Wine Tour in Georgia, Caucasus December 19, 2007

The splendor of Georgia cuisine is backed up by famous white and red dry wines, among which anyone choose wine to one's own taste. Mukhuzani with a pleasant bitter taste, golden cool Tetra light straw-colored Tsinandali with a crystal sourish touch, dark amber-coloured slightly astringent Teliani, ruby-coloured Ojaleshi with a mildly sweet, emerald-like sparkling Manavi, garnet-red honey-tasting Kindzmarauli, and dark ruby-coloured velvety Khvanchkara, light-green Gurjaani dark golden fruity Tibaani and many others. If to Georgian wines you add best-brand cognacs, champagne, not to mention remarkable mineral waters and fruit drinks, you can fancy what pleasure Georgian cuisine will to you.
The Georgian table is conducted in a wise manner in accordance with the ancient ritual. The head of the table Tamada is elected as proposed by the host. Tamada must be a man with sense of humour with ability for improvisation and a philosopher's wisdom. If there are many guests at the table he appoints assistants who in Georgian are called Tolumbashis. Tamada's toasts follow one another in a strict never violated order. The guest is obliged to listen attentively to each toast and appreciate the beauty of style and the purport of the said words. It is not allowed to interrupt the tamada when he is saying the toast.
Tamada's assistants and other guests may only add something to the toast or develop his ideas. If you wish to say a toast, you must by all means have the tamada's consent or else you will find yourself in an awkward position. This table ritual does not put restraints on the guests but maintains discipline at the table. The feast proceeds among jokes and is accompanied by a dance competition, table songs and music, quotations and aphorisms from the works of poets and writers.

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