Wild GEORGIAN BBQ & WINE!! Mtsvadi, Sulguni & Nadughi in Kakheti | Sagarejo, Georgia

Okay, Gaumar, Joss! Gaumar, Joss! Gaumar, Joss! Joss, Joss, Joss! Now drink it with one shot. Hello, everyone. This is David Hoffman from David's Bin here, coming at you from the village of Tokli Auri, 40-minute drive east of the capital Tbilisi in the Republic of Georgia. Today, I'm taking you to Vineri Kakheti. Vineri Kakheti. Yeah. Okay, so right here is the owner, Andrew. So it's Vineri Kakheti. It's Vineri Kakheti. Vineri Kakheti. And what do you guys do here? This is the best place for the tourists to visit because we're making not only our homemade wine, but also production for our company, Dugladze Wine and Spirits. Okay. We also make our homemade cha-cha, which we're going to try today and also make it ourselves. We're gonna take a walk in our 45 years old botanical garden. Awesome. And we're gonna have some fun, what we usually do out here. Awesome. So if you guys don't know what cha-cha is, cha-cha is distilled grapes. So in Albania, it's raki. In Italy, it's grappa. Here's cha-cha. So we're gonna make some cha-cha. We're gonna see the whole process. Takes around 40 minutes to even start, right? Yeah. We're gonna try some wines. We're gonna see the cellar. We're gonna eat some food. And here we have a dog. What's up, my man? Let's go inside. Okay. Let's start. Tim. Yo. You ready? Oh, yeah. Cha-cha. Cha-cha-cha. You like cha-cha? Absolutely. Who doesn't like cha-cha? No, I know, I know. But guys, be careful with the cha-cha. Yesterday, I had like seven shots of cha-cha. I didn't make it home. It was a little too strong for me. We can walk through our 45-year-old botanical garden first, if you'd like to. And then we can already go to the cha-cha maker, which our guests usually call cha-cha spot. Because they sit there and they don't move after. They don't move after, huh? Yeah, yeah. So there's botanical gardens here? Yes. This was our summer house. And we opened the wine shop because of our wine company, which is already many years old. And we are now walking through the botanical gardens. Beautiful. Lots of plants. Oh, man. Thorns here. This is rose. Rose, huh? Whoa. And over here, we have a little spot, so you can just basically have a drink right there in the garden, relax. Right? So chill. Oh, man. I love this. Oh, you have a pool here, too? Not to use it as a pool anymore. And put the sea plants inside. So it was a pool, and now it's basically a pond. I mean, obviously, in the summer months like right now, you could easily just dive in there, relax, a little glass of wine. Dude, I love your winery already, bro. It's awesome. This is 110 years old trees. I remember planting them when I was like four years old. So this is marinated pepper. This is cucumber, and this is jonjoli, which is only in Georgia. And this is garlic, also marinated. And this is the best thing after the cha-cha shot because it kills this hot taste in your throat because it's sour. So we usually have this snack after the cha-cha shots. Do you know how we do it in Georgia? Usually, we want everyone to see that we are having fun. We're flexing out here all the day, so with the drinks also. So we want all the neighbors to hear that we're having fun. One guy shouts gaumar, and all of the others shout jos. It's like a big tradition for us, three times. Are you ready to do it all together? All together. Although you're not drinking, you still have to do it, okay? Okay. You ready? Okay, gaumar, jos. Gaumar, jos. Jos, jos. Jos. Now drink it with one shot. That's it. And then you take something from here. This thing is the best. This thing. So jonjoli. Jonjoli. It's pickled, right? It's pickled. I mean, it's the best, but you know what? Jalapeno? Georgian jalapeno, maybe. Yeah, but it's not spicy. It's really good. Yeah, it's not spicy. Easy, you take pepperoncino. Yeah, yeah, you can eat the jar of that, so. But you know what? Yeah. This is way better. Yeah, of course. So good, refreshing, man. Yes, yes, it's true. So we don't leave anything from the leftovers of the winemaking. So what's left after the harvest, this is the thing that the grapes grow on. We use it for the barbecue. This is the best aroma for the barbecue, Georgian barbecue, which is called tswadi. So this is the traditional way of tswadi making. We put it on the salami, what it's called. That's how we use it. Okay, David, let me take you to our marani, which means cellar in Georgia. And this is the place where we spend the most of our time. Wow, so this is the wine shop, right? This is the wine shop where it's our company production. This is the marani. In every house in Kakheti region, where we are, not in every house, but in 90% there's the still room like this. So it means that the winemaking is like the tradition and the passion for Georgians. It's not only drinking. It's a big culture already for 8,000 years. And it's the first country who started the winemaking. Even before Christopher Columbus found America, Georgians were already making wine inside the clay empress. So even before Jesus Christ died on the cross, I mean, I'm talking about 8,000 years. So this is traditionally how you guys do it. And Kakheti is the region, that is the wine region. It's where I'm gonna be exploring for the next like 48 hours, which is amazing. And over here, so people just right on the walls, right? Anybody can come over here, right? That's the visitors. Awesome. You gotta give me a clean slate. I'll put a David's bin here. Yeah, awesome. To tell the truth, this ones are just for demonstration. We don't really make wine here. This clay jars are like 30, 40 liters. And no one waits for the minimum amount of time for your wine to get ready. It's nine months. No one waits for the nine months then to drink 40 liters in one night. So it's usually the clay jars are bigger. It's five ton. Where for example, me and you and another guy can fit inside after the fermentation process. And they usually used to clean it with these things. This is the pile of the cherry tree, which they say that it contains the sanitizer. And after the fermentation process, they used to clean it with these things. And at the same time, they used to sing the songs. And these walls are usually infused with alcohol. And if the song ended early, it means that something's wrong in there and they have to take them out. So it's a big funny process, not only just making wine and drinking it. And David, now we're going to try our homemade white dry wine, which is called Katsitelik. This is the name of the sort of the grape and also the wine which we're going to try. And this is the nine months old white dry wine, which is called ember wine because it's made in the clay jar. The total naturally produced wine. This is the simple grape juice of the white sort of the grape Katsitelik. Oh, wow. So it still smells like it's fermenting. Yes, because it's young wine. And this is the result of the nine months. If you leave exactly the same sort of the grape inside the clay jars for a longer time, for example, a year more, the color is going to change into this. Yeah, so it almost looks like a whiskey. It's already reserved wine, which is called ember wine in Georgia. Wow, this is good. Yeah, this is light. It's nice. Obviously, this is not completely ready yet. So it still tastes very farmy. Yes, yes. And the fruity flavors are still there because it's young wine. Oh, it's good. I also want to show you one thing right over here. So this is Georgia, right? Over here is where we are. Yes. We're like over here somewhere. That's true. That's where the sticker is. The sticker is right there. What a beautiful map, dude. I'm going to buy it from you. What an awesome map. And how many different wines do you have? Because I mean, there's so many here. In Georgia, we have 525 endemic sorts of the grapes. But not all of them are, of course, used. We produce different, you mean, sorts of the wines, yeah? At least 30, 35. 35 different wines? Yeah, of course. Yeah, and not only wines. We produce cognac. We call it brandy here in Georgia, of course. The same with the sparkling wines. Also liquor, cha-cha, of course. Our homemade cha-cha and the factory type cha-cha also. But the winemaking is mostly our specialty. Okay, guys. Before we drink some wine, let's do the barbecue. Oh, here we go. Next up, we're seeing how they make cha-cha. Okay. That's it. So you lit the fire. You put the grape juice in. Inside, yeah. Right? Yeah. Then you close it and then you start sealing. What do you use to seal it? This is the simple flour. So we put it around. Just flour, okay? We don't need no water around it. So just the flour. So the steam, we don't lose the steam. So we want all the steam to become into the liquid again. So we don't lose any drop of the cha-cha. So it's a little different from the versions I've seen in Albania and Italy where they seal it with a paste. Yeah. And then after, you have to take it off. Yeah. Almost like cement, right? Like bakes. Yeah, like bakes. Yeah, and it sticks really tough. So obviously, nothing can come out of the vapor, right? And the steam. And then what's going to happen is it's going to go through here. It's going through the cold water. So it's basically a condensation, right? And then eventually, it goes out through there. Awesome. So in the next 40 minutes, it'll be done. And in the meantime, we're going to eat some food and we're going to do some wine. What are we eating? Some barbecue. Georgian bread. Homemade bread. Some cheese. And what usually, what happens at the Georgian table, many different things coming all together. So we're going to see that. Awesome. So basically, that's the pork kebabs, right? This is the pork. It's not kebab. I say kebab with a skewer, right? Yeah, it goes on the sticks like the kebab. But it's like the simple, separate. Yeah, just big chunks of meat. It's not minced meat, right? And we're also going to try the Georgian khachapuri, the pizza, Georgian pizza. Oh, okay, okay. Another one, another one. I eat like two or three a day now. It's awesome. So here we have a salad all with some spice. Let me get some of this. That one is not like the previous one. That is going to be a little bit spicy. Spicy as hell. Wow. Oh my God. This toast thing is a very important thing to Georgians. And because they love to say everything what they feel about their guests in the toast. And I want to say that I feel really, really proud. And it's a really big thing for us to have a guest like you in Georgia at our house. This is my house. This is business point, but it's also my house. Health and happiest days of our lives in Georgia. Okay. Oh, wow. Way better chilled. Oh, man. And so which one is this one? This is dry. The same we tried from the clay jar. Katsitele. Salad. We have cheese. We have bread and we have kebabs. I'm excited. I'm hungry. You guys ready? Let's do it. Some pork barbecue and mushrooms and onions. Yeah. And what is this mushroom with cheese? The mushroom with cheese. This is the special Georgian dish. This is sulguni cheese, which is the best when it's served hot. Before it gets dry. You know, it's melted. It's perfect. This is naduri. So it's pressed sulguni plates. It's like the rice roll. But that is made usually from sulguni. This is simple naduri. This is mix of the cottage cheese, cheese and mint. So we got to start with this mushroom with sulguni, right? Sulguni, basically mozzarella. Same feeling. Wow. But they're so good. I mean, it's like creamy. It's earthy. I think the tortoises are around here. I heard them. You can hear them like moving around. Next, we got some pork, right? Nice and charred. Still very tender. Shashlik barbecue. You put a sauce on it, right? So basically cottage cheese with mint. Oh my god, that's amazing. It's so fresh. No? Very different. I actually don't really have... I've never had really cheese with mint. This is unique. Tim, what do you think? Do I eat all the chilies or what? Yeah, eat all of it, man. All chilies. That's from his garden? No, not the peppers. Oh my god. What do we have here? Figs? Yeah. All right, so we got some melon and we have some figs. Look at this. This is the best. Yeah. So good. First impression, yeah. Wow, man. I'll fly this country for this, man. It's cold. It's a palate cleanser to really have it in between, right? So after this, it's cha-cha, right? Yeah. Loving the farm-to-table feast here. Wow. So many vegetables. So many cheeses. And some bread. All right, ready, started. This is what it looks like after 40 minutes. This is the first part of the cha-cha, which is a little bit warm. We usually don't drink it. And how I already told you, this is six to eight hour process. This is 90 degrees. 90. So it means like it's really close to the gas already. So it's really strong. We usually don't drink it. I'm not drinking 90 degrees. No, no. I'll have a heart attack. We let it sit. After two hours, it's going to start going down. The alcohol content is going to go down. And the standard, what we usually bottle is 50%. What do you prefer? What sorts of the wines? Because we have all of the different sorts of the wines here. Just Georgian. Give me Georgian. Typical Georgian wine means making wine inside these things. What is the client for us? This is called kvevri. And this is the first way. Not one of the first ways of the winemaking. This is the first way of the winemaking in the whole world. Because by the expedition which was held in Georgia, they found the parts of the clay jars which were 8,000 years old. So it means that the Georgians were making wine before any other country started making any alcohol. In this clay jars, we only make dry wine. So at the homemade situations in Georgia, we usually make dry wine. So why don't we try the ember wine, which is the two years reserved clay wine. Gaur Marjos. Yeah, yeah. The other one was like fermenting. This one's, wow, way smoother. Yeah, this is fully fermented. This is two years in a clay jar. Semi-dry, right? This is dry. This is totally dry. Difference between European system of winemaking and Georgian system of winemaking is using the leftovers of the grapes. When we crush the grapes, we use not only juice, but also the leftovers of the grapes, what gives the color and the intense taste of the aroma of the clay jars and so on. That's why our wine is usually higher in the alcohol percentage and also in the color, it is usually darker. So this is Stalin's favorite wine. Okay, I'm joking about that. But yeah, so this is... Some legend says that this is Stalin's. He never told me that, but still, you know. So it's the most expensive wine. It's the most exclusive wine in Georgia. It is, yes. It's 130 for this small bottle, right? Yes. Very small. And because it's in really limited amount, the sort of the grape which is used for this winemaking, the name of this wine is Usakhelouri, which if we translate it, means nameless. One of the best semi-sweet wines in Georgia. I came to try it and it's called Kavachkara. I can't get these like... It's okay. Usually, most of the Georgian words are really hard to pronounce. So... Wow, yeah, man. Definitely semi-sweet. Almost like dessert wine. And obviously the bottle. Really close. And the bottle is like dessert wine bottle. Yeah. So usually in that size of the bottles, which is the half of the standard bottle. This is standard bottle for dessert wine because you shouldn't drink more than the standard bottle of the dessert wine. Because the hangover next morning is going to be... Next one is European sort of the red wine. Saperari Reserve. Red dry, which is two years reserved in the oak barrels. This is aged in oak barrels for two years. That's a new thing here in Georgia. Before, it was straight up clay pots. Now, they're adding the oak barrels. And that started when they started making cognac. Oh, you can smell the oak right away. I love oak. You know, I'm Hungarian. Hungarian oak is the best. Not that French stuff. No, I'm joking, France. You feel the dry, dry... Oh, I like it. It's like, oh, it's perfect. This is the best wine. This is the best wine I've tried. Yeah? For sure. Yeah. I mean, just in terms of reds. This is like a bold wine. It gives me some age, you know? And the oak, the oak is the best. French oak or... This is French oak. Yeah, of course. Of course. You had to hit me with France. Put our hands up. So this is their brandy, VS. So VS means how many years? This VS is from six to eight. This is what gets you drunk. But this is the best. This is 40, 40 degrees. This is same like Chacha. I'm sorry, not same like Chacha. Chacha is 50. No, but it's super smooth. Same like tequila. You were saying like it tastes like some coffee. Coffee, yeah. There's an intense coffee aroma. This is actually way more enjoyable than the Chacha. The Chacha is like more of a shot. It's good. That's the point. But this is more like you're hanging with friends, you get some ice, you put the brandy. Cigar, maybe. Cigar. Every single guest should do this. Come in here, get a marker, write your name. Yeah, so you have to say, so everybody in the whole neighborhood hears you, right? For what? Black or red? Black. This is... Oh, what is this? This is Chacha. It's called Chacha. Is that chalk or is that like... This is the bullets. Oh, the bullets. I was like, what is this? But the modern Georgians already put the cigars or the joints inside, so... Oh, okay. How's it look? This is crazy. Are you gonna wear it, Timothy? No, I feel like an Orthodox. Come on. Orthodox Christian. This is David's photo op. Okay. What do you think? And you need the knife. That's good. Where's the knife? Oh my God, it's so hot. You hold it like this. This is like traditional. Georgian traditional clothes. People used to wear this. Yeah, it's called Chacha, but not in the summer. They used to, for there was special, special material. And look at this. They used to wear it every day. So by the way, in Georgia, the most important thing for the man is the knife, right? Family and then the knife. Family? Yeah, of course, family. But I just mean like, defend your family with a knife. You, you know, obviously slaughter your meat with a knife. Yeah. You do everything with a knife. Yeah. The interesting part was... Dude, hey, give me your business. Oh, okay. Georgian man took the knife out of his, out of this thing. Okay. This thing. It means that someone was going to get stabbed. If you took it out fully. I mean, it was no way that, yeah. So if you took it... You can't put it back in without the blood. Yeah. Oh, so it has to go with blood. Welcome to Georgia. And that's it, my friends. Andrew. That's it. Thank you so much, man. Awesome. So you guys can come here. Only a 40-minute drive from Tbilisi. Easy, quick day trip. You can also do it on the way to Signari. True. Right? True. So it's Vineri... Vineri Kakheti. We're going to wait for you here with our chacha. But without this guy, unfortunately. Hope to see him again here. And I'm sure that we're going to have a lot more fun in future. For sure, for sure. So you can come here. You can try their wines. You can see how they make chacha. You can try some food. I mean, awesome experience. Come here, relax, chill. If you want, you can stay upstairs. No, I'm joking. You can't. That's his house. If you get too drunk, you might stay up there. But if not, it's fine. Okay. Well, guys, I hope you enjoyed the video. If you did, please give me a thumbs up. Leave me a comment below. Subscribe to my channel for more awesome travel content. I'll see you in the next travel food adventure. Don't forget to subscribe. That's my favorite phrase of YouTubers. Thank you, bro. Thank you so much. Thank you. There you go.