The Ojakhuri I grew up eating — memory as a review

I grew up eating Ojakhuri and have strong opinions shaped by memory. The version here triggered that recognition in the first bite — the rich with walnuts and spice was right, adjika pepper paste was handled the way it should be.

Georgia claims one of the world's oldest continuous wine-making traditions dating back 8000 years. Growing up it was always a traditional Georgian supra feast, which shaped my reference point entirely. Georgian amber wine alongside it is the only way it makes sense to me. It's hard to be objective about food you have emotional history with, but objectively: this is very good.