Giorgi Kapanadze

I worked as a sommelier in two Tbilisi wine bars before I started guiding, and before that I spent every autumn of my childhood crushing grapes in my grandfather's village near Gurjaani. Georgian wine is made in qvevri, clay vessels buried in the ground, and people have been doing it for about eight thousand years, which is a fact I will repeat several times. My food walk starts at the Dezerter bazaar next to the railway station, the loudest and best market in the city, where we taste churchkhela, sulguni, pickled jonjoli and tkemali plum sauce, then sit down for khinkali and khachapuri. I will teach you how to eat khinkali without losing the broth. It takes practice. I guide live on video now, walking Tbilisi with my phone and answering your questions in real time.