Cooking class experience — learning Chakapuli properly

I took a cooking class specifically to learn how to make Chakapuli correctly. The instructor explained why walnut paste is used the way it is — something I'd never understood from just eating it. The tangy and herbal result when you make it yourself is different.

Georgia claims one of the world's oldest continuous wine-making traditions dating back 8000 years. We learned how a wine cellar dinner shapes the way this dish is eaten. The class ended with the meal and a glass of Georgian amber wine. I've made it three times since and each time it improves. Highly recommend the cooking class approach.