Scientists say 8,000-year-old pottery fragments have revealed the earliest evidence of grape wine-making.

The earthenware jars containing residual wine compounds were found in two sites south of the Georgian capital, Tbilisi, researchers said.

Some of the jars bore images of grape clusters and a man dancing.

Previously, the earliest evidence of wine-making was from pottery dating from about 7,000 years ago found in north-western Iran.

The latest finds were published in the journal Proceedings of the National Academy of Sciences (PNAS).

"We believe this is the oldest example of the domestication of a wild-growing Eurasian grapevine solely for the production of wine," said co-author Stephen Batiuk, a senior researcher at the University of Toronto.

"Wine is central to civilisation as we know it in the West. As a medicine, social lubricant, mind-altering substance and highly valued commodity, wine became the focus of religious cults, pharmacopoeias, cuisines, economies and society in the ancient Near East."

Traditional methods

The pottery jars were discovered in two Neolithic villages, called Gadachrili Gora and Shulaveris Gora, about 50km (30 miles) south of Tbilisi, researchers said.

Telltale chemical signs of wine were discovered in eight jars, the oldest one dating from about 5,980 BC.

Large jars called qvevri, similar to the ancient ones, are still used for wine-making in Georgia, said David Lordkipanidze, director of the Georgian National Museum who helped lead the research.

Mr Batiuk said the wine was probably made in a similar way to the qvevri method today "where the grapes are crushed and the fruit, stems and seeds are all fermented together".

Previously, the earliest evidence of grape wine-making had been found in the Zagros Mountains of Iran and dated to 5,400-5,000 BC.

In 2011, a wine press and fermentation jars from about 6,000 years ago were found in a cave in Armenia.

The world's earliest non-grape based wine is believe to be a fermented alcoholic beverage of rice, honey and fruit found in China and dating to about 7,000 BC.

Located in Racha, in the village of the region of Ambrolauri, in Krikhi, appeared first Glamping cottage, called - Glamping Georgia Krikhi. The word “Glamping” is created in our era, and unites two different things- Glamour and  Camping, at the same time. How it is possible? Glamping is a place, where the nature meets the comfort. This means, that you can have the maximum comfort into the wild. You are so close to the nature, and steel, you are in a luxury place. There are only two cottages yet, and the Summer of 2018 is the first season, when it will have guests. The buildings have marquee styled covering up. Inside there are washrooms, mini- kitchen with a toaster and a fridge, mini movie theatre, free WIFI  and a private bathroom. All units come with a terrace and a balcony, with mountain views.… In a nutshell, there are all conditions to feel like you are resting in a high class hotel. In one cottage can stay 4 people. Just imagine yourself, in a rainy day, listening to your favourite music, reading books and sitting here, in front of your eyes there will be majestic views of mountains, raindrops, and mist and fog all around.

Or maybe, the best thing one can do when it's raining is just …  to let it rain... And watch movies in a Mini Glamping Theatre. A buffet breakfast can be enjoyed on the property too. What else do you want? There is a garden at this property and guests can go cycling nearby, or just roam around the forest and “follow the white rabbit” ! (just like once Alice in Wonderland did- believe me, there won’t be less fun).

Glamping Georgia Krikhi is located in Ambrolauri and offers free bikes and a garden.

- The accommodation has free WiFi.

- The tented camp features a TV. The kitchen comes with a toaster and a fridge.

- A buffet breakfast can be enjoyed at the property.

- The tented camp offers a terrace. If you would like to discover the area, cycling and fishing are possible in the surroundings.

- Kutaisi International Airport is 97 km away.

- This property also has one of the best-rated locations in Ambrolauri! Guests are happier about it compared to other properties in the area.

- Couples particularly like the location — they rated it 9.9 for a two-person trip.

This property is also rated for the best value in Ambrolauri! Guests are getting more for their money when compared to other properties in this city. 

The old Georgian Church is located under the Mount Kazbek, 2170m above the town of Stepantsminda (former Kazbegi) and village of Gergeti whose name she had adopted. The church is widely known as Gergeti trinity Church thought Georgians call it Gergeti Tsminda Sameba.

It was built in the 14th century, but not much is known to us of its history, though it was mentioned in one of the guide books from 1906, that the church was built on the place that used to be pagan idols worshiping. And in 18th century, the church turned into storage for main Georgian relics that were transported here in the time of Persian invasion to Tbilisi. In the beginning of the 20th century, Soviet government had closed the church, and it was returned back to the Georgian Orthodox Church only in the 1990’s. But for the long times it had served as a popular waypoint for travelers on the road connecting Russia and Georgia.

Gergeti Trinity Church is above Stepantsminda and thus it seems an impossible experience to climb up to it, but in fact ascent goes quite easy taking only an hour walk up the serpentine road and a thorny forest. Those who prefer not to walk can rent a car with a driver who will ride you up there in 10 minutes. Very often it happens that alpinists conquering the peak spend the night near the church to become acclimatized to new conditions.

The architecture in the Gergeti Trinity Church is a traditional one for Georgia, although it is the only cupola church in the northern part of Georgia. A small bell tower is situated near the church, decorated with few bas-reliefs. The church itself is quite simple: only bas-reliefs and ordinary patterns decorate the massive stone blocs and the windows almost don’t let any light creating mysterious twilight. Unfortunately, it is not allowed to take photographs of the church interior.

© advantour.com 

Popular American publication Thrillist named Georgia among the 20 best tourist destinations of the world for Americans for 2019.

The article reads that new tourism initiatives complement warm, Old World hospitality in Georgia.

“You might have to squint to find Georgia on a map, but don’t be fooled by its tiny geographical footprint. Everything here is dazzlingly over-the-top, from the epically cheesy khachapuri to the whirlwind folk dances to the Alps-shaming Caucasus mountains that tower over the landscape,” it reads.

The author says that a spate of geopolitical conflicts in the "90s and naughts scuppered the country’s once-thriving tourism industry, but in the last decade, Georgia has redefined itself, cracking down on crime, paving roads, building new airports, and promoting itself abroad. The most dangerous thing in Georgia these days? Chacha, the zillion-proof moonshine that locals will foist on you in the outdoor markets,” the American publication says.

The artcle also mentions that for the hiking  there’s a new Transcaucasian Trail that winds through some of the highest settlements in Europe.

“And stay for the food, an East-meets-West smorgasbord of slurpable soup dumplings, herb-centric salads, and walnut-thickened stews. Wherever you are in Georgia, expect Old World hospitality at every turn - and a steady stream of wine, a beverage that Georgians’ Stone Age ancestors arguably invented. And don’t forget to pile into a 4x4 and zoom up to , a mossy candlelit chapel that was built above the cloudline in the 14th century. It sits in the shadow of Mount Kazbek, Europe’s fifth-highest peak and the mountain to which Prometheus is said to have been chained after stealing fire from the gods,” the publication reads.

The American publication also recommends holiday-makers travel to Romania, Poland, Montenegro, South Africa, Nepal, Finland, Jordan and others.

By Thea Morrison

Photo by Thrillist

© georgiatoday.ge 

Georgian cuisine is probably the most important attraction of the country. Since the traditional Georgian feast is an integral element of culture, Georgian entertainment should match its high level. Georgians have managed to make their cuisine not only magically delicious but also bright, original, exquisite, unique and unforgettable. 

Refers to the cooking styles and dishes created by Georgian people. The Georgian cuisine is unique to the country, but also carries some influences from other Caucasian, Eastern European and nearby Middle Eastern culinary traditions. Each historical province of Georgia has its own distinct culinary tradition, with variations such as Megrelian, Kakhetian, and Imeretian cuisines. Rich with meat dishes, the Georgian cuisine also offers a variety of vegetarian dishes.
 

Khinkali

These delicious Georgian dumplings known as khinkali are considered to be one of the national dishes of the country. The dumplings are filled with meat and spices, then traditionally twisted into a knot at the top. Regional differences influence the fillings and every part of Georgia has their distinctive variety.

For example, in the mountainous regions, the most traditional filling is lamb, however; the most frequent variety throughout entire Georgia is a mixture of pork and beef. The vegetarian versions made with traditional Imeretian cheese or mushrooms are also quite popular. The traditional recipe was developed over time, and now includes fresh herbs such as cilantro or parsley.

The meat for khinkali is never precooked – therefore, all of the juices are tucked inside the dumplings. Eating khinkali is also a part of traditional Georgian folklore: the top, where the dough is twisted into a knot, should never be eaten because it serves as a handle to hold the dumpling, and it is usually left on the plate as an indication of how many dumplings have been eaten. These flavorful dumplings are served plain or paired with freshly ground black pepper.

Mtsvadi

Mtsvadi is a traditional Georgian dish consisting of a skewered shish kebab. Ground pork, mutton, or veal is typically marinated in a mixture of lemon juice, pomegranate juice, tarragon, salt, pepper, and chopped onions, so that it remains tender and juicy when grilled. Mtsvadi is often prepared outdoors over an open fire.

It is recommended to serve the dish with tkhemali plum sauce, raw onion rings, sliced tomatoes, and pomegranate seeds.

Adjarian khachapuri

Khachapuri, also spelled as Hachapuri-is a traditional Georgian dish of cheese-filled bread.  One of the most popular khachapuri varieties, adjarian is an open-faced pie that is filled with a combination of cheese and eggs. The base is made from yeasted dough that is rolled into an oblong shape and traditionally comes filled with Sulguni or Imeretian cheese, or the combination of both. The dish is finished off with an egg that is placed on top, and the pie is then additionally baked until the egg is partially set.

This boat-shaped pie hails from the coastal Adjaria region, and it is usually served with a slice of butter on top.  

Elarji

Elarji is a specialty of the Georgian Samegrelo region, prepared as a thick porridge consisting of coarse cornmeal, cornflour, and sulguni cheese. The dish has an extremely thick texture, and it is very elastic. It is traditionally served hot and consumed with Georgian bazhe sauce, made with garlic, walnuts, and various spices.

Kubdari

Kubdari is a popular Georgian bread that is traditionally filled with beef, pork, or a combination of the two, along with spices such as cumin, dill, coriander, blue fenugreek, red pepper, onions, garlic, and salt. The dough consists of flour, water, yeast, sugar, salt, and eggs. Interestingly, the meat used in this savory pie should be cut, not minced.

It is recommended to glaze kubdari with butter and serve it hot.

Kupati

Kupati is a spicy Georgian sausage made with pork or beef, onions, and flavorings such as black pepper, cinnamon, garlic, salt, and coriander. It is especially popular in the Caucasus region. The sausage is most commonly grilled or fried before serving, when it is traditionally accompanied by sauerkraut or sliced onions, and garnished with freshly chopped coriander and pomegranate seeds.

Georgia is one of the oldest wine regions in the world. Wine lovers have a lot to thank Georgia for. It is widely believed that this is where wine production first began, over 7000 years ago. In fact, our word „wine“ is derived from „gvino”-the Georgian word for wine. Archaeological remains suggest that as early as 4000 BC grape juice was being placed in underground clay jars, or quevri (also known as kvevri), to ferment during the winter.

Georgia is a land famed for its natural bounty. These days there are over 500 species of grape in Georgia, a greater diversity than anywhere else in the world, with around 40 of these grape varieties being used in commercial wine production. Conditions are well suited for viticulture: summers are rarely excessively hot, winters are mild and frost-free. In addition, the mountains around the vineyards are full of natural springs, and rivers drain mineral-rich waters into the valleys. All this means that Georgian wines have a reputation for being exceptionally pure.

Georgian wines are classified as sweet, semi-sweet, semi-dry, dry, fortified and sparkling. The semi-sweet varieties are the most popular. Georgia’s wines fall into several zones: Kakheti and Kartli in the east, and Imereti, Samegrelo, Guria, Ajaria, and Abkhazia in the west. By far the most important of these is Kakheti, which produces 70% of all Georgian wine.

Today, over 500 varieties of grapes grow in our small country, and Georgian wines are well known for their unique properties and characteristics. Our warm climate and moist air from the Black Sea provides perfect conditions to produce superb wine. Our diverse landscape and climate zones enable us to produce far more varieties of grapes than virtually any other country in the world. Main grape varieties in Georgia: White grapes: Rkatsiteli, Mtsvane Kakhuri, Khikhvi, Kisi, Kakhuri Mtsvivani, Chinuri, Goruli Mtsvane, Tsolikouri, Tsitska, Krakhuna, Rachuli Tetra, Sakmiela, Avasirkhva. Red grapes: Saperavi, Tavkveri, Otskhanuri Sapere, Shavkapito, Alekhandrouli, Mujuretuli, Dzelshavi, Usakhelouri, Orbeluri Ojaleshi, Ojaleshi, Chkhaveri. The Rkatsiteli grape creates a robust white wine full of character, with many varieties and brands. The increasingly famous red Saperavi grapes provide powerful and fiery wines with aroma of plums, spices and almonds. In Kakheti region you will also discover the delicious naturally formed semi-sweet wines of Kindzmarauli and Akhasheni.