100 | Gruzija » Georgia PUTOVANJA / TRAVELL ING for centuries. Around 200 residents make a living from agriculture and tourism. The Svaneti province is known for its tower houses, which were erected from the 8th to the 13th centuries, with half of those built still standing. RHAPSODYOFCOLOURSANDFLAVOURS Georgiansarewonderfulhosts,affable,hospitableand open. Preparing the table for lunch is something of a ritual. The appetiser, main course and dessert are served together,witheverythingextremelyrichintermsofdifferent colours and flavours. Their national cuisine mostly consists of meat dishes, vegetables, cheeses, nuts, spices and pomegranates. When it comes to herbs and spices, they most commonlyuseSvanetiansaltmixedwithmountain herbs,whichhasadecidedlystrong tasteandaroma.Other herbs include coriander, parsley and mint. They raise toasts with chacha brandy, then continue with an appetiser of sulguni cheese and khachapuri bread. Khachapuri is a cheese-filled bread that’s one of the most popular Georgian dishes. The top dessert is churchkhela, a sweet candymade fromwalnuts that are threaded onto a string and dipped in grape juice. THECRADLEOFWINECIVILISATION Viticulture is inextricably linked to the culture of livingthathasa traditiondatingback8,000years.And itwas in 2017 that Georgia was declared the cradle of wine civilisation. In Georgia’s modern restaurants and wine boutiques you’ll encounter an unofficial but implicit division betweenGeorgianwines produced in the traditional way andGeorgianwinesof theEuropeanstyle.Georgiaboasts approximately500varietiesof indigenousgrapes, though only a fewdozen are actually in use.The Saperavi grape is used tomake the country’smost famous redwines.Georgiansdrinkred,whiteandorangewines,withthis last type having become a new world trend. Gruzija je 2017. proglašena kolevkom vinske civilizacije It was in 2017 that Georgia was declared the cradle of wine civilisation GRUZIJA/GEORGIA