Grapes

In a country where grapes provide much of the livelihood and are so revered, it is not surprising that no part of the plant is wasted. If the grape skins are not added to the pressed juice for Kakhetian-style wine, they are used to make Georgian chacha or vodka. Isrimi or verjuice (the freshly pressed juice of unripe grapes) is used in cooking to lend a tart, sour taste to soups and stews. Boiled until thick and concentrated, the fresh juice becomes badagi, the basis for healthful desserts. Some grapes are dried into raisins. The leaves are used fresh or preserved for tolmas. And even the dried vines are fashioned into skewers.