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According to Georgian legend, God took a dinner break while creating the world. He became so involved with His meal that He inadvertently tripped over the high peaks of the Caucasus, spilling His food onto the land below. The land blessed by heaven's table scraps was Georgia.

Below: Traditional bakery, with bread on inner walls of the oven

Eating together is more important in Georgia than in the United States, in part because of the emphasis that Georgians put on family. Whereas Americans hold big family meals on holidays such as Thanksgiving, the Georgian supra is a common event. The word supra literally translates as "table." 

The meal is led by a tamada, or toastmaster, who proposes formal toasts in a traditional order: usually to the guests, then to friends attending, then to the women present, then to relatives living and dead, to Georgia, etc. But before drinking, all at the table must expound upon the tamada's toast. After everyone has spoken, the wine glasses are emptied in one drink. The glasses are refilled, and no one drinks wine again until the next toast.

Possibly the best book available on Georgian cuisine is The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia by Darra Goldstein. Please see our book list for more cookbooks.

GCOF member Lili writes, “I collect cookbooks and have found a number of fairly common books that have either sections or recipes from Georgia. In no particular order they are:

• All Around the World Cookbook by Sheila Lukens (of New Basics fame)
• The Barbecue Bible by Steven Raichlen
• Silk Road Cooking: A Vegetarian Journey by Najmieh Batmanglij
• Imperial Mongolian Cooking: Recipes from the Kingdoms of Genghis Khan

Wine

Winemaking is a proud tradition in Georgia. Preserved grape seeds and vines found in Georgia carbon-date back to 7000 B.C.E. Today Georgia produces over 60 commercially produced wines and nearly 500 varietals. Georgian wines were a favorite among Russians and Eastern Europeans for centuries, and are still highly prized.

During the Soviet years Georgian wine was regarded as the best available to both Soviet leaders and common people. Today Russia is still the largest importer of Georgian wines, a fact that is often exploited when relations turn sour between the two countries. Russia regularly halts imports of wine from its neighbor Georgia, infuriating vintners and oenophiles alike.

Georgian Wines on the Internet offers a history of winemaking and information on specific wines. Georgian Wines and Spirits is another excellent resource.

Dozortsev & Sons cautions consumers, “Before purchasing Georgian wine, always take note of what label the bottle features. If the logo is the letter D surrounded by two lions, then you can be assured of the wine’s high quality and authenticity.”

The Georgian Parliament's web site tells us, "As for wines, those from Kakhetia are the best choice. Dry wines: Rkatsiteli, Tibaani, Manavis Mtsvane, Vazisubani. Sweet wines: Kindzmarauli, Mukuzani, Saperavi." Who are we to argue?

Fascinating Fast Fact: Georgian wines are unique worldwide, because Georgian grapes won't ripen in other locations.

Cheeses in the market, below

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