Your Next Food And Wine Vacation Should Be In…

Exotic Wine At Really Cheap Prices?

Having traveled to the Ukraine for a wedding party a few years ago, I can safely say that the food in the former Soviet Republic is really quite delicious.

After all, the wedding  party lasted three solid days.

Local food and drink choices were constantly available and did I ever go crazy sampling the fare!

Thank God for that wonderful food and its ability to absorb the vodka which was served constantly as if it were water.

Now, Susan Shain has created an intriguing write-up detailing the wine-making prowess of the Georgia Republic as well as the flavors one can encounter there.  Who else wants cheap but really  delicious food and wine? How about interesting locations with lots of history and nice people?  Sign me up for a trip to the Caucus mountains!!

Read more about it below!

When you arrive at the airport in Tbilisi, the capital of the Republic of Georgia, the passport control agent hands you a bottle of wine to welcome you.

I’ve traveled to many countries, and have never once received a gift upon arrival — especially none so delicious or storied as Georgian wine.

I took it as a sign I would enjoy traveling in Georgia. And I was right.


For a country roughly the size of West Virginia, Georgia is home to an astonishing number of indigenous grapes, with more than 500. (To put that into perspective, there are only 2,000 grape varieties in the whole world.)So it’s fitting that Georgia lays claim to being the birthplace of wine: There’s evidence vinification has been occurring in the region for over 8,000 years.

Perhaps even more impressive than Georgia’s millennia of winemaking experience is the fact that many wineries still produce wine in the traditional Georgian way. These “natural wines” are growing in popularity internationally, with Georgia at the forefront of the movement.


A Georgian wine at an outdoor cafe.

The traditional Georgian method of winemaking involves fermenting all the contents of the grape — seeds and stems included — in a beeswax-lined clay pot, called a “qvevri,” buried underground. A minimal amount of sulfur dioxide is added as an antioxidant to preserve the wine.

The only other ingredient in Georgian wine is patience.


If you love to eat and drink, Georgia should be the next destination on your bucket list — or should we call it your qvevri list?

Susan Shain is a freelance writer and blogger who’s been working and traveling around the world since 2008.

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