Georgian food and wine tourism is one of the country’s major draws. Gastronomic tourism has enormous potential for Georgia with the world’s oldest unbroken tradition of cultivating wine grapes and the home of the world famous ‘cheese boat’ (Adjaruli khachapuri) and Khinkali (meat dumplings). Georgian National Tourism Administration (GNTA) aims to increase the number of tourists visiting Georgia to experience the country’s food and wine. GNTA aims to put Tbilisi on the map as a fine-dining destination.

 

Georgian red, white and amber wines are considered by some to be among Europe’s finest. Wine making culture may have in fact first developed in Georgia as archaeologists have discovered evidence of wine production dating back to 6000 BCE.

 

If someone wants to feel the spirit of Georgia, he should attend the Georgian traditional feast, called a supra. Here, the nation’s rich and diverse culinary scene is showcased along with world famous Georgian hospitality. Another Georgian cultural treasure included on UNESCO’s list is the ancient “qvevri” from wine-making tradition, which is made from clay and buried in the ground.  Georgians have used to produce world-class wines for centuries. 

 

In March of 2018, Georgian wine companies participated in the 43rd annual FOODEX Japan International Food and Beverage Exhibition in Tokyo with the support of the National Wine Agency and the Embassy of Georgia in Japan. They have presented Georgian wines to approximately 8,000 visitors. In the first six months of 2018, wine exports to Japan have increased by 200% (130,638 bottles) compared with the previous year. In May of 2018, products from 13 Georgian exporters were on display at the International Food and Drink Exhibition “Sial China 2018” in Shanghai, which is Asia’s largest food innovation trade fair. The event saw more than 110,000 visitors.

 

Georgia is becoming a favorite destination of travelers and international media outlets alike, praised for its food and wine in the Caucasus region.