Homemade GEORGIAN WINE COUNTRY FOOD!! Winery Hopping in Alanzi Valley | Georgia

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After two days of exploring Georgia’s gorgeous Kakheti wine region, my final adventure in the area started in the town of Kvareli, located in the Alanzi Valley. Come with me as I go wine-hopping and try more amazing Georgian food in Alanzi Valley, Georgia!

My afternoon with my boy Tim from Friendly GE began in Kvareli, which is located in the heart of the wine-making region. Kvareli is known for a special, locally-produced semisweet red wine called Kindzmarauli!

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Our wine-hopping tour began at Khareba Winery, the largest winery in the country. They own multiple vineyards and wineries throughout Georgia and grow 25 organic grape varieties. It’s unique because they have an underground tunnel system made up of 15 tunnels, totaling 8 kilometers in length!

To go on a basic tour the winery, it only costs GEL 5, or $1.75 USD. If you want to drink, two glasses of European-style wine, it costs GEL 12, or $4 USD. Finally, if you’d like to drink Georgian wines, it costs GEL 15, or $5 USD. You can add additional glasses of wine for 6-7 GEL each.

I met Miriam, who told me about the winery. They have over 26,000 bottles of wine stored in this area! Overhead, they also have glass wine pipes that were use for wine transportation. Then, I got to see an example of the rock they had to cut into to make the tunnels.

In the tasting room, I tried their grapeseed oil, 2018 Khikhvi dry white wine, and Monastery Qvevri Kisi dry white wine.

Then, Tim and I drove about an hour to Telavi, where we’d be staying the night. I was hoping to visit a small, family-owned winery.

Our next stop was Bardanashvili’s Marani, which has vines over 80 years old. It felt like a small family farm. There were chickens running around and a dog. Next to the vines are the kvevri, or underground clay pots where they make the wine!

The owner says the kvevri were put in place over 100 years ago and the house was built around them. After the wines ferment in the kvevri ferment for 6 months, they’re transferred to the stainless steel tanks.

We tried Rkatsiteli dry white (most common Georgian white wine), a 4-grape Rose blend, and a Kisi amber, followed by a 5-year chacha aged in an oak barrel.

Our final stop was Marani Milorauli, which is another family home winery with a small guesthouse and a refined kvevri setup.

The Khikhvi white wine was fruity and juice-like, while their Montepulciano is made with Italian grapes. The clay pots change the flavor and complexity of the wine! The Saperavi red was also delicious and fruity!

Next, we drove to Qilimcha’s Guesthouse, which has four rooms and a rooftop terrace. It’s very rustic, and like other homes in the area, they have their own vines. There are also lots of wines.

They have a cool, funky lobby area with a map of Georgia, a nice place to relax, and more. I had a minimalistic room with a queen-sized bed and a twin bed.

Then, headed up to the terrace atop their tower. We had 8 different dishes, including a whole chicken, potatoes, beans, cheese, melon, corn, fish, bread, watermelon, chacha, and corn patties.

The beans were earthy and a little sweet. I also loved the corn fritter with cheese, and the chacha was really strong! The roasted potatoes with dill were soft and tasty, and I tried a hot pepper that wasn’t too hot.

The chicken with plum sauce was sweet and savory, and the wine was nice and young. Their trout was buttery and flaky, and I loved the corn on the cob. I couldn’t get enough of the homemade food and the amazing family!


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About Me:

My name is David Hoffmann. For the last 13 years, I have traveled the world in search of unique culture, food, and history! Since starting David’s Been Here in 2008, I have explored over 1,200 destinations in 84 countries, which I welcome you to check out on my YouTube channel, travel blog, and social media.

I focus a great deal on food and historical sites, as you probably have seen! I love to experience the different flavors that each destination has to offer, from casual street food to gourmet restaurant dining. I’m also passionate about learning about the local culture.

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