Georgian ‘khantsi’ drinking horns
Drinking horns can seem like a relic of an ancient culture. They feature heavily in stories of Viking beer halls, legends of Thor and Medieval feasting where they were preserve…
What is a Marani?
Many Westerners who know a bit about wine talk about the wine itself and the processes to make it using specific language. We all understand what words like ‘cellar’ mean.…
The role of the Tamada
We’ve explored how the supra is an essential part of Georgian culture. So essential, in fact, that it’s been added to UNESCO’s list of international cultural heritage. But we have…
Understanding the supra
Georgian hospitality is the stuff of legend. And the supra really is a feast of legendary proportions – to the British, the sort of special occasion meal we’d partake in…
Is that a wolf in the vines?
Caucasian Shepherd dogs guarding Georgia’s wineries make a trip to wine country unlike any other. At the peak of the Gombori mountain pass, travelers find a little hut shrouded in…
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,…
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…
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…
Marketing romance: the qvevri makers of Georgia
Qvevri – large earthenware jars used for fermentation – have become a vital part of the consumer perception of Georgian wine. The National Wine Agency of Georgia, together with Swirl &…