Bevri. Georgian Cuisine

Georgian Cuisine

At Bevri we cook dishes that were created in the beautiful country of Georgia. You may find some other dishes in our menu, because they are gorgeous too.

Also, we have Georgian wine. The tradition goes back to 8,000 years ago with more than 500 indigenous grapes. We have just a few of them. It's only a start.

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Georgian Reds: from West to East

  • Bevri 530 Bryant St Palo Alto, CA (map)
Gvantsa’s Ojaleshi.jpg

Join us on April 3, 2019, from 6 to 8 pm to celebrate 8,000 years of living wine culture of Georgia. We will learn about rare grape varietals and different styles of winemaking during our virtual trip from the West to the East of Georgia. Dr. Mamuka Tsereteli, scholar and educator of geopolitics and promoter of Georgian wines, will be our guide in this tour.

Dato’s Wine Chkhaveri, 2017

Region: Guria
Sub region: Chokhatauri
Village: Erketi
Grape: Chkhaveri
Production: 800 bottles, all estate farmed.
Farming: Organic Farming, wines are fermented in qvevri, but smaller ones, typical to Guria.
Winemaker: Dato Kobidze
Style: This is just partial skin contact wine, for about a day. Very aromatic, high acid, low sulfite

Dato’s Wine Chkhaveri, 2018

Region: Guria
Sub region: Chokhatauri
Village: Erketi
Grape: Aladasturi
Production: 400 bottles
Farming: Half of the production comes from one vine tree that’s 150 years old that’s trellised over his yard. Originally was climbing trees till about 50 years ago when they cut the tree and brought the cone down to a lower trellis.
Winemaker: Dato Kobidze
Style: 30 days skin contact. Low sulfite. This particular red was harvested at the beginning of December at the first snowfall.

Baia’s and Gvantsa’s Ojaleshi, 2017

Region: Imereti
Sub region: Bagdati
Village: Obcha
Grape: Ojaleshi (oh-jah-leh-shee)
Production: 700 bottles
Farming: Organic farming
Winemaker: Young woman winemaker Gvantsa Abuladze, sister of Baia Abuladze.
Style: All red varietals grown in Imereti are higher acid, lower sugar grapes due to the humidity of the region. Ojaleshi is also planted in Racha, Guria and Samegrelo and it is rare to find a full on dry Ojaleshi and this is a real gem. All the fruit is estate grown, hand picked and hand sorted. After destemming the wine is pressed and put into qvevri with skins and fermentation starts spontaneously. Once fermentation is completed the skins are removed and the wine is aged in qvevri. Low sulfites, natural yeast, unfiltered wine. Dark ruby color, aromas or fresh blackberry, plum, tart and crisp on the mid palate with a medium body and velvety tannins and subtle spice notes on the finish. A refreshing lighter bodied, low alcohol wine great with a slight chill.

Teliani Valley Mukuzani, 2016

Region: Kakheti
Sub region: Mukuzani
Grape: Saperavi
Production: 200,000 bottles
Farming: Large scale vineyards
Winemaker: Temo Dakishvili
Style: Fermented in stainless steel, and aged in oak barrels - aromas of ripe berries, blackberry, spicy oak and chocolate.

Orgo Saperavi, 2017

Region: Kakheti
Sub region: Telavi/Tsinandali
Grape: Saperavi
Production: 12,000 bottles
Farming: Old, 80 years vineyards, natural farming
Winemaker: Gogi and Temo Dakishvili
Style: Fermented and aged in qvevri, stabilized in stainless steel before bottling, wild/airborne yeast, low sulfites, unfiltered Natural Wine. Aromas of black barriers - currant and cherry, cassis, juniper berry and dark chocolate.

Earlier Event: March 6
Eristavi Wine Tasting at Bevri