Wine and Food Tours in Georgia

9 tours

Georgians have been fermenting wine in buried clay qvevri for about eight thousand years, and it is still how a lot of the country makes it — including plenty of families who press a few hundred litres for themselves each autumn. These trips put that front and centre. Depending on the tour you taste at big estates like Tsinandali and Khareba and at small cellars where the owner pours, get hands-on with a qvevri, and eat your way through the regional cooking that goes with it. Kakheti in the east is the heart of it, though the longer tours pick up Adjarian and Imeretian food on the way. Three days to three weeks.

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