Early 20th Century Georgian Winemaking

On the subject of Georgian winemaking, I recently found these incredible old photos depicting various aspects of wine making and drinking. I found the photos on the British Library’s Endangered Archives Project website, but they are originally from the National Archives of Georgia. The first three were taken by the photographer, Constantine Zanis, probably in the late 19th or early 20th Century. They are of … Read more

Food and Wine at Pheasant’s Tears

This is an essay that is long overdue. It’s been well more than a year since I ate delicious food paired with fantastic wines at Pheasants Tears tasting room in Sighnaghi, Georgia. The dishes and the wine were wonderful and remain vivid in my memory, but they were also matched by the hospitality shown to me by the people of Pheasants Tears. My apologies, Gia, … Read more

A Caucasus Celebration

We had friends over again, and as usual, I spent a couple of days in the kitchen preparing for their visit.  This time I whipped up a regional tasting menu of Caucasian specialties from Georgia, Armenia and Azerbaijan.  As they ate and in between the “yummy sounds” my friends kept on commenting that there were, “so many flavors on the plate”. Many thanks to my … Read more

A Super Supra

We toasted to the mountains and how they have perseved Georgian culture over the millennia, to our ancestors, to our homelands, the men stood and toasted to the beautiful women in their lives and we all toasted to the future.  Those were amongst the many toasts that we shared over glasses of Pheasant’s Tears last night at Levante’s restaurant in downtown Washington’s Dupont Circle. Our tamada, … Read more

When Pheasants Cry

Last week I had the honor and the pleasure of attending a wine tasting at the Georgian Embassy in Washington, DC.  Already a fan of Georgian wines – especially of the robust red Mukuzani and the full-bodied, white Tvishi – I attended the tasting to discern the differences between the wines from the featured vintners from Khaketi and the Teliani Valley. Georgia has some of … Read more

A Silk Road Gourmet Thanksgiving

With the US’s Thanksgiving Day rapidly approaching, I thought I’d offer a few recipes from the first volume of The Silk Road Gourmet to help you blend Silk Road cookery with traditional fare for the holiday feast. The first recipe and centerpiece of the meal is to be found in Iran’s wonderful Lamb with Cardamom and Pomegranate Sauce. It is an original recipe based on … Read more