In Georgia monks and some winemakers still bury wine under the ground in ancient vessels called ‘qvevri’. These pitchers resemble an amphora in both their shape and material – the porous clay. Everything goes inside the quevri – grapes with skins, stalks, grape stone.
Wines from Israel take mostly the coat of kosher wines exported to suit the orthodox Jewish wine drinkers’ religious needs. Yet, winemaking in modern Israel is not only about pleasing […]
A member of the high-end restaurant entourage owned by the Ginza project group, Baklazhan merges tradition with contemporary flare as it is reliably serving authentic Georgian and Uzbekh cuisine in a fancy modern setting…
What do the rest-deprived New Yorkers need more than anything for health is a truly nurturing, slow-paced meal at Hearth. Even in the medical field it has been proven that […]
Alexis Gauthier was the first Michelin chef serving fine vegan tasting menu in London. At his restaurant Gauthier the French chef has offered by far the most sophisticated vegetarian plates […]