Meet the chakapuli (ჩაქაფული), a Georgian stew made with lamb, dry white wine, tarragon leaves, unripe (sour) green plums, green onions, green peppers, green coriander, garlic and salt. The plums are unripe in spring, so now it is a bit late for that, mine did not have them, but it was delicious anyway. I also got a serving of Imereti cheese, so large I couldn't finish it.
I am a bit partial to dense soups, especially when it is damn cold outiside, so while I had this today, yesterday I tried karcho (ხარჩო), a traditional soup made with beef and the classic walnut sauce, satsivi (საცივი), very much present in Georgian cuisine.
Speaking of cuisine, I have to admit my newlyfound love for the saperavi red wine. I'm gonna try to bring a bottle of two. I invite all my predictable friends to comment with "ah, but Italian wine...", I'll be happy not to invite them to try it. Georgia is where wine was practically invented, with traces of grape fermentation dating back to 6,000 BC. If you don't believe me, you can always check on Wikipedia.
And now, if you excuse me, there's a chalice of saperavi waiting for me.
(Yeah, I wish)
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