Home cooking attempt — Badrijani Nigvzit from scratch

I spent an afternoon making Badrijani Nigvzit from scratch following a traditional recipe. Getting tkemali plum sauce right was the main challenge — it's not as straightforward as it looks. The rich with walnuts and spice result was rewarding once I got it right.

Georgia claims one of the world's oldest continuous wine-making traditions dating back 8000 years. I served it with Borjomi mineral water as the recipe suggested and the pairing made sense. It took longer than I expected but the outcome was genuinely satisfying. Making Badrijani Nigvzit yourself gives you a new appreciation for what goes into it at a restaurant.