Saturday, March 21, 2015

Georgian Cuisine

From The Washington Post:
Letting a glass of orange wine breathe at his elbow, Mamuka Tsereteli scoured the Japanese menu at Daikaya for something to accompany it.

The wine from Georgia (the former Soviet republic, not the American state) looked the shade of brandy but tasted nothing like it, with tongue-smacking tannins, dried apricot and golden raisins overwhelming any anticipated sweetness.

Tsereteli might have paired it with such Georgian foods as chkmeruli (a garlicky chicken) and badrijani (a walnut-stuffed eggplant roll), if there were a place to order such items over lunch in Washington. Fortunately, the wine, which Tsereteli sold to Daikaya, also goes well with ramen. (Read more.)

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