28/02/2020
Imagine: A friend gifted you a precious bottle of red qevri wine. A 13-year-old Gavazi – One of the top 1% of the world's best wines. Made from the grapes of Tavkeri, Saperavi, and Saperavi-Budushuri.
How would you drink it? Would you eat something with it? Are you even allowed to do this?
You are! And you should. For example, a chili con carne, cooked with Mukuzani wine and sided with potato skin boats that are generously loaded with smoked suluguni.
That's what we did on our first "Wine & Dine" event last weekend. Our sommelier Zura Kurdadze ("Le Marais", "8000 vintages") brought six Georgian and European wines to the table and for every new bottle, a new course was served by our Rest Camp Kitchen Team.
"It's a reserved pairing", Christoph from the Rest Camp explained. "Zura and I worked out, which dish will bring out the characteristics of each wine the best and that's what we served."
A crispy European white was accompanied by a salad with lettuce, pumpkin, churchkhela, and walnut with a lemon-honey dressing. A Khvanchkara 2018 by a dark came along a moist chocolate cake as the final course.
"That was really something", Silvan from Switzerland said at the end. “For example: I hadn't expected the Chili to go so well with the wine – but it was the perfect match.”