Nobody forgets Georgia’s cuisine. Born of a landscape rich in alluvial minerals washed down from snow-capped mountains, the vegetables, fruits, meats, cheeses have spawned a very individual culture of food. Much is still unadulterated, naturally healthy, like Matsoni, Georgian youghurt. Numerous aromatic wild herbs give the dishes their special and unique aroma. The Georgian table is an Aladdin’s cave of culinary discovery.Visitors always remark on the amazing abundance of so many unfamiliar but mouth-watering dishes, that seem to just keep on coming. Key among these are Khachapuri, the traditional cheese-bread of Georgia and Tkemali, the several kinds of delicious sour plum sauces born of Georgia’s popular Tkemali tree.There is also baje, a rich garlic and creamed walnut sauce; Pkhali, the generic term for numerous vegetable pates made with ground walnuts;Khinkali, the famous dough pockets filled with meat; and Satsivi, chicken in walnut sauce. Do not forget the delicious Georgian Mtsvadi, meat grilled to perfection over a vine-wood fire; Ajika, the devil’s own spicy hot sauce and Churchkhela, hazel and walnuts stung together in a thickened wine sauce. All these have their tastes refined and heightened by Georgia’s unique selection of white and red wines.