Georgian cuisine is specific to the country, but also contains some influences from the Middle East and other European culinary traditions, as well as those from neighboring West Asia. Each historical province of Georgia has its own culinary traditions, offering Georgian dishes in regional variations.

 

A distinction is made between Western Georgian cuisine (traditionally influenced by Turkey, spicy dishes, often based on pork, use of corn) and Eastern Georgian cuisine (Iranian (Persian) influence), less spicy with a preference for beef and mutton, use of wheat).

 

In addition to various meat dishes, Georgian cuisine also offers a variety of vegetarian dishes. This cuisine offers a variety of dishes with various herbs and spices. The wine is highlighted and constitutes an essential element for the tasting.

 

 

Georgian tableware

The supra (Georgian: სუფრა) is the name given to the table set during the keipi (Georgian: ქეიფი) (feasts). During this keipi, the speeches, songs, dances follow one another under the authority of the Tamada (in Georgian: თამადა), the head of the table appointed for the occasion. It is he who gives the speeches and invites the guests to speak.

 

He orchestrates the banquet from the end of the table and toasts according to a precise order in honor of God, peace, country, parents, guest, host, spouse, children, friend , the neighbour, the deceased, the Virgin Mary or the protective angel and so on. Each of these toasts is celebrated, some even recite them in poems.

 

From time to time there are toast competitions organized on stage, with a background of traditional instrumental music (salamuri, duduki…) with sometimes poems.

 

Dishes are usually brought out at the same time and diners are free to taste the dishes that cover the table, whenever they wish.

 

 

Georgian wines

Georgia is often referred to as the "cradle of wine", due to the discovery of the oldest attested trace of winemaking in the world (8000 years ago in Shulaveri) in kvevri according to the traditional method registered in 2013 on the Representative List of the Intangible Cultural Heritage of Humanity by UNESCO. The wine and the vine serve as a real institution with a strong symbolism that is both pagan and Christian (Croix de la Grappe).

 

It is an ancestral custom to absolutely toast before drinking the entire glass. Wine can be drunk from bowls or kantzi (Georgian: ყანწი). The kantsis are worked horns often decorated acting as a container for wine. The horn having the pointed end, the one who toasts must empty the kantzi or pass it.

 

The empty Kantsi symbolizes the end of the invading enemies and the fact that it cannot be put down without emptying it, symbolizes the refusal of rest in the face of the enemy. The custom of emptying the last droplets wishing the recess of enemies comes from this symbol.

 

Georgia is distinguished by the greatest variety of authenticated grape varieties in the world, the fruit of a land naturally rich in wild vines and a thousand-year-old wine culture. Traditionally, each family has its own wine, the recipe of which is passed down from generation to generation.

 

The guests honor the local wines: Saperavi, Telavi, Alexandrouli, Kindzmaraouli, Old Tbilisi[ref. required] (dry reds), Manavi, Savane, Tetra, (fruity white wine), Bagrationi (sparkling white wine), khvantchkara (sweet red wine), tvichi (pear wine), etc.