Duraition: 4 Nights / 5 Days
Price: 0 USD / per person

This trip will take you to the cradle of wine production--Kakheti--where you will see the
centuries-old, traditional way of making wine in vessels buried in the ground, and taste
the product of some of Georgia’s more than 500 grape varieties. Sample shoti fresh
out of the round stone oven or sweets as they are being made. In mountainous
Tusheti--to some the most beautiful part of Georgia--you can taste the famous guda, a
sheep’s milk cheese historically aged in sheepskin. In both Kakheti and Tusheti you
may learn, hands on, to make local dishes.

Places to visit
Sighnaghi is situated on a hill overlooking the 25-km-wide valley of the Alazani river,
with the Greater Caucasus range in the background. The town’s architecture is a
unique mixture of Georgian and Italian Renaissance-era buildings. Sighnaghi has the
distinction of being one of two cities in the world where marriage licenses are issued 24
hours a day. Hence its nickname of ‘love city’.
The Sighnaghi defensive wall that encircles the old centre of town dates from the
early 18th century. From the 28 observation towers set into the walls, guards could see
every part of the countryside around, from the Alazani valley to the western outposts.
Each of the more than 20 gates has the name of the village whose inhabitants would
rush in for protection during times of danger.
Bodbe is a beloved destination for many Georgians because the remains of St Nino,
who brought Christianity to Georgia, are buried here. A beautiful garden surrounds the
small church and monastery-turned-convent. A narrow path winds through the grounds
and ends at a popular healing spring.
Nekresi monastery complex A town existed at this location in the second century BC.
The monastery dates back to the 4th century AD. It sits on a hill that affords a sweeping
view of the Alazani Valley. Abibos, one of the Assyrian Fathers, settled in Nekresi in the
6th century and established it as a centre of learning. Among the handful of churches of
different antiquity is a 4th century church, among the oldest in Georgia. Of later date
are an episcopal palace, a four-storey tower and a marani (wine cellar).
Gremi In the 16th and 17th centuries Gremi was the capital of the kingdom of Kakheti
and thrived as a commercial centre on the ancient silk route. The town was razed by a
Persian invasion in 1615 but the church of the Archangels Michael and Gabriel with
original frescoes, the royal tower and the marani (wine cellar) survive to this day.

Dishes to savour
Kakhetian mtsvadi Barbecued meat on a stick but with this difference that the stick is
from a grapevine and gives a distinctive flavour.
Khashlama boiled meat with greens, spices and local vegetables, topped with fresh
herbs. In Kakheti this would be made with veal, in Tusheti with lamb.
Chakapuli beef or lamb stewed in white wine, with sour plums, tarragon, leaf
coriander and spices.
Chikhirtma a broth that is a favourite family meal (or hangover cure) made from
chicken. Eggs are skillfully incorporated into the broth and fresh leaf coriander added
as a finish.
Ghandzili at the right time of year, Alpine leek can be found. It is eaten boiled or
Kakhetian tolma ground meat wrapped in grape leaves
Kakhetian shoti a long, tapered bread baked in a toné (a round stone oven whose
walls serve as baking surface).
churchkhela looks like a dipped candle but has nuts in the centre, dipped in thickened
grape juice. Ages ago, when men would cover long distances on horseback, their wives
would pack churchkhela as nutritious snacks for them.
tatara (known as pelamushi in other parts of the country) is grape juice thickened with
The three basic ingredients of Tushetian cuisine come from local agriculture and the
natural environment: mutton or beef, dairy from sheep or cows, and cereals.
guda sheep’s milk cheese whose quality is determined by where the ewes were
pastured. Historically guda is aged in sheepskin which keeps the cheese at the ideal
temperature and degree of moisture. Nowadays, unless the cheese is made for home
consumption, it is aged in plastic.
choban qaurma (shepherd-style meat) Traditionally, whatever tools a resourceful
shepherd had at hand would serve for cooking his meal. Meat was wrapped in a sac
and set in a shallow pit. A fire was made over it and when the meat was ready,
mountain herbs, salt and garlic would be the final complement.
kalti a dumpling stuffed with dried cottage cheese
khavitsi a high-calorie mountain-cheese fondue, most often eaten with spinach
gordila a dumpling that is especially popular among shepherds, because it is easy to
prepare and very filling. The recommended drink to go with this dish is a good fruity
qva are small spheres of toasted, cracked barley and wheat made into a dough with
butter, flour and cheese. Because it is full of vitamins it is thought to be especially good
for children.
kotori khachapuri made with specially prepared cottage cheese
qaghi unsalted, dried lamb is accompanied with beer or boiled in beer, in which case it
is eaten as a soup.
khinkali a dumpling twisted into a pursed shape and stuffed with meat
kvliavi caraway seeds are used to add a unique flavour to many dishes.

Beverages to savour
The art of making wine is thousands of years old in Kakheti. The many unique varieties
of grape grown here yield wines to suit every palate: dry, semi-dry, sweet and red, white
or amber coloured. The traditional method of storing wine in kvevri--large clay vessels
sunk in the ground where the temperature and moisture remain constant--is still used.
aludi is the mountain village’s ritual drink. It is made from barley malt and hops.


Day 1: Arrival in Sighnaghi, transfer to hotel, excursion to Bodbe, free time, overnight in

Day 2: Master class in Kakhetian cuisine and sampling, wine degustation, overnight in

Day 3: Departure to Omalo, visit Kvareli, Gremi, Nekresi along the way, free time,
overnight in Omalo

Day 4: Master class in Tushetian cuisine and sampling, degustation of beer and
chipitauri, overnight in Omalo

Day 5: Departure from Omalo

Note: Price depends on type of accommodation and number of persons.

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