Georgia Archives

Visitors to Georgia are often astounded by the wide variety of fresh and cooked vegetables offered, especially at the traditional feast known as the supra. Expectations of meat-heavy Eastern European cuisine are quickly replaced by the real-life vision of a table laden with artfully arranged platters of mouthwatering plant-based delicacies, with meat as almost a garnish. Supra literally translates to “tablecloth,” so the main rule is to cover the table edge to edge with plates, platters and bowls. Here are a few you may find. Badridzhani Nigvsit: Fried Eggplant with Walnut Sauce Thinly sliced and fried small eggplants are spread with a “pesto” made from walnuts, olive oil, basil and parsley leaves, garlic, paprika, salt and pepper. Pkhali: Spinach and Walnut Spread These tangerinesized balls are made with blanched spinach, pulsed in a food processor with fresh cilantro, walnuts, coriander seed, cayenne, vegetable oil and a drop of vinegar and garnished with pomegranate seeds. Charkhlis Chogi: Beets in Tart Cherry Sauce Mandolined beets topped with a cherry sauce of sautéed onions, garlic, and dried or fresh tart cherries in butter. A little lemon juice brightens things up. Garnished with chopped parsley, cilantro, and fresh or dried cherries. Georgian Salad with Cheese Sliced cucumbers, long green pepper, tomato, onion and purple basil leaves are dressed with vegetable oil, wine vinegar, ground walnuts, garlic, dried coriander and salt and topped with cubed Imeretian cheese (mozzarella would work). Roast Pork with Pomegranate Sauce Roasted pork shoulder sautéed in the juice and seeds of pomegranates with brown sugar, balsamic vinegar, garlic and salt. Sliced pork is covered with the sauce and garnished with pomegranate seeds. Don’t forget rustic, country-style bread. If there is a Georgian bakery in town, bring khachapuri, Georgian cheese bread, to the table. Bottles for the Table We sought recommendations from those at the heart of America’s burgeoning Georgian dining scene to find the best bottles from Georgia—spiritual home to natural wine—to add to the spread. Nekresi Estate 2019 Rkatsiteli-Mtsvane (Kakheti) “A qvevri-fermented blend of two favorite native Georgian white varieties. It offers a slight tannic tug combined with plush mouthfeel.” —Chris Struck, beverage director, ilili Restaurant, New York, New York Baia’s Wine 2020 Tsolikouri (Imereti) “Its depth of flavor, bright acidity and tea-like tannin give the wine a wide breadth of pairing opportunities at a Georgian table.” —Carolyn Beaty, manager and beverage director, À Côté, Oakland, California Chona’s Marani 2020 Rkatsiteli (Kakheti) “Handmade and natural, Chona’s Rkatsiteli is surprisingly refined with light floral tones complementing the almond, honey and apricot notes that make this a perfect match for the flavors of the supra.” —Jonathan Nelms, owner, Supra and Tabla, Washington, D.C. Mikho 2019 Saperavi Rosé (Kakheti) “This qvevri-fermented rosé has a great balance of softness and slight juicy acidity—the perfect wine to stand up to the array of flavors typically presented on the supra table.” —Emily Gordon, general manager, Jet Wine Bar, Philadelphia, Pennsylvania DoReMi 2021 Saperavi (Kartli) “This is a dry unfiltered wine, with harmonious marriage of berry jam notes and earthy tannins extracted during contact with clay material. Best paired with red vegetables, walnuts and heavy meats.” —Marina Cardak, owner, Oda Mediterranean Cuisine, Chicago, Illinois This article originally appeared in the October 2023 issue of Wine Enthusiast magazine. Click here to subscribe today! Bring the World of Wine to Your Doorstep Subscribe to Wine Enthusiast Magazine now and get 1 year for $70 $29.99. Subscribe

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