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Georgia‚Äôs national cuisine is remarkable due to its incorporation of several types of meat, fish and vegetables, various types of cheese, pickles and pungent/hot seasonings. Georgian cuisine also contains some European, Middle Eastern and Western Asian influences. There are a variety of dishes with various herbs and spices. Each historical province of Georgia has its own distinct culinary traditions. 

Meals usually start with an array of hot and cold dishes which may include spicy grilled liver and other dishes such as, lobio (hot bean dish with various spices), pkhali (young spinach leaves blended together with spices), khachapuri (a tangy cheese and bread dish), mtsvadi (meat that has been marinated in pepper, wine, and onions and is them grilled), khinkali (a delectable boiled meat dumpling dish), etc. 



Since Georgia is at the junction of Europe and Asia, there is a blending of traditions. Family is a cornerstones of Georgian life-style. A famous Georgian tradition is the supra, a feast led by tamada, a toastmaster, who is responsible for guiding the evening and ensuring that fun is had by all.  Music and poetry are also common elements of supra.



Georgians are proud to live in the place where wine was born. There has been wine in Georgia almost as long as there have been Georgians. Most families make their own wine and store qvevri (large sealed clay vessels) set into the floor of a room (known as marani, which is a wine cellar). 



There is a large variety of grapes, like Rkatsiteli and Saperavi, as well as Georgian wine. White, dry and semi-sweet wines: Tsinandali, Gurjaani, Manavis Mtsvane; red and semi-sweet wines: Mukuzani, Teliani, Kindzmarauli, Khvantchkara, etc.