Georgia is unquestionably the birthplace of wine. Grape seeds have been found in Caucasian tombs 7000 years old, along with wine implements such as clay vessels, nowhere else in the world is their evidence of viniculture so old. Indeed the word "wine" has been traced to our Georgian word g'vino, which has been in use for far longer than most modern languages have existed.

Indeed there is no country where wine is more revered and a wine culture so developed and cherished. Incredibly there are over 500 indigenous species of grape (most used for wine) far more than anywhere else, most of them still completely unknown to the rest of the world. Here you can taste wildly unique varieties of wine in a vast array of subtle flavour differences.

Today most wine is still produced in exactly the same way it was long ago. Grapes are placed in large earthenware vessels called "quervi", some large enough to fit a person inside, buried in the ground up to their necks. These special wine vaults are then sealed and left to ferment for three or four months. The result is a tannin and vitamin-rich wine, completely organic and distinctively flavourful. Georgian wine is so pure and untainted by artificial ingredients (such as sulphites) that hangover are practically unknown.

Visit virtually any home in the premiere wine-growing region of Kakheti and be greeted at the door by a glass of traditionally made home-produced wine - a tradition dating back at least three thousand years, and a delight to any traveller. Make sure you try home made white wines, “chacha", made with a process where the skin is left on for part of the fermentation and with their own uncommon colour and taste.

Georgia's moderate climate and moist air, influenced by the Black Sea, provide the ideal conditions for wine culturing. Names like Saperavi, Mukuzani, Teliani are becoming increasingly familiar to wine connoisseurs around the world. We are more than proud to show off the process that takes these fine grapes from vine to bottle - and then of course, to the Table.

We treasure our wine and our wine traditions over all else - and invite you to taste the fruit of our labours for yourself.

The Supra

The grand Georgian table is still very much alive and is found on a daily basis in cities as in villages. Spread out before you, you will find a superb range of meats, cheeses, vegetables more often than not organically produced, and often at high altitude amid pure mountain air. Our Matsoni (Georgian yogurt) and the many varieties of cheeses from sheep, cow and goat's milk are the products of these deep green pastures. As the ‘Tamada' or toast-maker raises a glass to ‘friendship' look down the table at the array of aromatic foods covering the surface.

Tamada

The role of tamada, the toastmaster, is an exquisite art form in itself. A tamada must be a philosopher-poet, a wit and jokester, an orator and social commentator, and even a singer who effortlessly improvises an engaging atmosphere of camaraderie and convivial pleasure. A certain pattern and pace must be maintains so that periods of relative quiet and reflection juxtapose with the general joviality and energy of a feast.

Toasts, however, are not simple declarations; they are expected to be speeches mixed with mirth, spoken verse and insight. Toasts are usually made with wine, toasting with beer is an insult to the one toasted. We are very generous with our wine, but since toasts are the only time you are supposed to drink your wine, we have many toasts (we have always been a practical people). In fact, we will use just about anything as an excuse to toast, a foreign guest happens to work quite well. So get used to your family, your country and friendship and your character being toasted.

When you are being toasted, you are expected to wait until the tamada is done talking, then stand up and thank them. Click glasses with everyone but then wait until everyone else is done before drinking your wine and finishing your glass. If the tamada says Alaverdi! to you, you are expected to elaborate on his toast. When a large ram or goat's horn (called the khantsi) is brought out during the meal and filled with wine, then get ready to drink it to the bottom, it is brought out only for honoured guests.

Sometimes the Tamada proposes a toast and everyone around the table is expected to expand on the idea. Each person stands and tries to say something more vital, original and poignant than the last, and it becomes something of a speaking contest adjudicated only by applause and laughter.

Order of Toasts

During a formal dinner (supra) Georgians propose toasts, led by the Tamada and which usually have a certain traditional order: First you often drink to peace, and then to the reason for the gathering (to our guests!). To the host, to our parents and ancestors, to friends and to those who are no longer with us. The toasts to love and friendship are vital. Then it's on to the people gathered here, then to Georgia (of course), the guest's country. Women, children and finally a safe journey home.