PUTOVANJA / TRAVELLING
GRUZIJA/GEORGIA
for centuries. Around 200 residents make a living from agriculture and tourism. The Svaneti province is known for its tower houses, which were erected from the 8 th to the 13 th centuries, with half of those built still standing. RHAPSODY OF COLOURS AND FLAVOURS Georgians are wonderful hosts, affable, hospitable and open. Preparing the table for lunch is something of a ritu- al. The appetiser, main course and dessert are served to- gether, with everything extremely rich in terms of different colours and flavours. Their national cuisine mostly con- sists of meat dishes, vegetables, cheeses, nuts, spices and pomegranates. When it comes to herbs and spices, they most commonly use Svanetian salt mixed with mountain herbs, which has a decidedly strong taste and aroma. Oth- er herbs include coriander, parsley and mint. They raise toasts with chacha brandy, then continue with an appe- tiser of sulguni cheese and khachapuri bread. Khachapu- ri is a cheese-filled bread that’s one of the most popular Georgian dishes. The top dessert is churchkhela, a sweet candy made from walnuts that are threaded onto a string and dipped in grape juice. THE CRADLE OF WINE CIVILISATION Viticulture is inextricably linked to the culture of liv- ing that has a tradition dating back 8,000 years. And it was in 2017 that Georgia was declared the cradle of wine civ- ilisation. In Georgia’s modern restaurants and wine bou- tiques you’ll encounter an unofficial but implicit division between Georgian wines produced in the traditional way and Georgian wines of the European style. Georgia boasts approximately 500 varieties of indigenous grapes, though only a few dozen are actually in use. The Saperavi grape is used to make the country’s most famous red wines. Geor- gians drink red, white and orange wines, with this last type having become a new world trend.
Gruzija je 2017. proglašena kolevkom vinske civilizacije It was in 2017 that Georgia was declared the cradle of wine civilisation
100 | Gruzija » Georgia
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