(CNN) — Six thousand years before Christ turned water into wine, the ancestors of modern-day Georgia were turning grapes into it. It’s thanks to these imaginative Stone Age sapiens that today we enjoy Gamay from Beaujolais, Chianti from Tuscany, Rioja from Navarro and Cabernet Sauvignon everywhere from France to New Zealand.
Interessante literatuur over Georgië, zijn gastronomie, wijnen, etc.
ISBN 978-9941-23-635-8 If you have ever tried Georgian food, you will probably never be able to forget its delectable taste, because Georgian cuisine enchants even the most discerning gourmets. The cookbook, containing 90 great, easy to Lees meer…