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.
Winderful. Keep the pics coming....
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