Tbilisi's culinary and wine culture

A trip to Tbilisi, the capital of Georgia, offers the opportunity not only to discover the natural, artistic, cultural, and historical beauties of the city but also to experience its oldest culinary and hospitality traditions. It is precisely by savoring an authentic meal served with native Georgian wine that one relives its ancient enogastronomic heritage rich in colors, taste, and special aromas. Not surprisingly, Georgia is also renowned for its delicious cuisine and especially for its wines.

Thanks to the warm-humid climate of the Black Sea and the fertile soil nourished by the pure waters of the Caucasus Mountains, wine production in Georgia is ancient, dating back more than 8,000 years with the earliest traces of viticulture found in the Neolithic settlement of Shulaveri Gora from the 2nd and 3rd millennia BC.

At the heart of Georgian winemaking is the qvevri, an egg-shaped terracotta vessel used for producing, aging, and storing wine. The qvevri containing the wine is sealed and buried in the ground, fermenting for five or six months before it is ready to drink. Since 2013, the ancient traditional Georgian qvevri winemaking method has been listed on UNESCO's Representative List of the Intangible Cultural Heritage of Humanity and continues to produce quality wine from over 500 varieties of cultivated grapes.

 

Surrounding the city of Tbilisi are nine regions dedicated to vine cultivation for the production of local wines like Kakheti (the main wine-producing region of Georgia that houses 65-70% of all Georgian vineyards, where one can taste the semi-sweet wines Kindzmarauli and Akhasheni), Kartli (a region that starts from the outskirts of Tbilisi and extends to Imereti, known for its high-quality sparkling wines), Mtskheta-Mtianeti (a region with several wineries known for mountains, archaeological sites, and the Gudauri ski resort), ideal for venturing into a gastronomic itinerary in the spirit of ancient traditions, wine tastings, and typical dishes.

Traditional Georgian cuisine is hearty and offers a variety of dishes always paired with various wild herbs, chili, mint, basil, garlic, coriander, and spices in large quantities. A staple food is meat, such as ribs, but also vegetarian dishes with salads, vegetables, and fruits grown locally. Traditional Georgian dishes are prepared with pork, lamb, chicken, or fish to which hazelnuts, walnuts, cheeses, pickles, eggplants, plums, corn, pomegranates, beans, and shallots are added.

 

Worth trying is the national Georgian dish eaten with hands, Khinkali, boiled dumplings stuffed with meat, originating from the mountainous regions of the Caucasus of Khevsureti, Mtiuleti, Tusheti, and Pshavi. Another national dish is Khachapuri, a sort of pizza made of Georgian bread and cheese.

Cheese is typical in every region of Georgia and is prepared in different ways. Imeruli is a traditional white, cow's milk cheese that originated in Imereti and is a favorite for preparing Khachapuri. Two well-known Georgian cheeses are Tenili (a variety of string cheese from the Samtskhe-Javakheti region) and Dambal-khacho (mold cheese from the Pshavi region).

Vegetarians can also try Pkhali made with chopped vegetables seasoned with walnuts, vinegar, onions, herbs, and spices. Among the unique main dishes is Mtsvadi, Georgian barbecue with grilled meat prepared on a vine-wood grill, with fresh pomegranate juice squeezed on top. Among the various meat soups, one can savor Chikhirtma (white meat broth with beaten eggs in vinegar flavored with garlic, parsley, and fennel).

Dishes are also accompanied by special sauces like Ajika (a spicy typical Georgian sauce rich in herbs and spices) and Tkemali, a sort of Georgian ketchup, red or green from sour Tkemali plums. It is also available in bottles, ideal to take home as a typical product and travel souvenir.

Desserts include traditional Churchkhela (nuts strung on a thread and dipped in a mixture of grape juice and flour, then hung to dry), Gozinaki (caramelized walnuts and hazelnuts with honey, a typical delicacy for Christmas and New Year), and Pelamushi (prepared with fruit, nuts, grape juice extract, sugar, and flour).

Tbilisi's markets, like the Dezerter Bazaar, are ideal for immersing oneself in the local atmosphere, offering spices, dried fruits, cheeses, herbs, and other typical products. When deciding where to eat, the choices are plentiful. The city of Tbilisi is dotted with venues of all kinds, from elegant restaurants that offer international menus alongside traditional cuisine, to traditional restaurants, wine bars, and pubs where one can taste traditional Georgian wines and local beers accompanied by tasty snacks.

In villages outside the city, more picturesque restaurants offer products and dishes from the tradition, making the enogastronomic experience truly enjoyable. In Tbilisi, the culinary experience always satisfies every palate, telling the story and culture of Georgia through unique and authentic flavors.

Text by Alisè Vitri

Avion Tourism Magazine
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