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3 Incredible Georgian dishes (and wines) you have to try now!

Georgia, a small country with a big appetite! Sitting smack bang in the middle of Eastern Europe and Western Asia, it has the best of both worlds when it comes to food. Georgians can pick and choose the best ingredients from their buddies across the border, like pomegranates from Turkey and Adjika from Abkhazia. Not to mention, their wine isn’t half bad too! There’s so much incredible food in Georgia that we couldn’t fit it all into one blog post so we’ve cherry-picked the 3 best dishes that you can make at home, along with some incredible bottles of Georgian wine for you to pair it with. 


Ajapsandali

Ajapsandali, Georgian food, georegian dish
Ajapsandali, Georgia’s ratatouille

What is it?

Georgia’s answer to ratatouille but with an extra spicy kick! It’s packed full of flavour thanks to a few healthy spoonful’sof Adjika – a spicy sauce made from garlic, red peppers and herbs. It’s super quick, really easy to make AND it’s even vegetarian-friendly so you’re guaranteed to impress everyone with this one!


What can I pair it with?

The best thing about Ajapsandali is that it goes with every type of wine. So, whether you’re a red or a white drinker, you can find the perfect match for this spicy little dish. If you’re trying Ajapsandali out in summer, a Maranuli Krakhuna would be the wonderful accompaniment, it’s dry and fruity and Krakhuna quite literally means ‘crisp’ in Georgian dialect. Ideal for a hot summer’s evening!

Or if you’re eating the dish in winter, why not pair it with dark and rich a Maranuli Saperavi? With hints of dried fruits and spices, it’d be in perfect harmony with the spicy Adjika. 


How do I make it?

If you’re not a ratatouille fan, you’ll still love Ajapsandali. Instead of being mushy and soggy like some ratatouilles, Ajapsandali is served crispy and light. Just chop some eggplant, bell peppers, potatoes and onions into big chunks, chuck it in the oven until it’s soft and then add some tomato puree and a little cilantro at the end just to liven it up a bit.


Kharcho

Kharcho, Georgian dish, georgian food
Kharcho, meat stew

What is it?

Georgia’s go-to winter dish. This sumptuous dish will keep you warm and fuzzy all through winter, along with a velvety glass of Georgian red wine of course! It’s a simple meat stew, made with either chicken or beef that’ll melt in your mouth and leave you wanting more. 


What can I pair it with?

Kharcho is packed full of rich, meaty flavours, so we’d suggest a full-bodied Otskhanuri Sapere to go with it. It’s a full-flavoured, smooth and earthy wine with hints of mushrooms and smokiness that will complement the meat perfectly. Or if you prefer a slightly lighter red, try our velvety Purcari Pinot Noir, it’s fruity flavours blend beautifully with the tomatoes and cilantro in the Kharcho.


How do I make it?

It’s super simple to prepare but you might have to wait a while for it to be ready (but that’s okay, you can just drink some more wine to pass the time 😉. Finely dice some onion, celery and garlic and brown everything in a pot, then add your chosen meat, canned tomatoes and broth and leave to simmer for 1-2 hours. Then add rice, coriander and paprika and cook until the rice is tender. Finish with a handful of cilantro and enjoy with a lovely glass of red.


Pkhali 

Pkhali, Georgian food, Georgian Dish
Pkhali, veggie pâtés

What is it?

Another vegetarian favourite of Georgia is Pkhali; a bunch of veggie pâtés made from whatever vegetables you have to hand. It’d make a great buffet-style starter at a dinner party where people can pick and dip their favourite style of pâté. 


What can I pair it with?

Pkhali is a pretty simple starter in terms of taste and appearance so the star of the show is definitely going to be the wine. We’d recommend something really special to wow your guests with, like our award winning Maranuli Kisi. This is Georgia’s premium amber wine and it tastes so heavenly, it even won a Platinum award for Best Value wine. Its orange peel and red currant aromas will pair incredibly with any vegetables you use in the dish and its nutty tannins will go perfectly if you add some walnuts to the Pkhali. 


How do I make it?

Pkhali is the simplest dish to make and it’s perfect if you’re having some last-minute guests over. Just take any vegetables of your choice, boil them separately until they’re soft and blend them into a pâté. Then add a squeeze of lemon juice, some chopped garlic and a handful of cilantro. Chopped walnuts would be a fantastic addition for some extra texture and flavour too!


Finding the right wine for the right dish isn’t always easy but hopefully we’ve given you some inspiration to whet your appetite (and your thirst!). Don’t forget to check back regularly for more posts about our sumptuous wines and how best to drink them.


Nakhvamdis to you all!

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