The Chakapuli I grew up eating — memory as a review

I grew up eating Chakapuli and have strong opinions shaped by memory. The version here triggered that recognition in the first bite — the nutty and aromatic was right, walnut 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 Tbilisi restaurant with a tamada toastmaster, which shaped my reference point entirely. Borjomi mineral water 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.