Going nutty for Georgian food

In Georgia, “You’ll rarely drink wine without food and rarely eat without wine,” promises Sarah May Grunwald in her Tbilisi guide for Jancis Robinson’s website. If we had our way, the Georgian tradition of ‘supra’ will become the next ‘hygge’. Georgia’s cultural of celebrating anything and everything with lashings of delicious local food and wine…

Georgia scoops trophies at IWC 2019

The International Wine Challenge 2019 results show that Georgia is holding its own in the international wine arena. The International Wine Challenge is world renowned for its rigorous assessment practices. Every wine is tasted multiple times by the best palates in the country to determine which wines are a cut above the rest. The volume…

A Tbilisi mini-break isn’t complete without a visit to Kakheti

The beauty and cultural richness of Georgia is finally gaining Western recognition – and not a moment too soon. Tbilisi’s appeal is providing an important opportunity for Georgian winemakers to get their wines in front of multi-cultural, multi-national consumers. That’s why we were so excited to see Tbilisi featured in an article in The Sunday…

How to toast – the Georgian way

In the country where wine was invented (so say Georgians), it’s hardly surprisingly that toasting is serious business. The tradition is called supra, and its background and process are the stuff of legend – and vital for understanding the wine culture of Georgia.   The legend goes that when God was creating the world, He told people…

Saperavi: the grape to watch

If Sarah Abbott MW has her way, Saperavi will soon be as familiar a grape as Shiraz. “It makes soulful tasting wines”, she says.   Saperavi is Georgia’s hero grape variety. One of only a handful of grapes world-wide with highly-pigmented red flesh as well as skins, the name translates as ‘to dye’. Saperavi is the perfect flagship grape for a country which…