RACHA
Racha is a highland area in northwestern Georgia, located in the upper Rioni river valley. The capital is Ambrolauri. Racha is included in the Racha-Lechkhumi and Kvemo Svaneti region (mkhare) as the municipalities of Oni and Ambrolauri.
Racha occupies 2,854 km2 in the north-eastern corner of western Georgia.
Racha had been part of Colchis and Caucasian Iberia since ancient times and its main town Oni have been founded by King Parnajom of Iberia. Rati of the Baghvashi family was the first duke (eristavi) appointed by King Bagrat III.
PEOPLE OF RACHA
People in Racha are like other Georgians, they are famous for their hospitality. They respect guests and are good at being friendly and generous while entertaining them, especially in their own home. They give parties in honor of certain respectable people, or for a special events like a wedding, a birthday, a housewarming, Christmas, Easter, etc. If you are invited to one of those parties try not to miss one as it is supposed to be a real performance put up by the toast master, or the " tamada ". The tamada acts like a director of the party announcing traditional toasts to peace, health, happiness, well-being , etc. Guests at the party are like actors responding to the toasts.
Toast-master ought to be intelligent, smart and quick-thinking, with a good sense of humor .
It may sound strange but sometimes even events of social, economic and political significance are discussed during the table talks, and some problems are solved peacefully. Wine has been adored by the Georgians as a symbol of strength and beauty.
GVINO
Georgia is the cradle of wine. The oldest seeds of grape and wine make apparatus were found in Georgia, and even the word wine comes from Georgian word g'vino.
Georgia is home to more than 500 unique variety of grape, most of them used for wine, more than anywhere else in the world.
NOW ABOUT MOST DELICIOUS WINES OF RACHA
"Tetra”
Semi-sweet;
Color: White;
Alcohol: 11.0%;
Sugar: 33 gr/dm3;
Titrated acidity 6,2.
A naturally semi-sweet white wine made from the “Rachuli Tetra” grape variety cultivated in the Racha region, western part of Georgia. The wine of pale straw colour has a pleasant sweetness, a harmonious and delicate taste with a fruity flavor. The “Tetra” wine has been manufactured since 1945. At The International Exhibitions “Tetra” received one Gold and two Silver medal
"Tsitska"
Dry;
Color: White;
Alcohol: 11,7%;
Sugar: 1,5 gr/dm3;
Titrated acidity 5,8.
A dry white wine made from the grape variety of the same name. The wine has a pleasant taste and harmony. At the International competitions the wine received several Gold and Silver medals.
“Chrebalo red"
Semi-dry;
Color: Red;
Alcohol: 12,0%;
Sugar: 8.0 gr/dm3;
Titrated acidity 6,6.
A naturally semi-dry red wine made from the unique “Aleksandrouli” and “Mujuretuli” grape varieties cultivated in western Georgia on the steep slopes of the Rioni gorge in the Caucasian mountains. Production of this wine, with gentle bouquet and aroma, a harmonious rich taste with a fruity flavor has very long history. At The International Exhibitions “Chrebalo red” received Gold medals.
“ALEKSANDROULI”
“Aleksandrouli” Dry; Color: Red; Alcohol: 12,1% ; Titrated acidity 6,9.
“Aleksandrouli” - is a delicious semi-dry red wine made from the unique “Alexandrouli” grape variety. This top quality wine of light-ruby color has a fine fragrance of violets, natural pleasant sweetness and a tender harmonious taste. "Aleksandrouli" was renewed by “Rachuli Wine” Ltd in 1999. At International Exhibitions the wine received 2 gold medals. When ready for taste, Aleksandrouli contains 12.1 % alcohol and has 6.9 % titrated acid.
“KHVANCHKARA”
Semi-sweet;
Color: Red;
Alcohol: 11,3%;
Sugar: 47,0 gr/dm3;
Titrated acidity 6,3.
Khvanchkara” - is a fine, naturally semi-sweet red wine made from “Alexandrouli” and “Mudzhuretuli” grape varieties cultivated in the "Khvanchkara" vineyards in Western Georgia, mainly in Racha Region. The wine has a strong specific bouquet and a harmonious velvety taste with a raspberry flavor. "Khvanchkara" has been manufactured since 1907 and was known as “Khipiany Wine”, as the first producer of wine was Dimitri Khipiany. For its excellent taste "Khvanchkara" was awarded with 2 gold & 4 silver medals at international exhibitions.
"Barakoni"
Semi-dry;
Color: Red;
Alcohol: 12,0%;
Sugar: 23 gr/dm3;
Titrated acidity 6,8.
A naturally semi-dry red wine made from the unique “Aleksandriuli” and “Mujuretuli” grape varieties cultivated in western Georgia on the steep slopes of the Rioni gorge in the Caucasian mountains. The top quality wine of ruby color has a fine fragrance of violets , natural pleasant sweetness and a tender harmonious taste. This wine is an excellent partner to game, roast and grilled meat.
"Tvishi"
Semi-sweet;
Color: White;
Alcohol: 10,9 %;
Sugar: 34.0 gr/dm3;
Titrated acidity 6,0.
A top quality naturally semi-sweet white wine made from the “Tsolikauri” grape variety cultivate in the Tvishi vine yards in the Rioni gorge. It is of light-amber color and has a delicate fruity flavor. At The International Exhibitions “Tvishi” was awarded with one Gold and two Silver medals.
Now about delicious food of Racha.
Racha is famous for it’s nuts from which they make Gozinak’hi.
It’s special dish prepared for new year days. It’s made from honey and walnuts now I will tell how to prepare it.
cut walnuts with a sharp knife spread them on a pen and fry. por honey into a deep thick bottomed pan, stir and remove from fire for some minutes . then again place it on fire . allow honey get cool for several time. pour chopped walnuts into a hot pan and stir continusly with a wodden spoon, after ten minutes you can sprinkle it with sugar da stir well. then remove it from fire . transfer the mass of gozinakhi on a wet board and flatten with a spoon. then cut gozinakhi into pieces be careful do not breack them.
The smoked ham of region- lori is famous throughout Georgia. One of the country’s favorite dishes, the garlic and chicken fiesta called Sh’kmeruli, hails from the tiny village of Skmeri in the mountains.
Sh’kmeruli is very popular nowadays in Georgian restaurants don’t miss the chance to taste it.
Sk’meruli
Ingredients necessary to prepare “Skmeruli” :
- A chicken
- 100 grams of milk
- 50 grams of blended garlic
- 20 grams of oil
- 20 grams of salt
- 50 grams fat
- 80 grams water
Utensils for preparation and cooking:
- Tin frying-pan
- Ordinary frying-pan
- Knife
- Earthenware frying-pan
- Kitchen linen
Put the cleaned chicken on the tin frying-pan. Salt both sides of chiken.pour in and grease it with a vegetable oil on both sides. Place in the oven (at an approximate temperature of 220 degrees). Slice and put the fried chiken on the hot earthenware frying-pan. Take an ordinary frying-pan and pour in water add milk. Add blended garlic. Add salt. Pour in the fat left from the chiken in the tin frying-pan (50 grams). Mix the sauce well and start simmering. When it is done, pour the boiling sauce in the earthenware frying-pan with the chiken. It is recommended to eat the dish hot, as soon as it is ready.
▪ LOBIO,
BEANS AND WALNUTS
(Georgian manner)
Ingredients:
▪ 1 cupful beans
▪ 50 shelled walnuts
▪ Salt and pepper to taste
1 onion or 75 g green onionsWash and soak the beans in cold water for 3 or 4 hours. Drain, add cold water t cover and cook until tender; add the chopped onion and bring to boiling point. Add crushed walnuts to the beans. Season with salt and pepper. Mix with a wooden spoon. Serve hot or cold sprinkled with chopped greens.
Lobiani
Lobiani– "Bean khachapuri", bread baked with a seasoned bean stuffing.[2] Especially eaten on the Georgian holiday of Barbaroba, or St. Barbara's Day (December 17)HOW TO PREPARE LOBIANI
Ingredients necessary to prepare “Lobiani”:
- 200 grams haricot.
- Salt in accordance with your taste
- 20 grams back pepper
- 100 grams of oil
- 280 grams flour
- 160 grams of water
- 2 grams of yeast
utensils for preparation and cooking:
- medium-sized pot
- dough roler
- wooden chopping board
- knife
- bowl
- plate
- tin frying-pan
boil the haricots. Blend them in meat-chopper. Salt the blended haricot mass in accordance with your taste. Add back pepper. Add the vegetable oil. Mix all the ingredients well and make haricot mass with a ball shape. Take the flour. Salt in accordance with your taste. Pour in the yeast add vegetable oil. Pour in water and knead an ordinary amount or mass of dought. Wait for 15-20 minutes, until the dough has risen. Knead the risen again. Wrap the dough in cellophane. Put it in a refrigerator for 15 minutes. Roll the prepared dough (it is very important to roll is as follows). Put the prepared haricot ball mass in the middle of the rolled dough and pick the dough edges up well. Turn it over on the knotted side and roll it in the same way. After rolling make a hole in the middle of the mass (to exclude a chance of in inflation of the dough during the baking process). Put the Lobiani in a frying-pan and bake it in the oven for 8-10 minutes (at approximately 200-220 degrees). Put the cooked Lobiani on a wooden chopping board and brush the entire surface with the melted butter. Serve the dish hot, sliced in pieces on the table.
WELCOME TO RACHA!!!!
