It has been quite a while since I have summarized a travel adventure, but a recent trip to the Republic of Georgia merits a few words. We were there for the United Nations World Tourism Organization conference on wine tourism. The conference provided an opportunity to learn more about a country that I could barely locate on a map. Now I know a little bit more.
As most of our friends expect, the first installment will be about food. Georgian food is simple, fresh, and flavorful.
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| Georgian bread, baked in a clay oven. |
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The hanging items are churchkhela, a sweet made from
thickened grape juice and nuts. You know what
vodka and wine are. |
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| Spices! |
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Salad with fresh cucumbers, tomatoes, peppers, and herbs,
lightly dressed. |
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| Meat, stick, fire, yummy. |
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| Fresh herbs, including tarragon, parley, purple basil. |
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| Khinkali, meat-stuffed dumplings. |
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Matsoni (yoghurt), with honey and walnuts at the
Alaverdi Monastery. |
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| All kinds of peppers. |
Other food we enjoyed were eggplant with walnut sauce, chicken with walnut sauce, cheese, and lamb stew. We gobbled it down before I could take a picture.
Future installments of our Georgia trip will include my search for fiber and visits to historical monuments. Mike will cover wine on his
wine economist blog.
