On Svanetian Food

No wine is made in Svaneti as it’s much too high for growing grapes but spirits are popular here, distilled from apples or even bread. High-mountain food culture is fascinating. Summer months allow for the growing of some vegetables and, despite being far less isolated than in the past, the Svan women pickle, ferment and preserve whatever they gather in the orchards, meadows and woods. Nettles and spring herbs are dried for later use. Berries and other fruits are made into jams or into the astringent and sour sauces that accompany so many Georgian meals.