During your trip you will see, the Kakheti region – the cradle of wine and Tusheti – our fabulous part. You will be able to taste delicious local dishes and also take part in master class. Learn how wine is made in “wine country ” and get a real taste of it . Will see delicious sweets manufacturing process, as well as the local ” Shoti ” – the most delicious bakery bread, manufacturing process will be introduced. Taste the world – famous “Guda”, Cheese, prepared in ground and other dishes.
Places to Visit:
Sighnaghi-“the city of love”, which has this name due to objective reasons. Sighnaghi is the world’s second city after Las Vegas, where a 24 hours marriage bureau functions. It has the unique architecture of Georgian and Italian Renaissance styles.
Sighnaghi’s castle fence-There are 28 watching towers located on the walls of the fortress, the owner controls every point around, starting from Alazani field, ending with Signaghi western outposts.
Bodbe-beautiful suburb of Signaghi city, a place where saint Nino is buried. A beautiful garden decorates the monastery, where is located exquisite chapel. In people’s believe here is a wonder spring that has healing power.
Historical City Nekresi-was founded by King Parnajom (BC. II-I centuries). King Mithridates built here church in IV century , where in VI-th century settled an Assyrian Holy Father – Abibos. During his bishopric was founded Nekresi Monastery (existed until the XIX century). Nekriss was immediately given a great importance. From where was spread political and cultural influence of Kartli in the eastern Caucasus Mountains.
The ancient capital of the Kakheti Kingdom, Gremmi-only a small part of it in the form of fossils and ruins are preserved. However, Grammy castle and cathedral are fully recovered and restored.
Keselo Castle-Located in Zemo omalo Tusheti, with its stone shrines known as “Khatebi”, sometimes decorated with the horns of sacrificed goats or sheeps and possibly with bells.
Dishes to taste:
Kakhetian mtsvadi (barbecue)-The most popular dish in Kakheti. Related to the Caucasian barbeque type “shashliks,” but the taste is different, because it is fried on sticks of grapes that gives distinctive aroma to the barbecue.
Khashlama-boiled meat with greens, species and local vegetables. Which is decorated with fresh greens when it is served.
Chakapuli-boiled meat with herbs, the main spices, plums and tarragon.
Chikhirtma-dish made from chicken meat. With flour, eggs, onions, white wine vinegar and mint.
Ghandzili-Marinade made of endemic plant.
Kakhetian Dolma-it is prepared as a regular Tolma, but instead of cabbage it is used grape leaves.
Kakhetian Shoti-baked bread in an elongated shape.
Churchkhela-delicious sweet, hazelnuts or walnuts are covered by sweet grape juice. It is very light and complimentary. Ages ago, due to these reasons housewives used to give them to their husbands when they were going on a long trip.
Tatara (the same pelamushi )-boiled sweet grape juice ( mash ) , which after getting cooled becomes like gelatin.
Tush kitchen is based on these main products: sheep and beef meat, lamb and beef dairy products, cereals, vegetables and herbs.
Guda Cheese-Made in sheep’s skin called “Guda”, which will provide the necessary protection and temperature to complete the process of cheese making.
Choban (Shepherd qaurma)-It is prepared in a specially made hole where “Guda” filled with meat, garlic, mint and solt is placed. It is covered with ground and a fire is set on it.
Dried kalti-salted cottage cheese.
Khavitsi is a cottage cheese boiled in butter, which is quite rich with calories. Mostly is eaten together with Spinach.
Gordila-especially popular among shepherds, because it is easy to prepare and at the same time – high-calorie. Gordila is very easy to cook : khinkali dough is mixed with sodium. A small balls are made from them and are thrown in a boiled water. It is served with butter. It is highly recommended to drink good fruity vodka together with Gordila.
Qva-this dish is mainly good for children, because it contains a lot of vitamins. Tushetians prepare Qvas with the following way: barley and wheat seeds are fried, slashed and then mixed with a dough with butter, then cottage cheese or regular one is added. In the end small balls are made from this mixture.
Kotori khachapuri made of “kaltisa” ( the Tushetian cottage cheese ) or regular cheese .
Qaghi-dried lamb meat without salt. Is eaten with beer or is boiled in beer and prepare Qaghi soup.
Khinkali-boiled dough with chopped meat and spices in it.
Kvliavi ( the savory ) – local unique spice, which is used in various dishes.
Wines to taste:
Get to the country of wine and do not taste wine, traditionally kept for thousands of years, will be an offence. Kakheti region called the “wine country” differs with wine variety. Wine made in Kakheti will fulfill taste of any category: dry , semi-dry , sweet , semi- sweet, red , white , black , and many other types of wine will be served by Kakhetians from their pitchers. The pitcher is an unique object. It is used to store wine , wine stored in pitcher has special flavor.
Aludi – the ritual drink, is made from barley and wine. It can be perceived as local beer.
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