Supra or ‘feast’ is an integral part of Georgian culture. Tiko Tuskadze opens her kitchen to share her love of her home country and the recipes and stories that have been passed down through her family for generations. From the iconic Khachapuri (cheese bread), Kebabi (lamb kebabs) and Khinkali (dumplings), to lesser-known classics, such as Ajapsandali (aubergine stew) and Ckmeruli (poussin in garlic and walnut sauce), Tiko shares over 100 dishes that come together to make Georgian cuisine a true celebration of its country's unique climate, history and culture.
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MINIMUM ORDER QUANTITY 1 CASE (6 bottles)
Silver medal award winner !
Apellation controlled, red dry wine is made of indigenous Saperavi grape variety harvested in Mukuzani micro zone. Wine is pomegranate- colored. On the palate the wine is extremely powerful, but very well balanced and elegant, with very fine, mellow tanins and a velvety texture that supports flavours of various berried, black plum and sweet spices. A perfect companion with meat and cheese assortments.
Vol: 750 ml
Alc: 13,0 %
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Carla Capalbo's multi award-winning book is a comprehensive guide to the foods and qvevri winemakers of Georgia, with maps and 70 delicious recipes.
High quality jams made from fresh, natural, Georgian fruits, with exclusive vacuum technologies and detailed laboratorial control. Healthiness of the fruit, color and vitamins are kept natural through every cycle of the production.
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