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 New Oenogarum

Deciphering and reinventing ancient recipes is an inexact skill. To some degree, it is more like alchemy than anything else. There is a touch of science in the linguistic, historical or archaeological research; a touch of art in the choosing of ingredients and their relative quantities; and a touch of faith or intuition in what feels right from a culinary point of view. The mark … 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

Silk Road in the News #5: Areni Cave Wine Production

The earliest known winery has been uncovered in a cave in the mountains of Armenia. A vat to press the grapes, fermentation jars and even a cup and drinking bowl dating to about 6,000 years ago were discovered in a cave complex near Areni, Armenia by an international team of researchers. They also found grape seeds, remains of pressed grapes and dozens of dried vines. … 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