Underground amphorae are able to preserve the freshness and complexity of wines, as well as giving them unique characteristics.

During the Soviet era, Georgia was one of the leading wine producers in the Soviet Union. However, this period also led to changes in wine production, with an emphasis on quantity at the expense of quality. After independence in 1991, Georgia has rediscovered and renewed its winemaking traditions. 

In 2013, winemaking in Georgian qvevri was recognized by UNESCO as an Intangible Cultural Heritage of Humanity. 

One of the main wineries in Georgia is KTW (Kakhetian Traditional Winemaking), it is located in the Kakheti region and is one of the largest producers of wine and spirits in Georgia and the Caucasus region.

It produces wine, brandy and sparkling wines, combining ancient traditions with modern technologies. 

The red wines produced are intense and structured like those based on the Saperavi grape variety, available both dry (Mukuzani) and semi-sweet (Kindzmarauli). 

The company also produces white wines including those made from Tsolikouri and Rkatsiteli. Another famous white wine is Tvishi, a sweet wine with a delicate flavor, produced with the traditional method.

L'articolo The History of Wine in Georgia proviene da ViaggidiMatt.

The most famous national dishes are Khachapuri and Khinkali. Distinctive elements of Georgian cuisine are also the use of nuts, vegetables (especially eggplant), bread and a variety of stews. 

Khachapuri is the national dish of Georgia and a true symbol of Georgian cuisine.

It is a bread with a round or oval shape and a crispy crust, while the cheese filling inside is creamy and stringy and is prepared in different variations throughout the country.

• Imeruli Khachapuri: It is prepared with a soft bread dough and a fresh cheese filling such as sulguni, a traditional Georgian cheese. Sulguni cheese has a mild flavor and a creamy texture. It is typical of the Imereti region, where Kutaisi is located.
• Adjaruli Khachapuri: Originally from the Adjara region, it has a boat shape and is served with a raw egg in the center. The melted cheese filling, often made with a combination of cheeses such as sulguni and feta, mixes with the raw egg creating a creamy treat that is eaten with the surrounding bread. It is typical of the Adjara region, where Batumi is located.
• Megruli Khachapuri: Similar to Imeruli Khachapuri but differs in its melted cheese filling covered in cheese au gratin. 

Khinkali is a traditional Georgian dish that represents the essence of local cuisine. 

They are made from a thin, soft dough dough, filled with a mixture of minced meat (usually lamb or beef), onion, spices, and vegetables. The standout feature of these tortellini is their knot-shaped dough stem at the top end. This stem is used to hold the Khinkali while eating it, but according to tradition, this is not eaten.

They are eaten with your hands holding the knot of the stem firmly, gently biting the edge of the tortellini first drinking the broth inside and then eating the rest. 

Georgian bread, known as ‘puri’ in the local language, is a mainstay of Georgian cuisine and culture, embodying hospitality and tradition.

Traditionally it is a stick-shaped bread made with whole wheat flour, salt, water and yeast, it is distinguished by its preparation in a tone (a deep and circular oven). 

Churchkhela is the best known of the traditional Georgian desserts. These sweets are made of nuts strung on a string and cooked in grape juice thickened with flour.

L'articolo Georgian cuisine proviene da ViaggidiMatt.